Animal Welfare
- DRUG-LIKE INHIBITORS TARGETING BACTERIAL PROTEINS FOR TREATING BACTERIAL INFECTIONS OF ANIMAL FEEDS
Heewon Jung1 and Sungkwon Park1* - PURIFIED LIGNIN IN LAMB FEED AND ITS EFFECTS ON PERFORMANCE, CARCASS AND MEAT QUALITY
1CARVALHO, A. ; 1SILVA, M. M. , 1ALMEIDA, D. L., 1VEDOTE, A. V., 1KLEIN, V. B, 1OLIVEIRA, G. G. ,1LEME, P.R. ;1GALLO, B.S - IS RESIDUAL FEED INTAKE ASSOCIATED TO CARCASS AND MEAT QUALITY TRAITS?
Santiago Luzardo1*, Guillermo de Souza1, Gustavo Brito1, Pablo Peraza2, Elly A. Navajas2 1 - IN UTERO EXPOSURE TO EARLY OR CONVENTIONAL WEANING AND DAM PARITY INFLUENCE ON CARCASS CHARACTERISTICS OF NELLORE BULLS
Matheus S. P. Carlis1, Gabriela Abitante1, Thiago K. Nishimura1, Miguel H.A. Santana1, Arlindo S. Netto1, Guilherme Pugliesi1, Germán D. Ramirez-Zamudio1, Patricia M. Ramos1, Carl R. Dahlen2, Saulo L. Silva1, Paulo R. Leme1*, Rodrigo S. Goulart1 - BEEF QUALITY FROM ANIMALS RAISED IN THREE DIFFERENT GRAZING SYSTEMS
Suelen Cristina S. Carvalho1*, Vanessa C. Francisco2, Althieres J. Furtado3, Sophia A. M. Chamilete1, Kalisa F. Silva1, Paulo H. M. Rodrigues3, Renata T. Nassu2 - EFFECT OF RUMEN-PROTECTED FAT ON GROWTH PERFORMANCE, MEAT QUALITY AND INTRAMUSCULAR
Yue Yuan1,2, Jiuqiang Guan2, Qin Bai2, Tianwu An2, Hongwen Zhao2, Yanling Zhao1, Zili Ren1, Xiangfei Zhang2,* and Xiaolin Luo2 - BELLY QUALITY OF PIGS FED WITH DDGS-ENRICHED DIET
GARBOSSA, P. L. M.1*, POLETI, M. D.1, GARBOSSA, C. A. P.2, FERRAZ, J. B. S. - LAIRAGE OVERNIGHT AT THE ABATTOIR – GOOD OR BAD?
Katarina Arvidsson Segerkvist1* - Exploring the impact of Halal and Jhatka slaughter on welfare, meat quality and proteomic changes in slow growing broiler chicken
Prasad M. Govindaiah1., Naveena B. Maheswarappa*2., Banerjee Rituparna2., Bidyut P. Mishra2, Balaji B. Manohar2, Judy Lalthanmawii2, and Diksha P. Gourkhede3 - THE EFFECT OF DIFFERENT CATTLE MARKETING ALTERNATIVES ON THE EATING QUALITY OF BEEF
Peter McGilchrist1*, Emma Lynch1, Rod P. Polkinghorne1,2, Holly Cuthbertson1,2, Nipa R. Sarker1 - IMPACT OF SPACE ALLOWANCE ON VEAL CALVES’ BEHAVIOR AND PERFORMANCES
LEFOUL V.1, BASTIEN D.2, CHANTEPERDRIX M.1,; MARTINEAU C.1, MOUNAIX B.1 , TOURTIER M.2, LEGRAND I. - R-ZETA® ADDITIVE FATTENING DIETS IMPACT ON MEAT QUALITY CATTLE
M.E. Munilla*, J.S. Vittone - THE POTENTIAL OF INDIGENOUS CHICKENS IN SMALL-SCALE FARMING FOR MEAT PRODUCTION IN SOUTH-AFRICA
Ennet Moholisa1*, Moeketsi, Segakoeng2, Khanyisile Hadebe2 - Durvillaea antarctica and agar powder: new ingredients in the diet of meat lambs
John Quiñones1,2*, Rodrigo Huaquipán1,2, Rommy Díaz1,2, Néstor Sepulveda1 - EFFECTS OF ADDING A QUALITY COMPLEX ADDITIVE IN A STARTING DIET ON FEEDLOT PERFORMANCE OF BEEF CATTLE
Brisa del Mar Torres-Martínez1, Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Armida Sánchez-Escalante1, José Luis Galindo-Guzman2, José Alejandro Vizcarra-Ibarra2, Rafael Trinidad Orozco-Gomez2 - THERMAL STRESS AND TRANSPORT DENSITY: INFLUENCES ON TILAPIA (OREOCHROMIS NILOTICUS) FILLET QUALITY
Daniela Kaizer Terto1, Guilherme Agostinis Ferreira1, Giovanna Lima Silva1, Natalia Nami Ogawa1, Natália Alves Pereira1, Amanda Gobeti Barro1, Rafael Humberto de Carvalho1, Ana Maria Bridi1* - CARCASS AND MEAT QUALITY TRAITS OF NELLORE YOUNG BULLS AND STEERS FED A HIGH OR LOW CONCENTRATE DIET THROUGHOUT FATTENING
Luciano Saraiva Santos1*, Carolina Resende Alves1, Ana Clara Franklin Santos Souza1, Adailton Camêlo Costa1, Taiane da Silva Martins1, Cris Luana C. Nunes1, Cristina Mattos Veloso1, Caio Alves da Costa1, Mario Luiz Chizzotti1 - EVIDENCE OF INTERACTION BETWEEN THE DEGREE OF DAILY FLUCTUATION IN DRY MATTER INTAKE AND PRODUCTION TRAITS IN NELLORE CATTLE
Julian A. Muñoz1*, Marcelo S. Borges1, Letícia P. Silva1, Marina O. Silva1, Leticia F. L. Pompolim1, Roberta C. Canesin1, Joslaine N.S.G. Cyrillo1, Maria Eugênia Z. Mercadante1, Sarah F.M. Bonilha1. - MEASUREMENT OF HUMAN AND ANIMAL RELATIONSHIP IN A SLAUGHTERHOUSE OF FATTENING PIGS USING CO2 FOR STUNNING
A. Mendes1, C. Saraiva1, I. Pires1, S. Saraiva1* - CASTRATION METHOD AND TYPE OF WEANING INTERFERE IN THE PRODUCTIVE CHARACTERISTICS OF CONFINED ANGUS X NELLORE CROSSBREED BOVINE
Ester C. Fabrício1*, Julian A. Muñoz2, Hellencris C. Rocha1, Pollyana L. M. Garbossa1, Taiane S. Martins3, Gustavo A. Correr2, Julia M. Guardia2, Angélica S. C. Pereira2.
Consumer Topics
- IMPACT OF ENVIRONMENTALLY FRIENDLY PRACTICES AND ANIMAL MANAGEMENT ON THE SENSORY PROFILE OF PREMIUM POULARD MEAT
Noemí Echegaray1*, Lucio García1, Luis Vázquez1, Rubén Agregán1, Jose M. Lorenzo1, - Consumer expectations for beef in the French region Auvergne-Rhône-Alpes
S. Chriki 1,2*, J. Normand 3, F. Noël 3, V. Payet 2, J.F. Hocquette 1 - EVALUATION OF THE UMAMI INTENSITY OF BEEF HYDROLYSATE WITH DIFFERENT PROTEASES THROUGH CHEMICAL, ELECTRONIC TONGUE, AND SENSORY APPROACH
Dongheon Lee, Hye-Jin Kim, Cheorun Jo* - NEOPHOBIA NEGATIVELY IMPACT THE PREDISPOSITION TO CONSUME INSECTS
Danielle R. Magalhaes1*, Ana F. A. Carvalho1, Leticia A. Gonçalves1, Marco A. Trindade1 - EFFECT OF FRESH DATE BAGASSES ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BEEF BURGER
José Ángel Pérez-Álvarez1*, Judith Rodríguez-Párraga1, Ángel Joaquín Ponce-Martínez1, Casilda Navarro-Rodríguez de Vera1 and Estrella Sayas-Barberá1 - SENSORY CHARACTERIZATION OF LOINS FROM ENTIRE MALE, EARLY AND LATE IMMUNOCASTRATED PIGS
Núria Panella-Riera1, Albert Brun1, Ivana Božičković2, Radomir Savić 2, Dragan Radojković2, Maria Font-i-Furnols1*o - THE ATTITUDES OF SERBIAN CONSUMERS TOWARDS CULTURED MEAT
Igor Tomasević1,2*, Slaviša Stajić1, Vladimir Kurćubić3, Nino Terjung2, Volker Heinz2 - CONSUMER SENSORY EVALUATION OF MEAT FROM GROWING RABBITS FED DIET CONTAINING MULBERRY LEAVES
Brugiapaglia A.1*, Biasato I.1, Cerutti G. L.1, Renna M.2, Bellezza Oddon S.1, Gasco L.1 - APPLICATION OF THE CHECK-ALL-THAT-APPLY (CATA) METHOD IN BEEF PRODUCED IN THREE DIFFERENT GRAZING SYSTEMS
Suelen Cristina S. Carvalho1, Vanessa C. Francisco2, Sophia A. M. Chamilete1, Kalisa F. Silva1, Gabriele V. Silva3, Paulo H. M. Rodrigues3, Renata T. Nassu2* - MICROBIOLOGICAL AND SENSORY ACCEPTABILITY OF HAM: EFFECT OF HIGH PRESSURE AND BIOPRESERVATION
Laurence Pottier*1, Anja Rakotondramavo2, Marie de Lamballerie1, Monique Zagorec3 - IMPACT OF ELECTRICAL STIMULATION ON THE SENSORY PERCEPTION OF NORMAL CHICKEN BREAST FILETS AND IN FILETS AFFECTED BY WOODEN BREAST MYOPATHY
Helena Müller1, Tainá Simonetti1, Joabel Gossmann da Costa1, Liris Kindlein1* - The impact of intramuscular fat grade and aging on consumers’ evaluation of beef tenderness
Dawoon Jeong1, Pil-Nam Seong2, and Inho Hwang1 - SENSORY TEST OF DIFFERENT PIG PRODUCTION SYSTEMS IN EUROPE
Hviid M.1*, M. Groenbeck1, L. Meinert1 - SENSORY TRAITS IMPORTANCE DRIVEN BY THE BEEF CONSUMERS: PATHWAYS TO A 3G GLOBAL BEEF EATING QUALITY PREDICTIVE SYSTEM TO MEET CONSUMERS’ EXPECTATIONS
A. Neveu1*, R. Polkinghorne1, H. Cuthbertson2, R. Watson3, J. Wierzbicki4 - TESTIS WEIGHT IS A BETTER PREDICTOR OF BOAR TAINT THAN CARCASS WEIGHT OR AGE
Joline van Zyl1, Phillip Strydom1*, and Jeannine Marais2 - UNDERSTANDING BRAZILIAN CONSUMER’S AWARENESS OF DRY-AGED BEEF
Ana C. C. O. Aust1,2, Guilherme A. Ferreira1, Luiza Poniewas1, Sérgio B. Pflanzer Jr3, Renata E. F. Macedo1 - Influence of the Order of Presentation of Meat Samples on Consumers’ Sensory Perception of Tenderness
Letícia Zanichelli de Oliveira1*, Leonardo Carvalho Pereira1,Giovana Fumes Ghantous 1, Saulo da Luz e Silva1, Marco Antônio Trindade1 - How working mothers choose between processed meat and vegetable products: A mixed-methods approach
Sepulveda-Truan G.*1, Quiñones, J.1, Mora, M.2, Adasme-Berríos, C.3, Schnettler, B.1 - Brazilian Perspectives for Chicken Meat Production and Export
Felipe Barbosa A. Pereira1, Darlila A. Gallina1, Manuel Pinto Neto1, Marcia Mayumi H. Haguiwara1, José Ricardo Gonçalves1* - Development of models of cooked hybrid products
Gallina, D. A.1*, Sánchez-Molinero, F.2, Gou, P. - AMINOACID AND SENSORY PROPERTIES OF ALPACA MEAT (Vicugna pacos) PROCESSED BY SOUS VIDE TECHNOLOGY
Yana-Apaza Leny, Aro-Aro Juan M.*, Calsin-Cutimbo Marienela, Yanapa-Sanga R., Percca Ccama Sheyla, Barrientos-Huanca N., Llano-Jallahui Mirian E. and Mayta-Barrios Nury - EVALUATION OF FATTY ACIDS, AND SENSORY PROPERTIES OF MEAT (Bos taurus) PROCESSED BY SOUS VIDE TECHNOLOGY
Yanapa-Sanga Ruth, Aro-Aro Juan M.*, Calsin-Cutimbo Marienela, Yana-Apaza Leny., Percca-Ccama Sheyla, Barrientos-Huanca N., Llano-Jallahui Mirian E. and Mayta-Barrios Nury
Genetics and Physiology
- PROTEOMIC BIOMARKERS OF BEEF TENDERNESS FROM STEERS FED SORGHUM AS A SUBSTITUTE FOR MAIZE
Farouk Semwogererea*, Yonela Z. Njisanea, Gadija Mohamedb, Bongani Ndimbab and Cletos Mapiyea - Comparative analysis of pig lineages: impact on pre-slaughter weight and carcass traits
Julia D. Gomes1*, Bruna P. M. Silva1, Stefano F. P. Duarte1, Soraia V. Ferreira2, Fernanda N. Ciconello1, Laura W. Pian1, Aline S. M. Cesar1 - Exploring meat quality variations from Duroc, Hybrid, and Pietrain finishing pig lines
Julia D. Gomes1*, Laura W. Pian1, Bruna P. M. Silva1, Stefano F. P. Duarte1, Soraia V. Ferreira2, Fernanda N. Ciconello1, Aline S. M. Cesar1 - Camelina sativa as an emerging sustainable feedstuff for broiler quails (Coturnix japonica): In-depth exploration of the impacts on early post-mortem muscle using shotgun proteomics and bioinformatics
Antonella Dalle Zotte1, Marco Cullere1*, Laura Alessandroni2 and Mohammed Gagaoua3 - EARLY POST-MORTEM DISCRIMINATION BETWEEN BEEF TENDERNESS CLASSES IN FEEDLOT NELLORE BULLS USING MUSCLE LIPID BIOMARKERS
Daniel S. Antonelo1,2*, Maria Eduarda O. Santos1, Leonardo R. Oliveira2, Christina R. Ferreira3, Júlio C. C. Balieiro2 - CANDIDATE GENES CAST AND CAPN AS POTENTIAL COLOUR BIOMARKERS IN FRESH MEAT
Luana França dos Anjos1, Cristina Tschorny Moncau Gadbem2, Aline Silva Mello Cesar1, Mirele Daiana Poleti3; Ana Cláudia da Silva1, Juliano Coelho da Silveira2, Júlio César de Carvalho Balieiro2, Carmen Josefina Contreras Castillo1* - TRANSCRIPTOME PROFILE OF ANGUS-NELLORE CATTLE OF DIFFERENT SEX CLASSES ASSOCIATED WITH CARCASS TRAITS
Otávio Machado Neto1*, Welder Baldassini1, Luis Artur Cardulo1, Rogério A. Curi1, Marcos R. Chiaratti2, Sérgio Pereira-Junior2, Richard Ribeiro1, Lucas Rodrigo Camargo1 - THE BIFUNCTIONAL EXPLORATION OF PYRUVATE KINASE IN POSTMORTEM MEAT
Chi Ren1, Xin Li1*, Chengli Hou, Zhenyu Wang, Dequan Zhang1 - SEX, SIRE AND AGING EFFECTS ON LIPIDS AND PROTEIN OXIDATIVE STABILITY IN COOKED LAMB DURING STORAGE
Renyu Zhang1*, Prianshu Chawla1,2, Chathurika Samarakoon1,2, Mustafa M. Farouk1 - Impact of visual dark-cutting severity and aging on the metabolomic profile of beef longissimus lumborum
Keayla M. Harr1*, Madelyn A. Scott1, Frank Kiyimba1, Sunil More2, Gretchen G. Mafi1, Morgan M. Pfeiffer1, and Ranjith Ramanathan1 - New Insights into Heme Proteins-Mediated Lipid Oxidation in Meat: Mechanisms and Inhibition
Haizhou Wu1,*, Mark P Richards2 - CATTLE TEMPERAMENT AND LONGISSIMUS MUSCLE METABOLITES
Patricia M. Ramos1*, Eduardo F. Delgado2, Ana Cláudia da Silva2, Nara R. B. Cônsolo3, Vinicius Laerte Silva Herreira1, Luiz Alberto Colnago4, Saulo Luz e Silva1 - Feeding regime alters mitochondrial metabolism in beef muscle
Con-Ning Yen*, Jocelyn Bodmer1, Jordan Wicks2, Saulo Silva3 and David Gerrard1 - EFFECT OF PROGENY ON BEEF QUALITY OF REPRESENTATIVE BULLS WAGYU KUROGE BREED IN TROPICAL CONDITIONS
Ester Costa Fabricio1*, Iris Santana Souza1, Gabriela Lomba Dasqueve1, Sérgio Bertelli Pflanzer Júnior2, Fernando Baldi3, Angélica Simone Cravo Pereira 1 - CATTLE TEMPERAMENT CHANGES NELLORE TRICEPS BRACHII METABOLISM
Nara R. B. Cônsolo1,*, Patricia M. Ramos2, Eduardo F. Delgado3, João M. B. C. Valim1, Luiz A. Colnago4, Saulo Luz Silva2 - METABOLOMIC FINGERPRINTING OF NELLORE CALVES WITH GENETIC VARIATION FOR MEAT TENDERNESS
Vinicius L.S. Herreira1*, Fellipe Fonseca1, Fernanda M. M. Ocampos2, Luiz A. Colnago3, Melinda E.S. Rocha1, Nara R. B. Cônsolo2 - The protein profile in the longissimus thoracis muscle from Nellore bulls harvested with different weights reveals proteins that may be related to variations in beef color
Taiane S. Martins1*, Juliana C. Silva1, Cris Luana C. Nunes1, Rizielly S. R. Vilela1, Pâmela G. V. Boas1, Adailton C. Costa1, Edvaldo Barros2, Simone E. F. Guimaraes1, Mario Luiz Chizzotti1 - MEAT AND CARCASS QUALITY OF ROMOSINUANO CREOLE CATTLE CROSSED BY BRAHMAN COMING FROM A PRODUCTIVE SYSTEM OF SINÚ VALLEY, CARIBBEAN REGION, COLOMBIA
Aguayo-Ulloa, Lorena1*, Medina, Diego1, Mejía, Jorge1, Salcedo, Erica1, Serpa, Amir1 - Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups
Alan Giovanini de Oliveira Sartori 1; Daniel Silva Antonelo 2; Gabriel Henrique Ribeiro 3; Luiz Alberto Colnago 3; Júlio César de Carvalho Balieiro 4; Eduardo Francisquine Delgado ¹; Monique Marcondes Krauskopf 1; Carmen Josefina Contreras Castillo 1* 1 Luiz de Queiroz - EXPLORING THE BIOCHEMICAL BASIS FOR DARK BEEF DEVELOPMENT
Mariane Beline*1, Jocelyn S. Bodmer1, Con-Ning Yen1, Saulo L. Silva2, David E. Gerrard1
Meat and Health
- SELENIUM, IRON, ZINC AND MAGNESIUM CONCENTRATIONS IN BRAZILIAN BEEF (LONGISSIMUS LUMBORUM) FROM ANGUS, WAGYU AND NELLORE CATTLE
Flavio A. Cardello1*, Eduardo A. Orlando1, Juliana L. Pallone1, Jonatã H. Rezende-de-Souza1, Sergio Pflanzer1 - POLYSACCHARIDE HYDROGELS WITH OLIVE OIL TO DEVELOP SUSTAINABLE MEAT PRODUCTS WITH A HEALTHIER LIPID CONTENT
Ruiz-Capillas C.*, Herrero A.M. - EFFECT OF HEMOGLOBIN DEGRADATION ON THE ZINC PROTOPORPHYRIN IX FORMATION IN PORK LIVER HOMOGENATE
Haruka Abe1*, Ricard Bou2, Toru Hayakawa1, Haruto Kumura1, Jun-ichi Wakamatsu1 - ANGUS AND WAGYU BEEF: ESSENTIAL MINERALS, FROM DIFFERENT CUTS
Flavio A. Cardello1*, Eduardo A. Orlando1, Juliana L. Pallone1, Dyana L Nogueira1, Jonatã H. Rezende-de-Souza1, Sergio Pflanzer1 - ASSESSMENT OF THE NUTRITIONAL AND QUALITY IMPACT OF ADDING PITAHAYA (Hylocereus ocamponis) PULP FLOUR TO FRANKFURT SAUSAGES
N. Muñoz-Tebar1, V. Reyes-García2, N. Juárez-Trujillo2, J. Fernández-López1, V. Santiago Santiago2, J.A. Pérez-Alvarez1, M. Viuda-Martos1* - Influence of Drylot feeding at Different Altitudes on Slaughtering Performance and Meat Nutrients Composition of Yaks
Jiuqiang Guan1, Qin Bai1, Xiangfei Zhang1, Jianxu Zhou2, Yongliang Chao3, Tianwu An1, Yuanjie Zhao3, Hongwen Zhao1, Xiaolin Luo1 - THE IMPACT OF DIETARY ANSERINE ON LIPID OXIDATION DURING IN VITRO DIGESTION OF COOKED GROUND CHICKEN MEAT
Yi Yao Li1, Varoujan Yaylayan1, Simon Cliche2, Claude Gariépy2, Tania M. Ngapo2* - PROBIOTIC POWDER IN A PEMMICAN MODEL
Tania M. Ngapo*, Chantal Turcotte, Yves Raymond, Claude P. - EFFECTS OF RAPESEED OIL IN SAUSAGES
R. Rødbotten1*, S. Leivers1, L. Øverby1, TC. Johannessen1, V. Høst1, J. Skaret1, V. Almli1, A. Nilsson1, EM. Wetterhus1, JE - SHIITAKE (Lentinula edodes) STIPE EXTRACT AS AN ANTIOXIDANT IN FRANKFURTERS WITH SOYBEAN OIL AS ANIMAL FAT SUBSTITUTE
Miriam M. Selani1, 2*, Tatiana Pintado2, Erick Saldaña3, Izabela D. Alvim4, Ana M. Herrero2, Claudia Ruiz-Capillas2 - ADDING AN ANTIOXYDANT COCKTAIL TO PIG FEED REDUCED LUMINAL
OXIDATION IN RATS FED A COOKED HAM DIET FROM SUPPLEMENTED REARING
A. Promeyrat1*, M. Arturo-Schaan2, A. Hamard2, M. Carlier1, J.L. Martin1, B. Duchêne1, E. Fouche3, F. Gueraud3, N. Naud3, F.H.P. Pierre3 - Reformulation of dry sausages with natural plant extracts prevents oxidation even in the absence of nitrates
C SELEBRAN1, L AUBRY1, L PICGIRARD2, A LALEUW2, M CARLIER3, C SIRVINS3, NASSY3, A PROMEYRAT3, V SANTE-LHOUTELLIER1* - Formulation with fava bean (Vicia faba L.) or fava bean + flaxseed delayed lipid oxidation in frankfurter and during its digestion
L AUBRY1, C SELEBRAN 1, A BERGER1, M KRISTIAWAN 2, D DUPONT3, M GUILLEVIC4, A GERMAIN4, G CHESNEAU4, MA PEYRON5, G DELLA VALLE2, V FERRARO1, V SANTE LHOUTELLIER1 - SALT REDUCTION STRATEGIES FOR MEAT PRODUCTS
Patrícia Bernardo1, Maria J. Fernandes1, Maria H. Fernandes1, Maria P. Teixeira1, C. Serrano2,3, Luís Patarata4 and Maria J. Fraqueza1* - Survey of Residual Nitrite and Nitrate in Processed Meats from Small Processors and in Meat Analogues at Retail in the United States
Siyuan Sheng1, Jeffery J. Sindelar1, Erin M. Silva2, James R. Claus1* - Exogenous microRNA kinetics and the importance of animal protein intake in muscle
maintenance
Nadini H Gamage1 Anthony Qian2 Bradley S. Ferguson2 Amilton S. De Mello1* - ANTIOXIDANT ACTIVITY OF YERBA MATE (Ilex paraguariensis) EXTRACT IN LOW COST SAUSAGE
Wensing, Cristiane Silvano2, Vilarinho Junior, Nelson1, Correa Lemos , Ana Lucia da Silva1, Harada Haguiwara ,Márcia Mayumi1, Rolim de Moura ,Sílvia Cristina Sobottka1 - NUTRITIONAL AND IN VITRO PROTEIN DIGESTIBILITY COMPARISON BETWEEN BEEF, HYBRID, AND PLANT-BASED ANALOGUE BURGERS
Mirian Santos1, Patrícia B. Batista1, Jamille S. Monteiro1, Júnior M. Furlan2; Mário R. Maróstica Junior1, Paulo C. B. Campagnol3, Roger Wagner3, Marise A.R. Pollonio1 - PEPTIDE PROFILING ANALYSIS OF JINHUA HAM BROTH PEPTIDES AT DIFFERENT COOKING TIMES
Ziyi Yang1, Wangang Zhang1* - DEVELOPMENT OF HEALTHY MEAT PRODUCTS: A BIBLIOMETRIC AND SENSORY PERSPECTIVE
Karina Eduardo1*, Erick Saldaña1
Meat Products Development
- REFORMULATION OF GOAT BURGER USING AÇAÍ OIL HYDROGEL
Sodré, L.W.B 1, Silva, N.M 1, dos Santos, A.K1, Campos, T.A.F 1, Marins, A. R.1, Baumgartner, M.1 , Matiucci, M. A.1, Bezerra, R. A. D.1, Alcalde, C. R.1, Rossoni, D. F.1, Feihrmann, A.C 1* - INSECTS (Acheta domesticus and Tenebrio molitor) POWDER AS PARTIAL MEAT REPLACER IN FRANKFURT-TYPE SAUSAGES
J. Fernández-López1*, J. Rodríguez-Párraga1, C. Botella-Martínez1, R. Lucas-González1, M. Viuda-Martos1, J.A. Pérez-Alvarez1 - Effects of whey protein and its hydrolysate on the qualities of cured sausage
Takeda S. 1*, Liu YT. 2, Mizunoya W. 1, Sakata R. 1 1 School of Veterinary Medicine, Azabu University, Sagamihara, Japan. - Effect of smoking on the texture of different casing-types of frankfurters
Leible Malte1, Prozmann Julia1, Herrmann Kurt1, Gibis Monika1, Weiss Jochen1 - COOKING SHRINKAGE IN PLANT-BASED AND MEAT PATTIES
Salvatore Barbera - BOUGAINVILLEA SPECTABILIS AS A POTENTIAL ALTERNATIVE TO NITRITES IN
COOKED HAM ELABORATION
T. A. Ferreira1, J. A. Rodriguez2, I. Sanchez-Ortega2, J. M. Lorenzo 3, E. M. Santos2* - PHYSICAL-CHEMICAL INFLUENCE OF ACHETA DOMESTICUS FLOUR AS A PARTIAL REPLACEMENT FOR BEEF IN BURGERS
Gonçalves, Leticia A.1*, Souza, Laura M.1, Magalhães, Danielle R.1, Trindade, Marco A.1 - Revealing Nutrient Composition and Fatty Acid Diversity in Hybrid Products Combining Meat and Plant Protein
Joanna Tkaczewska*1,2, Yi Xu2, Robyn Warner2 - Correlation of machine learning-predicted viscosity of hydrocolloids with texture of plant-based meat analogue
Sungmin Jeong1, Suin Yun1, Suyong Lee1* - INFLUENCE OF MEALWORM (TENEBRIO MOLITOR) FLOUR ADDITION AS MEAT REPLACER IN THE COMPOSITION AND MICROSTRUCTURE OF FRANKFURTERS WITH HEALTHIER LIPID CONTENT
Carlos P. Cavalheiro1,2*, Rafael S. F. T. Passos1,2, Claudia Ruiz-Capillas2, Ana M. Herrero2 - POTENTIAL OF TAMARIND (TAMARINDUS INDICA L.) AS MEAT REPLACER IN FRANKFURTERS
Rafael S. F. T. Passos1,2, Ana M. Herrero2, Claudia Ruiz-Capillas2, Carlos P. Cavalheiro1,2* - Influence of muscle, freezing/thawing prior processing, and storage temperature on the formation of a white film on dry-cured meat
Franziska Witte1, Igor Tomasevic1, Florian Stehle2, Kurt Herrmann2, Monika Gibis2, Jochen Weiss2, Volker Heinz1, Nino Terjung1* - HYBRID BURGERS BASED ON BEEF AND TEXTURIZED VEGETABLE PROTEINS
P. Gou1*, G. Matas1, F. Sanchez-Molinero1, M.D. Guàrdia1 - Analyses of the white film on fast produced dry-cured loin
Franziska Witte1, Igor Tomasevic1, Florian Stehle2, Kurt Herrmann2, Monika Gibis2, Jochen Weiss2, Volker Heinz1, Nino Terjung1* - EFFECT OF PORK HAM WITH PSE-LIKE QUALITY DEFECTS ON WETCURED HAM
S.G. Bjarnadottir1*, M.S. Sødring1, T.H. Haaseth1 1 Animalia - ENHANCING STORAGE STABILITY AND QUALITY OF HYBRID BEEFLENTIL SNACK BARS: THE ROLE OF STARCH GELATINIZATION AND LENTIL FLOUR ADDITION
Yun Lin, Yongfeng Ai, Phyllis Shand* - Fermentation of pea and soy protein with Lactilactobacillus plantarum improves flavor of plant-based burger patties
Joost de Mooij, Raquel Fernandez, Veronique Zuliani and Jens K.S. Møller* - SENSORY CHARACTERISTICS OF CANNED CORNED BEEF CURED WITH CELERY EXTRACT
Elisa H. G. Ponsano1*, Christiane C. Deveze1, Dayse L. de Oliveira1, Rubén B. Poza2 - EFFECT OF HIGH HYDROSTATIC PRESSURE COMBINED WITH SODIUM CHLORIDE AND SODIUM PHOSPHATE ON THE PALATABILITY OF CHICKEN MEAT GELS
Anastasiia Maksimenko1*, Satomi Tsutsuura2, Tadayuki Nishiumi2 - THE ROLE OF POTASSIUM AND CALCIUM CHLORIDE IN TECHNOLOGICAL AND SENSORY PROPERTIES OF SODIUM-REDUCED HYBRID BOLOGNA SAUSAGES
Mirian Santos1, Jamille S. Monteiro1, Marise A.R. Pollonio1* - VALORIZATION OF MANILA TAMARIND PEEL (PITHECELLOBIUM DULCE) AS A MEAT PRODUCT ADDITIVE
Brisa del Mar Torres-Martínez1*, Amrri Dimitree Gómez-Ponce2, Yuliana Aketzali Santana Pérez2, Andrea Yuliana Vázquez-Mandujano2, Rey David Vargas-Sánchez1, Armida Sánchez-Escalante1, Gastón R. Torrescano-Urrutia1 - THE INFLUENCE OF PACKAGING TYPE AND ANTIOXIDANTS (NATURAL VS. SYNTHETIC) ON THE TEXTURE AND COOKING PROPERTIES OF CHICKEN BURGER
João Marcos Ferreira de Jesus1, Beatriz Schmidt Menegali2, Iliani Patinho2, Erick Saldaña3, Carmen Josefina Contreras-Castillo2, Miriam Mabel Selani1 - Effects of hyaluronic acid on gelatinization properties and in vitro digestibility of wheat starch
Kangyu Wang 1, Yunhe Liu 1, Dong Han 1, Feng Huang 1, Chunhui Zhang 1* - DETERMINING THE TEXTURE OF CHARQUI MADE FROM MATURED, DEFROSTED, AND SALTED BEEF USING COMMON SALT (NaCl)
Letelier R.1, Melín P.2, Bruna P.3, Ramirez C.4 and Gädicke P.1* - COMPARATIVE STUDY ON THE EFFECTS OF RABBIT AND CHICKEN MEAT ON THE PHYSICOCHEMICAL PROPERTIES OF LOW-FAT BURGERS WITH AMARANTH FLOUR
Daniel V. G. Fonseca1, Mateus de A. Marques1, Aleff P. Machado1, Matheus G. Gomes1, Leandro S. Costa2, Ana K. F. I. Câmara1* - STRUCTURE, TEXTURE, AND SENSORY PROPERTIES OF HYBRID MORTADELLA WITH WHOLE AND DEFATTED CRICKET (GRYLLUS ASSIMILIS) FLOUR
Roberta F. Oliveira1, Sabrina J. M. Andrade1, Camila de S. Paglarini2, Gilmar F. da Costa3, Marise A. R. Pollonio3, Ana K. F. I. Câmara1* - PSYLLIUM (PLANTAGO OVATA FORSK) GEL AND EMULSION GEL AS FAT REPLACERS IN PHOSPHATE-FREE AND LOW SALT SAUSAGES
Diógenes G. Sousa1, Janiele F. Silva1, Gilmar F. da Costa1, Jamille S. Monteiro1, José Roberto dos Santos1, Camila S. Paglarini2*, Marise A. R. Pollonio1 - Effect of the addition of collagen to Italian type salami on color and moisture parameters
Carlos A. Alves Junior1*, Marcello L. Bertuci 1, Andrea C. Silva-Barretto1 - The Development and Evaluation of Naturally Cured Lamb Ham
Stephen Sevcech, Anand Mohan - Innovative Processing of Chicken Heart Protein Hydrolysates: A Physico-Chemical Study Post Lactobacilli Fermentation
Bedika Bora1, Ashim Kumar Biswas1*,Devendra Kumar1, CKFaslu Rahman1, Anand TS1, Arup Ratan Sen1 - ENHANCING BOVINE SATELLITE CELL GROWTH WITH CHITOSAN-MODIFIED MICROCRYSTALLINE CELLULOSE SCAFFOLDS
Ingrida Pauliukaityte1*, Asta Krings2, Dainius Martuzevicius1, Darius Ciuzas1, Edvinas Krugly1, Alvija Salaseviciene1, Stig Skrivergaard2, Margrethe Therkildsen2 - FRESH SAUSAGE ADDED ENCAPSULATED AÇAÍ OIL AS ANTIOXIDANT POTENTIAL
Alinne Karla dos Santos1, Natallya Marques da Silva1, Marcos Antonio Matiucci1, Talita Aparecida Ferreira de Campos1, Claudete Regina Alcalde2, Lucineia Aparecida Cestari3, Andresa Carla Feihrmann1* - INVESTIGATING THE EFFECTS OF LOW-SALT PROCESSING ON THE UMAMI PEPTIDES OF DRY-CURED HAM USING PEPTIDOMICS TECHNIQUES
Ming Ju1, Wangang Zhang*1
Meat Products Stability
- Analysis of the temperature stability of essential oils and their effects when applied to fermented sausages
Eun-Seon Lee*, Jong-Hui Kim. Bu-Min Kim, Mi-Hwa OH - PUMPKIN FLOWER AS A NATURAL ANTIOXIDANT IN CHICKEN PATTIES
T. A. Ferreira1, J. A. Rodriguez2, Israel S. Ibarra2, J. M. Lorenzo 3, E. M. Santos2* - EFFECT OF “CHORIZO” FORMULATION (CLEAN LABEL VS. TRADITIONAL) ON THE CHEMICAL COMPOSITION, COLOR AND LIPID STABILITY DURING THE STORAGE PERIOD
Rubén Domínguez-Valencia1, Adriana González-Peaguda1, Mirian Pateiro1, Roberto Bermúdez1, Anxo López2, José Manuel Lorenzo1,3* - Influence of air contact and pre-packaging treatment on the color stability of vacuum packaged beef
Johannes Krell1, Alejandro Poveda-Arteaga2, Jochen Weiss1, Nino Terjung2, Monika Gibis*1 - PRICKLY PEAR ENCAPSULATED EXTRACT AS ANTIOXIDANT IN BEEF PATTIES
Raquel Lucas-González1, Laura Moraga-Babiano2, Roberto Bermúdez2, Mirian Pateiro2, Jose Angel Perez-Alvarez1, Rubén Domínguez-Valencia2, José M. Lorenzo2,3* - PURPLE SWEET POTATO ANTHOCYANINS AS ANTIOXIDANTS AND COLORANT OF PORK PATTIES
Raquel Lucas-González1, Laura Moraga-Babiano2, Adriana González-Peagudo2, Roberto Bermúdez2, Mirian Pateiro2, Estrella Sayas1, Rubén Domínguez-Valencia2, José M. Lorenzo2 - REPLACEMENT SYNTETHIC ANTIOXIDANTS WITH YERBA MATE EXTRACT POWDER IN SALAMI
Matiucci, M. A.1, da Silva, N. M.1, Dalagna, V. C.1, dos Santos, P. D. S.1, Santos, O. O.1, da Costa, S. C.1, Fernandes, P. G. M.1, Feihrmann, A. C.1 - LIPID AND COLOUR STABILITY OF CURED COW BLOOD SAUSAGE
Prudence L. Seema1, 2*, Kealeboga Mosimanyana1, Liesl Morey1, Mpho E. Mashau2, Ennet Moholisa1 - DOES A FREEZE-THAW CYCLE AFFECT THE QUALITY OF SOUS-VIDE BEEF?
Monika Modzelewska-Kapituła1, Katarzyna Tkacz1, Zenon Nogalski2 - VOLATILE COMPOUNDS PROFILE OF ONION-GARLIC-BASED FILMS AND COATED BEEF BURGERS
Vanessa C. Francisco 1*, Raquel A. Mauricio 2, Henriette M. C. Azeredo 3, Rainara M. Beletato 2, Renata T. Nassu 1 1 Embrapa Pecuária Sudeste. - Effect of high pressure processing on the physicochemical properties and sensory evaluation of low-salt pork gels
Weitong Wang1, Satomi Tsutsuura1, Tadayuki Nishiumi1 - Evaluation of addition of “ora-pro-nóbis” (Pereskia aculeata Miller) as antioxidant in sausages containing mechanically deboned poultry meat during refrigerated storage
Jenifer M. M. Henck1, João M. dos Santos1, Marcello L. Bertuci 1, Viviane C. Lima1, Andrea C. Silva-Barretto1* - Grumixama (Eugenia Brasiliensis Lam.): a Brazilian native fruit as natural antioxidant on beef patties during the refrigerated storage
Gabriela X. Oioli*, Carlos A. Alves Junior1, Rick A. F. Mangueira2, Larissa T. Carvalho1, Camila V. Bis-Souza1, Andrea C.S. Barretto1 - ANTIOXIDANT EFFECT OF MAQUI (Aristotelia chilensis) AND MURTILLA (Ugni molinae) LEAVES IN THE ELABORATION OF PROCESSED MEAT PRODUCTS
L. Velazquez1,2, J. Quiñones1, G. Sepúlveda1,2, J. Lorenzo 3, C. Velasquez1,2, N. Sepúlveda1* - PULSED ELECTRIC FIELD (PEF) PRE-TREATMENT TO PROTEIN EXTRACTION FROM PORK LIVER. INFLUENCE ON TECHNOFUNCTIONAL PROPERTIES
Marina Contreras*, Imane Abounnour, Jose Benedito, Jose Vicente Garcia-Perez - PLEUROTUS OSTREATUS CULTIVATED IN AGROINDUSTRIAL WASTES COULD BE USED AS AN ANTIOXIDANT ADDITIVE IN MEAT PRODUCTS
Armida Sánchez-Escalante1*, Brisa del Mar Torres-Martínez1, Rey David Vargas-Sánchez1, Nelson Huerta-Leidenz2, Félix J. Ibarra-Arias3, Gastón R. Torrescano-Urrutia1 - BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM GREEN COFFEE BEANS OBTAINED WITH DIFFERENT EXTRACTION SOLVENTS AND TIMES
Armida Sánchez-Escalante1*, Wendy A. Atondo-Echeagaray1, Brisa del Mar Torres Martínez1, Rey D. Vargas-Sánchez1, Nelson Huerta-Leidenz2 Gastón R. Torrescano-Urrutia1 - Inhibition of Listeria monocytogenes in RTE Beef Strips using NATPRE T10, Celery Powder and Nitrite
Rafael Martínez1*, Markus Miller1, Marcos Sánchez1, Christine Alvarado2, Hannah Berry1 Mindy Brashears1 - VALORIZATION OF PLEUROTUS GENUS POWDERS AS POTENTIAL ADDITIVES IN MEAT PRODUCTS
Nelson Huerta-Leidenz1, Yuliana Aketzali Santana-Pérez2, Andrea Yuliana Vázquez Mandujano2, Amrri Dimitree Gomez-Ponce2, Gastón R. Torrescano-Urrutia3, Brisa del Mar Torres-Martínez3, Félix J. Ibarra-Arias4, Armida Sánchez-Escalante3, Rey David Vargas Sánchez3* - Physicochemical stability of refrigerated cooked cured smoked “Calabresa” sausage
Gallina, D. A.1*, Lemos, A. L. S. C.1, Haguiwara, M. M.1, Gonçalves, J. R.1, Aoki, M. V. C.1 - EFFECT OF NATURAL ANTIOXIDENTS ON THE TEXURAL PROPERTIES OF GAME MEAT PATTIES DURING STORAGE
Peter Mukwevho*1, Vhutali Netshikhudini1 - EXPLORING THE ROLE OF NATURAL ANTIOXIDANTS IN THE DEVELOPMENT OF DIETARY GOAT MEAT PASTES
Tamara Tultabayeva1, Galia Zamaratskaia2, Kadyrzhan Makangali1,* - MEAT QUALITY AND OXIDATIVE STABILITY OF HIGH-VALUE CHICKEN MEAT CUTS FROM POULTRY FED WITH CANOLA MEAL
Ayrton da Silva*1, Marta del Puerto1, Alejandra Terevinto1, M. Cristina Cabrera1,2, Ali Saadoun1 - Potentials of Edible Flowers on Reducing Lipid and Protein Oxidation in Ground Beef
Krishna Brunda Duggirala, Anand Mohan - Application of açaí and celery extracts as antioxidants in Italian-type salami
Marcello L. Bertuci1*, Larissa Tátero Carvalho 1, Carlos Alberto Alves Junior1 and Andrea C. S. Barretto1 - Açaí processing residue extract as a potential antioxidant in beef patties at frozen storage
Bruna Caroline da Silva Lima1, Carlos Alberto Alves Junior1, Marcello Lima Bertuci1* and Andrea Carla da Silva Barretto1 - Addition of freeze-dried beef exudate alters volatile flavor profile of cooked ground beef patties
Jerrad F. Legako1*, Ariana D. Roldan1, Thomas W. Dobbins1, Benjamin J. Carpenter2, M. Sebastian Hernandez1 - ULTRASOUND PRETREATMENT INFLUENCES FLAVOR PROFILE OF DRY-CURED HAM SLICES
Jian Zhang1, Leticia Mora3 , Fidel Toldrá3, Wangang Zhang2, Mónica Flores3 - THE USE OF ORGANIC ACID WHEY DURING COOKED SAUSAGE PRODUCTION WITH REDUCED ADDED NITRITES
Szymański P.*, Okoń A., Łaszkiewicz B., Onacik-Gür S. - THE INFLUENCE OF ORGANIC ACID WHEY FROM VARIOUS REGIONS IN POLAND ON THE LIPID COMPOSITION AND OXIDATIVE STABILITY OF COOKED SAUSAGE
Okoń A.*, Szymański P., Łaszkiewicz B., Onacik-Gür S., Siekierko U.
Meat Safety
- PREDICTIVE MODELING OF MICROORGANISMS IN PORK USING DRIP METABOLITES AND ELASTIC NET REGRESSION
Hyun-Jun Kim, Hye-Jin Kim, Heesang Hong, Minwoo Choi, Cheorun Jo* - Staphylococcal Enterotoxin A (SEA) Reteined in Cells and Its Degradation in a Model Gastric Juice
Satomi Tsutsuura1*, Tadayuki Nishiumi1, Masatsune Murata2 - STUDY OF THE EFFECT OF SODIUM LACTATE ADDITION AND FERMENTATION TEMPERATURE ON LISTERIA MONOCYTOGENES INACTIVATION DURING SALAMI PRODUCTION
G. Brugnini*, R. Boccagni, B. Abella, C. Rufo - WHAT IS THE REAL IMPACT OF HAFNIA ALVEI DURING COLD-STORAGE OF VACUUM-PACKED BEEF?
Pierre Ledormand1*, Christophe Denoyelle1, Matthieu Lemoine2, Catherine Malayrat2, Valerie Hardit2, Nathalie Desmasures3, Isabelle Legrand1 and Clemence Bieche-Terrier1 - Multi-layer films based on furcellaran containing active ingredients (curcumin extract, MMT, AgNPs and capsain) for storing pork loins
Ewelina Jamróz1*, Piotr Kulawik2, Joanna Tkaczewska2, Nikola Nowak1, Wiktoria Grzebieniarz1, Eskindir Endalew Tadesse2, Wondyfraw Tadele2, Paulina Guzik2, Rafał Szram2 - Influence of the shower treatment on the PAH levels in Frankfurters after smoking
Yiqun Cheng1, Malte Leible2, Jochen Weiss2, Monika Gibis2* - INACTIVATION OF TOXOPLASMA GONDII IN MEAT SAMPLES
Theo Verkleij1, Marieke Opsteegh2, Gereon Schares3, Bavo Verhaegen4 , Břetislav Koudela5 ,Tryntsje Cuperus2 Henk J. Wisselink6* - RAPID DETECTION OF TUBERCULOSIS IN BEEF CARCASSES
Albenones J. de Mesquita1*, Marcos B. Heinemann 2, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Whatyna K. S. L. Silva3, Luciana C. de O. Alves3, Belisa P. França3, Celia R. Mattia3, Maria E. Raucci3. 1 NeoGene Ltda., Goiânia, Brazil 2 - BACTERIAL TRANSLOCATION DURING DELAYED EVISCERATION
Albenones José de Mesquita1*, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Lidiane Surpilli, Patrícia Dias da Silva, Lidiane M. G. B. de Macedo, Celia R. Mattia2 - MOLECULAR DETECTION OF NON-VIABLE SARS-COV-2 IN FROZEN MEAT PACKAGING
Fernanda Craveiro Franco1, Marcelle Silva-Sales1, Megmar Aparecida dos Santos Carneiro1*, Albenones José de Mesquita2, Eurione A.G. da Veiga Jardim2, Rolando Mazzoni2 - EFFICACY OF DIFFERENT ANTIMICROBIALS TREATMENT ON CHICKEN CARCASS DECONTAMINATION
Ennet Moholisa1*, Itumeleng Matle2, Prudence L. Seema1, 3, Andrew D. Clarke4 - Spray-on application of food cultures for safety and quality improvement of cooked, cured meat products
Jens K.S. Møller & Veronique Zuliani - Effect of lactic acid, UV-C radiation and vacuum packaging on Listeria monocytogenes, Salmonella spp., Pseudomonads spp. and Lactic acid bacteria growth on raw chicken breasts
C. Rufo*, G. Brugnini; S. Rodríguez; R. Boccagni, B. Abella. - A PRELIMINARY ATTEMPT TO CULTIVATE AWARENESS OF ALPHA-GAL SYNDROME IN RURAL KANSAS AND ASSESS CONCENTRATIONS OF ALPHA-GAL IN VARIOUS MEAT PRODUCTS
Sara R. Hene1, Jordan T. Looper1, Jack R. Kress1, Yoonseong Park2, Priscilla Brenes3 and Michael D. Chao1 - Effect of UV pulse light on the growth and resistance of Pseudomonas spp
Maria P. Teixeira 1, Patrícia Bernardo 1, Maria H. Fernandes 1, Maria J. Fernandes 1, Teresa Aymerich 2, Maria Miragaia3, Maria J. Fraqueza 1* - HYPERBARIC STORAGE EFFECT ON CAMPYLOBACTER CONTROL ON POULTRY
Patrícia Bernardo1, Maria H. Fernandes1, Maria J. Fernandes1, Maria P. Teixeira1, Patrícia Araújo1 and Maria J. Fraqueza1* - EFFECTS OF TEMPERATURE AND TIME ON INDIGENOUS BACTERIA OF DRY-AGED BEEF
Ana C. C. O. Aust1,2, Guilherme Agostinis Ferreira1, Luiza Poniewas1, Sérgio B. Pflanzer Jr3, Renata E. F. Macedo1* - Microorganisms isolated from fresh meats and meat products sold for consumption – detection of virulence and antimicrobial resistance genes
J. Paiva1, V. Silva1-7, P. Poeta1-2,4-7, C. Saraiva,6-7* - INFLUENCE OF EMERGING PRESERVATION TECHNOLOGIES ON THE SPOILAGE PATTERN OF A COOKED MEAT AND BREAD-BASED SAUSAGE
Ana. F. Borges1, Luís Patarata2,3, T., Krivorotova4,5, Maria J. Fraqueza - USE OF THE MICROBIAL GROWTH PREDICTOR TO INDICATE CHANGES IN THE SAUSAGE’S APPEARANCE AFFECTING THE SALE FLUX IN MARKETS
Carlos A. Guerra1*, Lucas M. Costa1, Letícia G. O. Alves2, Isabella R. Viviani2, André F. Guerra2 - USE OF BIOPRESERVATIVE TO ENSURE MICROBIOLOGICAL SAFETY IN BACON
Lucas M. Costa 1*, Carlos A. Guerra 1, Edson P. Barbosa Júnior2, André F. Guerra 2 - Antimicrobial Properties of Sodium Alginate Films Loaded with Laurel and Olive Leaves Extracts for Extending the Shelf-life of Fresh Meat
Márcio Moura-Alves1,2, José A. Silva1,2, Alexandra Esteves1,2, Lorenzo M. Pastrana3, Miguel A. Cerqueira3 and Cristina Saraiva1 - Identifying features of abscess caused by foot-and-mouth disease (FMD) vaccination in pork meat and detection through hyperspectral imaging
Juntae Kim1, Insuck Baek2, Moon Sung Kim2, Byoung-Kwan Cho1,3* - Control of Staphylococcus aureus During Biltong Production
Mia Stewart, Adeel Manzoor, Isabel Ribeiro, Laurent Lagos Mendoza, Karina Vestergaard, Mia Nunez, Beatriz Castanho, Gabrielle Allen, Jason M. Scheffler - USE OF MESQUITE PROPOLIS EXTRACT AS A NATURAL ADDITIVE FOR PRESERVING MINCED PORK MEAT
Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Brisa del Mar Torres Martínez1, Rogerio R. Sotelo-Mundo1, Nelson Huerta-Leidenz2, Armida Sánchez Escalante1 - PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF MINCED PORK TREATED WITH MESQUITE HONEY
Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Brisa del Mar Torres Martínez1, Rogerio R. Sotelo-Mundo1, Nelson Huerta-Leidenz2, Armida Sánchez Escalante1 - Innovative Cloth Sampling Mitt to Improve Pathogen Detection for Turkey Carcasses
Terrance M. Arthur1 and Tommy L. Wheeler1* - CLOSTRIDIUM SPOROGENES PA3679 SPORES GERMINATION IN LOW- COST SHELF-STABLE BOLOGNA-TYPE PRODUCT AS AFFECTED BY REPLACEMENT OF NaCl BY KCl
Suzana E. Yotsuianagy1, Maristela S. Nascimento2, Márcia M. H. Haguiwara3, Renata Bromberg and Ana Lúcia da S.C. Lemos3* - Enumeration of Microbial Indicators in Beef Trimmings using a MicroTally Mitt vs MicroTally Cloth Samples
Michael Starnes1*, Marcos Sanchez1, Markus Miller 1, Alejandro Echeverry 1, and Mindy Brashears1. - THE EFFECT OF TEMPERATURE ON THE ABILITY TO FORM BIOFILMS BY THE FOOD PATHOGEN L.MONOCYTOGENES
Yulia K. Yushina, Elena V. Zaiko*, Anzhelika A. Makhova, Dagmara S. Bataeva 1 V. M. Gorbatov - CO2 Emitter Pads as an Alternative to Gas Flushing: Microbial and Meat Quality Evaluation
Seyed Mohammad Hassan Mortazavi a*, Mandeep Kaur a, Asgar Farahnaky a, Peter J. Torley - ISOLATION OF BACTERIOPHAGES FOR BIOCONTROL OF PATHOGENIC MEAT BACTERIA
Fabiana de Andrade Farias1, Patrick Gabriel Dantas Ferraz2, Gláucia Bodelon Francelin3, Ivonete Domingos do Nascimento Santos3, Renata Bromberg3* - “Microbiome of Healthy Beef Cattle Lymph Nodes and Digesta using 16S rRNA Gene Sequencing Analysis”
Brayan Montoya-Torres, M.S.1, Mohamed Fokar, Ph.D.2, Mostafa Abdelrahman, Ph.D.3, Kendra Nightingale, Ph.D.1, Markus Miller, Ph.D.1, Marcos Sanchez-Plata, Ph.D.1and Mindy Brashears, Ph.D.1 - Impact of Frozen Storage Temperatures on Ground Beef Microbial Quality
Amanda R. Ary1, Ifigenia Geornaras1, Mahesh N. Nair1, Robert J. Delmore1, John A. Scanga1, Stephen W. Neel2, and Keith E. Belk1* - CONTAMINATION FROM CONDENSATION DROPLETS IN SLAUGHTERHOUSES ENVIRONMENT
Albenones José de Mesquita1*, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Patrícia Dias da Silva2, Lidiane M. G. B. de Macedo, Celia Regina Mattia2 1 NEOGENE Ltda. - Impact of Peracetic acid concentrations on microbial and quality traits of broiler meat
Hafiz Mughis Ahmad Khan1, Sher Ali1, Kashif Nauman1, Jamal Nasir1, 3, Dr. Muhammad Hayat Jaspal1, Ihtesham ul Haq1, Bilal Asghar1, 2* - HANDHELD SCANNER FOR RAPID ASSESSMENT OF HYGIENE STATUS IN MEAT SLAUGHTERING AND MEAT HANDLING FACILITIES
Fartash Vasefi1*, Hamed Taheri Gorji1,2, Kouhyar Tavakolian2, Mahsa Aliee1,2, Insuck Baek3, Moon S Kim3, Chanson Hwang3, Albenones Mesquita4, Eurione A.G. da Veiga Jardim4, Rolando Mazzoni4 1SafetySpect Inc - Profiling of microbial populations as tool for meat quality and safety
Kalliopi Rantsiou*, Cristian Botta, Irene Franciosa, Ilario Ferrocino, Luca Cocolin*
Muscle Biology&Meat Quality
- RELATIONSHIPS BETWEEN TEXTURE AND WATER PROPERTY MEASUREMENTS IN RAW INTACT BROILER BREAST FILLETS WITH THE WOODEN BREAST CONDITION
Hong Zhuang1*, Bin Pang2, Jian Zhang3, Brian Bowker1 - INFLUENCE OF GENDER STATUS ON INTRAMUSCULAR CONECTIVE TISSUE AND BEEF TENDERNESS IN DIFFERENT MUSCLES OF CROSSBRED ANGUS X NELLORE CATTLHE
Hellencris Cassin Rocha1, Pollyana Leite Matioli Garbossa1, Taiane da Silva Martins2, Julian Andrés Muñoz1, Angélica Simone Cravo Pereira2, Marco Antonio Trindade1 - PHYSICAL-CHEMICAL CHARACTERIZATION OF UNIQUE TEXTURE OF DRIED HORSE MACKEREL MEAT
Masanori Matsuishi*, Takamitsu Momoi, Taiga Kenmotsu, Yutaro Kobayashi Nippon - Comparison of quality characteristics according to the carcass chilling conditions of goat
In-Seon Bae1*, Jeong Ah Lee1, Van Ba Hoa1, Hyoun-Wook Kim1, Yunseok Kim1, Dong Gyun Kim1, Soo-Hyun Cho1 - Effects of dry ageing in bag and thermal processing on the fatty acid profile of Serpentina chevon
André M.V.1*, Alves V.1, Prista C.1, Martins L. L.1, Mota M.1, Mourato M. P.1, Almeida A.1, Bessa R. J. B.2,3, Alves S. P.2,3 and Matos T. J. S.1 1LEAF-Linking Landscape - Microbiological status of Serpentina chevon dry aged in bag
André M.V.1*, Alves V.1, Prista C.1, Martins L. L.1, Mota M.1, Mourato M. P.1, Almeida A.1, Bessa R. J. B.2,3, Alves S. P.2,3 and Matos T. J. S.1 1LEAF-Linking Landscape - CHEMICAL COMPOSITION OF ORGANIC FREE-RANGE ROOSTER MEAT AS AFFECTED BY THE DIETARY SUPPLEMENTATION WITH AGRO-INDUSTRIAL BY-PRODUCTS AND FLAX SEED
Rubén Agregán1*, Noemí Echegaray1, Lucio García1, Luis Vázquez1, José M. Lorenzo1 - BRAZILIAN BEEF: A FOCUS ON TENDERNESS AND SARCOMERE LENGTH
Dyana Carla L. H. Noguera1*, Jonatã Henrique R. de Souza1, Isabela B. de Barros, Flavio A. B. Cardello, and Sérgio B. Pflanzer Jr.1 - ENHANCING BEEF QUALITY THROUGH EXTREMELY LOW-FREQUENCY ELECTROMAGNETIC FIELDS: PRELIMINARY RESULTS
Lucas Camargo1, Rodrigo Lovato2, Luzo Dantas Jr2, Murilo Magistri3, Rodrigo Torres3, Gregori Rovadoscki4, Marcelo Coutinho4, Guilherme Pereira3, Luis A. Chardulo3, Welder Baldassini3* - URUGUAYAN BEEF QUALITY AUDIT-2022: A SURVEY OF CARCASS TRAITS RELATED TO QUALITY AND VALUE OF CATTLE
G. Brito1*; M. Del Campo1; S. Luzardo1; G. de Souza1; J. M. Soares de Lima1; D. Correa1; A. Borca2; I. Pereira2; V. Villalba2; N. Barsanti2 - A SECOND LOOK INTO THE UNDERLYING BIOCHEMICAL MECHANISMS OF ELECTRICALLY STIMULATED CARCASSES AS REVEALED BY PROTEOMICS: RESULTS OF AN INTEGRATIVE ANALYSIS ON CATTLE
Mohammed Gagaoua 1,, Welder Baldassini 2,, Nuria Prieto 3, David Hopkins 4, Yimin Zhang 5, Oscar López-Campos 3, Marzia Albenzio 6 and Antonella della Malva 6 - NADPH IMPROVES RED COLOR FORMATION IN BEEF INCUBATED WITH NO-SYNTHASE AND L-ARGININE
Marzena Zając1*, Krzysztof Zając2 - THE QUALITY OF STEAKS PRODUCED FROM DAIRY VS BEEF CATTLE BREEDS
Katarzyna Tkacz1*, Monika Modzelewska-Kapituła1, Zenon Nogalski2 - Effect of intermediate ultimate pH beef over aging time on Longissimus lumborum muscle proteome from grass-fed Nellore
Monique M. Krauskopf1, Daniel S. Antonelo2, Chimenes D. L. Araújo1, Eduardo F. Delgado3, Carmen J. Contreras-Castillo1* - EFFECT OF TIME AND TEMPERATURE ON THE PROFILE OF VOLATILE COMPOUNDS IN BEEF PROCESSED BY THE SOUS VIDE METHOD
Vanessa C. Francisco1*, Kalisa F.Silva2, Suelen C. S. Carvalho2, Stanislau Bogusz Jr.3 Renata T. Nassu1 1 Embrapa Pecuária Sudeste. - THE USE OF 1H NMR IN THE QUANTIFICATION OF FREE AMINO ACIDS IN DRY-AGED AND WET-AGED BEEF
Cristiano S. Prado1*, Andressa K. Silva1,4, Cintia S. Minafra e Rezende1, Jonatã H. R. Souza2, Sérgio B. Pflanzer Junior2, Maria F. C. Santos3, Claudio F. Tormena3, Luciano M. Lião4 - DRY-AGING IMPACTS ON COLOR, FATTY ACID, AND LIPID OXIDATION OF STRIPLOIN FROM DAIRY CROSSBRED YEARLING AND 2-YEAR-OLD CATTLE
Renyu Zhang*, Noby Jacob, Michael Agnew, Mustafa M. Farouk, Carolina E - DETERNIMATION OF ALDOSES IN BEEF SAMPLES BY APPLYING AN ALDONONITRILE ACETATE DERIVATIZATION METHOD
Yutaro Kobayashi*, Masanori Matsuishi Nippon - INFLUENCE OF WEIGHT GAIN DURING REARING ON THE LONGISSIMUS MUSCLE AREA OF BEEF CATTLE
Miguel H.A. Santana1*, Guilherme H.G. Polizel1, Fernando J. Schalch Junior2, Bárbara C.T. Prati1, Pamella C.B. Silva3, Erik R.J. Korim3, Édison Furlan1, Arícia C. Fernandes1 - Glycogen supplementation in-vitro promotes pH decline in dark-cutting beef by reverting the muscle’s metabolome towards normal postmortem muscle state
Frank Kiyimba1, Keayla M. Harr1, Gretchen G. Mafi1, and Ranjith Ramanathan1* - INFLUENCE OF DIFFERENT ELECTRICAL STIMULATION TREATMENTS AT THE CUTTING ROOM ON QUALITY PARAMETERS OF DEBONED CHICKEN BREAST FILETS
Helena Müller1, Tainá Simonetti1, Joabel Gossmann da Costa1. Liris Kindlein1* - VASCULAR RINSING LAMB CARCASSES WITH CALCIUM CHLORIDE IN COMBINATION WITH ELECTRICAL STIMULATION CAUSES PROTEOLYTIC CHANGES ASSOCIATED WITH MEAT TENDERNESS
Napatsawan Pharino1, Adam J. Franzen1, Koeun Hwang1, Robert E. Campbell2, James R. Claus1* - Effect of aging and intramuscular fat grade on WBsf in Longissimus Thoracis Muscle of Hanwoo
Dawoon Jeong1, Pil-Nam Seong2, and Inho Hwang1* - Elite Dairy Beef – A pathway for male dairy calves into the premium beef market
H. Cuthbertson1*, R. Polkinghorne1, A. Neveu2, O. Catalan3 and R. Law4 - COMPARISON OF DENTAL CARCASS MATURITY IN NELLORE BULLS: EFFECTS ON CARCASS AND MEAT QUALITY TRAITS
Yasmin V.F. Madio1, Ana Paula Moraes2, Evelyn R. dos Santos2, Leonardo H. F. Munhoz2, Guilherme L. Pereira3, Rogério A. Curi3, Luis Artur L. Chardulo3, Otavio R. Machado Neto3, Welder A. Baldassini3 - The PI3K-Akt signaling pathway plays an important role in the differentiation of adipocytes promoting the adipogenesis in crossbred calves supplemented with vitamin A
Chardulo, L. A. L.1*, Baldassini, W. A.1, Losi Filho, A. 1, Costa, C. E. 1, Curi, R. A.1, Machado Neto, O. R.1, Ladeira, M. M.2, Pereira, G. L.1 - DIGESTIBILITY OF PROTEIN HYDROLYSATES FROM GAME MEAT
Peter Mukwevho*1, Carina Maber1 - From sub-zero to cryo-freezing: detectability of beef quality differences among different freezing temperatures
D. Münch1,2*, M. Peukert3, S.M. Abie4, D. Brüggemann3 - CARCASS TRAITS AND BEEF QUALITY OF FEEDLOT NELLORE BULLS DIVERGENT FOR STRIPLOIN TENDERNESS
Fernando P. C. Polveiro1, Cristiano S. Prado1*, Ubirajara O. Bilego2, Saimon S. Souza1, Carla D. S. Leite1, Eliene P. Souza1, Cintia S. Minafra e Rezende1, Vivian V. Almeida1, João Restle1, Amoracyr J. C. Nuñez1 - POSTMORTEM CHANGES IN WATER PROPERTIES OF WOODEN BREAST MEAT
Janghan Choi1, Hong Zhuang1, Brian C. Bowker1* - The effect of a vascular rinse and chill on lamb carcase yield
Stephanie M. Fowler1,*, Brad Wilesmith2, David L Hopkins3 and David L. Rutley4 - PROTEOLYSIS IN VITRO REVEALS CALPAIN-1 ACTIVITY DURING THE BEEF MATURATION PROCESS
Bodmer, J.S., M. Beline, C. N. Yen, J.C. Wicks, S.K. Matarneh, M. Koohmaraie, T.H. Shi, S.L. Silva, and D. E. Gerrard Virginia Polytechnic - Sous vide cooking improves the eating quality of spent buffalo (bubalus bubalis) meat
Bilal Asghar1, 2*, Jamal Nasir1, 3, Adeel Manzoor1, 4, Sher Ali1, Kashif Nauman1, Ihtesham ul
Haq1 - Text-mining assessment of hot boning applications in meat research and associated processing technologies: Analysis of current knowledge and research trends
Sasa Novakovic1*, Ruth M. Hamill1, Mohammed Gagaoua2, Geraldine Duffy1, Eoghan McDermott1 and Declan Troy1 1 Teagasc - EFFECTS OF SOYBEAN MEAL REPLACEMENT WITH UREA ON BEEF QUALITY AT DIFFERENT AGING TIMES
Pâmela Gracioli Vilas Boas*1, Cris Luana de Castro Nunes1, Isabelle Pinheiro Siqueira1, Jenifer Maira Lima Ramos1, Julia Travassos da Silva1, Sebastião de Campos Valadares
Filho1, Mario Luiz Chizzotti1. - Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore
Monique M. Krauskopf1, Daniel S. Antonelo2, Chimenes D. L. Araújo1, Eduardo F. Delgado3, Carmen J. Contreras-Castillo1 - PRE-SLAUGHTER TRANSPORT STRESS ACCELERATED GLYCOLYSIS OF POSTMORTEM PORK: THE INITIAL REGULATORY ROLE OF S-NITROSYLATION ON INTRACELLULAR CALCIUM
Chao Ma1, Wangang Zhang1* - ULTRASOUND-INDUCED MODIFICATIONS OF BEEF FLAVOR CHARACTERISTICS DURING POSTMORTEM AGING
Chao Ma1, Wangang Zhang1*
Objective measurement of carcass and Meat Quality
- EFFECTS OF GRADED INCLUSION LEVELS OF SORGHUM IN FINISHER DIETS FOR STEERS ON BEEF FATTY ACID PROFILES
Cletos Mapiyea*, Farouk Semwogererea, Yonela Z. Njisanea and Bongani Ndimbab - Aging Methods Effect on Meat Quality Attributes from Steers Under Different Finishing Diets
D. Correa1*, M. del Campo1, S. Luzardo1, G. de Souza1, C. Alvarez2, M. Font i-Furnols3, G.
Brito1 - TREATMENT OF LAMB MEAT WITH HIGH-INTENSITY ULTRASOUND
Fabiana A. Almeida1*, Arielen A. Quintiliano1, Laryssa S. Rudeck1, Gilnara A. N. Saldanha1, Renata E. F. de Macedo2, Alda L. G. Monteiro1 - CARCASS AND MEAT QUALITY ATTRIBUTES OF FOUR PUREBRED ZEBU YOUNG BULLS
Jonatã H. Rezende-de-Souza1*, Dyana Carla L. H. Noguera1, Flavio A. B. Cardello1, Isabela B. de Barros1, Geovanna S. Araújo1, Sergio B. Pflanzer1 - DOES REARING SYSTEM IMPACT ON METABOLITE COMPOSITION OF DAIRY LAMB MEAT AS MEASURED USING RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY?
Renyu Zhang1*, Mingshu Cao1, Dandan Mou2, Carolina E. Realini1, Susan A. McCoard1, Alastair B. Ross2 1 AgResearch Ltd - THE USE OF MALDI – TOF MS FOR MICROBIAL IDENTIFICATION OF DISCOLORED VACUUM PACKAGED BEEF
Alejandro Poveda-Arteaga 1,2, Johannes Krell 2, Volker Heinz 1, Igor Tomasevic 1, Nino Terjung 1, Monika Gibis 2* - Validation trials for the prediction of water holding capacity of pork meat by vision and VisNIR spectroscopy
Antoine Vautier*1, Thierry Lhommeau1, Eric Gault1, Pierrick Girard1, Pierre-Jean Escriva2 1IFIP - INFLUENCE OF CARCASS VASCULAR RINSING WITH CALCIUM CHLORIDE ON NON-ELECTRICALLY STIMULATED AND STIMULATED CARCASSES ON MEAT QUALITY OF LAMBS
Adam J. Franzen1, Napatsawan Pharino1, Koeun Hwang1, Robert E. Campbell2, James R. Claus1* - HYPERSPECTRAL IMAGING CAN BE A RAPID TOOL TO MONITOR WEIGHT LOSS AND QUALITY CHANGES DURING DRY-AGING OF BEEF
Yash Dixit, Renyu Zhang*, Mustafa M. Farouk, Marlon M. Reis, Carolina E. Realini AgResearch Ltd - A dietary sugarcane-derived polyphenol mix reduces enteric methane emissions and improves meat quality in pasture-fed beef cattle
Jamal Nasir1, Pragna Prathap1, Frank R. Dunshea1,2, Robyn D. Warner1, David McGill3 and Surinder S. Chauhan1 - TOWARD OBJECTIVE MEAT QUALITY EVALUATION: MULTISPECTRAL MACHINE VISION APPROACH
Eli Gjerlaug Enger1*, Christopher Coello1, Binu Melit Devassy2, Faouzi Alaya Cheikh2, Caroline Mitchell3+, Matt Schulte3+ 1Norsvin - PREDICTING BEEF CARCASS COMPOSITION USING DUAL ENERGY XRAY ABSORPTIOMETRY (DXA) SCANNING OF DIFFERENT CARCASS SECTIONS
Cris L. C. Nunes1*, Caio A. Costa1, Adailton C. Costa1, Luciano S. Santos1, Lilian K. E. S. Jesus1, Guilherme H. Freitas1, Erica B. Schultz1, Mario L. Chizzotti1 - COOKING EFFECT ON ANTIOXIDANT ACTIVITY OF POULTRY MEAT ENRICHED WITH n-3 BY CHIA SEEDS IN THE DIET
Alejandra Terevinto1*, Ayrton da Silva1, Marta del Puerto1, María Cristina Cabrera1,2, Ali Saadoun1 - DIGITAL SLAUGHTERHOUSE – Training the next generation of the meat industry
Yusta-Berodas N1*, Wigham E1, Dadios N2, Mateus A2, Contadini F3, Deza-Cruz I - Variation in Near Infra-red spectra collected from lamb carcases over multiple kills
Stephanie M. Fowler*, Stephen Morris2, Suzanne Mortimer3 and David L. Hopkins4 - CAN THREE-DIMENSIONAL MODELS OF PIG CARCASSES PREDICT CARCASS WEIGHT AND TOTAL SALEABLE MEAT?
Isabelle Pinheiro Siqueira1, Cris Luana de Castro Nunes1*, Layla Cristien de Cássia Miranda Dias1, Pamela Gracioli Vilas Boas1, Erica Beatriz Schultz1, Mario Luiz Chizzotti1 - Influence of Cutting Orientation and Aging Time on Juiciness of Different Beef Cuts
Letícia Zanichelli de Oliveira1*, Leonardo Carvalho Pereira1,Giovana Fumes Ghantous 1, Saulo da Luz e Silva¹, Marco Antônio Trindade1 - CARCASS LEAN MEAT PERCENTAGE DETERMINED WITH COMPUTED TOMOGRAPHY IMAGES OF LIVE PIGS AND CARCASSES
Maria Font-i-Furnols*, Albert Brun - CAMERAS AND AI TO ENHANCE THE MEAT INSPECTION PROCESS
Daniel Lindegaard Hjorth Lund1,2, Jeppe Seidelin Dam2, Abbey Olsen1, Ole Ryding2, Niels T. Madsen2 - ESTIMATING BEEF CARCASS COMPOSITION USING 3D IMAGE MODELS
Caio A. Costa1*, Cris L. C. Nunes1, Adailton C. Costa1, Luciano S. Santos1, Jenifer M. L. Ramos1, Taiane S. Martins1, Severino D. J. Villela1, Erica B. Schultz1, Mario L. Chizzotti1 - BEEF TENDERNESS BY NMR: DETERMINATION IN A NON-DESTRUCTIVE WAY
Fabiane de Souza Costa1*, Karla Rodrigues Borba1, Daniel Martelozo Consalter1, Giancarlo Tosin1, João Rafael Florentino Silva1, Cristina Consalter1, Silvia de Azevedo1 - EFFECT OF SPACE REDUCTION ON THE COOLING RATE OF PIG CARCASSES IN STATIC COOLING CHAMBERS
Maria Eduarda dos Santos1,2, Jaqueline Back2, Saulo Henrique Webber1, Renata E. F. Macedo1* - PREDICTING BEEF CARCASS ULTIMATE pH: OCULAR THERMOGRAPHY AND BLOOD PARAMETERS
Guilherme Agostinis Ferreira1, Amanda Gobeti Barro1, Natalia Nami Ogawa1, Daniela Kaizer Terto1, Giovanna Lima Silva1, Natália Alves Pereira1, Rafael Humberto de Carvalho1, Ana Maria Bridi1* - Beef fecal detection using a fluorescence multispectral camera system and deep learning object detection algorithm
Juntae Kim1, Hamed Taheri Gorji2, Fartash Vasefi2, Moon Sung Kim3, Byoung-Kwan Cho1 - PROTOCOLS EVALUATION FOR SERUM METABOLOMICS ANALYSIS IN BEEF CATTLE
Eduardo S. P. Santos1, Brenda S. Oliveira1, Luiz A. Colnago2, Erly S. C. Jiménez3, Nara R. B. Cônsolo3 - THE USE OF DUAL-ENERGY X-RAY ABSORPTIOMETRY (DXA) FOR PREDICTING TOTAL
AND INTRAMUSCULAR FAT IN PORK LOIN STEAKS
Jenifer Maira Lima Ramos1*, Isabela Oliveira Frank 1, Pâmela Gracioli Vilas Boas1, Cris Luana de Castro Nunes1, Cristina Mattos Veloso 1, Melissa Izabel Hannas1, Mario Luiz Chizzotti1 - METABOLOMIC FINGERPRINTING OF NELLORE CALVES WITH VARIATION IN BIRTH WEIGHT
João Marcos B. C. Valim1*, Vinicius Laerte S. Herreira2, Ana Laura dos S. M. Gôngora1, Luiz A. Colnago3, Fernanda M. M. Ocampos3, Nara R. B. Cônsolo1 - EFFECT OF SEX AND AGE ON BEEF TENDERNESS IN PASTURE-RAISED CATTLE
Isabela B. Barros1*, Dyana C. Lima1, Jonatã S. Rezende1, Sergio Pflanzer1 - INFLUENCE OF CASTRATION ON MEAT COLOR OF NELLORE CATTLE FED A DIET HIGH OR LOW IN CONCENTRATE THROUGHOUT FATTENING
Carolina Resende Alves 1*, Luciano Saraiva Santos1, Ana Clara Franklin Santos Souza1, Adailton Camêlo Costa1, Taiane da Silva Martins1, Cris Luana C. Nunes1, Cristina Mattos Veloso1, Caio Alves da Costa1, Mario Luiz Chizzotti1 - FASTER PRE RIGOR PH DECLINE IS ASSOCIATED TO GREATER MYOFIBRILLAR FRAGMENTATION IN TRICEPS BRACHII MUSCLE OF EXCITABLE BOS INDICUS CATTLE
Victoria C. Batista1, Letícia C. B. Soares1, Letícia K. Huang2, Maiara Oliveira1, Marília C. R. Durante1, Eduardo F. Delgado3, Saulo Luz Silva1 and Patricia M. Ramos1* - DETERMINATION OF THE PROPORTION OF PORK AND CHICKEN IN FRESH SAUSAGE BY REAL-TIME PCR
Yamashita, D. M.1*, Kumata, B. M.1, Aoki, M. V. C1, Haguiwara, M. M. H.1, Lemos, A. L. S. C.1 - CORRELATION BETWEEN LAB VALUES AND MYOGLOBIN FRACTIONS IN DRY-AGED BEEF
Ana J. Ribeiro1,2●*, Fernando G. Braga3●, Paula Teixeira4 and Cristina M. Saraiva1 - USE OF ARTIFICIAL INTELLIGENCE TO EVALUATE BEEF CARCASS FAT COVERAGE IN BRAZIL
Angelo Polizel Neto1*, Evelyn P. Brito1, João P. L. Lopes2, Elton F. dos Santos2, Guilherme R. M. Silva2, Marçal H. Moreira2, Tiago Bremm2, Vicente K. Erbs2, Marcelo E. R. da Silva Filho2, Emerson A. Santos2, Rafael S. Zaratin2, and Michel F. M. M. Prates2 - USE OF ARTIFICIAL INTELLIGENCE TO EVALUATE STANDARD OPERATING PROCEDURE (SOP) FOR BOVINE CARCASSES IN BRAZIL
Angelo Polizel Neto1*, Evelyn P. Brito1, João P. L. Lopes2, Elton F. dos Santos2, Guilherme R. M. Silva2, Marçal H. Moreira2, Tiago Bremm2, Vicente K. Erbs2, Marcelo E. R. da Silva Filho2, Emerson A. Santos2, Rafael S. Zaratin2, and Michel F. M. M. Prates2 - MICROBIOLOGICAL QUALITY OF MEAT POULTRY FOODS (VISCERA, NECK AND FEET) AT THE RETAIL LEVEL IN PORTUGAL
Sónia Saraiva1,2,3, Juan García-Diez1,2,3, Kamila Soares1,2,3, Ana Leite1,2,3, Cristina
Saraiva1,2,3, Thomai Lazou4 - Effects of medium voltage electrical stimulation on color during ageing and frozen storage of Nellore beef
Eloise Soares de Alvarenga1, Maria Fernanda Isac1, Marcello Lima Bertuci1, Carlos Alberto Alves Junior1*, Andrea Carla da Silva Barretto1 - DYNAMICS OF METABOLITES AND FREE FATTY ACIDS IN BEEF DURING COLD STORAGE
Ueda S1, Yoshida Y2, Kitamura C1, Kebede B3, Fukuda I1, Shirai Y1 - METABOLOMIC PROFILE OF MEAT FROM DIFFERENT ZEBU BREEDS
Jonatã H. Rezende-de-Souza1*, Nara R. B. Cônsolo2, Vinicius L. Herreira2, Fernanda O. Campus2, Luiz A. Colnago3, Dyana C. L. H. Noguera1, Flavio A. B. Cardello1, Isabela B. de Barros1, Sergio B. Pflanzer1 - EFFECT OF A RECYCLABLE FILM ON THE COLOR AND SENSORY EVALUATION OF FROZEN ‘BLACK PIG’ MEAT
Maria Inês Rouxinol1, Ana Galveias2, Patrícia Capelo Soares3, Ana Cristina Agulheiro Santos1,4, Maria Eduarda Potes1,5, Marta Laranjo1,5, Sara Ricardo-Rodrigues1, Miguel Elias - MEDIUM VOLTAGE ELECTRICAL STIMULATION COMBINED WITH MULTI-FREQUENCY WAVEFORM AND BEEF QUALITY FROM BOS INDICUS
Marília C. R. Durante1, Patricia M. Ramos1, Aluisio F. A. Ferreira1, Maiara R. A. de Oliveria1, Alessandra F. Rosa2, David E. Gerrard3, Saulo L. Silva1* - Application of tenderness thresholds to Cachena beef
Ana Cristina Agulheiro-Santos1,2*, Sara Ricardo-Rodrigues1, Marta Laranjo1,3, Maria Eduarda Potes1,3, Miguel Elias1 - MEDIUM VOLTAGE ELECTRICAL STIMULATION AND PELVIC SUSPENSION AS TOOLS TO IMPROVE MEAT TENDERNESS IN NELORE CATTLE
Maiara R. A. de Oliveira1*, Patricia M. Ramos1, Alessandra F. Rosa2, Marilia C. R. Durante1, Victoria C. Batista1, Saulo Luz Silva1 - Feasibility of Hyperspectral Imaging as a tool for Quality Evaluation of Beef Burger Patties
Ahmed M. Rady1*, Ian Fisk3, Nik Watson2, Brijesh Tiwari1, Carlos Alvarez1, Ruth M. Hamill1,
Sustainability
- EXPLORING SUSTAINABLE FEEDING SOLUTIONS FOR THE NATIVE ‘PORCO CELTA’ BREED WITH LOCAL RESOURCES INCLUSION
Noemí Echegaray1*, Lucio García1, Luis Vázquez1, Rubén Agregán1, Jose M. Lorenzo1 - EFFECT OF DIETARY SUPPLEMENTATION WITH AGRO-INDUSTRIAL BY-PRODUCTS AND FLAX SEED ON THE PHYSICOCHEMICAL QUALITY OF ORGANIC FREE-RANGE ROOSTER MEAT
Rubén Agregán1*, Noemí Echegaray1, Lucio García1, Luis Vázquez1, José M. Lorenzo1 - Bulls technological meat quality influenced by breed and rearing intensity
E. Stenberg1*, A.H. Karlsson1,K. Arvidsson Segerkvist1 - Lactate measurement in pig blood at exsanguination as predictor for meat quality
Theo Verkleij1, Puneet Mishra1,2*, Esra Kurt3, Rick van de Ven3, Sjaak Wisse3 and Ronald Klont3 - ARTICHOKE BRACTS SILAGE IN BEEF CATTLE DIET: MEAT QUALITY DURING DRY AGING
Aristide Maggiolino, Lucrezia Forte, Alessia Seccia, Roberta Greco, Francesco Giannico, Francesca Chiaia Noya, Giovanna Calzaretti, Pasquale De Palo1 - THE EFFECT OF BOVAER® SUPPLEMENTATION (3-NITROOXYPROPANOL) ON THE EATING QUALITY OF BEEF
Peter McGilchrist1*, Emil W. Hall1, Francis C. Cowley1 - SUSTAINABILITY OF PRODUCERS OF MEATS AND MEAT PRODUCTS IN SHORT CIRCUITS
A. Bozec1*, C. Pineau2, JM. Cappelier3, C. Bièche2 - Enteric methane emissions expressed by carcass productivity of Nellore cattle raised in different pasture systems
Althieres José Furtado1*, Suelen Cristina dos Santos Carvalho2, Sophia Aparecida Morro Chamilete2, Jaqueline Fernandes Bruno1, Flavio Perna Junior¹, Alexandre Berndt3, Renata Tieko Nassu3, Patricia Perondi Anchão de Oliveira3, Paulo Henrique Mazza Rodrigues1 - FOSTERING SUSTAINABLE PRACTICES IN INDIGENOUS SLOW-GROWING CHICKEN PRODUCTION: DESIGN OF A REDUCED-SOY DIET FORMULATION
Noemí Echegaray1, Lucio Garcia1, Luis Vázquez1, Ruben Agregán1, Jose M. Lorenzo1,2* - Proteomic analysis reveals change in the lipid metabolism of muscle in beef cattle submitted to early weaning and pasture finished
Juliana A. Torrecilhas1, Gustavo L. B. Tinoco1, Rafaela C. Rodrigues1, Paloma L. G. Melo1, Pedro I. Lima1, Luana M. L. Vitoretti1, Rebeca S. Nogueira1, Luis Artur L. Chardulo1, Rogério A. Curi1, Marcelo R. Vicari2, Philipe Moriel3, André M. Almeida4, David M. Ribeiro4 Otávio R. Machado Neto1*, Guilherme L. Pereira1 - GENETIC PROGRESS SIGNIFICANTLY IMPACTS GREENHOUSE GAS EMISSION INTENSITIES IN GLOBAL PORK PRODUCTION
E. Gjerlaug Enger 1*, Egiel Hanenberg2, Caroline Mitchell2+, Matt Schulte2+ 1Topigs Norsvin - BEEF-ON-DAIRY HEIFERS GRAZING SEMI-NATURAL GRASSLANDS CAN PRODUCE TENDER BEEF
A. H. Karlsson1*, F. F. Drachman2, K. Wallin1 & M. Therkildsen2 - PERFORMANCE, CARCASS TRAITS, AND MEAT QUALITY OF NELLORE CATTLE
SUBJECTED TO DIFFERENT POST-WEANING FEEDING STRATEGIES
Adailton Camêlo Costa1, Pauliane Pucetti1, Guilherme Henrique Freitas, Taiane da Silva Martins1, Severino Delmar Junqueira Villela*, Luciano Saraiva Santos1, Cris Luana C. Nunes1, Sebastião Valadares Filho1, Mario Luiz Chizzotti1 - PRODUCTION TRAITS IN NELORE CATTLE CLASSIFIED BY RESIDUAL FEED INTAKE AND DEGREE OF DAILY FLUCTUATION IN DRY MATTER INTAKE
Julian A. Muñoz 1*, Marcelo S. Borges 1, Letícia P. Silva 1, Marina O. Silva 1, Leticia FL Pompolim 1, Roberta C. Canesin 1, Joslaine N.S.G. Cyrillo 1, Maria Eugênia Z. Mercadante 1, Sarah F.M. Bonilha 1 - CARCASS TRAITS OF PIGS FED WITH DDGS-ENRICHED DIETS
GARBOSSA, P. L. M.1*, POLETI, M. D.1, GARBOSSA, C. A. P.2, FERRAZ, J. B. S.1