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1. INVITED LECTURES

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

   M. Satin

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

   R.D. Hoffman

3. Managing meat tenderness

   J. Thompson

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

   G. Gandemer

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

   S. Barbuti and G. Parolari

6. Muscle traits for long matured dried meats

   R. Virgili and C. Schivazappa

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

   A. Eggen

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

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

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

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

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

    P. Barton Gade

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

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

12. Antimicrobial food packaging in meat industry

    S. Quintavalla and L. Vicini

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

    E. Borch and P. Arinder

14. Toxic residues in meat

    J. Fink-Gremmels

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

    A. D’Amicis and A. Turrini

2. MARKETING AND CONSUMER SCIENCE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

   C.R. Calkins

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

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

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

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

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

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

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

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

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

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

14. Meat changes during chewing in young and elderly subjects

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

24. Flavour strategies for introducing novel meat products

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

3. DECONTAMINATION TECHNOLOGIES OF CARCASSES AND FRESH MEAT

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

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

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

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

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

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

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

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

5. Protein changes in high pressure pasteurized raw sausage batter

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

6. Effect of water spraying on carcass decontamination

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

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

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

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

   T. Jensen and H. Christensen

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    F.J. Tan and H.W. Ockerman

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

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

4. MEAT QUALITY

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

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

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

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

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

   C. Denoyelle and E. Le Bihan

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

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

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

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

7. Early post mortem prediction of meat tenderness

   L.Kristensen and P. Ertbjerg

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

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

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

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

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

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

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

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

12. Effects of electrical stimulation of Weither lamb carcasses

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

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

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

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

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

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

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

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

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

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

    N.M. Wahlgren and B. Kalbakk

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

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

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

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

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

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

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

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

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

    L. Gappa, G. Parolari and G. Saccani

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

    T. Lesiów and Y.L. Xiong

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

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

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

    A. Listrat and J-F. Hocquette

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

    D. Machiels and L. Istasse

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

    D. Machiels and L. Istasse

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

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

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

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

31. Sources variation in belly softness in pigs

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

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

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

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

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

34. Effect growth rate on palatability in beef cattle

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

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

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

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

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

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

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

38. Carcass conformation and meat quality in heavy lambs

    C. Russo and G. Preziuso

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

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

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

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

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

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

42. Changes of volatile compounds in poultry meat during storage

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

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

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

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

    G. Andersen, C. Bejerholm and I. Clausen

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

    J. Arnau, P. Gou and F. Alvarez

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

    M.D. Asslyng and S. Støier

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

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

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

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

50. Meat quality of Slovene local pig breed Krškopolje

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

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

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

52. Effect of resting time on loss of meat juice

    I. Clausen and J.C. Christensen

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

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

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

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

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

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

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

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

57. Precursors of flavour in cooked beef

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

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

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

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

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

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

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

61. Color and tenderness relationship in beef from Pirenaica breed

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

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

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

63. Reducing pork quality defects in 16 major Australian abattoirs

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

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

    A. Hullberg and L. Ballerini

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

    A. Hullberg, K. Lundström and K. Virhammar

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

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

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

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

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

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

69. Quality of vacuum packaged lamb after different ageing times

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

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

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

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

    A. Önenç, M. Serdaroglu and K. Andraimov

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5. PROTECTION AND CERTIFICATION OF TYPICAL MEAT PRODUCTS

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

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

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

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

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

   M. Bergamaschi and A. Pizza

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

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

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

   A. Cobos, A. Veiga and O. Díaz

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

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

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

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

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

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

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

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

10. Certification of Maremma bovine meat

    A. Fagiano, G. Grifoni and C. Roncoroni

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

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

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

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

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

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

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

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

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

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

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

    P. Kirsch and A. Fischer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    M. Mikami, M. Sekikawa and K. Shimada

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

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

26. Identification of Staphylococcus species isolated from a traditional workshop

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

6. MEAT BIOCHEMISTRY

1. Spectrophotometric characterisation of colour classification system of beef meat

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

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

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

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

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

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

   M. Beggan, P. Allen and F. Butler

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

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

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

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

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

   V. Bondesan, M. Ramanzin and M. Bonsembiante

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

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

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

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

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

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

11. Effects of antioxidants on the preservation of lamb products

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

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

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

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

    E.E. Deniz and M. Serdaroglu

14. Soya buds as antioxidant agents in cooked meat emulsion

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

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

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

16. Measurement of veal colour by reflectance spectrophotometry

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

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

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

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

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

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

    J.C. Kuo and C.U. Chu

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

    M. Lassarre and J.L. Vendeuvre

21. Muscle iridescence: Potential causes – possible solutions

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

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

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

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

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

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

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

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

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

26. Comparison of reflectance measures for characterizing ground beef color

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

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

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

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

    Y. Mercier, P. Gatellier and M. Renerre

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

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

30. Natural antioxidants for mechanically deboned chicken meat

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

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

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

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

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

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

    N.V. Nefedova

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

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

35. Rhodocyclus gelatinosus biomass for broiler chicken pigmentation

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

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

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

37. Mechanims explaining the preservative action of nitrite

    A. Ruiter and P.C. Moerman

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

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

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

    A. Saiga, S. Tanabe and T. Nishimura

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

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

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

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

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

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

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

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

44. Variation in the colour of Brazilian broiler breast fillet

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

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

    S. Zgur, S. Cepin and M. Cepon

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

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

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

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

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

    E.J. Birch and J.H. Thiele

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    M.A. Lawson and A. Schäfer

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

    K. Migita, S. Tanabe and T. Nishimura

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

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

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

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

63. Free calcium ion concentration following calcium addition to meat

    E. Neyraud and E. Dransfield

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

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

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

    M.L. Pérez-Chabela and I. Guerrero

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

    M.L. Pérez-Chabela and I. Guerrero

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

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

68. Myosin degradation and impaired gelation observed in PSE pork

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    K. Chikuni, I. Nakajima and S. Muroya

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

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

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

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

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

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

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

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

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

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

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

    Å. Josell, L. Martinsson and E. Tornberg

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

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

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

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

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

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

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

    I. Nakajima, S. Muroya and K. Chikuni

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

    P.M. Nissen and N. Oksbjerg

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

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

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

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

92. A proteomic approach to compare meat from different species

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

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

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

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

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

7. ANIMAL PRODUCTION: WELFARE AND ENVIRONMENTAL IMPACT

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

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

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

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

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

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

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

   V. Chiofalo, B. Capogreco and B. Chiofalo

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

   A. Cobos, A. Veiga and O. Dìaz

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    A. Heyer, K. Lundström and L. Rydhmer

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

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

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

    M. Honkavaara and M. Puonti

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

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

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

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

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

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

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

    G. Kušec, G. Kralic and A. Petricevic

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

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

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

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

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

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

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

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

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

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

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

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

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

    H. Maribo and C. Claudi-Magnussen

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

    P. Marinova

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

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

30. Slaughtering traits and meat quality in Marchigiana cattle breed

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

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

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

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

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

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

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

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

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

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

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

36. The relevance of natural behaviour for Podolian cattle

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

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

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

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

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

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

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

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

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

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

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

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

    E. Rasten and N.M. Wahlgren

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

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

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

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

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

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

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

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

8. NEW TECHNOLOGIES IN MEAT PROCESSING AND PACKAGING

1. Estimating lamb carcass composition using BIA

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

2. Predicting retail cutting yield of Venezuelan beef carcasses

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

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

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

4. Frozen ham salting/thawing by brine vacuum impregnation

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

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

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

6. Prediction of beef carcass composition from bioelectrical impedance data

   Z. Bohuslavek and P. Pipek

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

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

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

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

9. Optimal single site for grading carcasses

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

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

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

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

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

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

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

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

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

14. Marbling assessment of meat

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

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

    V.B. Krylova and O.N. Vitrenko

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

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

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

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

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

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

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

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

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

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

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

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

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

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

23. The meatlogger – A cordless thermometer

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

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

    H. Busk and A.H. Karlsson

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

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

26. Dielectric spectroscopy as a tool for food process control

    S. Clerjon and J-L. Damez

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

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

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

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

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

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

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

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

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

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

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

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

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

    M.D. Guillén and N. Cabo

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

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

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

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

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

    P. Kirsch and A. Fischer

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

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

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

    G. Masoero, G. Bergoglio and R. Chicco

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

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

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

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

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

    L.L. Young

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

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

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

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

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

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

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

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

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

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

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

    E.M. Desmond and D.J. Troy

48. Production of methyl ketones by Staphylococcus carnosus 833 strain

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

49. Screening of Staphylococci on their ability to produce ketones

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

50. Texture investigation of reconstructed prefried and crumbled meat slices

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

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

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

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

    I. Guerrero and A. Totosaus

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

    M. Hermle, U. Leutz and A. Fischer

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

    J.H. Houben and B.J. van’t Hoof

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

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

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

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

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

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

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

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

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

    N.G. Krokha and R.R. Hugaev

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

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

61. Catabolism of leucine by Staphylococcus carnosus 833 strain

    S. Leroy-Sétrin and R. Talon

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

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

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

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

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

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

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

    Z. Pietrasik and P.J. Shand

66. Biotechnology in designing of meat products

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

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

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

68. Tenderization of hog casing by enzyme treatment

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

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

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

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

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

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

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

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

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

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

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

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

    K. Ulmer and A. Fischer

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

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

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

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

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

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

9. MEAT SAFETY

1. Prevalence of Salmonella spp. in poultry meat

   V. Atanassova and C. Ring

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

   S.M. Avery and S. Buncic

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

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

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

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

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

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

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

   S. Cosansu and K. Ayhan

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

   F. Doll and H. Weber

8. Bacteriological evaluation of grilled deboned chicken

   T. El-Khateib

9. Cooling of meat products and food safety

   F. Eszes

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

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

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

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

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

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

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

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

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

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

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

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

16. Hygiene monitoring in Styrian slaughterhouses

    J. Köfer and P. Pless

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

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

18. Occurence of pathogenic Yersinia pseudotuberculosis in pigs in Finland

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

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

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

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

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

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

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

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

    R. Pichner and M. Gareis

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

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

24. Identification of dry cured ham mites

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

25. Study of different mite rearing systems

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

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

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

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

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

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

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

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

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

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

    I. Steinhauserova, M. Nebola and L. Povolna

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

    Y-M. Sun and H.W. Ockerman

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

    A. Swetwiwathana, N. Lotong and A. Fischer

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

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

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

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

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

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

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

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

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

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

10. MEAT AND NUTRITION

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

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

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

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

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

   I. Clausen and L. Oversen

4. The dietetic value of ostrich meat

   L. Ferrara, D. Montesano and S. Castaldo

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

   M. Gibis, A. Schoch and A. Fischer

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

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

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

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

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

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

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

   G. Kralik and S. Ivankovic

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

    D. Kühne

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

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

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

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

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

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

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

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

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

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

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

    M. Miwa, A. Kinoshita and E. Sugai

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

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

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

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

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

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

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

    E. Prater, V. Fogliano and K. Skog

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

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

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

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

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

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

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

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

25. Vitamin content of Parma ham

    G. Saccani, G. Parolari and L. Gabba

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

    S. Tanabe, R. Shibata and T. Nishimura

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

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

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

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

Additional information

1. FUTURE OF MEAT – GLOBAL ASPECTS

1. Future of meat: message from our evolutionary past

   M. Konarzewski

2. ANIMAL GROWTH AND EVALUATION

1. Prediction of pork quantity and quality – bridging the gap between myogenesis and consumer science

   R.E. Klont, G.S. Plastow, E.R. Wilson, J.P. Garnier and A.A. Sosnicki

2. Biotechnology in meat production

   F.Ch. Schwägele

3. Effect of dietary vitamin E supplementation on meat quality of Hanwoo (Korean native cattle) beef during retail display

   S.K. Lee, Y.S. Kim, Ch.Y. Liang and J.Y. Kim

4. The effects of including ruminally protected lipid in the diet of Charolais steers on animal performance, carcass quality and the fatty acid composition of Longissimus dorsi muscle

   N. Scollan, S. Gulati, J. Wood and M. Enser

5. Introduction of N-3 fatty acids and cunjugated linoleic acid into the intramuscular fat of Belgian Blue double-muscled bulls

   K. Raes, D. Ansorena, T.T. Chow, V. Fieves, D. Demeyer and S. De Smet

6. Carcass composition and meat quality by intramuscular fat contents in Longissimus dorsi of Hanwoo

   B. Park, S. Cho, J. Kim, Y. Yoo, J. Lee, Ch. Ahn, Y. Kim and S. Yun

7. The quality of Australian beef produced from Jersey and Limousin crosses

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

8. Prediction of carcass composition from carcass cuts composition

   S. Žgur and M. Čepon

9. Comparision of meat quality characteristics of retail beef of different origin

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

10. The origin of indigenous cattle breeds of Africa

    Ph. E. Strydom

11. Predicting method of yield grades for Korean native cattle using real-time ultrasound

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

12. Estimation of weight of trimmed fat in carcasses of cows by final weight, half carcass and adipocyte diameter

    J. Tőzsér, I. Holló, G. Holló, A. Hidas and E. Szűcs

13. Analysis of marbling in meat of slaughter bulls for the purpose of classification and realization

    J. Mojto, K. Zaujec and M. Pavlič

14. Polish industrial Via beef carcasses classification system

    S. Kien, H. Wichłacz and E. Piotrowski

15. Effect of season (environmental temperature) on meat color of Hanwoo (Korean native cattle)

    Y.S. Kim, S.K. Yoon, Y.H. Song and S.K. Lee

16. Meat traits of veal calves from different production systems

    S. Čepin, S. Žgur and B. Žlender

17. Genetic variation in muscle glycerol, glycogen and pigment in Danish pure bred pigs

    N. Oksbjerg, P. Henckel, S. Andersen and B. Pedersen

18. Expression and effect of haln allele in heterozygous fatteners for carcass and meat quality traits

    E. Krzęcio

19. The relationship between polymorphisms in porcine MYOG, Myf-3 and Myf-5 genes and microstructural characteriss of Longissimus muscle – a preliminary study

    D. Kłosowska, J. Kurył, D. Cieślak, G. Elminowska-Wenda, K. Walasik and W. Kapelański

20. Influence of season of the slaughter on selected meat quality traits of fatteners with different hal genotypes

    E. Krzęcio, A. Zybert and M. Koćwin-Podsiadła

21. Carcass and pork quality of purebred and four-race hybrids

    N. Džinić, Lj. Petrović, D. Manojlović, V. Tomović, S. Timanović, S. Trišić-Ilić and N. Kurjakov

22. Investigation on the effect of swine genotype on the level of fatty acids in pork meat

    E. Grześkowiak, K. Borzuta and M. Obiedziński

23. Age related patterns of plasma skatole levels in relation to sex hormones and triiodothyronine in entire male pigs

    G. Zamaratskaia, J. Babol, A. Madej and K. Lundström

24. Relationship between androstenone accumulation in plasma and fat of intact male pigs

    P.A. Sinclair, E.J. Squires and J.I. Raeside

25. The effects of compensatory growth in pig on the proteolytic potential and meat tenderness

    L. Kristensen, P. Purslow, M. Oksbjerg, M. Therkildsen, M.T. Sørensen and P. Ertbjerg

26. Effect of compensatory growth on pork meat quality

    M. Therkildsen, M. Oksbjerg, B. Riis, A. Karlsson, L. Kristensen, P. Ertbjerg and P. Purslow

27. A comparision study of growth performance and carcass traitsof Upton-Meishan and Large White pigs

    L. Faucitano, Ch. Farmer, L. Manzalini, C. Pomar and C. Gariepy

28. Carcass and meat characteristics of croatian pigs

    G. Kralik and G. Kušec

29. New protein-mineral supplements for feeds – a source for increasing productivity of farm animals

    A.B. Lisitsyn, M.I. Baburina, E.V. Baryshnikova and A.N. Petrakova

30. Effect of feeding ewes with rapeseeds on some health quality components of meat of lambs slaughtered at 60 days of age

    B. Borys and A. Borys

31. Observations on breed differences in selected parameters of lamb meat health quality

    A. Borys and B. Borys

32. Evaluation of turkey meat quality at a commercial Portuguese slaughterhouse

    M.J. Fraqueza, M.F. Ferreira, J.S. Ouakinin and A.S. Barreto

33. Influence of dietary supplementation with oils in the presence or absence of vitamin E on lipid peroxidation in duck meat

    E. Russell, N.B. Shaw, J.P. Kerry, D.J. Buckley, P.B. Lynch and P.A. Morrissey

34. Oral administration of swine gastric mucin altered serum nitrate, cholesterol and triglyceride in mice

    M. Miwa and A. Kherara

3. MEAT QUALITY

1. Determinants of ultimate pH of meat

   R.L.J.M. van Laack, R.G. Kauffman and M.L. Greaser

2. Proton pulse NMR measurements in beef and pork in relation to the quality traits

   E. Tornberg

3. Meat quality of three Italian breed young bulls

   S. Failla, M. Iacurto, M. Mormile, S. Gigli, A. Serra, M. Mele and P. Secchiari

4. Chemical composition of beef muscles in relation to the composition of Longissimus

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

5. Estimation of lean meat and fat content in rib samples from beef carcasses using digital imaging techniques (CT, MRI)

   G. Hollo, G. Bajzik, J. Tözsér, E. Szücs and I. Repa

6. Muscle structure and meat quality as affected by carcass muscle yield in two beef breeds

   Ph. Berge, R. Labas, C. Jurie, H. Dubroeucq, R. Taylor and A. Listrat

7. Effect of substitution of grass silage for maize silage on retail packaged beef quality

   A. O’Sullivan, S.A. Hogan, J.P. Kerry, D.J. Troy, K. Galvin and A.P. Moloney

8. The effects of ruminally.protected dietary lipid on the lipid composition and quality of beef muscle

   M. Enser, N. Scollan, S. Gulati, I. Richardson, G. Nute and J. Wood

9. Delayed concentrate feeding in a grass silage/concentrate beef finishing system: effects of fat colour and meat quality

   A.P. Moloney, M.G. Keane, P.G. Dunne, M.T. Mooney and D.J. Troy

10. Fatty acid composition of intramuscular fat in three muscles of Simmental and Brown bulls

    B. Žlender, L. Gašperlin and T. Polak

11. Effect of strategic maize supplementation on colour and pH of Longissimus and Semitendinosus muscles of beef steers

    J.J. Grigera Naón, A. Schor, M.E. Cossu, E. Quiroga and V.F. Parra

12. Modelling the odour of cooked beef in vitro using different fatty acids

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

13. Quantitative share and topographicdistribution of PSE meat in pork carcass

    K. Borzuta, J. Strzelecki, E. Grześkowiak, D. Lisiak and H. Wichłacz

14. Relationship between occurence of histopathological muscle fibres and meat quality in pigs of a breeding station

    I. Fiedler, A. Schoppmeyer, G. Kuhn, D. Kłosowska, G. Elminowska-Wenda, K. Walasik and K. Ender

15. Effect of way of transport and lairage time upon pork quality

    Cs. Ábrahám, Zs. Lakos, G. Holló, M. Miskucza, M. Vada and E. Szücs

16. An on-line electrical impedance spectroscopy to predict pH45 at 24h post-mortem in the semimembranosus muscle

    I. Gobantes, J. Elvira, Ma À. Oliver, J. Arnau, P. Riu, N. Grèbol and J. Ma Monfort

17. Early prediction of the quality of porcine meat by FT-IR spectroscopy

    D.K. Pedersen and S.B. Engelsen

18. Critical post mortem pH and temperature values in relation to drip loss in pork

    A. Schäfer, K. Rosenvold, P.P. Purslow, H.J. Andersen and P. Henckel

19. Determination of RN- phenotype in pigs early post-mortem using visual and near-infrared spectroscopy

    Å. Josell, C. Borggaard and J.R. Andersen

20. Inhibition of warmed-over flavour in pork by added heated meat juice from RN- phenotype of Hampshire crossbred pigs

    M.A.E. Johansson and G.K. Lindahl

21. Pork flavour – sensory profilling of pork of different qualities in Denmark and Sweden

    M.A.E. Johansson , C. Bejerholm, A. Karlsson, P. Lea, C. Claudi-Magnussen, S. Møller and H. Agerhem

22. The meat quality of Tirolean Bergschaf and Weisse Alpenschaf and their crossbreeds with Polish Mountain sheep

    W. Kędzior, P. Paraponiak and M. Roborzyński

23. Diet and vitamin E metabolism in lambs: effects of dietary supplementation on meat quality

    E. Kasapidou, J.D. Wood, L.A. Sinclair, R.G. Wilkinson and M. Enser

24. Effects of turkey age and conditioning on meat pH, colour and sarcomere length

    J.K. Northcutt, L.L. Young and R.J. Buhr

25. Effect of age, sex and aging duration on absorption and retention of chill water by slaughtered broilers

    L.L. Young and J.K. Northcutt

26. Poultry meat colours as affected by post mortem handlings

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

27. The effective of genotype and rearing system on the selected quality parameters of broiler meat

    S. Bogosavljević-Bošković, Ž. Gajić, S. Mitrović and M. Petrović

28. Chicken muscle homogenate gelation properties. Effect of pH

    T. Lesiów and Y.L. Xiong

29. Changes of poultry volatile compounds and microbiological characteristics during storage

    R. Vinauskienė and P.R. Venskutonis

30. Effects of dietary oils on fatty acids content on chicken meat

    G. Kralik, G. Kušec and S. Ivanković

31. The fatty acid profile of lipids from Mulard duck muscles

    J. Wołoszyn

32. The characteristic of the breast and the leg muscles colour from Polish commerciel geese

    T. Skrabka-Błotnicka, A. Orkusz and J. Wołoszyn

33. Determination of perimysiym and endomysium thickness in bovine, ovine and caprine Semimembranosus and Semitendinosus muscles by video image analysis

    G. Torrescano, L. Lujan, A. Sánchez-Escalante, B. Giménez, P. Roncalés and J.A. Beltrán

34. Meat odor discrimination using a mass spectroscopy-based electronic nose

    G. Grigioni, N. Pensel and W.J. Harper

35. Calibration temperature of pH-electrodes – effect on prediction of meat quality

    K. Rosenvold and A.H. Karlsson

4. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Role of fiber types in meat quality

   M.L. Greaser, H. Okochi and A.A. Sosnicki

2. Patterns of variation in enzyme activity and cytoskeletal proteolysis in muscle

   P.P. Purslow, P. Ertbjerg, C.P. Baron, M. Christensen and M.A. Lawson

3. Effect of pig genetics on myosin heavy chain and biochemical characteristics of muscle Longissimus thoracis

   M. Gil, M. Gispert, M.A, Oliver, A. Diestre, A.A. Sosnicki, A. Lacoste and D. Carrión

4. Identification of post mortem protein degradation of pork with two-dimensional gel electrophoresis and mass spectrometry

   R. Lametsch, P. Roepstorff and E. Bendixen

5. Phopholipase A2 products are involved in the loss of osmolytes and cell water in meat

   N. Ørtenblad, I.H. Lambert, J.H. Nielsen and H.J. Andersen

6. Anisotropy of ultrasonic velocity as a method of tracking postmortem ageing in beef

   F. Dwyer, A.M. Mullen, P. Allen and V. Buckin

7. Detection of paratropomyosin binding site on connectin filaments at the A-I junction region of skeletal muscle myofibrils

   M. Yamanoue, S. Ueda, A. Ohashi, Y. Yoshimura and S. Norioka

8. Investigation into the influence of exogenic calcium on degradation process of connectin of muscular tissue

   Yu.E. Kalinova, L.S. Kudryshov and V.Z. Krakova

9. Post mortem development of meat tenderness as related to changes in cytoskeletal proteins of chicken muscles

   J. Tomaszewska-Gras, F.J.G. Schreurs and J. Kijowski

10. Tenderness and protein changes of pork in relation to pig genotype and postmortem glycolysis phenotype

    E. Pospiech, M. Szalata, R.L.J.M. van Laack, A.A. Sosnicki and M.L. Greaser

11. Effect of ageing on the tenderness of Italian heavy pig (M. longissimus dorsi)

    F. Schivazappa, R. Virgili and A. Puglia

12. A comparative sutdy of muscle fibers and meat quality from Large White and Upton-Meishan pigs

    F. Gariépy, C. Farmer, N. Lamontagne, L. Manzalini and L. Faucitano

13. Changes in immunoelectron microscopic localization of cathepsin D in muscle induced by conditioning and high-pressure treatment

    T. Kubo, A. Suzuki, T. Sugiyama and T. Nishiumi

14. The effect of breed-type and slaughter weight on meat texture throughout ageing

    F. Sañudo, E.S. Macíe, P. Begoña, J.L. Olleta, M.M. Campo and P. Alberti

15. Evaluation of meat tenderness of indigenous South African cattle breeds

    L. Frylinck, P.E. Strydom, M. Smith and P.H. Heinze

16. Differences in tenderness between bulls and steers: effects in different muscles

    F. Fisher, G. Nute, K. Matthews and J. Wood

17. Effect of pre-slaughter stress on beef quality

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

18. Changes in structure and myofibrillar proteins muscles M. psoas major and M. semitendinosus during cold storage as influenced by cattle age

    T. Kołczak, E. Pospiech, J. Łącki and A. Obara

19. Microstructure and physico-chemical properties of bovine M. semitendinosus during ageing and roasting

    K. Palka

20. Changes in collagen solubility, tenderness and texture of M. psoas major and M. semitendinosus during cold storage as influenced by cattle age

    T. Kołczak, J. Łącki and A. Obara

21. Loss of protein functionality in frozen beef may be caused by interactions involving fat oxidation products and free amino groups

    M.M. Farouk, K. Wieliczko, C. Podmore, M.P. Agnew and D.A. Frost

22. The best time postrigor to use chilled beef for gelled products

    M.M. Farouk and K.J. Wieliczko

23. Elastin in semitendinosus muscle of double-muscled Belgian Blue cattle

    T. Ngapo, Ph. Berge, J.F. Martin, J. Culioli and S. De Smet

24. Study of the structure of biosubstances based on collagen albumens from the animal connective tissues

    I. Glotova, A. Kuznetsov, A. Donets and V. Ponomarev

25. The effect of collagen type I topography on myoblasts in vitro

    M.A. Lawson, S. Mosler, S. Arnesen, N. Gadegaard, N.B. Larsen and P.P. Purslow

26. Visualization of rigor mortis development in Atlantic salmon and M. longissimus dorsi of porcine and bovine muscles

    Ø. Torslett, A. Kiessling and E. Slinde

27. Penetrometrical characterization of ageing rate of beef after low-frequency medium-intensity ultrasound treatment

    D.M. Stasiak and Z.J. Dolatowski

5. MICROBIOLOGY AND HYGIENE

1. An industrial meat production based on modern meat inspection procedures – a human pathogen free (HPF) meat concept

   T. Nesbakken

2. The success of using bacteriocin-producing starter cultures for sausage fermentation is strongly strain dependent

   F. Leroy, J. Verluyten, W. Messens and L. De Vuyst

3. The use of Lactobacillus paracasei as a starter culture with probiotic activity

   W.P. Hammes, Ch. Hertel and Ch. Bunte

4. Proteolytic activity of Penicillium nalgiovense

   H.J.S. Nielsen and I. Coban

5. Production of fermented sausages using lactic acid bacteria and lactose fermenting yeast isolated from kumiss in inner Mongolia, China

   S. Ishii and K. Samejima

6. Application of two bacteriocinogenic lactic acid bacter to the preservation of the quality of beef steaks packaged in two different modified atmospheres; inhibitory effect on Listeria monocytogenes

   D. Djenane, A. Sánchez-Escalante, L. Martinez, D. Blanco, J. Yangüela, J.A. Beltrán and P. Roncalés

7. Fresh sausage: a traditional Portuguese raw sausage

   M.C. Ferreira, J.S. Quakinin, M.J. Fraqueza, L. Sardinha and A.S. Barreto

8. Characterization and identification of lactic acid bacteria in “Morcilla de Burgos”

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

9. Protective films for raw and cooked sausages

   F. Bauer, A. Auzinger, R. Schulze and H.J. Buckenhüskes

10. Potential for use of isolated bacteriocin-producing Pediococcus pentosaceus TISTR 536 from Nham (Thai fermented meat) to control the growth of Salmonella anatum [an in-vitro study]

    A. Swetwiwathana, N. Lotong, A. Fischer and K. Sonomoto

11. Microflora changes at high (30-40⁰C) versus low (15-25⁰C) fermentation temperatures for beef salami inoculated with Pediococcus pentosaceus

    J.C. Acton, P.L. Price and R.K. Friesen

12. New bioprotective culture with added value

    L. Andersen

13. Evaluation of sliced ready to eat hams from Portugal for various types of microbial contamination

    L. Pedroso, A. Paulo, A. Louҫã and J. Sofos

14. Characteristics of E. coli O157:H7 affected by acid adaptation

    C.C. Chou and H.Y. Cheng

15. The incidence of Escherichia coli O157:H7 in bovine faecal, rumen and carcass samples

    J.M. McEvoy, A.M. Doherty, J.J. Sheridan, F.M. Thomson-Carter, L. McGuire, I.S. Blair and D.A. McDowell

16. Comparative investigation of radiosensitivity of Listeria monocytogenes and Salmonella sp. In poultry meat

    V. Bulatović and A. Mandić

17. Effect of temperature and water activity on the growth of S. aureus in sliced dried ham

    D. Rastelli, S. Grisenti, P. Mutti, S. Quintavalla, T. Pedrelli, G. Parolari and S. Barbuti

18. Effect of electrical stimulation on the microbiological quality of beef

    L. Kłebukowska, R. Żywica and J. Sienkiewicz

19. Effect of some spices on the development of the spolage flora in minced meat preparations

    M. Upmann, S. Stiegler and J. Novak

20. Expression of the catalase gene of Lactobacillus sakei in L. curvatus improves the sensory quality of fermented sausages

    Ch. Hertel, Ch. Bunte and W.P. Hammes

21. Genetic diversity of Escherichia coli in beef cattle faeces from pasture to feedlot

    M. Aslam, Ch. Yost, F. Nattress, G. Greer, C. Gill and L. McMullen

22. Can non-toxigenic Clostridium botulinum -like isolates be renamed?

    D.M. Broda, J. Boerema and R.G. Bell

23. PCR-detection of Staphylococcus aureus and its enterotoxins in raw pork and uncooked smoked ham

    V. Atanassova and Ch. Ring

24. A microbiological assessment of the main points of beef carcass contamination on Northern Ireland slaughter lines

    R.H. Madden, K. Murray and A. Gilmour

25. Prediction of sanitary-microbiological safety of pasteurized meat products

    Yu.G. Kostenko, K.S. Yankovsky, I.I. Protopopov and V.V. Mitin

26. A new method useful in predictive microbiology of meat. The possibility of quantitative differentiation two bacterial strains growing together in a liquid medium during turbidimetric growth curves experiments

    P. Kitzman

27. Behavior of acid-adapted Listeria monocytogenes in meat decontamination washings

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

28. Campylobacter and Arcobacter contamination of raw meat at retail sale in Italy

    M. Pintori, M. Frustoli, P. Mutti, S. Quintavalla and S. Barbuti

29. Evaluation of the quality characteristics of beef patties cointaining rosemary, borage, cayenne or sweet pepper packaged in modified atmosphere

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

30. The importance of stationary and transport chilling practice for the hygiene state of fresh meat

    Ch. Ring and V. Atanassova

31. Effect of organic acids in microbial characteristics and Salmonella typhimurium in pork loins

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

32. Low-frequency ultrasonic inactivation of lactic acid and aerobic bacteria in processed meat

    Z.J. Dolatowski and D.M. Stasiak

6. MEAT TECHNOLOGY AND PROCESSING: SLAUGHTER TECHNOLOGY, BY-PRODUCTS UTILIZATION

1. CO2 stunning of pigs for slaughter – practical guidelines for good animal welfare

   S. Holst

2. A comparision between the use of scoline (succinyldichloline chloride) and killing by means of a head shot on the physical meat quality attributes of Buffalo (Syncerus caffer)

   L.C. Hoffman

3. The effect of day-time cropping on warthog (Phacochoerus aethiopicus) meat quality

   L.C. Hoffman

4. Effects of electrical stimulation and storage temperature on shear values, tendernees and juiceness of L. dorsi

   J.R. Fernandes and N.J. Beraquet

5. Influence of high-voltage electrical stimulation, age and sex on quality of beef hams

   R. Żywica, L. Kłębukowska and J.Budny

6. Effect of pelvic suspension in beef on yield, shear force and sarcomere length of valuable cuts with emphasis on M. semimembranosus

   M. Lundesjö, K. Lundström and I. Hansson

7. The forecasting of beef quality applied to high-voltage electrical stimulation directly after slaughter

   R. Żywica

8. Influence of high-voltage electrical stimualtion on the structure of beef meat derived from half carcasses 72 hours after slaughter

   R. Żywica and J. Budny

9. Effect of water and acetic acid sprays on carcass shrinkage and pork muscle quality

   A.D. Alarcón-Rojo, P. Rangel, V. Santana and G. Gastelum

10. The incidence of Salmonella on beef carcasses in Irish abattoirs

    M. Kerr, E. Keogh, J.J. Sheriden and L. McGuire

11. Equalising of young bull carcasses in chill room vs. refrigerated lorry – effects on temperature progress and microbiological quality

    N.T. Madsen, T. Jensen and K. Hoffmann Hansen

12. Automatic grading of sheep by vision

    P. Berg, H. Eger, J.S. Løkting and M. Røe

13. Comparative investigation of pig carcass meatness assessment with DLG and Walstra & Merkus method

    D. Lisiak

14. New technology of manufacture of biologically valuable feed additive from non-traditional raw material

    O.N. Vitrenko and M.L. Faivishevsky

15. Production of special products on the basis of secondary meat and plant raw materials

    L. Antipova, E. Kurchaeva and O. Osminin

16. Some characteristics of collagen and gelatin from chicken feet

    D.Ch. Liu, Y.K. Lin and M.T. Chen

17. Use of bone tissue of cattle for production of the medical preparation

    R.V. Ilukhina, M.L. Faivishevsky and L.A. Lublinskaya

18. Alternative technology of animal by-products utilization

    Z.J. Dolatowski and S. Juśko

7. MEAT TECHNOLOGY AND PROCESSING: UNIT OPERATIONS AND STORAGE, TECHNICAL EQUIPMENT AND ROBOTICS

1. New equipment for meat manufacturing and minimal processing – existing and potential uses

   J. Søltoft-Jensen and J. Stoumann-Jensen

2. Ohmic cooking of processed meats – state of the art and prospects

   G. Piette, M. Dostie and H. Ramaswamy

3. Production of protein-mineral additive based on meat and brewing industry wastes on YA8-FOB-M line

   A.I. Snitsar, T.V. Tchizhikova and D.A. Muratchev

4. Original meat products on the basis of secondary collagen containing raw materials produced by means of safe technology of electrostatic smoking

   V. Vasilenko, V. Antyushin, Y. Shlyk, A. Kalachoyv and P. Ushakov

5. Comparision of continuous and oscillatory high pressure in meat batters made with different raw material

   J. Carballo, S. Cofrades, F. Fernández-Martin and F. Jiménez-Colmenero

6. Effects of temperature, current, voltage and frequency on bioelectrical impedance and its ability to predict saleable yield of hog carcasses

   A.K.W. Tong, A. Fortin, W.R. Robertson, S.M. Zawadski, T. Liu and B.P. Chabot

7. Processing properties of hot boned beef in laboratory and full scale industrial trials

   O.J. Røtterud and T. Frøystein

8. Improving the tenderness of hot-boned strip loins by using a novel packaging method

   N.M. Wahlgren and K.I. Hildrum

9. Very low oxygen MAP packaging for retail beef cuts

   M. Beggan, P. Allen and F. Butler

10. Effect of freezing time on quality of thawed loins

    M. Hviid and M. Darré

8. MEAT TECHNOLOGY AND PROCESSING: COOKED PRODUCTS, FERMENTED PRODUCTS

1. Meat technology and processing – current issues and trends

   C.L. Kastner, R.K. Phebus, H. Thippareddi, J.L. Marsden, K.J. Karr Getty, B. Danler, V.S. Gill, D.L. Lambert, M.T. Ortega-Valenzuela, S. Sporing and J.R. Schwenke

2. A hemostat prepared with fibrinogen, factor XIII from pig blood and microbial transglutaminase

   M.T. Chen, T.L. Hsueh and D.C. Liu

3. Water mobility and distribution in porcine muscle post mortem and the effect of chilling rate

   H.Ch. Bertram, A.H. Karlsson and H.J. Andersen

4. Changes in microstructure of low-grade meat raw materials under the influence of collagenolytic enzymic preparation, being active at low positive temperatures

   D.S. Batayeva, T.G. Kuznetsova and A.A. Belousov

5. Turkey drumstick meat as processing raw material

   J. Batura, U. Bojarska, M. Cierach and B. Jankowska

6. Structural changes during processing in normal and PSE dry-cured hams

   M. Ordóñez, J. Rovira and I. Jaime

7. SDS-PAGE characteristics and dynamic rheological behaviour of Chinese-style dried seasoned shredded pork as affected by injection, tumbling and curing time

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

8. Optimisation of colour stability of sliced ham during packaging and retail display by a multifactorial design

   J.K.S. Møller, M. Jakobsen, C.J. Weber, T. Martinussen, L.H. Skibsted and G. Bertelsen

9. Colour characterization of a fresh sausage model system

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

10. Accelerating effect of whey protein hydrolysate on color formation in meat products

    R. Sakata, H. Morita, T. Norimatsu, T. Oshida, K. Horiguchi, N. Itoh, S. Nagata, T. Okayama and M. Muguruma

11. Effect of „Vitmeat-C” preparation on colour change and stability of “Bologna” type sausage

    W. Klak, A. Bilska, K. Krysztofiak, P. Sęk and W. Uchman

12. Effect of sodium lactate on storage life and physical-chemical characteristics of ground beef

    L.S. Kudryashov, Yu.G. Kostenko, Z.A. Kozina, A.A. Semenova and E.L. Grodzitsky

13. Effect of the addition on microbial transglutaminase preparation on sensory texture quality of a model ham, produced from normal and PSE meat

    M. Olkiewicz and A. Ostrowska

14. The influence of wheat and soya proteins on the texture profile of finely comminuted meat product

    K. Zawadzka and M. Olkiewicz

15. The effects of added novel protein and carbohydrate ingredients on the quality characteristics of low fat reformed meats

    J.F. Kerry, D. Long and D.J. Buckley

16. Effects of added functional proteins on the quality characteristics of comminuted meats using response surface methodology

    J.F. Kerry, D. Long, R. Lopez Cava and D.J. Buckley

17. Effects of modified food starch on the functional properties of boneless cured pork produced from PSE and RFN pork

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

18. Effect of modified starch on the properties of meat batter with added water

    M. Cierach, A. Paulo, H. Ostoja, J. Batura and K. Kwiatkowska

19. Change in stuctural-functional properties of flour modified for manufacture of meat products

    M.L. Faivishevky, S.I. Khvylya, and T.Yu. Grebenschikova

20. Colourimetric characterization of meat emulsions containing albedo

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

21. Effects of electrical stimulation on lipid oxidation and warmed-over flavor of roast beef

    H.W. Ockerman and J.H. Cheng

22. Optimizing physical and chemical characteristics of low-fat ground beef patties

    A.L. Lemos, P.B. Siqueira, A.C.L. Barbosa and M.M. Harada

23. Influence of freshness of meat and fat on storage stability of sliced frozen dry sausages

    P. Kirsch and A. Fischer

24. Effect of oryzanol on lipid stability, texture and sensory properties of ground pork products

    S. Cho, B. Park, Y. Yoo, J. Kim, J. Lee, H. Chae, Ch. Ahn and S. Yun

25. Effect of storage on cholesterol oxidation in typical liver sausage „pasztetowa”

    Z. Zaborowska, K. Krysztofiak, W. Uchman, H. Jeleń, M. Rudzińska and E. Wąsowicz

26. Possible mechanisms for antioxidant activity of added tea catchins in chicken muscle systems

    S.Z. Tang, J.P. Kerry, D. Sheehan and D.J. Buckley

27. Flavor of beef steaks from phosphate-injected bottom rounds

    P.W. Hall, Jr, L.W. Grimes, E. Halpin and J.C. Acton

28. The possibilities for decreasing of sodium content in cooked hams

    M. Rei, P. Soosaar and K. Kallemets

29. Sodium chloride affects activity of acid phosphatase and puryvate kinase, water-extractable proteins of duck meat heated to specific endpoint temperatures

    J.Ch-Ch. Kuo and Ch-L. Huang

30. Effects of sodium tripolyphosphate and sodium chloride injection on processing characteristics and physical properties of sous vide cooked whole beef muscles

    S.R. Vaudagna, G. Sanchez, A.B. Picallo and J.A. Lasta

31. Pyro- and polyphosphate in cooked batters – oscillatory experiments

    G. Hammer

32. Effectiveness of phosphates and phosphate-containing additives in production of smoked beef products

    A.B. Lisitsyn, L.S. Kudryashov, A.A. Motovilina, G.P. Goroshko, T.G. Kuznetsova and N.A. Gorbunova

33. Impact on minimal processing through the combined use of natural ingredients and high pressure processing on cooked ham quality containing low and high levels of nitrite

    B.M. McSweeney, J.P. Kerry, D.J. Troy, D. Gilroy, J.F. Kerry and D.J. Buckley

34. Effect of curing agents and spices on lipolysis and oxidation in fermented sausages

    E. Zanardi, V. Dorigoni, G. Dazzi, A. Badiani and R. Chizzolini

35. Replacement substance in the curing

    M. Tierno, E. Vogel, J. Stahl, L.L.M. Fries and N.N. Terra

36. Properties of polyphenolics from bearberry leaves: protein precipitating capacity

    M. Naczk, R.B. Pegg, R. Amarowicz and J. Pink

37. Effects of a high CO2/low CO atmosphere on colour and yield of cooked ground beef patties

    O. Sørheim, P. Lea, H. Nissen and T. Nesbakken

38. Influence of modified atmosphere packaging applied on the microbiological quality of sliced cooked ham

    R.F. Bedendi, E.T.F. Silveira, N.F.A. Silveira and P.E. Felicio

39. Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats, taken at the point of manufacture

    M.A. Smiddy, J.P. Kerry and D.B. Papkovsky

40. Increase of shelf life of cooked sausages in fibrous casings

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

41. Effects of simmering on quality changes of low fat Kung-wans

    S.Y. Hsu and S.H. Yu

42. Acceptability of nuggets prepared with broiler breeders, spent layer and broilers breast meat

    C.J.C. Contreras, T.P. Nunes, M.A. Trindade, K.M.V.A.B. Cipolli and H.K. Arima

43. Three traditional Portuguese sausages specifications

    A.S. Barreto, M.C. Ferreira, M.J. Fraqueza, J.S. Ouakinin and M.J. Fernandes

44. Popped snack made with spent fowl meat

    S.O. Lee, J.S. Min and M. Lee

45. Relationship between sensory characteristics of dry-cured ham and electrical impedance spectroscopy (EIS) measurements

    L. Guerrero, I. Gobantes, M.A. Oliver, J. Elvira, P. Riu, N. Grèbol, M.D. Guàrdia, J.M. Monfort and J. Arnau

46. The influence of different salt concentration and residual concentration of curing salts on the microbiological characteristics of dry-cured hams

    S. Tyszkiewicz, M. Murzynowska and P. Moch

9. NUTRITION, RESIDUES AND HEALTH

1. Consumer issues and acceptance of meat

   E. Dransfield

2. Transmissible spongiform encephalopathies with particular focus on preventing of BSE in Poland

   J.F. Żmudziński and M.P. Polak

3. Invisible attributes of the quality of meat products – risk analysis and the role of monitoring programs

   M.W. Obiedziński

4. Variation of the eating quality within the Longissimus thoracis et lumborum of pigs

   M.J. Van Oeckel and N. Warnants

5. Some parameters of nutritive value of pork of purebred and four-race hybrids

   V. Tomović, Lj. Petrović, D. Manojlović, N. Džinić, S. Timanović, J. Mrdja and D. Vidarić

6. Variation in the eating quality of beef as a result of post slaughter handling

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

7. Comparable studies of functional properties of reduced fat ground beef and mechanically deboned poultry systems with vegetables

   D. Kažemėkaitytė and Z. Šimkevičienė

8. Intramuscular fat and consumers’ perception of pork

   P. Walstra, G.B. Dijksterhuis, J.W.M. Merks and E. Kanis

9. α-Tocopherol levels in different chick tissues in relation with dietary intake

   A. Mandić, A. Pavlović, N. Džinić, D. Kelemen-Mašić and V. Bulatović

10. Influence of a dietary linseed oil and vitamin E supplementation on oxidative process of turkey cooked ham homogenates cured with different levels of nitrite

    P. Gatellier, A. Mossab, E. Lessire and M. Renerre

11. Application of plant polyphenolics in model and meat systems

    R.B. Pegg, R. Amarowicz and B. Barl

12. Humpback muscle (Rhomboideus m.) from zebu breed, Bos indicus. Lipid fraction biochemical characterisation

    M.R. Pedrão, N.E. Souza, M. Matsushita and M. Shimokomaki

13. Use of by-products in production of canned foods for child nutrition

    A.V. Ustinova, O.K. Derevitskaya and N.V. Timoshenko

14. Effects of autolysis and technological processes on the changes in salt soluble protein in porcine

    A. Šalaševičienė, H. Stankevičius and Z. Šimkevičienė

15. Calculation of optimal formulation based on balanced amino acid composition of paste canned meat products

    A.B. Lisitsyn, G.P. Goroshko, T.V. Gustova and O.V. Vorobieva

16. Contents and retentions of purine bases in turkey breast

    A. Badiani, S. Stipa, F. Bitossi, E. Zanardi and P. Anfossi

17. Heterocyclic amines in chickenin relation to different cooking methods

    E. Persson, A. Solyakov, I. Sjöholm and K. Skog

18. Reduction of mutagenic/carcinogenic heterocyclic amine representative MeIQx by the use of cysteine/ribose during making of hamburger meat patties

    A. Schoch, M. Gibis and A. Fischer

19. Effect of marinating pretreatment with spices on the formation of mutagenic/carcinogenic heterocyclic amines in fried beef patties

    M. Gibis, A. Schoch and A. Fischer

20. Isolation of antihypertensive peptides from enzymatic hydrolysates of beef sarcoplasmic protein

    A. Jang, S. Lee and M. Lee

21. Biochemical description of anti-diabetic sausage

    V.A. Blinov, T.M. Giro and A.N. Derkin

22. Disease-preventive application of meat and meat products in medicine of Tibet

    L. Antipova and Ch. Shamchanov

23. Influence of sucrose on physico-chemical properties and sensory evaluation in Chinese-style pork jerky

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

24. A good opening in using of the permeable polymer sausage casings

    M. Kazanski, I. Pereplyotchokov and M. Mouradian

25. Consumer criteria of quality of meat and meat products

    J. Bukała and W. Kędzior

26. Trends in meat consumption in Brazil

    U.A. Gagleazzi, F.T. Garcia, R.F. Garcia, F.M. de M. Bliska, H.K. Arima and K.M.V.A.B. Cipolli

27. Selected nutrient contents and relations in reared European sea bass (Dicentrarhus labrax L.)

    A. Badiani, S. Stipa, F. Bitossi, S. Marchetti and E. Zanardi

28. Malaysian palm fat as animal fat analogue in processed meat products

    A.S. Babji, A.R. Alina, W.I. Wan Sulaiman, S.S. Tan, Ch.K. Loong, M. Nulkirah and W.I. Wan Rosli

29. Physical and nutritional properties of frankfurter where chicken fat is substituted with red palm fat

    W.I. Wan Rosli, W.I. Wan Sulaiman, A.R. Alina, A.S. Babji and S.P. Foo

30. Mycopopulation, aflatoxins and ochratoxins A in some semi-dry sausages

    M. Škrinjar, V. Došen-Bogićević and I. Vujković

31. Residues veterinary drugs and other contaminants in meat and meat products of Switzerland

    H. Koch, O. Dafflon, H.J. Gobet, D. Guggisberg, H.J. Heiz, A.E. Mooser, M.C. Risse, L. Scheurer and M. Sievi

32. The surveillance studies on the contents of heavy metals and arsenic in Polish meat products during the period of years 1998-2000

    E. Węgrzyn, M. Borys and M. Obiedziński

33. The results of the studies on the contents of heavy metals and arsenic in poultry pate

    M. Borys, E. Węgrzyn and M.W. Obiedziński

34. The results of surveillance studies on the polycyclic aromatic hydrocarbons in smoked and grilled meat products in Poland in years 1998-2000

    P.S. Jankowski and M.W. Obiedziński

35. Conjugated linoleic acid in raw ground beef and beef product

    S. Grześkiewicz, E. Bartnikowska and M.W. Obiedziński

10. QUALITY CONTROL AND METHODOLOGICAL PROBLEMS

1. General aspects of quality management in food processing

   Z. Erdős

2. Control of Listeria monocytogenes post-processing contamination in pork products

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

3. Trends in scientific research in the field of meat in Russia

   I. Tchernukha and O. Lugar

4. Trends in resource allocation and meat research profile at U.S. public institutions

   L.R. Miller

5. Information infrastructure in the meatproducts industry

   R. van Dijk

6. Effect of pre-slaughter stress on beef quality

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

7. United States and New Zealand consumer preferences for beef from grass-fed animals

   R. Bickerstaffe, A. Bekhit, M. Chandraratne and N. Roberts

8. Standardisation of pig carcass classification in the EU through improved statistical procedure and new technological developments

   E.V. Olsen

9. Species meat identification by using polymerase chain reaction

   I. Steinhauserova, I. Obrovska and L. Krkoška

10. Elucidation of organoleptic factors contributing to identification of animal species of meat

    M. Matsuishi, S. Takeda and A. Okitani

11. Quantitative determination of biogenic amines in Portuguese hams by reversed-phase high-performance liquid chromatography of the dansyl derivatives

    C. Alfaia, M. Castro, A. Correia and A. Dias

12. Application of NIR spectroscopy for tenderness classification of bovine meat

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

13. Electrical anisotropy of beef meat during ageing

    J. Lepetit, J.L. Damez, M.V. Moreno, S. Clerjon and R. Favier

14. Measurement of thermal properties of beef burgers during frying for prediction of heat transport

    B.K. Oroszvári, I. Sjöholm and E. Tornberg

15. The influence of the addition of the pork stock meat preparation on forming sensorial profile of finely comminuted preserves

    H. Makala and W. Dolata

16. Lipid oxidation in vacuum-packed Portuguese dry-cured ham

    M. Elias, A. Marinho, E. Sabio, A. Barreto, J. Ouakinin, M. Ferreira and M. Fraqueza

17. Cholesterol content of Hungarian meat products determined by enzymatic methods

    E. Horváth

11. ECONOMICS, MARKETING AND PROMOTION

1. Marketing quality meat

   D.J. Meisinger

2. Ingrated food product development

   B. Kupiec

Additional information

1. OPENING LECTURE

1. How meat diversifies meals

   J. Lasta and N.A. Pensel

2. MEAT AND MEAT PRODUCTS IN THE THIRD MILLENIUM

1. Research objectives and requirements in meat science and technology

   C. Valin

3. ANIMAL PRODUCTION AND MEAT QUALITY

1. Use of growth promoters in future production: one point of view

   S.L. Boyles

2. Hormonal growth promoters in meat production and differences in perception of acceptability for human consumer

   H. Galbraith

3. Gene expression in cloned transgenic cattle and swine

   S. Stice and J. Rzucidlo

4. Anabolics, its technical and economical interpretation

   E. Gimeno

5. Expected genetic changes in pork production

   A.E. Carden

6. Stimuli for differentiation of myoblasts in culture vary between cell lines

   M.A. Lawson and P.P. Purslow

7. Localization of preadipocytes in bovine muscle tissue

   J. Wegner, E. Albrecht, P. Huff and K. Ender

8. Influence of breed on bovine meat quality and palatability

   J. Ciria, B. Asenjo, M.J. Beriain and C. Gorraiz

9. Effect of breed and castration on muscle fibre type, cross-sectional area and meat tenderness in the beef cattle

   A. Dalle Zotte, R. Verdiglione , H. Rémignon, G. Cozzi , D. Andreoli , F. Gottardo and L. Andrighetto

10. Slaughter weight and breed group effects on consumer beef meat quality appraisal throughout ageing

    S.E. Macie, C. Sañudo, J.L. Olleta, B. Panea, M.M. Campo and P. Alberti,

11. Carcass and meat properties of Holstein bulls and Hollstein x Piemontese bulls and heifers

    S. Cepin, S. Zgur, M. Cepon and B. Zlender

12. The effects of castration on carcass quality of grazing Hereford cattle

    J. Franco, O. Feed and M. Rodríguez Irazoqui

13. Conjugated linoleic acid and poly-unsaturated fatty acids in intramuscular fat of Belgian Blue bulls: effect of double-muscling

    S. De Smet, K . Raes and D. Demeyer

14. Effect of the double-muscling genotype on carcass and meat quality in Belgian Blue slaughter bulls

    S. De Smet, E. Claeys, A. Balcaen, D. van den Brink, M. Seynaeve and D. Demeyer

15. Carcass and nutritive value as well as palatability of Holstein-Friesian and Red Spotted young bulls during growth

    E. Szűcs, B. Ender, G. Nürnberg and K. Ender

16. Comparative analyses of proximal and fatty acid composition of grass-fed meat from water buffaloes (Bubalus bubalis) and zebu-influenced beef cattle at 24 months of age

    K. Valero Leal, N. Huerta-Leidenz, S. Uzcátegui Bracho, L. Arenas de Moreno, G. Ettiene and I. Buscema

17. Carcass quality of savannah-fed zebu type cattle vs. water buffaloes serially slaughtered in Venezuela

    N. Huerta-Leidenz, A. Rodas-Gonzalez, A. Vidal and O. Colina

18. Longissimus palatability of grassfed zebu type cattle vs. water buffaloes serailly slaughtered in Venezuela

    N. Huerta-Leidenz, A. Rodas-Gonzalez, A. Vidal and O. Colina

19. Comparision of carcass traits and meat quality characteristics of Simmental and Hereford x Belgian Blue steers

    J.D. Morton, G.H. Geesink, M.P. Kent and R. Bickerstaffe

20. Intramuscular and subcutaneous lipids in Bonsmara steers

    P.T. García and A. Lundqvist

21. Lipid composition if intramuscular fat of beef from local spanish cattle breeds stored under modified atmosphere

    K. Insausti, M.J. Beriain, A. Purroy, C. Gorraiz, M.J. Alzueta and P. Alberti

22. Growth of skeletal muscle and IGF-I in pigs of different sex

    M. Wicke, S. Biereder , G.V. Lengerken, F. Schneider and W. Kanitz

23. Interactive effects of the HAL and RN genes in crossbreeding

    W. Przybylski, M. Kocwin-Podsiadla, S. Kaczorek, E. Krzęcio and G. Monin

24. The effect of pig genotype and sex on raw material quality and technological traits of carso dry-cured hams

    M. Candek-Potokar, B. Zlender and G. Monin

25. The influence of carcass weight of fatteners with different HAL genotype on carcass leannes and selected traits

    M. Kocwin-Podsiadla, A. Zybert and E. Krzęcio

26. Divergent selection on contractile properties of Longissimus muscle fibers in the pig

    B. Lebret, L. Lefaucheur, P. Le Roy, P. Ecolan, N. Clochefert, J. Gogué, M.P. Sanchez and X. Fernandez

27. The effect of age and distribution of skatole levels in purebred boars in Sweden

    J. Babol, M. Swanberg, G. Zamaratskaia and K. Lundström

28. Variation of boar taint compounds in backfat from divergent genetic lines

    M. Hortós, M.A. Rius, A. De Vries, A. Lacoste, M. Gispert and A. Diestre

29. The effect of RN genotype on the formation of two carcinogenic heterocyclic amines, MelQx and 4,8-DiMelQx in fried pork

    V. Nilzén, A. Solyakov, E. Borgen, K. Skog, K. Lundström and M. Jägerstad

30. Influence of breed on the collagen content in Longissimus dorsi of lamb

    E. Mattos Monteiro, M. Shimokomaki and M.L. Zaidan Dagli

31. The effect of gender on meat quality of lamb Longissimus dorsi

    R. Bickerstaffe, B.R. Palmer, G.H. Geesink, A.E.D. Bekhit and C. Billington

32. Variation in muscle composition between different commercial lamb types and its relationship with meat texture

    P. Berge,A. Sanchez, C. Sañudo, G. Thorkelsson, C. Stamataris, E. Piasentier and A. Fisher

33. Physical-chemical characteristic of Bergamácia and Santa Inés meat lambs, slaughtered at different weights

    M.C. Bressan, J.R.O. Pérez, O. Vieira Prado, A.L.S.C. Lemos and S. Bonagurio

34. Influence of mitochondrial function on growth and meat quality in turkey

    M. Wicke, J.R. Opalka, F.N. Gellerich, S. Zierz and G. von Lengerken

35. Microstructural parameters of the breast and thigh muscules, carcass and meat quality in the heavy type of turkey female

    D. Klosowska, H. Puchajda, G. Elminowska-Wenda, K. Walasik, A. Rosinski and S. Mroczkowski

36. Effect of sex and strain on broiler chicken body lipids

    P.T. García, S.G. Rondelli and O.L. Martinez,

37. Residue depletion of ivermectin, moxidectin and doramectin in cattle tissues

    A. Fernández Suárez, C. Guillaume, P. Galtier and M. Alvinerie

38. Effect of formulation in liver and muscle residue levels for ivermectine

    A. Fernández Suárez, A. Longhi, G. Berra and J. Carrillo

4. ANIMAL PRODUCTION AND MEAT QUALITY

1. Animal behaviour and meat quality in different systems

   P. Le Neindre and C. Terlouw

2. Producing meat for healthy eating

   M. Enser

3. Beef from Argentine grass production systems

   P.T. García

4. The influence of management on the poultry meat production

   M.H. Delaner

5. The use of vocalization scoring to monitor cattle handling quality in slaughter plants

   T. Grandin

6. Effect od different stocking densities during transport on pig welfare

   P.B. Barton Gade

7. Microdialysis as a technique to determine extracellular metabolites in pig carcasses

   P. Henckel and X. Serra Delmau

8. Influence of sex, male/female ratio and lairage time on carcass and meat quality of pigs

   C. Santos, L.C. Roseiro and J.M. Almeida

9. The effect of strawbedding on the physiological response to preslaughter treatment, skin damage and carcass and meat quality in pigs

   L. Faucitano, L. Marquardt, M.S. Oliveira, H. Sebastiany Coelho and N.N. Terra

10. Development of an ultra-filtration techniques for continuously monitoring blood glucose and lactate in broiler chickens

    E. Lambooij, B. Savenije, M.A. Gerritzen, K. Venema and J. Korf

11. Validation of urinary catecholamines as a stress indicator following electrical stunning

    T. Lowe, A. Velarde , C. Devine, S. Payne and N. Gregory

12. Effect of preslaughter heat stress, exercise or adrenaline injection on postmortem heat-stable pinkness, texture and water holding capacity in chicken

    T.A. Nagle, N.G. Gregory and T.E. Lowe

13. The effect a beta-agonist (zilpaterol) on meat colour shelf life

    P.E. Strydom, E.M. Buys and H.F. Strydom

14. Existence of antibodies to various feed antigens in beef cattle and goats

    M. Tanaka, N. Shiba and M. Matsuzaki

15. Carry-over of DNA-fragments from maize to laying hens and broilers

    R. Poser, G. Flachowsky, K. Fischer, R. Einspanier, A. Klotz, K.O. Honikel and F. Schwägele

16. Meat quality traits in lamb M. longissimus thoracis et lumborum: the effect of pre-slaughter stress and electrical stimulation

    R.D. Warner, J.J. Bond and M.G. Kerr

17. Influence of strategic maice grain supplementation on cholesterol and fatty acids of Longissimus and Semitendinosus muscles of beef steers at grazing

    J.J. Grigera Naón, A. Schor, M.E. Cossu, G. Trinchero and V.F. Parr

18. Effect of feeding period on carcass and meat quality of dry cull cows

    H.G. Bang, N.T. Madsen, M. Oksama and M. Vestergaard

19. Effect of grass and grain diets supplemented with vitamin E on the fatty acid composition of lipids from Psoas major steer muscles

    P.T. García, A. Lundqvist, N.A. Pensel and C.A. Margaría

20. Volatile composition of beef as influence by forage and concentrate – based diets

    P.A. Morrissey, K. Galvin, J.P. Kerry, D.J. Buckley and A.P. Moloney

21. Study of toxicity of feed additives based on buckwheat hulls

    N.V. Timoshenko , A.M. Kobozev, A.I. Snitsar and S.I. Khvylya

22. The effect of early weaning and intensive feeding on meat quality of beef cattle

    P.E. Strydom and E.M. Buys

23. Producing bright red pasture-fed beef

    M.C. Lanari, S. Rablin, M. Brewster, A. Yang and R.K. Tume

24. On farm effects on tenderness beef prediction

    L. Pruzzo, A. Schindler, N. Abbiati and L. Santa Coloma

25. Effect of feeding system on daily gain of steers, fat and cholesterol content of beef

    V. Schlinder, M.E. Cossu, G. Trinchero, J. J. Grigera Naón, F. Canosa and L. Santa Coloma

26. Quality straits of organic Chianina beef (An Italian experience)

    M. Severini, D. Ranucci and R. Stocchi

27. Effects of whole linseed and full fat soya included in a high concentrate diet and fed for 60 or 90 days on muscle fatty acid composition and meat quality in beef steers

    N.J. Choi, M. Enser, G.R. Nute, R.I. Richardson, N.D. Scollan and J.D. Wood

28. Fatty acid composition of Longissimus muscle of steers fattened under different feeding regimens

    M.E. Cossu, L. Pruzzo, G. Trinchero, F. Canosa, J.J. Grigera Naón and L. Santa Coloma

29. Effects of triple superphosphate suplementation on growth performance, carcass yield, heavy metals and fluorine levels in beef cattle on pasture

    A. de Liguori Oliveira, H.O. da Silva Lopes and R. Batitucci Passos Oliveira

30. The effect of feeding regime on early post mortem biochemical indicators of beef quality

    K. Rezek, M.T. Mooney, A.P. Moloney, D.J. Troy and F.J.M. Smulders

31. Instrumental toughness of lamb from diverse European sheep types

    C. Sañudo, M. Alfonso, A. Sánchez, J.F. Pardos, I. Sierra, P. Berge, E. Dransfield, I. Sebastian, A. Fisher, G. Nute, C. Stamataris, D. Zygoyannis, G. Thorkelsson, S. Thorsteinson, E. Piasentier, R. Valusso and C.R. Mills

32. Effects of production systems on the fatty acids and flavour of lamb from six European countries

    M. Enser, G. Nute, J. Wood, C. Sanudo, P. Berge, D. Zygoyiannis, G. Thorkelsson, E. Piasentier and A. Fisher

33. Physical and sensory properties of lamb meat from northeast Brazil

    J.F.F. Zapata, L.M.J. Seabra, C.M. Nogueira and N. Barros

34. Study on pH variation from meat of Corriedale male lambs raised in three nutritional systems

    M.T.M. Osório, J.C. da S. Osório, N. Manzoni de Oliveira, D. Azeredo and M. Alves Pimentel

35. Sensory meat quality in red deer (Cervus elaphus) grazed on pasture or fed a commercial feed mixture

    E. Wiklund, J.M. Stevenson-Barry and T. Cummings

36. Is there an interaction between fat type and metal ion concentration in diets and warmed-over flavour (WOF) in pork?

    T K.C. Hay, M.C. Lanari, S.L. Beilken and B. D’Arcy

37. Subcutaneous fat quality of once bred gilts and nuliparous subjected to restricted feeding

    L.R. Basso, M.E. Cossu, G. Trinchero and S.F. de Delfin

38. Quantitative and qualitative characteristics of meat of pigs fed with protein-carbohydrate feed

    M.L. Faivishevsky and I.I. Moshkutelo

39. Effects of dietary restriction on the fatty acid composition of subcutaneous fat from barrows and gilts

    P.T. García and P. Silva

40. Influence of nitrates on meat quality when fattening pigs for manufacture of baby food

    A.V. Ustinova, N.V. Timoshenko and N.F. Nomerotskaya

41. Analysis of dependence between some indicators of the meat quality in broiler chickens grown in different manners

    S. Bogosavljević-Bosković, Z. Gajić and I. Gajić

5. PROCESSING AS REQUIRED FOR THE MARKET

1. Safety criteria for minimally processed foods

   T. Martens

2. Research priorities in fermented and dried meat products

   K. Incze

3. Use of lactic acid bacteria and their metabolites as biopreservatives for meat products

   G.L. De Antoni

4. Fat- and water-holding in low-fat mechanically deboned poultry systems as influenced by the different vegetable and non-meat protein added

   D. Kazemekaityte and Z. Simkeviciene

5. Possibilities of utilization of denitrifying microorganisms during manufacture of meat products

   Y.G. Kostenko and M.Y. Minaev

6. Influence of starter cultures on sensory properties and biogenic amines concentration in “chorizo”

   C. González-Fernández, J. Rovira and I. Jaime

7. Elaboration of a fermented meat product with L. plantarum using bovine plasma as a culture medium

   R.J. Ruiz, Y. Barboza, W. Brifiez, R. Román, W. Isea and E. Marquez

8. Formation of cured meat colour in meat model systems and fermented sausages by Lactobacillus fermentum strains (JCM1173 & IFO3956)

   J.K.S. Møller, J.S. Jensen, S. Knöchel and L.H. Skibsted

9. Effect of starter culture on flavour development of fermented sausages

   K. Venema, A.C. Tas, E. Motshagen, F. Wülfert and B. Nijssen

10. The influence of the autochthonous starter cultures in the production of regional sausages – mechanical properties and sensorial evaluation

    M. Elias, A. Marinho, A.C. Santos, A. Barreto, J. Ouakinin and M. Ferreira

11. Muscle proteins hydrolysis by Lactobacillus isolated from dry sausages. Effect on curing conditions

    S.G. Fadda, G.M. Vignolo, Y. Sanz, M.C. Aristoy, G. Oliver and F. Toldrá

12. Role of Penicillium aurantiogriseum on the ripening: effect of the superficial inoculation and/or the addition of a intracellular cell free extract on the microbial and physico-chemical parameters of dry fermented sausages

    J.A. Ordóñez, J.M. Bruna, M. Femández, B. Herranz and L. de la Hoz

13. Flavour compounds related to maturity of dried fermented sausages

    L.H. Stahnke, A. Hoick, A. Jensen, A. Nilsen and E. Zanard

14. Proteolysis and lipolysis in an aseptic meat model system for dry sausages

    E. Harnie, E. Claeys, M. Raemaekers and D. Demeyer

15. Analysis of aldehydes in dry sausages

    M. Rokka and S. Eerola

16. Controlling bioflavour and safety in fermented meat products (FMP)

    D. Demeyer, A. Rizzo, A. HoIck, F. Vandendriessche, K. Lorenten, K. Venema, L. Stahnke, L. De Vuyst, R. Talon and R. Chizzolini

17. Energetic aspects of ohmic cooking for processed meats

    G. Piette, D. de Halleux, M.Dostie, Y. Raymond and M.L. Buteau

18. Ohmic heating behaviour of processed meats

    G. Piette, H. Ramaswamy, D. de Halleux, M. Dostie, Y. Raymond, M.L. Buteau and L. Vachon

19. Efficiency of dehydratation of hides of the animals with natural zeolite under conditions of vibration

    L.S. Kudryashov and O.A. Kudryashova

20. The effect of different preparation methods on the formation of heterocyclic amines

    M. Gibis, A. Schoch and A. Fischer

21. Analysis of N-nitrosamines in a nitric oxide gas cured comminuted pork product

    C.M. Nichol, K.J. Shaw and P.A. Baumgartner

22. Prediction of H+ concentration in frankfurters using neural network during cooking

    G.S. Mittal and J. Zhang

23. Dependency of the fat content on the effective diffusion of water in raw sausage mass

    H. Damm, V. Kottke and A. Fischer

24. Technology of curing and fumeless smoking of chicken carcasses under conditions of hydro-pulsed effects

    L.S. Kudryashov, G.E. Limonov, N.N. Potipayeva, V.V. Ilyinykh, S.A. Dunayev and V.V. Khorolsky

25. Intermediate moisture meat product. Evaluation of dehydration and adsorbtion processes in charqui meat

    C.E. Rocha Garcia, E.Y. Youssef, F. Yamashita and M. Shimokomaki

26. Desing of composition and properties of special meat semi-prepared products

    N.A. Chulkova, L.M. Semenova, O.I. Bashkirov and O.V. Tereshina

27. About a problem of modelling of currents of food viscous-plastic media

    A.I. Stepanenko, A.V. Gnoyevoy and V.M. Chesnokov

28. Improvement in the functional properties of sausages by addition of biopolymers prepared from soybean protein and milk protein using microbial transglutaminase

    M. Muguruma, K. Tsuruoka, K. Katayama, S. Kawahara, K. Yamauchi and T. Soeda

29. Assessment of the effects of β-lactoglobulin, tapioca starch and added water on the physical and textural properties of low-fat fresh pork sausages using response surface methodology

    J.F. Kerry, P.H. Lyons, J.P. Kerry and D.J. Buckley

30. Factors determining consistency in the dry-cured ham

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

31. Influence of meat cut, slice thickness and direction of muscle grain on the properties of beef stir-fry slices

    J.A. Boles and P.J. Shand

32. Isolation of food protein from blood of slaughter animals

    E.A. Evstafyeva, A.N. Ivankin and A.D. Nekludov

33. Studying the possibility of manufacture of high-quality canned meat products from low-grade beef treated with enzyme preparation

    A.B. Lisitsyn, L.S. Kudryashov, L.B. Smetanina, N.Y. Fedorova, T.V. Gratcheva and V.Z. Krakova

34. Enzymatic hydrolysis of protein of meat at use new bio- of a drug

    V.G. Boreskov

35. Properties and perspectives of a new proteolytic preparation from hydrobionts in technological processing of the meat raw materials

    L.V. Antipova, L.A. Glotova, A.A. Donets and V.K. Kurchaeva

36. Fermentative hydrolysis as the effective way of obtaining the base for disease-preventive drinks

    L.V. Antipova and A.L. Kulpina

37. Meat cut and injection level affects the tenderness and cook yield of processed roast beef

    J.A. Boles and P.J. Shand

38. Studies on the processing technology of goose ham sausage

    Y.Y. Gao, C.S. Chen and C. Chen

39. Polyfactoral protection of smoked sausages

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

40. Role of staphylococci in the oxidation of free fatty acids

    R. Talon, C. Barrière and D. Centeno

41. Studies on the processing technology and quality control for Nanan pressed salted duck

    C.S. Chen, Y.Y. Gao and C. Chen

42. Effect of selected herbs on pH of raw sausage

    M. Milanovic-Stevanovic, I. Vukovic and T. Kocovski

43. Study of composition of volatile components of far eastern balsams and their effect on taste and aromatic properties of uncooked smoked meat products

    A.I. Zharinov, L.A. Tekutieva, Y.G. Kostenko and T.A. Misharina

44. Volatile compounds during ripening in italian dried sausage

    L.O. Sunesen, V. Dorigoni, E. Zanardi and L. Stahnke

45. Characterisation of Mediterranean and North European fermented meat products: chemistry and oxidative stability aspects

    E. Zanardi, S. Eerola, K. Hartikainen, A. Rizzo, A. Badiani, V. Dorigoni and R. Chizzolini

46. Intensification of processing technology of russian traditional raw sausages

    V.I. Lubchenko, T.N. Korshunova and T.G. Kuznetsova

47. Effect of altering pH on the colour of stimulated and non-stimulated loin muscles from 300 day grain-fed cattle

    G.R. Trout and B. Hanrahan

48. Enhancement of color formation in meat products by milk protein hydrolysates

    R. Sakata, H. Morita, T. Norimatsu and N. Itoh

49. Color stability and spoilage characteristics of chicken meat patties prepared with thigh meat from various rinse and additive treatments

    J.C. Acton, D.K. Pedersen, I. Y. Han, H.J. Seidel Nielsen and P.L. Dawson

50. Color and sensory characteristics of beef patties formulated with tomato paste and sundried tomato powder

    K. Candogan, E. HalpinJ and C. Acton

51. Curing agents effect on color properties in pork lean meat during vacuum dehydration process

    E. Sayas Barberá, J.A. Pérez-Alvarez, J. Fernández-López, S.M. López-Noguera and F. Perlo

52. Paprika effect on colour parameters and reflectance values in spanish-type sausages during resting stage

    J. Fernández-López, J. A. Pérez-Alvarez, E. Sayas-Barberá, F. López-Santoveña and M.R. Rosmini

53. Influence of non-meat ingredients and marination of raw material on the physical and chemical characteristics of low-fat ground beef patties

    A. L. da S. C. Lemos, P. Becker Siqueira, S. H. Inoue Oda and M. Mayumi Harada

54. Studies on developing low fat emulsified meatballs

    S.Y. Hsu, H.Y. Chung and S.H. Yu

55. Comparative study of fatty acid composition of the nutritionally modified cooked meat sausages

    K. Broce, R. Vivar, I. Jaime and J. Rovira

56. Histological examination of snail meat specialities

    B. Tremlova and I. Steinhauserov�

57. The brazilian dried meat sector: a rapid agri-sector analysis (RASA approach)

    G. Fontaine, F.M. de Mello Bliska, G. Henry, E. Alves Leal and H.K. Arima

58. The meat sectors and the Brazilian economy: an interregional input-output approach

    F.M. de Mello Bliska and J. J. Martins Guilhoto

59. Characterization of a superoxide dismutase-deficient mutant and a catalase-deficient mutant in Staphylococcus xilosus

    C. Barriére and R. Talon

6. PROCESSING AS REQUIRED FOR THE MARKET

1. Grading systems. Yield and meat quality, evaluation on line

   A. Lebert

2. Measurement and stimulation tools to assist with the automation of carcass diassembly

   R. Clarke

3. Beef and pork carcass grading systems in Brazil

   E.T. Facco Silveira and P.E.de Felicio

4. In vivo estimation of carcass quality in Merino lambs and wethers

   F. Bidinost, D. Sachero and V. Monsutti

5. An anantomically accurate model of a lamb carcass

   J. Bell, R. Clarce and A. Pullan

6. Effect of slaughter weight on carcass composition and commercial cuts of yearlings of seven beef breeds

   P. Alberti, C. Sañudo, J.L. Olleta, F. Lahoz, M.M Campo, B. Panea and E.S. Macie

7. Composition and quality of reindeer (Rangifer tarandus L) carcasses

   E. Wiklund, I. Hansson and G. Malmfors

8. Carcass characteristics of once breed gilts and nuliparous for pork production

   L.R. Basso, M.E. Cossu, G. and S.F. de Delfino

9. Growth of carcass traits of beef cattle on the grassland in Argentine

   J.J. Grigera Naon, S. Seneci, H. Harada, J.I. Utsumi Molle and H. Yano

10. Relation between cold carcass weight and tissue depth in gr site. Effect of breed and sex in pure and crossbred heavy lambs of 5 months age

    G. Bianchi, G. Garibotto and O. Bentancur

11. Meat performance of chinese yellow cattle

    L. Liu and G. H. Zhou

12. A beef carcass classification by on-line image analysis

    J. Leclere, J.L. Bignon and A. Lebert

13. Lamb classification systems to meet Uruguayan export market demands

    R. San Julián, G. de los Campos, F. Montossi, D. de Mattos, L. Castro, R. Robaina, D. Abraham and G. Cáncpa

14. Legal requirements on stunning and slaughter in twenty eight countries

    N.G. Gregory and T.E. Lowe

15. Current profiles during electrical stunning

    N.G. Gregory

16. Assessment of electrical and mechanical stunning of farmed eel (Anguilla anguilla, L.)

    E. Lambooij, J.W. van de Vis, R.J. Kloosterboer and C. Pieterse

17. A novel method for quantitative fat analysis in meat by in vivo Magnetic Resonance Imaging

    A. Högberg, L. Ballerini, B. Soussi, A. Lindgärd, O. Rakotonirainy, G. Borgefors, K. Lundström and A.C. Bylund

18. Study on bone formation age and the optimum fattening age of Japanese Black cattle

    T. Oshida, D. Ganzhen, T. Suganuma, H. Kitamura and K. Sawada

19. The use of near infrared spectroscopy to determine fat content and fatty acid composition in beef meat

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

20. Image analysis techniques for evaluation of meat yield indicators of bovine carcass

    J.M. Zamorano, F.J. Carduza, J.A. Lasta and M. Mejail

21. Evaluation of ultrasound prediction in Korean beef cattle carcass value

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

22. What kind of predictors for calibrating the pig classification methods

    G. Daumas

23. Predicting lean meat yield of Australian pig carcasses

    H. Channon, A. Payne and S. Baud

24. On farm effects on lean beef meat yield prediction

    V. Schlinder, L. Pruzzo, H. Avila, D. Colombatto, N. Abbiati and L. Santa Coloma

25. Imaging of meat structure by ultrasonic and magnetic resonance

    W. Laurent, S. Abouelkaram, J. Culioli, J.M. Bonny and J.P. Renou

26. Ultra – Fom 300 the new equipment for slaughter meatness evaluation of pork carcasses

    T. Bicharski, K. Borzuta, A. Ostrowski, D. Lisiak and J. Strzelecki

27. Video imageing of beef carcasses and the problem of category dependent estimation formulae

    W. Branscheid, C. Augustini, A. Dobrowolski and M. Spindler

28. Evaluation of meat quality in fresh and frozen hams

    M. Ordóñez, J. Rovira and I. Jaime

29. Instrumental color classification of veal carcasses

    R. Klont and I. Hulsegge

30. Distance assessment in automated butchery by means of microwave sensing

    J.L. Damez and S. Clerjon

31. Improvement of processing technology for broiler chickens and laying hens

    T.G. Kuznetsova and S.I. Khvylya

32. Combined effects of aitchbone suspension and chilling rate on the tenderness of beef muscles

    O. Sørheim, J. Idland, T. Freystein, P. Lea and K.I. Hildrum

33. Preparation of clean livestock for slaughter: effect of crutching practices on the microbiological quality of lamb carcasses

    J. Bobbitt, M. Phillips, H. Haines, D. Rowland, J. Whitehouse, S. Barlow, J. Isaac, N. Kondekas, D. Isgro and K. Coates

34. Impedance and pH development in pork with different slaughter treatment and its relation to driploss

    A. Schäfer, P. Henkel and P.P. Purslow

35. Observations on how weasand clips and rings enter petfood

    N.G. Gregory

36. Color parameters evolution during washing process of mechanically deboned poultry meat

    J.A. Pérez-Alvarez, C. Navarro-Rodríguez de Vera, J. Fernández-López, F. Perlo and E. Sayas-Barberá

37. Quality loss in mechanically deboned poultry meat at different storage temperatures

    M.A. Trindade, S. Rodrigues Jr., T.P. Nunes, K.M.V.A.B. Cipolli and C.J.C. Contreras

7. BIOCHEMISTRY AND FUNCTIONAL PROPERTIES OF MEATS

1. Titin and tenderness

   M.L. Greaser, C. Boyer-Berri, Y. Kumazawa, M. Szalata and E. Pospiech

2. Modelling of the cooking process effect on protein denaturation and beef hardness

   N. Zaritzky

3. Effectiveness of combinated-tenderization processes in tough muscles

   C.B. González

4. Degradation and release of titin in pork muscles

   E. Pospiech, M. Greaser, B. Mikolajczak, M. Szalata and A. Lyczynski

5. Texture and collagen characteristics of major beef muscles

   G. Torrescano, A. Sánchez, P. Roncalés and J.A. Beltrán

6. Effect of endurance exercise on intramuscular collagen characteristics in goats

   N. Shiba, M. Matsuzaki and E. Tsuneishi

7. Age related changes in breast poultry meat collagen crosslink, hydroxylysylpyridinium

   M. Shimokomaki, F.A.G. Coro and E.Y. Youssef

8. Influence of sarcomere length on the reduction of myofilament lattice spacing post-mortem and its implication on drip loss

   A. Schäfer, P.J. Knight, T.J. Wess and P.P. Purslow

9. Muscle structure influenced by age on Chianina beef

   F. Nicastro, L. Zezza, F. Giannico, R. Gallo and G. Vonghia

10. The effect of electrical stimulation on the tenderness of beef – an investigation of proteolysis and meat quality

    A. Göransson, M. Flores, A. Josell and F. Toldrá

11. Effect of chilling methods on meat tenderness from light veal carcasses

    E. Pospiech, K. Borzuta, J. Strzelecki and A. Borys

12. Effect of rigor temperature and shortening on meat tenderness of lamb

    T. Lowe, C. Devine, R. Wells and S. Payne

13. Improving beef tenderness by restricting rigor mortis contraction

    K.I. Hildrum, T. Andersen, B.N. Nilsen and M. Wahlgren

14. Effect of calcium chloride injection and postmortem aging on bovine Biceps femoris muscle tenderness

    V. Salitto, C. Gonzalez, F. Carduza and J. Lasta

15. Meat tenderization by calcium chloride after osmotic dehydration

    A. Suzuki, B. Gerelt and Y. Ikeuchi

16. Cow beef tenderness enhancement through supersonic shock wave treatment

    N.G. Marriott, H. Wang and M.B. Solomon

17. Inhibition of protease activity 1. The effect on tenderness and myofibrillar fragmentation

    D.L. Hopkins, P.J. Littlefield and J.M. Thompson

18. Inhibition of protease activity 2. Examination of myofibrils using light and electron microscopy

    D.L. Hopkins, P.J. Littlefield, P.R. Garlick and J.M. Thompson

19. Evaluation of enzyme extract from chicken viscera as a tenderizer on spent hen breast

    M.T. Chen and D.C. Liu

20. Changes in beef structural and physicochemical properties by endogenous enzyme activity

    M.L. Pérez-Chabela, R. García-Barrientos and I. Guerrero Legarreta

21. The effect of exogenous m-calpain on the mechanical properties of single muscle fibres extended to fracture

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

22. Calpain activity in a cultured muscle cell line is increased by adrenaline

    P. Ertbjerg, M.A. Lawson and P.P. Purslow

23. Postmortem changes in the calpain system in five porcine muscles

    P. Ertbjerg and P.P. Purslow

24. Drip contains significant levels of proteolytic enzymes

    P.P. Purslow, P. Ertbjerg, M.A. Lawson, E.H. Morrison and A.L. Fischer

25. Biochemistry of meat tenderization during postmortem aging: association with calpain 3 (p94)

    M.Ilian, A. El-Din Bekhit, S. Parakrama, G. Geesink and R. Bickerstaffe,

26. Post-mortem ageing and tenderness classification of rib steaks from grass-fed senepol crossbred bulls

    A. Rodas-González and N. Huerta-Leidenz

27. Does postmortem proteolysis depend on fibre type distribution?

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

28. Changes in lipids bound to myofibrils and I-Z-I fraction related to myofibrillar ATPases activities and MFI of ovine Longissimus dorsi stored at 2-4 ⁰C

    M.A. Ojeda and M. Crupkin

29. The influence of product handling on postmortem tenderization of beef: duration of aging influences

    L.E. Jeremiah and L.L. Gibson

30. The influence of product handling on postmortem tenderization of beef: postmortem treatment influences

    L.E. Jeremiah and L.L. Gibson

31. Sarcomere length as indicator of tenderness in bovine M. longissimus dorsi exposed to different post mortem treatments

    R. Rødbotten and K.I. Hildrum

32. Predicting the tenderness of beef using pH-measurements early post-mortem

    A. Göransson, H. Agerhem and Å. Josell

33. Anisotropy and postmortem changes in the dielectric propesties of Semitendinosus muscle

    A. Clerjon and J.L. Damez

34. Effect of physical treatments on digestibility and allergenicity of beef extract

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

35. Study of possibility of steady emulsion production on the base of the plant protein

    L.V. Antipova, V.M. Perelygin and E.E. Kurcheava

36. Antihypertensive peptides from enzymatic hydrolysate of porcine myosin

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

37. Immunochemical detection of egg-white antigens in processed food products

    C. Demeulemester, B. Polack, J.L. Vendeuvre, C. Guizard, J.L. Martin and R.M. Dreher

38. Detection of added animal and plants ingredients in canned tuna meat

    M. Leglise, V. Meret, H. Loreal, C. Demeulemester and F. Falconnet

39. Immunochemical detection of animal species in processed meat products

    C. Guizard, J.L. Martin, V. Meret, C. Benes and C. Demeulemester

40. Species meat differentiation by polymerase chain reaction – restriction fragment length polymophism analysis

    I. Steinhauserová, A. Hovorkova and L. Steinhäuser

41. Kinetic patterns of fermentative hydrolysis of waste animal products

    A.V. Berdutina, A.D. Nekludov, A.N. Ivankin and B.S. Carpo

42. Study of possibility of obtaining chemically bound complexes of meat and vegetable proteins

    Y.E. Kalinova, M.A. Borisova and A.N. Danilenko

43. Production of edible casings, functional ingredients biomaterials on the basis of controlled biomodification of collagen proteins of animal tissues

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

44. Metmyoglobin reducing activity and colour stability of ovine Longissimus muscle

    A.E.D. Bekhit, G.H. Geesink, J.D. Morton and R. Bickerstaffe

45. Quality evaluation of spanish commercial categories of ostrich meat

    E. Senara, J. Fernández-López, A. Aznar, C. Navarro, E. Sayas-Barbera, F. Navarro and J.A. Pérez-Alvarez

46. Beef, horse and goat meat quality: calorimetry, functional and electrophoretical analysis

    A. Totosaus, R. Garcia-Barrientos, M.L. Pérez-Chabela, F. Mijangos, R.M. Cruz-Hernández and I. Guerrero

47. Color measurements and tenderness relationship in ten retail beef cuts

    A.B. Picallo, H. Martinez and C.A. Margaria

8. BIOCHEMISTRY AND FUCTIONAL PROPERTIES OF MEATS

1. Oxidation, shelf-life and stability of meat and meat products

   G. Bertelsen, M. Jakobsen, D. Juncher, J. Møller, M. Kröger-Ohlsen, C. Weber and L.H. Skibsted

2. The relative contribution of protein vs. lipid and meat vs. microbes to flavour development in dry and fermented sausage

   D. Demeyer

3. Diversity of meats, diversity of stability requirements

   N. Pensel, A.M. Descalzo, E.M. Insani, C.A. Margaría and P.T. Garcia

4. Lipid oxidation in cooked meat emulsions. Development of a response surface model

   A. Andreo O.A. Garro and M.A. Judis

5. Interaction of malonaldehyde (a byproduct of lipid oxidation) with myofibrillar proteins of sea salmon (Pseudopercis semifasciata)

   V.A. Tironi and M.C. Tomás

6. Studies on the content of cholesterol oxides in heated meat products

   S. Munch, W. Arneth and K.O. Honikel,

7. Effect of tocopherol addition on secondary lipid oxidation products in irradiated ground beef

   W.P. Hanson, D.U. Ahn and D.G. Olson

8. TBARS analysis is pressurized and heat-treated poultry

   M. Mor-Mur, E. Beltran, R. Pla and J. Yuste

9. Use of modified tall oil and vitamin E to improve pork longissimus muscle quality

   J.A. Unruh, P.R. O’Quinn, A.T. Waylan, R.D. Goodband, J.L. Nelssen and M.D. Tokach

10. Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their sensory characteristics and oxidative stability during storage

    G. Sánchez, S.R. Vaudagna, J.A. Lasta, E.M. Insani and M.M. Gallinger

11. Effect of the dietary enrichment with animal fat and vitamin E om rabbit meat shelf.life and sensory properties

    A. Dalle Zotte, M.E. Cossu and R. Parigi Bini

12. Argentine beef: antioxidants and colour stability during refrigerated retail display

    N.A. Pensel, E.M. Insani, A. Eyherabide, A.M. Descalzo, G.M. Grigioni, A.M. Sancho and C.A. Margaría

13. Oxidative stability of argentine beef during ninety days of storage: supra-nutritional supplementation with vitamin E on grain and pasture production

    N.A. Pensel, A. Descalzo, M. Insani, A. Eyherabide, L. Meichtri, A. Sancho, C. Margaría, J. Lasta and P. García

14. Concentrations of anserine and carnosine in poultry meat extracts treated with demineralization and papain

    J.C.C. Kuo and S.C. Huang

15. Antioxidants application for prevention of rancidity development in chicken refrigerated breast meat using response surface methodology

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

16. Antioxidative effect of soya bud in model systems

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

17. Argentine beef: lipid and protein oxidation and its relationship with natural antioxidants during refrigerated retail display

    E.M. Insani, A. Eyherabide, A.M. Descalzo, A.M. Sancho and N.A. Pensel

18. The effects of natural antioxidants on the quality characteristics of beef patties packaged in modified atmosphere

    A. Sánchez, D. Djenane, G. Torrescano, B. Giménez, J.A. Beltran and P. Roncales

19. Ability of some natural antioxidants in combination with vitamin C to increase the oxidative stability of beefsteaks packaged in modified atmosphere

    D. Djenane, A. Sánchez, J.A. Beitrán and P. Roncalés

20. Antioxidant enzymes activity in Psoas major beef muscle from different production systems

    A.A. Descalzo, E.M. Insani, A. Eyherabide, S.M. Guidi and N.A. Pensel

21. Antioxidant status and lipid oxidation in fresh Argentine beef from pasture and grain-fed steers with vitamin E supra-nutritional supplementation

    A.A. Descalzo, E.M. Insani, C.A. Margaría, P.T. García, J. Josifovich and N.A. Pensel

9. MEAT QUALITY: CONSUMER DEMANDS

1. Consistency in meat quality

   R.K. Miller, S.J. Moeller, R.N. Goodwin, C.L. Lorenzen and J.W. Savell

2. Newer methods in sensory analysis

   W.J. Harper

3. Identifying future market demands using sensory evaluation

   G.E. Hough

4. Aroma of fresh and processed meat assessed by an electronic nose

   G.M. Grigioni, C.A. Margaría and N.A. Pensel

5. Pork flavour – A Nordic project which aims to identify consumer response to pork flavour

   H. Agerhem, P. Lea, E. Arnværn Bryhni, M. Redbotten, C. Claudi-Magnussen and M. Johansson

6. Sensory properties and consumer preference of characterising flavour compound of sheepmeat

   L. O’Neill, O. Young and J. Prescott

7. Variability an eating quality attributes of Australian pork

   H. Channon, A. Payne, M. Kerr, P. Weston, C. Hofmeyr and S. Baud

8. Consumption preferences for different kinds of meat: lamb’s place

   M. McCormick, M.R. Moré, R. Gambetta, G. Lynch and M.L. Lancaze

9. Sensory characteristics and volatile compounds in beef from young bulls and heifers of Pirenaica and Friesian breeds

   M.J. Beriain, C. Gorraiz, J. Chasco, M.J. Alzueta and K. Insausti

10. Physicochemical and sensory characterisation of a typical Spanish cooked blood sausage called “Morcilla de Burgos”

    E.M. Santos, K. Broce, I. Jaime, J. Rovira

11. Sensory characteristics and acceptability of Argentine “paleta”

    M.M. Gallinger and A.B. Picallo

12. Argentine “bondiola”: sensory characteristics and acceptability by the consumers

    M.M. Gallinger, A.B. Picallo and N. Khan

13. Effect of vitamin E-supplemented feed regimen on beef odour assessed by a conducted polymer sensors based electronic nose

    G.M. Grigioni, A. Descalzo, M. Insani, N.A. Pensel and C.A. Margaría

14. Prediction of technological and organoleptic properties of beef cuts by near infrared spectroscopy

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

15. Variation in surface color of Hanwoo (Korean native cattle) beef as influenced by light intensity of display condition

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

16. Consumer evaluation of the use of pH 5H P.M. as a predictor of meat quality

    H. Agerhem, A. Göransson, Å. Josell and E. Borch

17. Toxicological and sensorial benefit of cysteine addition to hamburger

    “A. Schoch, M. Gibis and A. Fischer
    “

18. Vitamin D3 and 25-OH vitamina D3 in raw and cooked pork loin

    I. Clausen, J. Jakobsen, L. Ovesen and T. Leth

19. Relationship between contents of cholesterol, and fat in meat cuts

    K.O. Honikel

20. Survey of microbiological and bromatological quality of different brands of frozen hamburgers collected in three retail markets of Maracaibo, Venezuela

    Q.K. Parra, C. Piñero, B. Narváez, N. Huerta-Leidenz and L. Arenas

21. Lipids and cholesterol in pork muscles

    P.T. García, J.J. Casal and A. Lundqvist

22. Effect of animal fatness on meat fatty acids composition and its relation with the saturated fatty acid/polyunsaturated fatty acid ratio as a nutritive parameter of beef quality

    M.J. AIzueta, M.J. Beriain, J. Chasco, C. Gorraiz, P. Eguinoa, K. Insausti and J.A. Mendizabal

23. Sanitary-hygiene evaluation of reindeer meat as raw materials for production of child nutrition products

    N.N. Lipatov, V.V. Kuznetsov and A.L. Gevorkyan

24. Evaluation of food adequacy of reindeer meat to nutritional requirements of infants

    N.N. Lipatov, B.B. Kuznetsov and N.V. Timoshenko

25. Meat products and health of Russian population

    A.B. Lisitsyn and I.M. Tehernukha

10. MEAT SAFETY

1. Use of microorganisms in non-traditional methods to increase meat safety

   M.P. Doyle

2. Emergent pathogens in meat and poultry: Brazil and the world

   I. Delazari

3. Difficulties that industry has to face to adopt non-traditional methods

   E.D. Sanjurjo

4. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat

   S. Bredholt, T. Nesbakken and A. Holck

5. A bioprotective culture for sliced and vacuum-packed meat product

   L.L.M. Fries, L.L G. Milani, A.M. Terra, E.H. Kubota and N.N. Terra

6. Bioprotection: an additional safety hurdle

   L. Andersen

7. Changes in microflora and myofibrillar proteins of raw chicken breast inoculated with bioprotective cultures

   E. Ponce Alquicira, B. Quintero Salazar, L. Pérez Chabela, C. Barrena Gonzalez and I. Guerrero Legarreta

8. Bacteriocin-based biopreservatives control growth of pathogenic and spoilage bacteria in vacuum-packaged refrigerated low-heat processed meat products

   B. Ray and N. Kalchayanand

9. Growth of Brochothrix thermosphacta and Lactobacillus sakei strains in refrigerated vacuum-packaged meats

   G.M. Vignolo, A.P. de R. Holgado and G.Oliver

10. Several bacteriocins enhance the bactericidal effect of high hydrostatic pressure against foodborne pathogens in a meat model

    M. Garriga,T. Aymerich, J.M. Monfort and S. Costa

11. Complete destruction of Listeria monocytogenes in hot dog by hydrostatic pressure and bacteriocin-based biopreservatives

    N. Kalchayanand, B. Ray, A. Sikes and C.P. Dunne

12. High pressure processing of cooked poultry sausages: inactivation of enterobacteria and lactic acid bacteria

    J. Yuste E. Beltran and M. Mor-Mur,

13. Screening of antimicrobials against Listeria monocytogenes in pork bologna

    “J.N. Sofos, J. Samelis, K. Strohecker, K.E. Belk. J.A. Scanga and G.C. Smith
    “

14. Automated turbidimetry to estimate injury of Salmonella newport cells after irradiation in frozen poultry

    M.O. Masana, L.H. Meichtri, H.R. Rodriguez and N. Kaupert

15. Shelf-life of organic acid treated vacuum packed chicken breast meat

    C. de Vasconcelos Alfonso Xavier and N.J. Beraquet

16. Packaging of ground beef in an atmosphere with high carbon dioxide and low carbon monoxide restrains growth of Yersinia enterocolitica, Listeria monocytogenes and Escherichia coli O157:H7

    H. Nissen, O. Alvseike, S. Bredholt, A. Hoick and T. Nesbakken

17. Shelf life evaluation of refrigerated vacuum packaged beef kept for extended storage

    H.R. Rodriguez, L.H. Meichtri, C.A. Margaría, N.A. Pensel, A. Rivi and M.O. Masana

18. Microbiological studies of value-added pork products

    H. Haines, J. Isaac, N. Kondekas, S. Barlow, J. Bobbitt, P. Meredith and K. Coates

19. Decontamination of swine carcasses with chlorine

    A.S. Barreto, L. Sardinha, M.F. Ferreira, M.J. Fraqueza and J.S. Ouakinin

20. Decontamination of pig carcasses

    T. Jensen, B. Dalsgaard and H. Christensen

21. The influence of Glutamal bioactive, on the carcasses of lamb and pig using the surface spraying method

    A. Stolle, I. Nickolai and H. Stemmier

22. Preparation of clean livestock for slaughter: effect of cleaning practices on the microbiological quality of beef carcasses

    D. Rowland, J. Bobbitt, M. Phillips, H. Haines, J. Whitehouse, S. Barlow, J. Isaac, N. Kondekas, D. Isgro and K. Coates

23. Microbiological aspects of ovine pelt removal assisted by air inflation

    M. Severini, D. Ranucci, B.T. Cenci Goga and D. Miraglia

11. MEAT SAFETY

1. Predictive microbiology for the meat industry

   J. Baranyi

2. Risk analysis; theory and reality

   P. Sterrenburg and S. Notermans

3. Risk of extrapolation in predictive microbiology models

   M.O. Masana

4. Assessment of hygiene and sanitary control systems in international meat trade

   C. Hermida

5. A recurrent neural network for modelling the growth of Listeria monocytogenes in dynamic conditions

   A. Lebert, M. Cheroutre-Vialette and I. Lebert

6. Growth of mixed cultures Listeria and Pseudomonas spp. in beef meat and their prediction using polynomial models

   I. Lebert, V. Robles-Olvera and A. Lebert

7. Modeling E. coli O157:H7 survival in uncooked, semi-dry, fermented sausage

   T.J.Pond, D. Wood, I. Mumin, S. Barbut and M.W. Griffiths

8. Microbiological profile and hazards of traditional sausage from Trás-os-montes

   A. Esteves, L. Patarata, C. Saraiva, J.A. Silva and C. Martins

9. Prevalence of shiga toxin-producing Escherichia coli (STEC) in stool samples from staff of meat processing companies

   R. Pichner, N. Brey and M. Gareis

10. Detection of shiga toxin producing Escherichia coli by PCR in beef cattle at slaughtering level in Argentina

    L.H.Meichtri, E. Milliwebsky, A.K. Gioffre, A. Baschkier, A. Cataldi, M. Romano, G. Chillemi, H.R. Rodriguez and M. Rivas

11. Elimination of verotoxigenic Escherichia coli O157:H7 from a specialised beef-producing herd

    E. Borch, E. Nerbrink, I. Vågsholm and M. Törnquist

12. Effect of preslaughter feeding system on gut bacteria in cattle

    N.G. Gregory, L.H. Jacobson, T.A. Nagle and G.J. LeRoux

13. Assessment of the hygienic characteristics of the beef slaughter and dressing process and prevalence of E. coli O157:H7 in a small slaughterhouse in Zulia State, Venezuela

    Y. Ortiz, L. Arenas de Moreno, N. Huerta-Leidenz and M. Valera

14. PCR detection and typing of Campylobacter jejuni and Campylobacter coli in poultry meat

    V. Atanassova, A. Meindl and C. Ring

15. The prevalence of Campylobacter and Aerobacter in turkey and poultry meat

    V. Atanassova and C. Ring

16. Tracing of Salmonella spp. in pork slaughtering and cutting plants using serotyping and macrorestriction genotyping

    I. Giovannacci, S. Queguiner, C. Raginbeau, G. Salvat, J.L. Vendeuvre, V. Carlier and G. Ermel

17. Salmonella finding in a slaughtering and cutting plant

    A. Stolle, K. Stock, B. Schalch and B. Spemer

18. Contamination routes of pathogenic Yersinia spp. in pig slaughter and cutting

    Y. Blixt E and Borch

19. Occurence of Salmonella in meat and meat products in Brazil

    R. Bromberg, E.A. Yantada and L. Miyagusku

20. Bacteria pathogen changes in fresh pork after storage and consumer abuse

    K. Segomelo, M.L. Kain, G.R. Bellinger, K.E. Belk, J. A. Scanga, J.N. Sofos and G.C. Smith,

21. Changes in pathogenic bacteria counts during limited abuse of fresh pork

    K. Segomelo, M.L. Kain, K.E. Belk, G.R. Bellinger, J.A. Scanga, J.N. Sofos and G.C. Smith,

22. Estimation of microbiological quality of chilled aged beef using automated turbidimetry

    M.O. Masana, M.S. Neira, L.H. Meichtri and H.R. Rodríguez

23. Comparision of indicators for microbial quality of meat during aerobic cold storage

    J.S. Byun, K.S. Park, D.H. Oh, J.W. Kim and M. Lee

24. Poultry can be thawed safely on the counter at ambient temperature

    S.M. Jiménez, M.E. Pirovani, M.S. Salsi, M.C. Tiburzi and O.P. Snyder

25. Intermediate moisture meat product. Evaluation of botulinal toxin production in charqui meat

    J.A.F. Lara, I.S. Dutra, M.F. Pinto and M. Shimokomaki

26. Diagnostic sensitivity/unsensitivity of trichinoscopy (compression) and artificial digestion of pooled samples

    M. Danev, M. Gorgevic and J. Tofovski

12. PACKAGING

1. Commercial applications of active packaging and biosensor technology in meat packaging – A packaging manufacturer’s perspective

   J. Belcher

2. The status and potential for edible biodegradable packaging films

   P.L. Dawson, A.A. Ogale and J.C. Acton

3. The use of edible films and coatings to preserve meat quality

   M.N. Marino

4. Properties of plastic materials from soy, chickpea and beans

   E.M. Salmoral, M.E. Gonzalez. M.E. Flóccari, A.M. Martín, N.V. López and P. Guzz

5. The protection of meat products by polymer coatings

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

6. Addition of antioxidants to packaging films to extend the shelf life of fresh beef

   M.A. Finkle, P.L. Dawson and I.Y. Han

7. Extending the shelf life of fresh beefsteaks packaged in modified atmosphere by UV-free lighting

   D. Djenane, A. Sánchez, J.A. Beltrán and P. Roncalés

8. Effect of carbon monoxide and argon in sliced turkey meat under modified atmosphere packaging (preliminary assays)

   M.J. Fraqueza, M.F. Ferreira, J.S. Ouakinin and A.S. Barreto

9. Improving the shelf life of chicken portions using modified atmosphere packaging

   E.M. Buys and J. Kruger

10. The effect of modified atmosphere and vitamin E dietary supplemented on the microbiology and colour stability of beef mince from vacuum stored wholesale cuts

    E.M. Buys and J. Kruger

11. Detection of oxygen in commercially packaged beef systems using oxygen sensors: impact of detected oxygen on dietary α-tocopheryl acetate supplemented and control beef

    M.A. Smiddy, J.P. Kerry, D.B. Papkovsky, D.J. Buckley, C.K. O’Sullivan and G.G. Guilbault

12. A strategy for minimizing proportion of over- and under-weights in minimum-weight-packaged chicken breast fillets

    L.L. Young

13. Inhibition of anaerobic/facultative pathogen growth in meat by high level carbon-monoxide modified atmosphere

    V. Tsemakhovitz, H. Zur and N. Shaklai

14. Extension of shelf-life by high level carbon-monoxide modified atmosphere

    V. Tsemakhovich and N. Shaklai

13. TEACHING AND RESEARCH IN MEAT SCIENCE AND TECHNOLOGY

1. Focusing on practical knowledge of meat science and technology

   H.W. Ockerman

2. Using Internet fot training the meat science community; ECCEMST’s experience

   F.J.M. Smulders and K. de Balogh

3. Futures demands in capacitation in meat science and technology

   M.C. Añon

4. Meat hygiene training programmes in Argentina

   A.A. Silvestre

5. Teaching of hygiene and food safety in small and medium size meat industries

   M.R. Rosmini, G.J. Sequeira, L.E. Marti, R.O. Dalla Santina, M. Sánchez, C. Zurbriggen, R. Scheider, M. Signorini, J. Bonazza and C. Peralta

14. MEAT QUALITY REQUIREMENTS

1. Meat quality requirements today and in the next ten years in different world markets

   A.D. Gordon

15. TRACEABILITY

1. Traceability from farm to consumption

   E.P. Cunningham

16. ANIMAL WELFARE AND ENVIRONMENTAL IMPACT OF MEAT PRODUCTION AND PROCESSING

1. Consumer concerns

   N.G. Gregory

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

Additional information

1. OPENING LECTURE

1. Some recent advances and future priorities in research for the meat industry

   P.V. Tarrant

2. MAJOR SESSIONS

1. Sustained utilization of the Iberian pig breed

   C.J. López-Bote

2. Small ruminant production systems and factors affecting lamb meat quality

   C. Sanudo, a. Sanchez and M. Alfonso

3. Environmental impact of pig meat production

   G.B.C. Backus, C.P.A. van Wagenberg and N. Verdoes

4. Recent methids for predicting quality of whole meat

   G. Monin

5. The role of major genes and DNA technology in selection for meat quality in pigs

   A.G. de Vries, A. Sosnicki, J.P. Garnier and G.S. Plastow

6. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products

   M. Hugas

7. Factors affecting the emergence of pathogens on food

   J.J. Sheridan and D.A. McDowell

8. Muscle fibre type and meat quality

   R.E. Klont, G. Eikelenboom and L. Brocks

9. Lipids and meat quality – lipolysis – oxidation and flavour

   G. Gandemer

10. Lipid stability in meat and meat products

    P.A. Morrissey, P.J.A. Sheehy, K. Galvin, J. Kerry and D.J. Buckley

11. Oxidation in traditional Mediterranean meat products

    R. Chizzolini, E. Novelli and E. Zanardi

12. Dietary treatment and oxidative stability of muscle and meat products: nutritive value, sensory quality and safety

    L.H. Skibsted

13. Neurophysiology and assessment of welfare

    X. Manteca

14. Electronic nose and artificial neural network

    J-E. Haugen and K. Kvaal

15. Rapid microbiological methods in meat and products

    A. Otero, M.L. García-López and B. Moreno

16. Dry fermented sausages

    K- Incze

17. New developments in meat starter cultures

    W.P. Hammes and C. Hertel

18. Use of entire males for pig meat in the European Union

    M. Bonneau

19. Quality assurance schemes

    J.D. Wood, J.S. Holder and D.C.J. Main

20. Proteolysis and lipolysis in flavour development of dry-cured meat products

    F. Toldrá

21. Bacterial role in flavour development

    M.C. Montel, F. Masson and R. Talon

22. Automation in cooked meat products

    L. Freixanet

23. Robotic equipment in the meat industry

    G. Purnell

24. Consumer perceptions of meat. Understanding these results through descriptive analysis

    A.M. Muñoz

POSTER SESSIONS

3. CARCASS AND MEAT QUALITY

1. Carcass characteristics of hairless Mexican pigs

   M. Méndez, L. Rubio, R. Montiel, H. Becerril and C. Navarro

2. A comparision of the carcass and meat quality traits of seven sources of pig terminal sires

   P. Allen and P.B. Lynch

3. Slaughter yields and meat quality characteristics of broilers Hydro-N produced in Estonia

   R. Soidla, M. Rei, T. Mällo and L. Anso

4. Carcass and meat traits from meat goats of different live conformations, ages, sexes and weights

   K.W. McMillin, O. Phelps, N.L. Dawkins, J.M. Fernandez, A. Howard, S. Gebrelul, G. Simon and K.E. Mellad

5. Carcass composition and commercial cuts of yearlings of several beef breeds with different biological types

   P. Albertí, C. Sañudo, J.L. Olleta, F. Lahoz, M.M. Campo, B. Panea and J. Franco

6. A study on the meat quality of Hanwoo (Korean native cattle) beef in relation to sex and Korean meat quality grade

   C.J. Kim, E.S. Lee, J.K. Cho, J.O. Kang, C.H. Lee, J.Y. Jeong and M.S. Song

7. Pork quality of pig crossbreeds Large White, Landrace, Hampshire, Pietrain and Duroc

   M.D. Garrido, M.V. Granados, D. Alvarez, S. Bañón, J.M. Cayuela and J. Laencina

8. Feed-induced muscle-glycogen changes in slaughter pigs and their influence on meat quality

   K. Rosenvold Anderson, J. Søholm Petersen, H. Johansen, S. Krogh Jensen, A. Karlsson and H. Andersen

9. The comparision between NN and Nn pigs for meat quality and glycolytic potential measured before and after slaughter

   M. Koćwin-Podsiadla, W. Przybylski, X. Fernandez and G. Monin

10. The effect of adding wool keratin hydrolysate to reconstituted milk on the quality of lamb carcasses and meat

    F. Nicastro, R. Celi and G. Maiorano

11. Meat quality traits of “Garonnaise” crossbreed young bulls

    V. Bondesan, M. Ramazin, A. Simonetto and M. Bonsembiante

12. Meat quality of fighting bulls from Lidia breed

    M.J. Beriain, A. Purroy, G. Lizaso, A. Horcada, C. Gorraiz, K. Insausti and M.J. Alzueta

13. Color and tenderness relationship in different steer breeds

    A.B. Picallo, A.M. Sancho, C.A. Margaría and J.A. Lasta

14. Tenderness measurements in four muscles of Belgian Blue normal and double-muscled bulls

    S. de Smet, E. Claeys, G. Buysse, C. Lenaerts and D. Demeyer

15. Ante- and post mortem 31P NMR study on skeletal muscle metabolism response to halothane and slaughter in heterozygous and MH normal pigs

    G. Kohn, U. Baulain, M. Henning, E. Kallweit and R. Lahucky

16. Ante-mortem muscle metabolism assessed by 31P NMR spectroscopy and meat quality in heterozygotes and MH normal pigs

    R. Lahucky, P. Demo, D. Vasicek, N. Pronayova and J. Dubrawický

17. Relationship between structural traits of Longissimus muscle, MHS-genotype and meat quality in pig

    M. Wicke, G. von Lengerken, S. Maak, I. Fiedler and K. Ender

18. Effects of apple polyphenol on pig production and meat quality

    T. Oshida, R. Sakata, T. Inomata, S. Yamada, K. Horiguchi, K. Sawada, H. Matsumura, T. Kanda and A. Yanagida

19. Quality differences between herbage- and concentrate-fed animals

    M.T. Mooney, P. French, A.P. Moloney. E. O’Riordan and D.J. Troy

20. The influence of calving season in Retinto calves meat quality

    Mᵃ.M. López Parra, S. García Torres, M. Izquierdo Cebrián, M. Espejo Díaz and A. Costela Alvarez

21. The influence of genotype and feeding system in meat quality parameters of pure Retinto, Charolais*Retinto and Limusin*Retinto male calves

    M. Espejo Díaz, S. García Torres, Mᵃ.M. López Parra, M. Izquierdo Cebrián and A. Costela Alvarez

22. Lamb meat texture as influenced by animal age and collagen characteristics

    P. Berge, A. Sánchez, I. Sebastián, M. Alfonso and C. Sañudo

23. Effect of the diet meat the quality and palatability in Serrana Soriana breed

    J. Ciria, B. Asenjo, M.J. Beriain and C. Gorraiz

4. HYGIENE, SPOILAGE AND SAFETY

1. Hygiene status of transport chilled slaughtered pigs

   Ch. Ring, V. Atanassova and J. Holzer

2. Reduction of fecal contamination and bacterial levels on pork carcasses by on-line visual monitoring

   A.J. Miller, D.J. Bolton, A.H. Oser, G.J. Cocoma and S.A. Palumbo

3. Comparision of regulation and methods for the bacteriological meat inspection in European countries

   B. Schalch, J. Frech and A. Stolle

4. Evaluation of various treatments to reduce contamination on carcass tissue

   J.N. Sofos and G.C. Smith

5. The use of organic acids as potential inhibitors of bacterial growth in minced beef

   L. Vega, J. Bruce, S. Crawford and L. Humpheson

6. Microbiological quality of mechanically recovered meat made from pork and poultry

   V. Atanassova and Ch. Ring

7. Changes in bacterial counts of vacuum-packaged beef from animals fed high vitamin E

   L. Cabedo, J.N. Sofos, G.R. Schmidt and G.C. Smith

8. Bacteriophage control of meat spoilage by Brochothrix thermosphacta

   G. Gordon Greer and B.D. Dilts

9. Effect of lactic bacteria on beef flavour

   F.M. Nattress, R.J. Worobo, G. Gordon Greer and L.E. Jeremiah

10. Bioprotective cultures in order to prevent slime in cooked meat products

    M. Garriga, M.T. Aymerich, S. Costa, P. Gou, J.M. Monfort and M. Hugas

11. Changes in Listeria monocytogenes populations in raw and cooked beef, pork, lamb and chicken meat

    L. Cabedo, J.N. Sofos, G.R. Schmidt and G.C. Smith

12. Sodium lactate to inhibit growth of L. monocytogenes in meat products

    (Purac), A. de Jong and J. Mascort

13. Application of Enterocin A as a biopreservative against Listeria monocytogenes in meat products

    M. Hugas, T. Aymerich, M. Garriga, J. Ylla, J. Vallier and J.M. Monfort

14. Inactivation of Listeria monocytogenes by sodium lactate, sodium citrate and acetic acid in italian pork salami

    S. Barbuti, G. Dellapina, E. Pancini, P. Mutti and S. Quintavalla

15. Influence of technological ingredients on the inhibition of Listeria monocytogenes by a bacteriocinogenic starter culture in dry fermented sausages

    M. Hugas, M. Garriga, M. Pascual, T. Aymerich and J.M. Monfort

16. Opitimization of enterocin a production and application in Spanish style dry fermented sausages

    T. Aymerich, M.G. Artigas, M. Garriga, J.M. Monfort and M. Hugas

17. Stability and antibacterial activity of bacteriocin preparations in pork model systems

    V. Kuri, M.A. Collins and R.H. Madden

18. Influence of different physico-chemical treatments on survival of Listeria monocytogenes, Pseudomonas fluorescens and Pseudomonas fragi strains

    C. Vasseur, M. Hébraud and J. Labadie

19. The incidence of Listeria spp. and Escherichia coli O157:H7 on beef carcasses

    J.M. McEvoy, A.M. Doherty, J.J. Sheridan and L. McGuire

20. Sampling beef carcasses for Escherichia coli

    K.J. Coates, S. Barlow, J. Bobbitt, S. Brickell, J. Isaac and D. Isgro

21. The survival characteristics of Escherichia coli O157:H7 and transfer from contaminated hide to the carcass during slaughter

    D.J. Bolton, C. Byrne and J.J. Sheridan

22. Removal of Escherichia coli O157:H7 on beef by bacteriophage

    Y. Morioka, M. Numata, T. Nakamura, S. Yamaguchi and S. Takahashi

23. Thermal inactivation of Escherichia coli O157:H7 in meat

    V.K. Juneja

24. Heat resistance of Escherichia coli O157:H7 in foods

    R. Bromberg, S.M. George and M.W. Peck

25. Detection, growth and survival of enteropathogenic E. coli in spreadable fermented Mettwurst after a typical “short fermentation”

    W. Pozzi, L. Beutin and H. Weber

26. Heat resistence of Clostridium perfringens vegetative cells in meat as defined by D- and z-values

    V.K. Juneja and B.S. Eblen

27. Some aspects of the HACCP system at large iberian pig-slaughtering plants

    T. Rivas Palá and J.A. Vizcaíno González

28. Application of the hazard analysis critical control point (HACCP) system in meat splitting rooms

    J.I. Pérez, J.E. Pardo, E. Serrano and A. Legorburo

29. Generic HACCP plan for the production of pig offal and by-products destined for domestic and export markets under Australian conditions

    J. Bobbitt, K. Long and K. Coates

30. Application of the hazard analysis critical control point (HACCP) system in canned meat manufacturing

    J.I. Pérez, J.E. Pardo, E. Serrano and A. Legorburo

31. Microbiological control of critical points in cooked ham production

    S. Quintavalla, N. Scaramuzza, P. Mutti, R. Pedrielli and S. Barbuti

32. Microbiological monitoring of swine slaughter and dressing operations

    S.A. Palumbo, D.J. Bolton and A.J. Miller

33. Analysis of agricultural toxicants in meat products by ELISA method

    A.N. Ivankin, B.S. Karpo and A.V. Galkin

34. Purine content and retention in selected beef retail cuts

    M. Manfredini, P. Anfossi, S. Stipa, F. Bitossi and A. Badiani

35. Residues of veterinary drugs in meat and meat products of Switzerland

    H. Koch and D. Guggisberg

36. The survey of the residues of organochloride pesticides, polichlorinated biphenyls and heavy metals in Polish meat products

    A. Cozel, E. Wegrzyn, E. Bartnikowska, M. Borys, B. Czaboćko and M.W. Obiedzinski

37. A study on the changes of pork fatty tissue caused by low doses irradation and organophosphorous pesticide poisoning

    S.G. Dragoev, N.S. Nikolova and B.N. Todorov

38. Effect of low doses irradiation and acute organophosphorous pesticide poisoning of swains on the quality of lard obtained

    S.G. Dragoev, N.S. Nikolova and B.N. Todorov

39. Inhibition of the mutagenic/carcinogenic Heterocyclic Aromatic Amines using a canned sausage model system

    M. Gibis, A. Schoch and A. Fischer

40. Application of the hazard analysis critical control point (HACCP) system in the manufacturing line of cured sausages from game meat

    J.E. Pardo, J.I. Pérez, E. Serrano and A. Legorburo

41. Study of the boiling heat on the antibiotic residues in the carcasses of poultry by four plate test

    A.H.K. Nazer and H. Kohba

42. Screening of inhibitors on formation of creatin/ine derived MelQx – a mutagen/cancerogen heterocyclic amine frequently found in heated meat

    A. Schoch, M. Gibis and A. Fischer

43. New approach to the creation of specific medico-preventive products reducing genotoxic and stress influence of harmful factors on the human health

    T.A. Rudintseva, A.B. Lisitsyn, L.M. Semenova, A.G. Konopliannikov, N.I. Riabchenko amd V.I. Riabchenko

44. Biogenic amines in two processes of Spanish dry-cured ham

    M. Hortós and J.A. García Regueiro

5. MEAT TECHNOLOGY AND PROCESSING

1. The effects of added corn flour on the quality of low fat beef patties

   M. Serdaroǧlu and G. Özlem Deǧirmencioǧlu

2. Commercial scale application of sodium lactate for shelf life extention of vacuum packed ham type pork products

   W. Uchman and J. Zabielski

3. Effect of Gelpro preparate on the quality of comminuted, scalded sausages manufactured with varying fat content

   Z. Pietrasik, Z. Duda and P. Wolny

4. Simultaneous thawing and curing of whole porcine muscle

   T.M. Ngapo, I.H. Babare and R.F. Mawson

5. The ultrastructure of whole porcine muscles frozen with an internal thermal gradient

   T.M. Ngapo, I.H. Babare and R.F. Mawson

6. Reduced nitrite levels and vitamin E supplementation: effects on colour stability of cooked hams

   N.M. Dineen, J.P. Kerry, D.J. Buckley, A. Smyth, P.B. Lynch and E.K. Arendt

7. The effect of sodium chloride in algin/calcium restructured meats, effects of rigidity and sensory properties of a restructured chicken product

   J.F. Kerry, J.P. Kerry, A. O’Donnell, B. O’Riordan, D.J. Buckley and P.D. Jolley

8. Assessment of non-meat proteins in the manufacture of reformed cured meat products

   J.F. Kerry, P.A. Morrissey and D.J. Buckley

9. The influence of chemical denaturants on the structural characteristics of mechanically recovered poultry meat model systems in the presence and absence of added non-meat proteins

   J.A. Day, J.F. Kerry, M. O’Connor and D.J. Buckley

10. Optimisation of added non-meat proteins in the manufacture of preformed emulsions using response surface methodology

    G.A. Creedon, J.F. Kerry, J.A. Day and D.J. Buckley

11. Pea protein: improvement of functional properties relevant for meat systems

    D. Tezera, J.C.A. van der Wielen-Hustinx, J.M. Vereijken and L. Sijtsma

12. Color stability of summer sausage vacuum-packaged in films of different oxygen transmission rates

    J.C. Acton, A-M. Jydegaard, H-J. Siedel Nielsen and P.L. Dawson

13. Quality characteristics of same mutton muscles as affected by blande tenderisation

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

14. Influence of phosphate on heat conductivity of cooked salt-cured meats

    H. Weber

15. Optimization of the still-marinating process of chicken parts

    A.L. da Silva Corrêa Lemos, D.R. Martins Nunes and A. Gomes Viana

16. Influence of packaging and storage temperature on cured pork blood sausages shelf-life

    L.C. Roseiro, C. Santos, J. Almeida and J.A. Vieira

17. Colour of beef from different cattle breeds, storef under vacuum and modified atmosphere

    K. Insausti, M.J. Beriain, A. Purroy, G. Lizaso, M.J. Alzueta, C. Gorraiz, J. Chasco and B. Hernández

18. Minced pork lean meat: colour properties

    J. Fernández-López, J.A. Pérez-Alvarez, M.E. Sayas-Barberá, M.R. Rosmini and V. Aranda-Catalá

19. Fat content in raw and cooked pork

    I. Clausen

20. Evaluation of minimum thermal treatment required for the destruction of L. monocytogenes, E. coli O157:H7 and Salmonella spp. for frankfurter and parisa processing

    D. Sergelidis and C. Genigeorgis

21. Water- and fat- holding in ground meat systems as influenced by the different vegetable

    D. Kažemekaitytė and Z. Šimkevičienė

22. Water activity of Belgian meat products: relationship with some physico-chemical or microbiological parameters

    A. Clinquart, C. Thomassin, A. Bosseloir and G. Daube

23. Gel and emulsion stability of meat treated with pyrophosphates and carbonates by enhanced addition of water

    E. Pospiech, A. Medyński and K. Dolata

24. Nutritional and sensory properties of goat meat patties with oat bran and soybean fiber

    N.L. Dawkins, K.W. McMillin, A. Howard, S. Gebrelul and G. Simon

25. Use of modified atmosphere packging to extend the shelf-life of “Morcilla”

    E.M. Santos, I. Jaime and J. Rovira

26. Meat curing (beef, deer, duck and turkey) by the dewatering-impregnation soaking (DIS) process

    F. Deumier, P. Bohuon and A. Collignan

27. The effect of low-frequency and intensity ultrasound on pre-rigor meat on structure and functional parameters of freezing and thawed beef semimembranosus muscle

    J.Z. Dolatowski and D.M. Stasiak

28. Sodium lactate in raw sausage

    N. N. Terra, R. Abreu, L.L.M. Fries, L.G. Milani and C.R. Valente

29. Carbon dioxide masterpack as a means for extending shelf life of chicken cuts

    C.G.L. Sarantópoulos, R.M. Vercelino Alves, C.J.C. Contreras, M.T.E.L. Galvão and T. Gomes

30. Chitosan coatings to inhibit baterial growth on chicken drumsticks

    P.L. Lawson, I.Y. Han, R.V. Orr and J.C. Acton

31. Effect of the addition of different acid lactic salts in the preservation of sliced cooked ham

    M.D. Guárdia, L. Guerrero, M. Hugas and J. Arnau

32. Shelf-life extension by carnosine of beef packaged in atmospheres varying in oxygen and carbon dioxide

    M. Luño, P. Roncales and J.A. Beltrán

33. How much carbon monoxide is necessary for colour stabilisation and shelf-life extension of beef packaged in modified atmosphere

    M. Luño, P. Roncales and J.A. Beltrán

34. Influence of frying oil on the fat composition of hamburgers

    Mª J. Motilva, Mª P. Romero and Mª J. Tovar

35. Effects of tendering treatments on 2 breeds of Norwegian lamb

    B.N. Nilsen, T. Næs, H.J. Skarpeid and K.I. Hildrum

36. Weight loss of meat products in cold-storage plants and its treatment

    J. Mª Nacenta and C. Cánovas

37. Energy saving in meat products drying

    J. Mª Nacenta and C. Cánovas

38. Effect of isothermal cooking at different time on rheological properties in three different muscles

    S. Failla, D. Settineri, M. Mormile, V. Bisegna, M. Alabiso and A. Bonanno

39. Effects of major ingredients on qualities of a low-fat emulsified meatball

    S.Y. Hsu and S.H. Yu

6. MEAT QUALITY

1. Headspace volatiles of cooked beef from Pirenaica breed during ageing

   C. Gorraiz, M.J. Beriain, J. Chasco, M.J. Alzueta, K. Insausti and G. Lizaso

2. Influence of ultimate pH on bovine meat tenderness during ageing

   J.A. Silva, L. Patarata and C. Martins

3. Functional and sensory attributes of normal pH values in Sm and Ld of bull muscles depending on time of cutting and aging

   T. Lesiów and H.W. Ockerman

4. Effect of sex in intramuscular lipid classes of Friesiain breed separated by thin layer chromatoghraphy

   M.J. Alzueta, J. Chasco, M.J. Beriain, G. Lizaso, K. Insausti and C. Gorraiz

5. Relationships between intramuscular fat content and other muscle quality traits in Western Canadian pigs

   A.C. Murray and C.P. Johnson

6. Effects of vitamin E and initial microbiological counts on beef caselife

   H.N. Zerby, K.E. Belk, J.N. Sofos, L.R. McDowell, S.N. Willians and G.C. Smith

7. Effect of dietary vitamin E supplementation for 30-36 weeks, 4 weeks and 1 week before slaughter on drip loss from fresh beef muscle during display

   M. Mitsumoto, S. Ozawa, T. Mitsuhashi, S. Kono, K. Koide, R.N. Arnold, D.M. Schaefer and R.G. Cassens

8. The effects of blast air and cryogenic chilling on hot boned PSE pork cuts

   M. Pinto Neto, E.T. Facco Silveira, A. Gomez Viana and L. Lehmann Coutinho

9. Post mortem variation in pH, temperature and colour profiles of electrically stimulated veal carcasses in relation to preslaughter blood haemoglobin content

   V.M.H. Barnier, R.E. Klont, A. Van Dijk, G. Eikelenboom, A.H. Hoving Bolink and F.J.M. Smulders

10. Early post mortem pH measurements as indicators of meat quality

    M. Vidal, A.M. Mullen, D.J. Troy and D.J. Buckley

11. The effect of supplemented vitamin E on poultry PSE

    R. Olivo, E.I. Ida, F.O. Franco, A.L. Carneiro and M. Shimokomaki

12. Sensory meat quality traits of reindeer (Rangifer tarandus tarandus L.) longissimus muscle as affected by ultimate pH

    F.J.M. Smulders and E.M. Wiklund

13. Investigation of PSE and DFD meat with the help of a tracer-colloidal lanthanum

    S.I. Khvylya

14. Prediction of acid induced pH-decrease in meat

    B. Svensson and E. Tornberg

15. The effect of changing processing coonditions on the quality of Longissimus lumborum and Semitendinosus from beef carcasses

    J.D. Morton, R. Bickerstaffe, C.E. Le Couteur, M.A. Ilian, R.A. Cowley and G.M. Keeley

16. Modelling the time-course of post mortem pH changes in pig longissimus dorsi muscle

    A. Karlsson, E.V. Olsen and P. Henckel

17. Relation between important indicators of the pig meat quality

    A. Petričevic, G. Kralik and G. Kŭsec

18. Testing the leaking-out theory: effect of sampling time on drip losses in pork

    W. van Moeseke and S. de Smet

19. Comparision of different methods to evaluate fresh pork colour

    M.J. van Oeckel, N. Warnants and Ch.V. Boucqué

20. Objective measurement of veal color for classification purposes

    C. Denoyelle and F. Berny

21. Effect of diets and beef breeds on color and iron content of muscles

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

22. Colour and shear value of beef Semitendinosus muscle cooked by convection and microwave ovens

    A. Badiani, S. Stipa, F. Bitossi and M. Manfredini

23. Colour kinetics during cooking of pork and beef muscle

    T.K.C. Hay, M.C. Lanari, N. Amos, B. D’Arcy and D. Gutzke

7. NOVEL TECHNOLOGIES AND INGREDIENTS

1. Effect of transglutaminase of chicken liver from different steps of purification on the physical properties of gel from chicken surimi

   M-T. Chen, S-J. Chou and D-C. Liu

2. Comparisons of the transglutaminase activity, rheological properties and microstructure of pig and poultry blood

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

3. The influence of different glutaminase preparations on taste and texture of cooked, curel model ham systems

   T. Okayama, M. Shibata, M. Yamanoue, Y. Shimizu, K. Goto, K. Arakawa (Kuwahara) and M. Numata

4. Producing uniformity of surface temperatures after microwave heating of poultry meat under controlled experimental conditions

   E.O. Göksov, C. James and S.J. James

5. Non uniformity of surface temperatures after microwave heating of poultry meat

   E.O. Göksov, C. James and S.J. James

6. Tenderizing non-aged broiler breasts through hydrodynamic shock waves

   K.I. Meek, J.R. Claus, N.G. Marriott and M.B. Solomon

7. Application of high hydrostatic pressure on porcine blood plasma

   C. Carretero, E. Saguer, M. Toldrá, J. Yuste and D. Parés

8. High hydrostatic pressure treatment on meat

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

9. Cooked pork meat batters pressurized under non-thermal and thermal denaturating conditions

   S. Cofrades, P. Fernández, J. Carballo and F. Jiménez-Colmenero

10. Pressure/temperature processing of low- and high-fat frankfurters: Denaturation effects on the proteins

    F. Fernández-Martín and F. Jiménez-Colmenero

11. Surviving bacteria from mechanically-recovered poultry meat treated with high hydrostatic pressure

    J. Yuste and M. Mor-Mur

12. Microscopic changes in poultry breast muscle treated with high hydrostatic pressure

    J. Yuste, S. Raszl and M. Mor-Mur

13. Enhancement of safety of processed meat by hydrostatic pressure in combination with temperature and bacteriocins

    N. Kalchayanand, B. Ray, A. Sikes and C.P. Dunne

14. Effects of high hydrostatic pressure on intramuscular connective tissue

    A. Suzuki, Y. Ueno and Y. Ikeuchi

15. Investigation of Listeria monocytogenes radioresistance in poultry meat

    V.Lj. Bulatović

16. The influence of ionizing radiation on colour change of poultry meat

    V.Lj. Bulatović, J. Popov-Raljić and N. Dźiniǣ

8. ANALITYCAL METHODS

1. Occurence of Listeria monocytogenes in meat products and identification by applied PCR method

   I. Steinhauserova, J. Smola and H. Štegnerova

2. The development of a membrane surface adhesion-polymerase chain reaction technique for the rapid detection of Listeria monocytogenes

   O.M. Cloak, G. Duffy, J.J. Sheridan and T. Mooney

3. Ribotyping of Clostridium perfringens isolated from minced meat

   Ü. Çelik, B. Schalch, H. Eisgruber and A. Stolle

4. Randomly amplified polymorphic DNA (RAPD) for rapid typing of lactic acid starter cultures applied in fermented sausages

   T. Aymerich, J.M. Monfort and M. Hugas

5. RAPD: A tool for typing of Listeria monocytogenes

   T. Jacobsen, F. Hansen, A.G. Larsen, A. Gravesen and S. Knöchel

6. Genetic typing of Campylobacter spp. isolated from retail packs of poultry in Northern Ireland

   R.H. Madden, L. Moran and P. Scates

7. Detection by in situ hybridisation of meat starter culture: Lactobacillus and Staphylococcus

   L. Gory and M.C. Montel

8. Optimising the recovery of Salmonella spp. from raw poultry using indirect impediometry

   R.H. Madden, W.E. Espie and C.J. McBride

9. Volatile compounds in supercritical carbon dioxide extracts from muscle and subcutaneous fat of Iberian ham

   M.L. Timón, A. Andrés, J.F. Tejeda, L. Martín and C. García

10. Aroma detection using supercritical fluid extraction compared with diffusion sampling

    H-J. Seidel Nielsen, M. Blichmann Kemner and K. Jeppesen

11. Gas-chromatographic investigation of residual solvents in packed meat product

    I.A. Vujković

12. Analysis of androstenone in pig back fat by solid-phase extraction and GC-MS

    M.A. Rius and J.A. García Regueiro

13. Determination of hexanal in cooked turkey using solid phase microextraction (SPME) / GC

    N.P. Brunton, D.A. Cronin, F.J. Monahan and R. Duncan

14. Determination of Spiramycin and Neospiramycin residues in bovine fat tissue by high performance liquid chromatography

    G. Casadamont, J. Vilageliu, E. Castells and J.A. García Regueiro

15. Quality of fermented sausage evaluated using an electronic nose as compared to sensory analysis and analysis of volatile compounds using headspace gas chromatography/mass spectrometry

    G. Johansson, T. Eklöv, M. Mågård and F. Winquist

16. Application of taste sensing system to beef

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

17. Application of the single cell gel electrophoresis (Comet) assay to screen antimutagens in meats and offals

    M. Miwa, Y. Hongo and S. Todoriki

18. Detection of head meat and mechanically recovered meat by chemometric analysis of protein electrophoretic profiles – a feasibility study

    H-J. Skarpeid, R. Moe, U. Indahl and K.I. Hildrum

19. Identification of animal and plant proteins in food ingredients and meat products

    V. Meret, C. Guizard, V. Leduc, T.D. Nguyen, V. Da-Riz and C. Demeulemester

20. Optimal conditions fot the assay of pork muscle dipeptidyl peptidases I and III

    M.A. Sentandreu and F. Toldrá

21. Stability of nitrosylmyoglobin in presence of low oxygen concentrations estimated by constrained bi-linear curve resolution

    J.K.S. Møller, C.A. Andersson, G. Mortensen, L.H. Skibsted and G. Bertelsen

22. Full automated robotic method for the determination of chloride, nitrite and nitrate in cured meat products

    J.A. García-Garrido, R. Quiles-Zafra, A. Velasco-Arjona and M.D. Luque de Castro

23. The quality of analytical parameters as a key for the establishment of correct assessments: interpretation of transformations during the ham-cured process

    J.A. García-Garrido, J.R. Quiles-Zafra, J. Tapiador and M.D. Luque de Castro

24. Recommendation of an initial group of reference methods for the assessment of physical characteristics of meat

    K.O. Honikel

25. Determination of intramuscular fat in pig meat from different muscles and cooked ham by near infrared transmittance

    A. Valero, M. Gispert and J.A. Garcìa Regueiro

9. NATURAL ANTIOXIDANTS AND MEAT QUALITY

1. α-Tocopherol content, fatty acid profiles and lipid oxidative stability in Iberian pigs muscles as affected by diet: extensive system and mixed feeds

   R. Cava, J. Ruiz, J.F. Tejeda, T. Antequera and J. Ventanas

2. Diet-dependent trend of lipid oxidation is modified by salt addition in Iberian pigs

   A.I. Rey, B. Isabel and C.J. López-Bote

3. Influence of dietary rape seed oil, vitamin E and CuSO4 on quality of raw and processed pork meat products during storage

   C. Jensen, L.H. Skibsted and G. Bertelsen

4. Vitamin E – influence on antioxidant and oxidant status of pigs in vivo and at slaughter

   C. Lauridsen and M. Tang Sørensen

5. Rapeseed oil enriched pig diets – influence on fatty acid composition of backfat and meat

   C. Lauridsen and M. Tang Sørensen

6. Vitamin E and rapeseed oil in feed of pigs – I. Influence on animal performance and fresh pork

   K.O. Honikel, H. Rosenbauer and K. Fischer

7. Vitamin E and rapeseed oil in feed of pigs – II. Influence on the quality of meat products

   H. Rosenbauer, K.O. Honikel, W-D. Müller and J. Przytulla

8. Oil and vitamin E supplementation and colour stability of fresh and processed pork

   E. Zanardi, E. Novelli, G.P. Ghiretti, G. Dazzi and R. Chizzolini

9. Lipids oxidation and vitamin E supplementation in fresh and processed pork

   E. Zanardi, E. Novelli, G. Campanini, G. Madarena and R. Chizzolini

10. Protein and lipid oxidation in turkey Sartorius muscle during frozen storage as influenced by dietary fat sources and vitamin E supplementation

    Y. Mercier, P. Gatellier, M. Viau, B. Metro and M. Renerre

11. Dietary fat sources modulate the protective effect of vitamin E on lipid and protein oxidation in microsomal membranes from turkey muscles

    Y. Mercier, P. Gatellier, E. Baeza, C. Genot and M. Renerre

12. Effects of dietary fat and vitamin E content on lipid and protein oxidation in turkey meat homogenates after a chemical induction

    P. Gatellier, Y. Mercier, H. Remignon and M. Renerre

13. Dietary fat and vitamin E supplementation affect lipid oxidation in cooked turkey meat

    C. Genot. A. Meynier, M. Viau, B. Métro and G. Gandemer

14. Vitamin E status of muscle as related to vitamin E supply and dietary fat in the turkey

    M. Viau, B. Métro, C. Genot, H. Rémignon and G. Gandemer

15. Antioxidant properties of β-carotene in poultry meat as affected by its concentration in feed during chilled storage

    J.A. Ruiz, A.M. Pérez-Vendrell and E. Esteve-García

16. Volatile compounds of meat from broilers fed with different dietary oils and antioxidants

    J.A. García Regueiro, I. Díaz and M. Hortós

17. Effect of dietary iron and copper removal on cholerterol and lipid oxidative stability of broiler meat

    C. Maraschiello, C. Sarraga, E. Esteve-García and J.A. García Regueiro

18. An investigation of the effects of cellular prooxidants on cholesterol oxidation in a liposomal model system

    D. Connolly, K. Galvin, P.A. Morrissey and D.J. Buckley

19. Influence of alpha-lipoic and dihydrolipoic acids on lipidoxidation in a chicken muscle system

    D. Connolly, K. Galvin, P.J.A. Sheehy and P.A. Morrissey

20. Effect of n-6:n-3 ratio of dietary oils and vitamin E on α-tocopherol content of liver, cardiac and skeletal muscle of pigs

    E.L. Miller, Y.H. Huang, O.C. Fabb and B. Rayner

21. Modification of fatty acid profile of liver, cardiac and skeletal muscle of pigs by varying dietary n-6 and n-3 ratio

    Y.X. Huang, E.L. Miller, O.C. Fabb and B. Rayner

22. The quality of beef from steers fed supplements of n-3 polyunsaturated fatty acids

    L. Vatansever, E. Kurt, M. Enser, N.D. Scollan, R.I. Richardson, G.R. Nute and J.D. Wood

23. Fatty acid composition and chemical properties of chicken frankfurters as affected by dietary fish oil and storage time

    J.C. Kuo, Y.H. Lin, J.H. Lin and H.W. Ockerman

24. Incidence of fish-oil fatty acids in Australian ham and effects on rancidity development during frozen storage

    G.R. Trout, B. Hanrahan, J. Dinh and J. Chai

25. Effect of dietary vitamin E and/or organic selenium supplementation on the oxidative stability of beef

    M.N. O’Grady, F.J. Monahan, R.J. Fallon, P. Allen and R. Power

26. Relationship between carotenoids and intramuscular fat content in cattle

    Z.A. Krub, B.D. Siebert, W.S. Pitchford and C.D.K. Bottema

27. Effect of different storage conditions on lipid oxidation in buffalo meat

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

28. Influence of linolenic acid from peleted food on muscle lipid composition of tench (Tinca tinca L.)

    A. Opaćak, T. Treer, G. Kušec and I. Stević

29. Influence of antioxidants on the quality of antianemic product with food blood

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

30. The effects of ascorbic acid, Rosemary extract and α-tocopherol/ascorbic acid on the some quality characteristics of chicken patties

    G.Y. Turp and M. Serdaroǧlu

31. Assessment of natural food ingredients as antioxidants in fresh and previously frozen pork

    T.L. McCarthy, J.P. Kerry, F.M. Higgins, D.J. Buckley, P.B. Lynch and P.A. Morrissey

32. Assessment of plant extracts and miscellaneous food ingredients as antioxidants in red (beef) and white (chicken) meat systems

    V.M. O’Shea, C.M. O’Sullivan, J.P. Kerry, T.P. O’Connor, P.A. Morrissey and D.J. Buckley

33. Addition of dried herbs during pressure cooking of mussels and their effect on oxidative stability of fresh and frozen mussels

    N.M. O’Gorman, J.P. Kerry, F. Higgings, D.J. Buckley, T.P. O’Connor and R. Fitzgerald

34. Inhibition of oxidation of meat lipids with spices and their oleoresins

    F. Shahidi and R.B. Pegg

35. Saskatchewan herbs as potential sources of natural antioxidants used in meat and meat products

    R.B. Pegg and R. Amarowicz

36. Ageing duration and off-flavour development of venison

    A. Watanabe, Y. Okabe, M. Segawa, K. Hodate, M. Matsumoto and H. Sato

37. Effects of α-tocopherol concentration on lipid peroxidation and volatiles in raw venison during storage

    Y. Okabe, A. Watanabe, H. Shingu, S. Kushibiki, K. Hodate, M. Ishida, S. Ikeda and T. Takeda

10. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Investigation on porcine PSE muscles with very low pH value

   M. Severini, R. Stocchi and A.R. Loschi

2. On the problem of investigation of muscles cytoskeletal proteins by SDS-electrophoresis in polyacrilamide gel

   M.A. Borisova, N.F. Pankov and V.M. Grischenko

3. RT-PCR Analysis of myosin heavy chain isoform expressions in porcine muscles

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

4. Binding of paratropomyosin to myofibrillar protein from chicken skeletal muscle

   M. Yamanoue, S. Fei and T. Okayama

5. Ultrastructural characteristics of beef loin muscle treated with high of low voltage electrical stimulation

   I.H. Hwang and J.M. Thompson

6. The structural basis of drip loss from pork: role of cytoskeletal proteins

   M.M. Mielche and P.P. Purslow

7. Area determination of cooked single muscle fibres with confocal laser scanning microscopy

   D. Brüggemann, M. Hansen and P.P. Purslow

8. Fiber characterization of muscle Longissimus thoracis from Bruna dels Pirineus cattle breed

   M. Gil, X. Serra, J. Piedrafita, R. Quintanilla and M.A. Oliver

9. Muscle fiber types and histopathological changes in Pectorolis muscle of the geese different genotypes

   D. Klosowska, G. Elminowska-Wenda, A. Mazanowski, A. Rosiński and M. Szpinda

10. Perfused isolated muscle to study environmental effects on muscle metabolism

    T. Astruc, M. Foé-Essissima, X. Fernandez, A. Talmant and G. Monin

11. Tenderization of beef by lactic acid treatment applied at different times post mortem

    P. Berge, P. Ertbjerg, L. Melchior-Larsen, T. Astruc and A.J. Møller

12. Mechanism of tenderness improvements in tenderstreched beef carcasses

    J.M. O’Halloran, D.M. Ferguson, D. Perry and A.F. Egan

13. Process in very fast chilling of beef: effect on tenderness and related biochemical parameters

    S. Tomás, J.A. Beltrán and P. Roncalés

14. Use on bovine spleen lysosomal-enriched extract for tenderisation of beef

    J.A. Melendo, J.A. Beltrán and P. Roncalés

15. Age-related changes in collagen characteristics of porcine loin and ham muscles

    B. Lebret, A. Listrat and N. Clochefert

16. The role of collagen in meat toughness; an assessment of the influence of metabolic age

    N.C. Avery, T.J. Sims, C. Warkup and A.J. Bailey

17. Does the loss proteoglycan relate to the increased tenderness during conditioning of meat?

    N.C. Avery, A.C. Phillips and A.J. Bailey

18. Identification of bovine protein fragments produced during meat ageing

    A.M. Mullen, S. Stoeva, W. Voelter and D.J. Troy

19. Sequence analysis of the 110 kDa myofibrillar protein fragment

    Ú. Casserly, S. Stoeva, W. Voelter, Á. Healy and D.J. Troy

20. Amino acid analysis from aged beef at various locations along the M. longissimus dorsi

    A.M. Mullen, M. Vidal, S. Stoeva, K. Laib, G. Gruebler, W. Voelter and D.J. Troy

21. Physicochemical and histological changes in CaCl2-treated beef, horse, rabbit and chicken meat

    L. Pérez-Chabela, I. Guerrero Legarreta, A. Pérez Torres and V. Kuri

22. Proteolysis of bovine F-actin by cathepsin B

    M.C. Hughes, E.E. O’Neil, P.L.H. McSweeney and A. Healy

23. Inactivation of μ-calpain by EDTA

    E. Dransfield

24. Purification and chracterization of L-kininogen from pig plasma

    J-J. Lee, S-S. Tzeng and S-T. Jiang

25. Enzymic activity of pancreas

    A.V. Bardutina, A.D. Nekludov, S.I. Mitaleva, N.A. Baer and V.I. Dubina

26. Efficient activity of collagenolytic microbial enzymes at low positive temperatures

    Yu.G. Kostenko, D.S. Bataeva, D.N. Spitsyna, S.V. Kostrov, E.A. Nosovskaya and V.A. Samoylenko

27. Effect of epinephrine and exercise on proteolytic enzyme activity in porcine longissimus muscle

    P. Ertbjerg, P. Henckel, A. Karlsson, L.M. Larsen and A.J. Møller

28. Investigation of the effects of different concentrations of sucrose on the thermal properties of porcine proteins using DSC

    M. Solina, P. Baumgartner, G. Skurray and J. Bergan

29. Calpain and lipolytic activity in post-mortem pork meat and its relationship with quality

    M. Flores and F. Toldrá

30. Lipolysis during chilled storage of pork

    G. Monin, M. Hortós, I. Díaz, J. Tibau, A. Diestre and J.A. García Regueiro

31. Extraction and MS-MS study of myoglobins from various species

    E. Ponce, A. Taylor and B. Green

32. Electron Spin Resonance (ESR) analysis of the coordination of nitric oxide complex of iron(II) myoglobin

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

33. Change in paunch tissue microstructure during the protein product manufacture

    E.I. Titov, L.F. Mitaseva, S.K. Apraksina and S.I. Khivylia

34. Region-dependent varations of fibre type composition and fibre size in longissimus muscle of pig

    I. Fiedler, K. Ender, M. Wicke and G.V. Lengerken

11. PERCEPTION, EVALUATION AND IMPROVEMENT OF SENSORIAL ATTRIBUTES

1. Influence of double muscled condition on sensory beef meat quality at different ageing times

   C. Sañudo, M.M. Campo, B. Panea, P. Albertí, S. Dunner, P. García-Atance, P. Santolaria, E. Roche, K. Osoro, M. Oliván, J. García and G. Noval

2. Comparision of the eating quality of fourteen beef muscles

   K.R. Matthews, D.B. Homer and C.C. Warkup

3. Generation of the desirable aroma, the conditioned raw beef aroma, induced by storage of meat in air

   M. Matsuishi, M. Fujimori and A. Okitani

4. Change of components of meat flavouring aroma during storage

   V.A.A. Andreenkov, T.A. Misharina and I.B. Medvedeva

5. Correlation between collagen traits and sensorial and physical traits in M. longissimus dorsi of brown bulls

   E. Zgubič, S. Čepin and S. Žgur

6. Palatability and protein components of beef and bone broth

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

7. Relationship between meat toughness, assessed by time intensity measurement, sensory profile, and electromyography recordings

   C. Mathoniere, L. Mioche, M-A. Peyron and J. Culioli

8. Sensory quality of lambmeat of rams and wethers at different ages

   T. Valdimarsdóttir, G. Thorkelsson and S.S. Thorsteinsson

9. Sensory quality in relation to Maillard reaction products and other volatiles in fried beef patties

   M. Johansson, H. Agerhem, M. Mågård and E. Tornberg

10. Influence of fishoil in feed on fatty acid composition and sensory quality of pork

    R. Jónsdóttir, T. Valdimarsdóttir, G. Thorkelsson and B. Baldursdóttir

11. Influence of fat substitution level on sensory quality of “Bologna” type sausage

    M. Olkiewicz, E. Kostyra and A. Adamik

12. Sensoric and instrumental methods for evaluation of texture of finely disintegrated meat product with the additive of soya isolate protein

    H. Makala, M. Olkiewicz and A. Borys

13. Effect of curing agents on proteases involved in the increase in free amino acids and peptides during the curing-process of pork

    T. Nishimura and T. Mihara

14. Character impact aroma compounds in fermented sausage

    L.H. Stahnke

15. Forming of aroma of dry-cured sausages

    V.A. Andreenkov and T.A. Misharina

16. A study of the influence of aqueous-alcoholic extracts of herbs on flavoring-aromatic characteristics of meat products

    I.A. Rogov, V.G. Boreskov, N.A. Sokolova, Y.N. Nelepov and T.A. Misharina

17. Production of aromatic compounds from leucine by lactic acid bacteria and Staphylococci

    C. Larrouture, F. Masson, R. Talon and M.C. Montel

18. Production of catalase and superoxide dismutase by Staphylococcus carnosus and Staphylococcus xylosus

    C. Barrière, M.C. Montel and R. Talon

19. Effect of staphylococci and lactic acid bacteria on the oxidation of unsaturated free fatty acids

    R. Talon, D. Walter and M.C. Montel

20. Biochemical characteristics and enzymatic activity of Micrococcaceae

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

21. Use of Penicillium olsonii extract to potentiate the dry fermented sausage flavour

    J. Bruna, M. Fernández, E. Hierro, L. de la Hoz and J.A. Ordóñez

22. Influence of starter cultures on the volatile profile of a Spanish fermented sausage (Fuet)

    J.A. García Regueiro, M.A. Rius, M. Hortós, M. Hugas and I. Díaz

23. Consumer attitudes towards meat products with lower sodium content

    L. Guerrero, M.D. Guàrdia, J. Gelabert and J. Arnau

24. High quality lean meat production and consumers’ preference in Japan(2) – Consumers’ preference to Japanese Shorthorn

    T. Kawate, M. Ando, T. Shimoyama, M. Kanaoka, M. Kubo and M. Shinoda

25. Consumers images and believes about beef and lamb’s brain

    S. Manoury and C. Touraille

26. The value of beef tenderness to the consumer

    E. Dransfield

27. Impact of specifications on improving the quality of retail meat

    R. Bickerstaffe, C.E. Le Couteur, J.D. Morton, M.P. Kent and G. Hurcomb

28. The relationship between consumer scores, trained taste panel scores and objective measurements of tenderness

    D. Perry, S.R. Rymill, H. Hearnshaw, D.M. Ferguson and J.M. Thompson

29. Consumer responses of pig meat depending on the sensitivity to androstenone

    M.A. Oliver, U. Weiler, K. Fischer, M. Font i Furnols, M. Gispert, A. Diestre and R. Claus

12. FERMENTED PRODUCTS

1. Carnimonas nigrificans Gen. Nov., Spec. Nov. A bacterial causative agent for black spots formation on cured meat products

   M. Garriga, M.A. Ehrmann, J. Arnau, M. Hugas and R.F. Vogel

2. Manganese accelerates fermentation of dry fermented sausages

   B.F. Hagen and A.L. Holck

3. Dry fermented sausages inoculated with Debaryomyces hansenii

   M. Mikami, M. Sekikawa and K. Shimada

4. Fermented, dry sausages produced with the admixture of probiotic cultures

   L. Andersen

5. Characterization of lactic acid bacteria used in commercial meat starter cultures: strain identification and exocellular polysaccharide production

   A. Houde, F. Dussault, S. van Beek and L. Bard

6. Applicability of lactic acid bacteria for use as starters in fermented fish

   E. Petäjä, S. Erkkilä, P. Petäjä and M. Arkkola

7. Utilization of spore-forming lactic acid bacteria for meat products

   K. Arihara, M. Itoh and Y. Kondo

8. Production of dry-cured meat products using the starter cultures of new generation

   Yu.G. Kostenko, G.I. Solodovnikova, G.A. Kuznetsova, D.N. Spitsyna, T.G. Kuznetsova and V.A. Samoylenko

9. Effect of sugar concentration on “chorizo” dry sausage using different lactic acid bacteria as starter cultures

   C. González Fernández, I. Jaime and J. Rovira

10. Microbiological changes during the ripening of “chorizo de cebolla”, a traditional fermented sausage made in the NW of Spain

    C. García Fontán, I. Vilar, A. Castaño, A.I. Marra, M.E. Tornadijo and J. Carballo

11. Isolation and characterization of Micrococcaceae bacteria from traditional “chorizos” made in Castilla-León

    M. García-Varona, I. Jaime and J. Rovira

12. Study of some characteristics of shang-do

    D-C. Liu and M-T. Chen

13. Technology of manufacturing and characteristics of Paia do Lombo – a portuguese traditional sausage

    A.S. Barreto, M.C. Ferreira, J.S. Quakinin, M.J. Fernendes, A.I. Pires, A.M. Ribeiro, M. Elias, P. Pacheco and A. Marinho

14. Instrumental measures of sensory attributes for the characterization of chorizo de Pamplona

    D. Ansorena, O. Gimeno, I. Astiasarán and J. Bello

15. The role of phosphates on sensory attributes of a traditional dry-cured sausage – Linguiça

    L. Patarata, P.Cardosos, C. Bessa, J.A. Silva and C. Martins

16. Role of garlic on the growth and lactic acid production of meat starter cultures in Nham (thai fermented sausage)

    A. Swetwiwathana, U. Leutz and A. Fischer

17. Physical and physicochemical characterization of “Longaniza Imperial de Lorca”

    E. Sayas-Barberá, J.A. Pérez-Alvarez, J. Fernández-López and M.D. Oñate

18. Spanish-style dry-cured sausage: Colour parameters

    J.A. Pérez-Alvarez, E. Sayas-Barberá, J. Fernández-López, M.A. Gago-Gago, M.J. Pagán-Moreno and V. Aranda-Catalá

19. Chorizo gallego: a microbiological investigation as well as other quality parameters

    Ch. Ring and F. Dopazo

20. Charqui meats are fermented meat products

    M.F. Pinto, E.H.G. Ponsano, S.D.S. Campos, B.D.G.M. Franco and M. Shimokomaki

21. Microbiological events and evolution of histidine and tyrosine decarboxylase-containig bacteria during the elaboration of “Fuet”, a Spanish ripened sausage

    A.X. Roig, M.M. Hernández, J.L. Rodríguez, E.I. López and M.T. Mora

22. Influence of starter culture on the aminopeptidase activities of fermented sausages

    C. Sárraga and J.A. García Regueiro

23. Use of food acids and their salts in production of dry sausages

    A.B. Lisitsyn, V.I. Lubchenko, G.P. Goroshko, T.N. Korshunova and T.G. Kuznetsova

24. Oxidative stability and texture properties of fermented sausage produced from pork differing in fatty acid composition

    M.R.L. Scheeder, K. Gläser, D. Schwörer and C. Wenk

25. Curing agents as regulators of muscle and microbial aminopeptidase activity in dry fermented sausages

    M. Flores, Y. Sanz and F. Toldrá

26. Influence of ripening conditions on the pH, colour and texture development of Spanish salchichón

    F.J. Beserra, P. Fito, J.M. Barat, A. Chiralt and J. Martínez-Monzó

27. Drying kinetics of Spanish salchichón

    F.J. Beserra, P. Fito, J.M. Barat, A. Chiralt and J. Martínez-Monzó

28. Effect of a fructose polymer on the sensorial characteristics of low fat dry fermented sausages

    E. Mendoza, M.L. García, C. Casas and M.D. Selgas

29. Determination of an effective diffusion coefficient in raw sausage mass by a combination of measurement and numerical simulation

    H. Damm, U. Leutz, V. Kottke and A. Fischer

30. Sorption isotherms and diffusion coefficient of water in salami

    C. Diaferia, C. Busolli, S. Zanardi and F. Palmia

31. Kinetics of moisture transfer at curing uncooked-smoked and uncooked-cured sausages

    S.A. Ryzhov and E.E. Afanasov

32. Influence of the starter culture on the biogenic amine formation during the ripening of pork sausages

    S. Bover-Cid, M. Izquierdo-Pulido and M.C. Vidal-Carou

13. INTEGRATED MEAT CHAIN

1. High quality lean meat production and consumers’ preference in Japan(1) – Production system of Japanese Shorthorn beef by grazing and fattening

   M. Shinoda, T. Mitamura, Y. Shibuya and T. Kawate

2. Study on the indicators of beef quality in Korea

   J.O. Kang, S.H. Kim, I.H. Kim, C.J. Kim, S.T. Joo and R. Sakata

3. Influence of breed and housing system on eating quality of strongly marbled beef from steers

   H.G. Bang, E. Ovesen and M. Oksama

4. The 1997 USDA beef quality grading system “B” maturity grade change audit II

   C.A. Morris, J.W. Wise, C.L. Gerken, S.H. Cave, R.R. Jones, H.C. Abraham and B.L. Carpenter

5. The effect of supplementation period of a beta-agonist (Zilpaterol) on growth performance, carcass yield and meat quality characteristics

   P. Strydom, E. Osler, E. Nel and K-J. Leeuw

6. Suitability of chemical and physical properties to distinguish between depot fats of cattle fed different fats

   M.M. Casutt, M.R.L. Scheeder, D.A. Ossowski, F. Sutter, F. Escher and M. Kreuzer

7. Breed and ageing time effects on textural sensory characteristics of beef strip loin steaks

   M.M. Campo, C. Sañudo, B. Panea, P. Albertí and P. Santolaria

8. Meat quality of crossbred Marchigiana x Nelore young bulls and heifers finished in feedlot

   J.O.B. Junqueira, P.E. Felício and L. Velloso

9. Effects of animal age, sex, and postmortem ageing on some quality characteristics of buffalo meat

   H.K. Arima, P.F. Toledo, K.M.V.A.B. Cipolli, C.J. Contreras and D. Gutmanis

10. Effects of terminal pig sire types and sex: On carcass traits, meat quality and sensory analysis of dry-cured ham

    E. Armero, M. Flores, J-A. Barbosa, F. Toldrá and M. Pla

11. Influence of cross-breeding combination and intramuscular fat content on eating quality of pork

    S. Støier, E.V. Olsen and C.C. Magnussen

12. Effect of genotype on slaughter value of pigs and their meat quality

    E. Grześkowiak, K. Borzuta, E. Pospiech and A. Borys

13. Technological meat quality in carriers and non-carriers of the RN allele in Hampshire crosses with a low or high lean meat content

    K. Lundström, A-C. Enfält, I. Hansson, B. Essén-Gustavsson, M. Johansson and E. Tornberg

14. Influence of pig genotype on histochemical properties of longissimus dorsi muscle and some carcass and meat quality traits

    D. Klosowska, E. Grześkowiak, K. Borzuta, A. Borys,R. Luther, G. Elminowska-Wenda and M. Hejnowska

15. The quality of dry-cured-smoked ham from different pig cross-breeds and RN-genotypes

    Å. Josell, G. von Seth and E. Tornberg

16. Sensory quality of cured-smoked loins from carriers and non-carriers of the RN- allele in Hampshire crosses with low and high lean meat content

    M. Johansson, Å. Josell, K. Lundström, A-C. Enfält, I. Hansson and E. Tornberg

17. The influence of zootechnical and technical parameters on rheological characteristics of ham slices

    B. Boutten, A. Ripoche, S. Dale and J.L. Vendeuvre

18. Influence of zootechnical and technological parameters on type I collagen solubility during the ham process

    B. Boutten, G. Muctor, A. Ripoche, S. Dale and J.L. Vendeuvre

19. Rapeseed oil enriched pig diets – influence on fatty acid composition of backfat and meat

    C. Lauridsen and M. Tang Sørensen

20. Quality assured Australian pork: A producer focussed quality assurance program

    D. Mahoney and N. Mison

21. What is quality of pork? Results of a qualitative study

    L. Bredahl and M. Andersson

22. The influence of genotype and sex in broiler chickens on certain meat quality parameters

    S. Bogosavljević-Boškovic, I. Gajić and Ž. Gajić

23. Effect of dietary unsaturated fats on fatty acid composition, flavour, oxidative and colour stability of sheepmeat

    E. Kurt, G.R. Nute, M. Enser, R.I. Richardson, J.D. Wood, A. Wachira, L.A. Sinclair and R.G. Wilkinson

24. Meat product technology

    Yu.V. Tatulov, T.M. Giro, V.A. Blinov and L.V. Karpacheva

25. Effect of slaughter weight, breed and genotype on loin and ham composition and quality

    M. Gispert, X. Puigvert, J. Soler, M.A. Oliver, A. Diestre and J. Tibau

14. AUTOMATION AND ON-LINE METHODS

1. Objective classification of beef carcasses and prediction of carcass composition by video image analysis

   M. Sönnichsen, C. Augustini, A. Dobrowolski and W. Branscheid

2. An attempt for predicting lean meat in beef carcasses by slaughter records and rib samples by X-ray computer tomography

   G. Holló, A.T. Tran, I. Holló, I. Repa, J. Tözsér and E. Szücs

3. Classification of bovine muscles from texture analysis of meat slices images

   O. Basset, S. Bonnet, S. Abouelkaram, G. Gimenez and J. Culioli

4. Accuracy of real-time ultrasound and image processing parameters to predict percentage intramuscular fat in beef cattle

   M. Izquierdo, V. Amin, D.E. Wilson, G.H. Rouse and S. García

5. Pig carcass grading in European Union

   G. Daumas and T. Dhorne

6. The new pig carcass grading methods in France

   G. Daumas, D. Causeur, D. Thorne and E. Schollhammer

7. Precision of the lean meat content estimation with the automatic grading equipment AUTOFOM on Polish pig carcasses

   J. Strzelecki, P. Komender, K. Borzuta and D. Lisiak

8. Derivation of an equation to estimate marrow content of mechanically recovered meat from press machines

   R.A. Field, R.A. Gebault, W.J. Means and D.P. Field

9. Impedance and meat ageing

   J. Lepetit, R. Dalle, R. Favier and P. Salé

10. Potentials of quality control of muscular tissue by penetration method

    G.E. Limonov, V.D. Kossoy, V.Yu. Tatulov and A.N. Abramov

11. On-line assessment of meat tenderness

    C.E. Devine and V.A. McGlone

12. Automation of debonning of cured ham

    B. Benet

13. Automatically fuzzy controlled ripening process of dry sausage – the idea of a self-ripening dry sausage

    U. Leutz, J. Wallburg and A. Fischer

14. Quality control in the meat industry using gas sensor arrays

    R. van Dijk, P. Sterrenburg and P.C. Moerman

15. Use of computed tomographies (CT) in Iberico ham NaCl concentration analysis

    J.A. Carrasco, A. Muñoz, F.J. Mingoarranz, C. de Elvira and P.D. Sanz

15. DRY-CURED PRODUCTS

1. Feasibility of brining of ham for curing

   J.M. Barat, R. Grau, A. Montero, A. Chiralt and P. Fito

2. Traditional and fast salting effect on physicochemical and ultrastructural properties of Spanish dry-cured ham

   M.E. Sayas-Barberá, J.A. Pérez-Alvarez, J. Fernández-López and V. Aranda-Catalá

3. Meat consistency changes caused by dehydration and salting in the production of raw ripening ham

   S. Tyszkiewics and M. Olkiewicz

4. Penetration of salt and nitrite in the pilot process of curing and dehydration of dry-cured ham

   S. Tyszkiewics, B. Klossowska and A. Borys

5. Dynamics of salt penetration during dry curing of pork M. longissimus lumborum et thoracis

   R. Radovanović, J. Popov-Raljić, M. Ivanović, D. Živković and N. Džinić

6. Isotherms in pork meat at different temperatures and salt contents

   J. Comaposada, P. Gou and J. Arnau

7. Determination of the water diffusivity coefficient in pork meat

   M.A. Ruiz-Carbera, P. Gou, J. Comaposada, J.D. Daudin, L. Foucat and J.P. Renou

8. Spanish dry-cured ham aging process: Colour parameters

   J.A. Pérez-Alvarez, E. Sayas-Barberá, J. Fernández-López, M.A. Gago-Gago, M.J. Pagán-Moreno and V. Aranda-Catalá

9. Effect of meat pH and the amount of added nitrate on colour uniformity of dry-cured hams

   J. Arnau, L. Guerrero and P. Gou

10. Physicochemical characteristics of red pigment in Parma ham

    R. Sakata, J. Niu, H. Morita and Y. Nagata

11. Effect of raw material on texture of Spanish dry-cured ham

    M. Ordóñez, J. Rovira and I. Jaime

12. Pre-cure freezing affects proteolysis and white crystals formation in dry-cured ham

    S. Bañón, J.M. Cayuela, M.D. Gil, M.V. Granados, M.B. López and M.D. Garrido

13. Amino acid composition and white film intensity of vacuum packed carso dry-cured hams stored at different temperatures

    K. Vuk, B. Žlender and L. Gašperlin

14. Relationship between proteolysis of raw pork homogenates and dry cured hams

    C. Schivazappa, R. Virgili, E. Montanari, M. Degni and M.T. Pacchioli

15. Evolution of free amino acids during ripening of Iberian cured ham with low salt concentration

    T. Antequera, L. Martín, Mª J. Petrón, M.L. Timón and J.J. Córdoba

16. Evolutive tendencies of cathepsin D activity along the maturation of dry cured ham

    J.H.R.D. Correia, C. Mateus, J. Prates, A. Matta, J. Rosa, M. Correia, C. Peixoto, J. Lampreia and A.D. Correia

17. Myofibrillar proteins profiles evolution in dry-cured ham

    A.D. Correia, J. Lampreia, J.D. Correia, C. Peixoto, J. Prates, C. Mateus, J. Rosa, M. Correia and A. Matta

18. GC-MS profiling of dry-cured hams from different origins

    P. Dirinck, F. Van Opstaele, A. De Smedt and F. Vandendriessche

19. A study of the unsaponifiable fraction of fat from iberian pig

    J.F. Tejeda, A. Carrapiso, R. Cava, M.L. Timón and C. García

20. Formation of non-volatile flavor compounds in Iberian dry-cured ham during processing

    L. Martín, T. Antequera, J.J. Córdoba, M.L. Timón and J. Ventanas

21. The effect of inoculation of a starter culture on sensory characteristics of dry-cured hams using two different resting technologies

    F. Sánchez Molinero and J. Arnau

22. Quality characteristics of cured products from hairless Mexican pigs

    L. Rubio, M.D. Méndez, C.L. Pérez, C.J.A. Navarro and S.A. de Anda

23. Species of Micrococcaceae during the manufacturing and ripening of dry-cured lacón

    I. Vilar, C. García Fontán, A.I. Marra, M.E. Tornadijo and J. Carballo

24. Use of two Pediococcus strains isolated from sour vegetables as starters in raw ham

    E. Petäjä and E. Puolanne

25. Relationship between microbial population and physico-chemical parameters in bone tainted dry-cured hams

    Y. Miranda, M. Ordóñez, I. Jaime and J. Rovira

26. Neuro-fuzzy analysis of the Iberico ham drying process

    J.A. Carrasco, F.J. Mingoarranz, C. de Elvira and P.D. Sanz

16. ANIMAL WELFARE AND ENVIRONMENTAL ISSUES

1. An approach to the use of bioluminiescence technique for determination of biotoxicity of wastewater from meat processing plant

   P. Konieczny, W. Uchman and J. Matkowska

2. A study of process of Ca++ ion structurization in “blood plasma – cow udder” systems

   Y. Nelepov and A. Zharinov

3. Modified collagen of beef paunch and its effect on the biological value of meat foods

   E.I. Titov, L.F. Mitaseva, S.K. Apraksina N.Sh. Nadashvili and V.V. Aleshina

4. A novel method of utilization of by-products of poultry industry; oral administration of type-II collagen from chicken cartilage suppresses adjuvant arthritis in rats

   Y. Taguchi, T. Matsumoto, K. Fujita, F. Morimatsu and T. Shigehisa

5. Waste materials of meat industry – source of obtaining of medicinal preparations

   R.V. Ilukhina, L.A. Lublinskaya, L.A. Minasyan, I.V. Isayeva and A.S. Gavrilov

6. Some approaches to solving the problems of ecologization of hide conservation processes

   A.B. Lisitsyn, O.A. Stepanova and V.F. Korygin

7. Manufacture of hydrolyzates from secondary animal raw material

   A.D. Nekludov, A.N. Ivankin, A.V. Berdutina, B.S. Karpo, N.A. Baer and V.I. Dubina

8. Dehydrated mixed foods prepared by usage of secondary meat raw material

   M.L. Faivishevsky

9. New additive in the mixed feed for fattening of pigs

   A.I. Snitsar, M.I. Baburina, M.P. Kirillov, V.A. Krokhina and V.V. Antoshin

10. Sensory characteristics of sheep fed higher levels of broiler litter as a survival feeding strategy in Southern Africa

    E.C. Webb, J.B.J. van Ryssen, D.T. Mavimbela and M.J.C. Bosman

11. Comparision of physical activity of socially unstable bulls and steers before slaughter and its effect on meat quality

    J. Mojto, J. Dubravicky, O. Palanská, R. Lahučky and K. Zaujec

12. Influence of animal husbandry practices on different quality parameters of Austrian beef

    F. Bauer, G. Seiwald, G. Bergmeister and J. Böhm

13. Meat quality in cattle of varying Brahman content: the effect of post-slaughter processing, growth rate and animal behaviour on tenderness

    H. Hearnshaw, B.G. Gursansky, B. Gogel, J.M. Thompson, L.R. Fell, P.D. Stephenson, P.F. Arthur, A.F. Egan, W.D. Hoffman and D. Perry

14. Interaction between pre-slaughter handling and low voltage electrical stimulation and the effect on beef quality

    A.D.M. Butchers, D.M. Ferguson, C.E. Devine and J.M. Thompson

15. The interaction between type (high and low voltage) and time (3 or 40 minutes post-stunning) or electrical stimulation on beef

    I.H. Hwang, H. Hearnshaw, F.D. Shaw and J.M. Thompson

16. Free range rearing of pigs with access to pasture grazing – effect on fatty acid composition and lipid oxidation products

    V. Nilzén, A-C. Enfålt, K. Lundström, P.C. Dutta, J. Babol and N. Lundeheim

17. Indoor vs. outdoor-rearingof pigs, performance, carcass and meat quality

    A.M. Bridi, L. Müller and J.A.R. Ribeiro

18. Influence of pig housing conditions on muscular and adipose tissue traits, and technological and sensory quality of dry-cured hams

    B. Lebret, P. Massabie, H. Juin, J. Mourot, P. Chevillon and M. Le Denmat

19. The influence of starvation and/or mixing of unfamiliar pigs in the period prior to slaughter on serum nefa concentrations and plasma tryptophan disposition

    M.S. Burrows, B.W. Moss and V.E. Beattie

20. Influence of pre-slaughter resting time on carcass and ham quality in Italian heavy pigs

    V. Russo, L. Nanni Costa, D.P. Lo Fiego and A. Pantano

21. Effect of ante-mortem feeding regimes on bacterial numbers in the stomach and caecum of pigs and the caecal carriage of salmonella spp

    F.M. Nattress, R.J. Worobo and A.C. Murray

22. Effect of chilling process and lairage time on meat quality in heavy slaughter pigs

    P. Barton Gade

23. Influence of stunning method on pH-decrease and meat quality

    P. Henckel, M. Andersson and S. Holst

24. Electrical stunning of pigs: minimum current flow time required to induce epilepsy at various frequencies

    A. Berghaus and K. Troeger

25. The influence of stunning techniques on some quality aspects of pig meat

    E.T. Facco Silveira, N.F.A. Silveira and N.J. Beraquet

26. Effects of electrical head-to-chest and carbon dioxide stunning on meat quality in slaughter pigs

    L. Faucitano, A. Velarde, M. Gispert, M.A. Oliver, X. Manteca and A. Diestre

27. A survey of the efficacy of electrical and carbon dioxide stunning on insensitivity in slaughter pigs

    A. Velarde, L. Faucitano, M. Gispert, M.A. Oliver and A. Diestre

28. Screening method for the measurement of creatine kinase in porcine whole blood samples

    M. Tuomola, J. Vainio, E-R. Wirta and T. Lövgren

29. Influence of environmental temperature, transport distance and resting at the abattoir on post mortem chicken breast meat pH, R value, cooking losses and shear values

    M.C. Bressan and N.J. Beraquet

30. Effect of current frequency during water-bath stunning on turkey meat quality

    V. Santé, M.M.G. Le Pottier and X. Fernandez

Additional information

1. Plenary session

1. Analysis of rendering and hot water heat energy use in meat plants

   N.D. Amos

2. Meat storage and product safety

   R.G. Bell

3. Predictive microbiology: quality assurance tool or computer game?

   R.G. Bell, D.M. Phillips and R.J. Jones

4. Production systems and quality

   P.J. Buttery, J.M. Brameld, J.M. Dawson, P.L. Sensky, T. Parr, A.M. Salter, R.G. Bardsley, S.E. Richards, J.M.M. Harper and H.M.R. Greathead

5. Non-traditional refrigeration technologies for efficient meat processing

   T. Chadderton

6. Energy-efficient processing – plant organisation and logistics

   A.C. Cleland

7. A neurobiological basis for welfare assessment

   C.J. Cook

8. Energy metabolism in post mortem muscle

   C.C. Daly

9. When the glue comes unstuck

   E. Dransfield

10. Consumer acceptance of genetically engineered food

    L.J. Frewer

11. Meat, meat eating and vegetarianism

    N.G. Gregory

12. Risk analysis and international standards for meat hygiene

    S.C. Hathaway

13. Significance of connective tissue structure and content to meat quality: growth path and nutritional history

    G.S. Harper, P.G. Allingham and R.A. Hunter

14. Cold chain technology and the meat industry

    R.D. Heap

15. Intelligent robotics – automation in unstructured environments

    R. Jarvis

16. Meat, chemical residues, trade and human health

    W.T. Jolly

17. Prediction of meat quality

    A.H. Kirton

18. Modelling meat processing operations

    S.J. Lovatt

19. Consumer confidence and traceability

    K. Markey

20. Farm system modelling to enhance the efficiency of quality red-meat production from pasture

    D.G. McCall

21. Developing issues in consumer and sensory science

    H. MacFie

22. The role of science in the meat industry of the future

    G. Page

23. Consumer evaluations: cross-cultural issues

    J. Prescott

24. Animal ethics, social change and the meat industry

    B.E. Rollin

25. Growth production and meat

    R.D. Sainz and J.S. Cubbage

26. Meat coproduct processing: from the mundane to the exotic

    G. Slim

27. Processed meat products in a changing world

    J.E. Swan, M.M. Farouk, E.E. McBeth and G.C. De Manser

28. New Zealand and the world meat industry

    N.W. Taylor

29. Technologies to maximise the growth performance of pigs under commercial conditions

    E.J. Thornton and R.G. Campbell

30. Farm systems and the environment: pragmatic solutions to an ethical issue

    B. Thorrold

31. Waste minimisation in meat processing

    A.J. van Oostrom

2. Consumer issues

1. Sensory study of pig meat in five Nordic countries using the same methodology

   H. Agerhem, M. Pajari, L. Blümlein, T. Valdimarsdottir and C. Claudi-Magnussen

2. New products in disease-preventive diet

   L.V. Antipova, N.M. Ilyina and S.V. Rozhkov

3. Keeping quality of buffalo’s liver and kidney under marketing conditions

   A.H. Awad

4. Consistency of tenderness in New Zealand retail meat

   R. Bickerstaffe, C.E. Le Couteur and J.D. Morton

5. The effect of extended chilled storage in CO2 atmosphere on the odour and flavour of sheepmeat as assesses by sensory panel and an electronic nose

   T.J. Braggins and D.A. Frost

6. Efficient development and management of product specifications

   A. Evers and P. Sterrenburg

7. Eating quality and sensory acceptability of a new lean beef product

   A.E. Graafhuis and S.M. Scott

8. Nutrient composition of fed bison

   M.J. Marchello, M. Hadley, W.D. Slanger, D.B. Milne and J.A. Driskell

9. Quality aspects of meat products – conclusions from food monitoring program in Poland

   M.W. Obiedzinski, A. Borys, E. Bartnikowska, P. Janowski, B. Cieslak, A. Cozel, A. Wegrzyn, St. Grzeskiewicz and R. Karpinski

10. Influence of salt concentration in animal products on human health and safety

    A.M. Pearson, J.I. Gray, R.L. Dickson and T.R. Dutson

11. Manipulation of omega-3 fatty acids in lamb meat for health conscious consumers

    E.N. Ponnampalam, A.J. Sinclair, A.R. Egan, G.R. Trout and B.J. Leury

12. The effect of intramuscular fat percentage on the sensory evaluation of beef cooked by different methods to two degrees of doneness

    S.R. Rymill, J.M. Thompson and D.M. Ferguson

13. The influence of cattle breed on the sensory meat quality during ageing

    C. Sañudo, G.R. Nute, M.M. Campo, P. Alberti, A. Baker and J.L. Olleta

14. Sensory meat quality in light and medium weight lamb carcasses. Comparision between British and Spanish sensory panels

    C. Sañudo, G. Nute, M.M. Campo, G. Maria, A. Baker, I. Sierra, M. Enser and J.D. Wood

15. Consumer perceptions of the doneness of cooked steak

    S.M. Scott, C.E. Devine, T.L. Cummings and O.A. Young

16. The evaluation of the palatability on a dehydrated meat product – meat floss

    H.W. Ockerman and C-T. Li

3. Mechanisation and occupational, safety and health

1. The potential of low intensity radiation devices for carcass evaluation

   C.M. Bartle and R.G. Clarke

2. Three-dimensional modelling of carcass evaluation

   R.D. Clarke, H.L. Zhang and A. Pullan

3. Automated cutting of bovine carcass forequarters

   J-L. Damez, P. Salé and P. Tournayre

4. Sensors for automated cutting machines

   J-L. Damez and P. Tournayre

5. Objective measurement of beef meat color

   C. Denoyelle and S. Jabet

6. Prediction of lamb carcass yield using video image analysis

   D.L. Hopkins, N.M. Fogarty and B.A. MacDonald

7. Feasibility study using robotics for boning pork loins

   N. Lay, J. Neugebauer, R.D. Schraft, S. Herlevsen, K. Persson and L. Svensson

8. On-line measurement of the chemical lean content of manufacturing meat

   M. Loeffen, R. Clarke, P. Petch, M. Bartle and R. Kelly

9. Automating primal cutting of lamb carcasses

   D.M. Phillips and R.A. Wade

10. Advanced equipment in sheepmeat processing

    C. Roberts

11. Prediction of retail beef yield from video images using wavelet analysis and multivariate calibration

    C.R. Smith, S. Harden, J.M. Thompson, R. Murison and D.M. Ferguson

12. High speed robotic y-cutting of lamb carcasses

    R.G. Templer and T.H. Wichman

13. Meat cut classification

    H.L. Zhang and R.D. Clarke

4. Animal production

1. Description of the methodology used for the assessment of boar taint in EU Project Air 3 PL942482

   H. Agerhem and G. Dijksterhuis

2. Prediction of lean meat percentage in pigs using Tobec

   P. Allen and B. McGeehin

3. Effects of feed composition on chemical and sensory characteristics of pork loins during frozen storage

   E. Arnkværn and C.B. Lien

4. Influence of zeolite on scatole content of swine fat tissue

   M. Baltic, S. Raicevic and A. Drljacic

5. The influence of rearing systems on chisen characteristics of processed broiler carcasses

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

6. The effect of Zilpaterol on feedlot performance, carcass quality usda quality grades and meat quality

   N.H. Casey, T.H. Montgomery and M.L. Scheltens

7. Effects of Zilpaterol and its withdrawal on carcass and meat quality of young steers

   N.H. Casey, E.C. Webb and J.L. Maritz

8. Carcass and meat properties of Brown, Holstein, Simmental, and Brown x Belgian Blue, Holstein x Belgian Blue bulls

   S. Cepin, S. Zgur and M. Cepon

9. Effect of age and nutrition on meat flavour of lean, heavy weight cryptorchid and wether lambs

   H.A. Channon, L.P. Thatcher and B.J. Leury

10. Effect of genotype, pre-slaughter handling and stunning method on carcass and meat quality of pigs

    H.A. Channon, A.M. Pengelly and R.D. Warner

11. Prediction of meat quality in live pigs from biopsy samples of M. longissimus dorsi

    K.S. Cheah, A.M. Cheah, J.S. Petersen and V.H. Nielsen

12. Relationship between meat quality attributes and animal performance or carcass composition in Belgian Blue double-muscled type bulls

    A. Clinquart, J.L. Hornick, C. Van Eenaeme, M. Diez and L. Istasse

13. Seasonal changes in the growth and calpain system of male red deer neck muscles

    P.M. Doppie, P.A. Speck, K. Singh and J.J. Bass

14. The effect of dietary magnesium aspartate supplementation and handling pre-slaughter on pork quality

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

15. The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality

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

16. Activities of calpain, calpastatin, cathepsin B+L and cystatin in Danish landrace pigs anno 1976 and 1995

    P. Ertbjerg, S. Støier, L.M. Larsen and A.J. Moller

17. Growth study of sopravissana purebred and crossbred lambs

    S. Failla, S. Gigli, M. Iacurto and V. Bisegna

18. Breed differences in lamb intramuscular fat distribution

    P.T. Garcia, J.J. Casal, N.A. Pensel and D.A. Morales

19. Relationship between lamb muscle cholesterol and intramuscular fat content

    P.T. Garcia, N.A. Pensel and D.A. Morales

20. Effect of pig diet restriction on ham lipids

    P.T. Garcia, N.A. Pensel, C.A. Margaria, S. Pueyrredon and G. Durselen

21. Ecchymosis and meat quality following testosterone and cortisol exposure in prepubertally castrated fallow deer (Dama dama)

    S.P. Grogan, R.C. Mulley and M.R. Jones

22. Exercise, fasting and epinephrine administration – effects on muscle glycogen degradation in vivo in pig M. longissimus dorsi

    P. Henckel, A. Karlsson and J.S. Petersen

23. Evaluation of the frequency of RSE pork in Finnish slaughter pigs and its technological effects

    M. Honkavaara

24. Meat and carcass quality traits of lambs from terminal sires

    D.L. Hopkins, N.M. Fogarty and D.J. Menzies

25. Molecular distribution and fatty acid profiles of triacylglycerol isolated from M. longissimus and subcutaneous fat of heavy angus steers grown on two pasture types

    M. Itoh, C.B. Johnson, G.P. Cosgrove, M.G. Lambert and R.W. Purchas

26. The effect of pre-transport cattle management on stress, metabolism and carcass weight of bulls

    L.H. Jacobson and C.J. Cook

27. The effects of porcine somatotropin administration and gender on cooking properties and palatability attributes of pork muscle

    L.E. Jeremiah, A.L. Schaefer and G. Kruger

28. Fat deposition in the hindquarters of Brahman, Hereford and Brahman x Hereford steers

    E.R. Johnson, D.G. Taylor and L.M. Knott

29. The identification of Korean cattle beef, domestic Holstein beef and imported beef by random amplified polymorphic DNAs (RAPD) method

    J-O. Kang, S-J. Oh and C-J. Kim

30. Ultrasonic characterization of bovine muscles

    S.A.E. Karam, B. Buquet, P. Berge and J. Culioli

31. The relationship between fat colour and fatty acid composition in New Zealand grass fed beef

    T.W. Knight and A.F. Death

32. Do breed and season affect β-carotene and the fatty acid composition of muscle phospholipid in beef?

    Z.A. Kruk, A.E.O. Malau-Aduli, A.M. Thomson, B.D. Siebert, W.S. Pitchford and C.D.K. Bottema

33. Effect of animal age on cull cow beef tenderness

    N.T. Madsen

34. Differentiation of closely related deer meats by pcr analysis

    T. Matsunaka, K. Chikuni, R. Tanabe, S. Muroya and H. Nakai

35. Effect of dietary vitamin E supplementation for 4 weeks and 1 week before slaughter on colour and lipid stability during display in Japanese black steer beef

    M. Mitsumoto, S. Ozawa, T. Mitsuhashi and K. Koide

36. The USDA beef quality grading system B-maturity grade change

    C.A. Morris, J.W. Wise, K.E. Belk, R.R. Jones, G.C. Smith and H.C. Abraham

37. Bovine meat quality of three different genetic groups

    L. Muller and J.A.R. Ribeiro

38. Beef meat quality: influence of management system and age

    F. Nicastro, M. Capasso, T. Montano, C. Bracciaferri and L. Ronghino

39. How to desing a pig

    E.V. Olsen, M. Andersson and C. Fertin

40. The importance of farmer beliefs and attitudes to the deveplopment and adoption of new farm technologies: a case study

    T.G. Parminter

41. The effect of pig breeds on some characteristics of pork in Estonia

    M. Rei and V. Kirikall

42. Variability of depot fat composition in fattened cattle as influenced by dietary fats

    M.R.L. Scheeder, M.M. Casutt, D.A. Ossowski, F. Sutter and M. Kreuzer

43. The effects of spatial restriction and behavioural deprivation on meat quality in grain-fed veal calves

    S.L. Scott, S. Pommier, H. Lapierre, J. Rushen and A.M.B. de Passillé

44. Between and within mob variation in meat and fat colour of pasture finished steers

    D.R. Smith, P.D. Muir and N.B. Smith

45. Amplified enzyme immunoassay of Clenbuterol

    V.G. Spotorno, C.L. Melamed and J.G. Tezón

46. Genetic and phenotypic relationships between subpopulations of the bonsmara cattle

    P.E. Strydom and A. Kotzé

47. Influence of edible fats containing longchain polyunsaturated fatty acids on muscular lipids in fattened pigs

    V. Tsvetkova, G. Dimitrov and N. Michalkova

48. Development of an ultrasonic device in live pig classification

    P. Walstra and B. Hulsegge

49. Muscle fibre characteristics in growing beef cattle of different breeds in relation to meat quality

    J. Wegner, E. Albrecht, H-J. Papstein and K. Ender

50. Levels of α-tocopherol in beef raised on New Zealand pastures

    J. West, O.A. Young, M.P. Agnew and T. Knight

51. An integrated approach for improving the quality of pasture fed beef

    D.R. Wright, C.J. Korte, D.R. Smith and P.D. Muir

52. Effects of growth factors on bovine myogenesis in vitro

    T. Yamaguchi, H. Kitazawa, H. Nishida, H. Ohtu, H. Nara, K. Ozutsumi, H. Aso, K. Watanabe and A. Suzuki

5. Processing of meat and co-products

1. Relationship between raw material quality and production yield of cooked hams manufactured without the use of phosphates

   M. Andersson, E.V. Olsen and A-B. Froestrup

2. Multifunctional additives “prima” for cooked sausages made with mechanically deboned poultry meat

   V.A. Andreenkov, L.V. Alekhina and E.A. Vaschuck

3. Perspectives of production of combined products with prolonged storage life

   L.V. Antipova, S.V. Rozhkov, A.A. Arhipenko and V.Y. Astanina

4. Utilization of Lactobacillus gasseri and Bifidobacterium bifidum for meat fermentation

   K. Arihara, M. Itoh and Y. Kondo

5. Physico-chemical and microbiological changes in ground meat during frozen storage

   H.A. Awad

6. Changes in sarcoplasmic and myofibrillar proteins during the processing of buffalo and chicken surimi

   A.S. Babji, Norhazila and W.S. Jassem

7. Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers

   A.S. Babji, A.R. Alina, M.Y. Seri Chempaka, T. Sharmini, R. Basker and S.L. Yap

8. Effect of mild curing treatments on the microbial quality and mechanical properties of stored hog and sheep sausage casings

   W.A.M. Bakker, J.H. Houben and B. Krol

9. Cholesterol content and fatty acid composition in pork meat products manufactured in Poland

   E. Bartnikowska, M.W. Obiedzinski, A. Borys, B. Cieslak and St. Grzeskiewicz

10. Evaluation of comminution method and raw binder system on restructured beef

    J.A. Boles and P.J. Shand

11. Effect of transglutaminase on the functional and textural properties of chicken surimi

    M-T. Chen and D-C. Liu

12. Proteolysis of porcine muscle cured with Monascus purpureus as a starter culture

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

13. The effects of Tapioca starch and oat fibre on selected flavour volatiles of low-fat beef burgers

    E.M. Desmond, D.J. Troy and D.J. Buckley

14. Effect of the degree of comminution on sensory and texture attributes of low fat beef burgers

    N. Dreeling, P. Allen and F. Butler

15. Rigor temperature and functional properties of electrically stimulated beef

    M.M. Farouk and J.E. Swan

16. Factors affecting protein functionality in frozen beef

    M.M. Farouk and J.E. Swan

17. Effect of rn- gene on cooking yield of pork in a model system in presence of phosphate

    C. Gariépy, D. Godbout, L. Riendeau and A. Houde

18. New scheme for selection of non-toxigenic Penicillium spp. Used for mould-ripened meat products

    M. Gareis, R. Rotheneder and W. Rödel

19. Change in characteristics of Chinese-style sausage caused by starter culture

    H-L. Guo and M-T. Chen

20. Vitamin E supplementation and salt addition and their effects on the oxidative stability and warmed-over flavour (WOF) of turkey patties

    F.M. Higgins, J.P. Kerry, A. Lynch, D.J. Buckley and P.A. Morrissey

21. Applications of cold set whey protein gelation in improving meat batters

    P. Hongsprabhas and S. Barbut

22. Effects of fat level, Tapioca starch and whey protein on frankfurters formulated with 5 and 12 % fat

    E. Hughes, A.M. Mullen and D.J. Troy

23. Influence of dietary fat source and vitamin E on quality of frozen pork meat products

    C. Jensen, L.H. Skibsted and G. Bertelsen

24. Comparison of between the stability of colour and shelf-life of meat sausage with combined low sodium nitrite and fermentation of lactic acid

    T.A. Jia

25. Histological methods and meat products quality evaluation

    S.I. Khvylya, T.G. Kuznetsova and V.V. Avilov

26. Multi-faceted approach to controlling lipid oxidation in cooked pork

    E.R. Kingston and F.J. Monahan

27. Some characteristics of exudates formed during simultaneous curing and massaging of pre-rigor and post-rigor pork meat

    T. Kocovski, D. Kepcija and I.D. Katanic

28. Degradation of myosin by cathepsin B. Comparision of native and oxidatively modified protein

    L. Kristensen, A.J. Møller and H.J. Andersen

29. Microbial stability of low fat and/or low salt meat products

    L. Leistner

30. Formalization of concepts about biological value of multicomponent foods with individual digestibility

    N.N. Lipatov, A.V. Zabello and A.B. Lisitsyn

31. Investigations of structural and functional changes of meat systems as treated with the enzymatic preparation pancreatin

    A.B. Lisitsyn, G.E. Limonov, R.A. Khromova, L.B. Smetanina, R.V. Ilukhina, S.S. Shevchenko, I.P. Nemchinova, S.I. Khvylya and V.I. Emelyanenko

32. Methodology for quantitative evaluation of food adequacy of meat raw materials and finished products

    A.B. Lisitsyn, N.N. Lipatov, A.I. Kosyrev and A.V. Zabello

33. Investigation of the influence of carbohydrate additives on processes of mass exchange in beef muscles during curing

    A.B. Lisitsyn, V.I. Lubchenko, G.P. Goroshko and A.A. Motovilina

34. Study of soy protein isolate, mustard and gluten used as fat replacers in pork meat balls

    D-C. Liu and M-T. Chen

35. Influence of salt concentration and salt ions on non-heme iron concentration and lipid oxidation in ground pork

    H-F. Liu, A.M. Booren and I.J. Gray

36. The effects of added high gelling whey protein/carrageenan gels with tapioca starch on the eating quality and acceptability of low fat fresh pork sausages using response surface methodology

    P.H. Lyons, J.F. Kerry and D.J. Buckley

37. Whey as an adjunct for restructured ham

    N.G. Marriot, H. Wang and J.R. Claus

38. Effect of sodium lactate on the heat resistance of Listeria monocytogenes in a meat paste

    M.O. Masana, C.L. Melamed, J.A. Lasta and A.A. Silvestre

39. The effect of garlic on oxidative stability of frozen mechanically deboned turkey meat

    M. Mielnik, J. Mielknik, K. Solgaard and A. Nilsson

40. Substitution of glucono-delta-lactone in fermented sausage production

    P. Milica and M. Dordevic

41. Investigations of the potential use of lecithin in Yugoslavian meat products

    P. Milica, M. Dordevic and J. Panin

42. The effects of irradiation, storage time, and high and low oxygen transmission anaerobic packaging on raw and cooked sensory attributes and color of ground beef patties

    J.L. Montgomery, F.C. Parrish Jr., D.G. Olson and J.S. Dickson

43. A novel approach to investigating the influence of fat level on flavour release in frankfurters

    A.M. Mullen, E. Hughes and D.J. Troy

44. The colour stability of minced beef in high oxygen packs

    M.N. O’Grady, F.J. Monahan and P. Allen

45. Relationship between sensory, physical and chemical parameters of a Portuguese traditional sausage – “Alheira”

    L. Patarata, I. Judas, J.A. Silva, A. Esteves and C. Martins

46. Use of two Pediococcus strains isolated from sour vegetables as starters in dry sausage

    E. Petäjä and E. Puolanne

47. Kinetics of color formation during cooking of fine emulsion sausage

    G. Piette, R. Yves and C. Leblanc

48. Use of compositions of food additives in the manufacture of smoked meat products

    L.U. Prokofieva, V.A. Pankratov, V.A. Andreenkov and M.V. Dudin

49. The ageing rate of pork undergoing accelerated processing and temperature conditioning

    M.P. Rees, G.R. Trout and R.D. Warner

50. Hygienic production and distribution of mechanically recovered meat in European union

    C. Ring and V. Atanassova

51. Prediction of final yield (%) in bacon manufacturing using different physical and chemical measurements

    J.A. Rivera, R.E. Rust and C.L. Knipe

52. Problems prospects for use of starter cultures in production of traditionally non-fermented products

    M.A. Sidorov and T.S. Fofanova

53. The influence of pork muscle’s type and addition of pigment CCMP on the colour of meat emulsion coagulates

    M. Stevanovic, B. Zlender, V. Abram and U. Kumperger

54. Processed meat products for Asia

    J.E. Swan, E.E. McBeth and G.C. De Manser

55. Antioxidant activity of essential oil and oleoresin of black pepper from supercritical carbon dioxide and conventional extractions in ground pork

    N. Tipsrisukond, L. Fernando and A.D. Clarke

56. Creation of mechanical properties of formed pork ham. Physico-chemical processes involved

    I. Tyszkiewicz, M. Olkiewicz and A. Borys

57. Complex application of histological methods and image analysis in development of meat-vegetable puree type products for infants

    A.V. Ustinova, S.I. Khvylya, M.A. Aslanova, V.V. Avilov, T.G. Kuznetsova, E.N. Timin and A.A. Galkin

58. Evaluation of the activity of liquid starter culture (M. varians) using different carbohydrates

    V. Velikova and K. Boschkova

59. Stability of vacuum packed cooked fermented sausages with added BHA and BHT

    E.A. Yamada, N.J. Beraquet, H.K. Arima, N.F.deA. Silveira and I. Moreno

6. Processing of meat and co-products

1. Flavourings for meat industry on the base of natural essential oils

   V.A. Andreenkov, T.A. Misharina and I.B. Medvedeva

2. Perspective trends of secondary collagen containing raw materials processing in meat and poultry processing industry

   L.V. Antipova, I.A. Glotova, S.V. Polyanskih and V.K. Kurchaeva

3. Study of the process of acid hydrolysis of keratin-containing raw materials as a method for manufacture of food additives

   A.V. Berdutina, A.D. Nekludov, A.N. Ivankin, A.V. Osoka and B.S. Karpo

4. About wasteless processing of bones of slaughter animals

   M.L. Faivishevsky

5. Bones of slaughter animals – one of the sources for producing effective curative preparations

   R.V. Ilukhina, M.L. Faivishevsky, I.P. Nemchinova, E.Y. Kulikova, L.A. Minasyan and I.V. Isayeva

6. Study of the content of foreign inorganic ions in solutions of biologically active substances by method of ion chromatography

   A.N. Ivankin, A.D. Nekludov and B.S. Karpo

7. Feedstuffs as produced on the basis of inedible raw materials

   V.I. Ivashov, A.B. Lisitsyn, A.I. Snitsar, L.I. Stekolnikov, A.D. Nekludov, M.I. Baburina, A.N. Petrakova, G.I. Mosina and V.I. Shlyaeva

8. Composition for treatment of meat products casing

   Y.G. Kostenko, T.S. Shagova, G.I. Solodovnikova, M.V. Bibikova, A.M. Rybakova and I.A. Spiridonova

9. Phenomenology, principles and mathematical criteria for assessment of meat raw materials technological adequacy

   N.N. Lipatov and A.B. Lisitsyn

10. Use of food acids and their salts for production of protein protein-carbohydrate composition from modified connective tissue

    A.B. Lisitsyn, Z.A. Kozina and T.G. Kuznetsova

11. Principles of prices formation for foodstuffs (meat industry products)

    N.F. Neburchilova and T.A. Marinina

12. Utilization of meat wastes by hydrolytic method for production of biologically active subtances for food, medicinal and microbiological purposes

    A.D. Nekludov, A.N. Ivankin and G.I. Mosina

13. End-point temperature control of meat meal dryers

    D.M. Phillips

14. Effect of grinding and extraction temperature on recovery and quality of fat from chicken skin

    G. Piette, M. Hundt, L. Jacques, J. Gagnon and Y. Eyyuboglu

15. A review of odour discharges and control in rendering and related activities

    R. Pilgrim

16. A continuous airless dryer for meat and bone meal

    G.B. Schou

17. Enzyme-assisted tallow fractionation: the potential for added-value production

    D.E. Stevenson and A. MacKenzie

18. Oxidative cleavage of oleic acid to produce added value products

    S. Turnwald

19. Functional properties of porcine blood globin treated with various discoloration methods

    J-H. Yang and C-W. Lin