Global meat aspects – Openning session
- The value and necessity of animal production
Dr. Louise O. Fresco, The Netherlands - Global meat outlook: consequences of political tensions and other challenges in the meat sector
Dr. Jorge Correa, Canada
Sustainability in meat production
- Advancing the valorization of meat co-products in food, pet food, and biomedicine applications
Dr. Ricard Bou, Spain - SHAPING LIVESTOCK PRODUCTION TOWARDS SUSTAINABILITY FOR ENHANCED ANIMAL PRODUCTIVITY, MUSCLE GAIN, AND MEAT QUALITY
Eric N. Ponnampalam*¹, Gauri Jairath², Susana Alves³, Ishaya Gadzama⁴, Sarusha Santhiravel⁵, Cletos Mapiye⁶, Hasitha Priyashantha7, Benjamin W. B. Holman8 - TOWARDS A ‘ONE QUALITY’ APPROACH INTEGRATING INTRINSIC AND EXTRINSIC PORK QUALITY DIMENSIONS TO FOSTER THE SUSTAINABILITY OF PORK PRODUCTION: A STUDY COMBINING PIG GENETICS AND FEEDING STRATEGIES
Mohammed Gagaoua1* , Julie Auberger2 , Caroline Malnoë2 , Florence Garcia-Launay1 , Bénédicte Lebret1 1 PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France 2 INRAE-Institut Agro, UMR 1069 Sol Agro et hydrosystème Spatialisation (SAS), Rennes, France - UPCYCLING OF DRY-AGED BEEF CRUST INTO POTENT BIOACTIVE MATERIALS THROUGH ENZYMATIC HYDROLYSIS
Dongheon Lee, Seokjun Lee, Cheorun Jo* - DRY-AGED MEAT QUALITY IN VEAL CALVES FED WITH MILK WHEY
Lucrezia Forte1 , Giovanna Calzaretti1 , Giovanna Incampo1 , Giorgio Samoilis2 , Alessia Seccia2 , Giuseppe Natrella3 , Davide De Angelis3 , Pasquale De Palo1 , Aristide Maggiolino1 - DIFFERENT STABILIZATION MECHANISMS OF SAUSAGE MEAT BATTERS DEPENDING ON THE FAT SOURCES: PORK FAT VS. AGAR-BASED EMULSION GEL
Minkyung Woo1 , Kyung Jo1 ,Soeun Kim1, Seokhee Han1, Yun-Sang Choi2 , Samooel Jung1* , Seonmin Lee 1* - DEVELOPMENT OF NEW BIOPLASTIC PACKAGING FROM SEAWEED WASTE: IMPROVED MICROBIOLOGICAL QUALITY OF PORK
Irene Peñaranda1* , Jaime Madrona1 , Rocío Jódar1 , Mª Dolores Garrido1 - EDIBLE FILM BASED ON POLYSACCHARIDES FROM THE SEAWEED ULVA INTESTINALIS TO IMPROVE THE SHELF LIFE OF REFRIGERATED PORK
Irene Peñaranda1* , Jaime Madrona1 , María López1 , Mª Dolores Garrido1 - BIO-BASED PACKAGING FOR CHICKEN MEAT PRESERVATION: ALGINATE COATINGS ENRICHED WITH PLANT EXTRACTS AND NISIN
Márcio Moura-Alves1,2* , Margarida Almeida3 , José A. Silva1,2,3, Alexandra Esteves1,2,3 , Kamila Soares1,2, Cristina Saraiva1,2,3 - FUNCTIONAL PROPERTIES OF DRAGON FRUIT AND MULBERRY POWDER IN RESTRUCTURED PEKIN DUCK JERKY
Ya-Shiou Chang1-2* , Kuan-Ju Chen3 - CAROB GERM BY-PRODUCT AS AN ALTERNATIVE PROTEIN SOURCE IN LAMB: EFFECT ON GROWTH PERFORMANCE AND MEAT QUALITY
Fabrizio Manganoa , Rui J.B. Bessab,c, Susana P. Alvesb,c , Martino Musatia , Guido Mangionea , Antonino Bertinoa , Priolo Alessandroa , Antonio Natalelloa , Giuseppe Lucianoa - VALORIZATION OF A PROTEIN FRACTION FROM PORCINE SPLEEN
E. Ramon, M. Genestar, D. Parés, M. Toldrà* - SUSTAINABLE MEAT PRODUCTION – RECIRCULATION OF BLOOD FOR CULTIVATED MEAT
Marc Auguet-Lara1* , Aysenaz Tavsanli1 , Martin Krøyer Rasmussen1 , Gustav Bock2 , Rahmi Lale3 , Per Bruheim4 , Jette F. Young1 , Margrethe Therkildsen1 - WHAT CAN WE LEARN ABOUT THE CARBON FOOTPRINT OF PIG PRODUCTION FROM A SYSTEMATIC REVIEW AND META-ANALYSIS OF LIFE CYCLE ASSESSMENT STUDIES?
Mohammed Gagaoua1* and Adrien Karolak1 - ENHANCING SANITATION IN RED MEAT PROCESSING: A NOVEL ENZYMATIC APPROACH
Anna Macdonald1 *, Argenis Rodas-Gonzalez1 , Xianqin Yang2 , Tim McAllister2 , Claudia NarvaezBravo1 - UTILIZATION OF WAX-BASED OLEOGELS AS A SOLID FAT REPLACER IN PLANT-BASED MEAT ANALOGUES
Suyong Lee1* - QUALITY CHARACTERISTICS OF LOW-FAT SAUSAGE USING CULTURED MUSHROOM MYCELIUM
Yu-Na Oh1 ,Ui-Bin Baek1 , Kyu-Min Kang1 , Hack-Youn Kim1,2,* - SENSORY EVALUATION OF CHICKEN MEAT COATED WITH ALGINATE ENRICHED WITH PLANT EXTRACTS AND NISIN
Márcio Moura-Alves1,2*, José A. Silva1,2,3, Alexandra Esteves1,2,3 , Cristina Saraiva1,2,3 - QUALITATIVE ANALYSIS OF VOLATILE COMPOUNDS IN BEEF BURGERS WITH DIFFERENT TYPES OF PACKAGING
Vanessa C. Francisco 1 , Rainara M. Beletato 2 , Henriette M. C. Azeredo 3 , Márcia M.H. Haguiwara4 , Renata T.Nassu 1* - INSTRUMENTAL COLOR STABILITY OF FROZEN BEEF BURGERS IN DIFFERENT PACKAGINGS
Rainara M. Beletato1 , Vanessa C. Francisco 2 , Márcia .M.H. Haguiwara3 , Raquel A. Maurício1 , Henriette M.C. Azeredo4 , R.T. Nassu 2* - EFFECT OF CAROB GERM, AS AN ALTERNATIVE PROTEIN SOURCE IN LAMBS, ON MEAT OXIDATIVE STABILITY
Antonino Bertino*1 , Antonio Natalello1 , Martino Musati1 , Fabrizio Mangano1 , Guido Mangione1 , Marco Sebastiano Cannone1 , Alessandro Priolo1 , Giuseppe Luciano1 - BIOACTIVE COMPOUNDS AS AN ALTERNATIVE TO VITAMIN E IN BEEF SHELF LIFE
Maria del Mar Campo1* , Jakeline Vieira Romero1 , Carlos Cerdán2 , José Ignacio Ferrero2 , Sara Aliaga3 , José Luis Olleta1 - MILK PRODUCTION MEASUREMENT IN RUBIA GALLEGA SUCKLER COWS AND ITS EFFECT ON CALF FATTENING
Moreno, T.1* , Crecente, S.1 , Montes, C. 1 - CHARACTERISATION OF PIGS’ TESTICLES
M. Hviid*, A. Schmidt-Høier & D. Høiby-Jensen - GENETIC INNOVATION AS A PATHWAY FOR CARBON REDUCTION
Lindsay Case1 , Sam Wildman2 , Chris Hostetler3 , Brandon Fields1 , Wilsey Wendler1 - COMPARISON ON THE RHEOLOGICAL, PHYSICOCHEMICAL, AND TEXTURAL PROPERTIES OF SESAME MEAL PROTEIN ISOLATE AND SOY PROTEIN ISOLATE AS NOVEL PROTEIN SOURCES FOR MEAT ANALOGS
Hyun-Su Choi1,2* , Yong-Ro Kim1,2,3 - QUANTITATIVE DESCRIPTIVE ANALYSIS OF BURGERS THAT USE INSECT “ACHETA DOMESTICUS” PROTEIN PARTIALLY REPLACING BEEF PROTEIN
Magalhaes, Danielle R.1* , Golçalves, Letícia A.1 , Trindade, Marco A. 1 - APPING THE WATER CONTENT AND WATER ACTIVITY IN CROSS-SECTION OF TRADITIONAL NORWEGIAN DRY-CURED SAUSAGE DURING THE DRYING PERIOD
S.G. Bjarnadottir1* , F. Bjerke1 , K.G. Hansen2 , J. Tjønnås2 , K.H. Albretsen3 , P. Berg3 - SENSORY IMPLICATIONS OF DEEP CHILLING OF HAM
M. Johansson1 , B. Ekstrand1 , E. Numminen2 , H. Sällström2 , Å. Lundin1 , K. Wendin1,3 V Olsson1* - THE IMPACT OF ARTIFICIAL INTELLIGENCE INTEGRATION ON ENERGY CONSUMPTION IN MEAT STORAGE FACILITIES
Amanda R. Ary1* , Alison Spencer2 , Kenneth Nguyen2 , Alexander Woolf2 , Ifigenia Geornaras1 , Mahesh N. Nair1 , Robert J. Delmore1 , John A. Scanga1 , John Ritten1 , Stephen W. Neel2 , and Keith E. Belk1 - ACE-I INHIBITORY PEPTIDES FROM BOVINE HEART HYDROLYSATES
Fidel Toldrá* , Jadranka Kralj, Marta Gallego, Leticia Mora - IMPACT OF ULTRASOUND ON THE ENZYMATIC HYDROLYSIS OF BOVINE TRACHEAS TO GENERATE POTENTIAL ANTIDIABETIC PEPTIDES
Leticia Mora*, Fidel Toldrá, Marta Gallego - IMPROVING THE SUSTAINABILITY OF PIG TRUCKS CLEANING AND DISINFECTION PROCEDURES
T. Aymerich, M. Berga2 , F. Lorenzo2 , R. Bertó2 , S. Casas, L. Vinardell, M. Mesas, and D.F. Cubides.
Traditional meat products and innovative trends
- Umami and koku peptides in traditional meat products
Dr. Leticia Mora, Spain - AT THE HEART OF NOSE-TO-TAIL EATING – EXPLORING THE SENSORY CHARACTERISTICS OF OFFAL
V. Olsson1* , M. Johansson1 , K. Wallin2 , A. Hessle2 , A. H. Karlsson2 J. Friman2 - EVALUATION OF POTATO PROTEIN ISOLATE IN THE MANUFACTURING OF HYBRID EMULSIFIED COOKED SAUSAGES
Tomas Bolumar1 *, Marie-Louise Kuisl1,2 , and Dagmar A. Brüggemann1 - SENSORY AND SHEAR FORCE EVALUATIONS OF FOODSERVICE TENDERLOIN STEAKS (M. PSOAS MAJOR) SOURCED FROM DIFFERENT MARKET CLASSES OF US DOMESTIC AND IMPORTED BEEF
Jeffrey W. Savell* , Sage L. Boleman, Spencer B. Tindel, and Kerri B. Gehring - ZINC-PROTOPORPHYRIN DOES NOT AFFECT RED RING OCCURRENCE IN DRY-CURED HAM
Filiberto Sánchez-Molinero*1 & Ricard Bou2 - EVALUATION OF FATTY ACIDS, AND SENSORY PROPERTIES OF MEAT (Sus scrofa domestica) PROCESSED BY SOUS VIDE TECHNOLOGY
Aro-Aro Juan M.1,2,3*, Calsin-Cutimbo Marienela1,2 , Mayta-Barrios Nury1,2 , Barrientos-Huanca Nilda1 , Llano-Jallahui Mirian1 and. Chaiña-Salas Amelia1 - EFFECT OF RED PITAYA POWDER (Hylocereus guatemalensis) AS NATURAL ANTIOXIDANT IN ALPACA MEAT SAUSAGE (Vicugna pacos) PROCESSED BY SOUS VIDE
Llano-Jallahui Mirian E.1 , Aro-Aro Juan M.1,2* , Elias-Peñafiel Carlos3 , Farfán-Rodríguez Lucero3and Encina-Zelada Christian R.3 - THE INFLUENCE OF BREED CHARACTERISTICS ON THE PHYSICOCHEMICAL PROPERTIES OF LAMB MEAT
U.Ch. Chomanov, G.S. Kenenbai, A.S. Abilda * and Zh.B. Kramsakova - INTEGRATION OF MICROBIAL LOADS AND SPOILAGE GAS SENSORS OF GROUND BEEF FROM LEAST – COST RAW MATERIAL SOURCES
Sabrina E. Blandon1* , Giandrin Barandum2 , Max Grell2 , Jerrad F. Legako1 - EVALUATION OF THE EFFECTS OF PARTIAL REPLACEMENT OF MEAT BY TENEBRIO MOLITOR MEAL ON THE PHYSICOCHEMICAL PROPERTIES OF MODEL MEAT SYSTEMS
Elen C.A. da Silva1 , Janiele F. da Silva1 , Alexandre O. Santos1 , Ana K. F. I. Câmara2 , Marise A. R. Pollonio1* - EFFECT OF THE ADDITION OF NETTLE LEAF EXTRACT ON THE OXIDATIVE STABILITY AND PHYSICOCHEMICAL QUALITY OF HEAT-TREATED SMOKED MEAT PRODUCTS
Okoń A.* , Szymański P., Łaszkiewicz B., Siekierko U. - THE FUTURE IS NOW: THE USE OF THYMUS CITRIODORUS AND SALVIA ELEGANS AS ALTERNATIVES TO NITRITE IN MEAT PRODUCTS
Patrícia Bernardo1,2, Maria J. Fernandes1,2, Maria H. Fernandes1,2, Maria P. Teixeira1,2 , Busenur Özkan1,2 , Luís Patarata2,3 and Maria J. Fraqueza1,2 * - UTILIZATION OF BIGEL STRUCTURES AS FAT REPLACERS IN TURKISH FERMENTED SAUSAGE: EFFECTS ON QUALITY AND PROCESSING
MSc. Merih Karaman1* , 1 , Prof. Dr. Fatma Meltem Serdaroğlu1 - EFFECTS OF ABELMOSCHUS MANIHOT FLOWER SUPPLEMENTATION ON BROILER QUALITY CHRACTERISTICS AND STORAGE STABILITY
Minjun Kim1 , Sanghun Park1 , Gyutae Park1 , Soyoung Jang1 , Beobmo Ku1 , Jiwoo Kang1 , Yang-il Choi2 , Myung-Soo Ban3 , Jonghyuk Kim1 , Jungseok Choi1* - UNDERSTANDING THE FACTORS AFFECTING PORK BELLY SHELF LIFE AT RETAIL
Begonya Marcos* , Michela Albano-Gaglio, Luis Guerrero, Anna Claret, Maria Font-i-Furnols - FERMENTATION AND MICROBIOLOGICAL GROWTH IN DRY-FERMENTED SAUSAGES AND THEIR HYBRID ANALOGUES
Garcia-Solivelles, Sara.* ; Belloch, Carmela.; Flores, Mónica. - MORPHOLOGICAL STUDY ON THE FORMATION OF ZINC PROTOPORPHYRIN IX IN PARMA HAM
Haruka Abe1* , Masanori Yasui2 , Toshiaki Ito2 , Jun-ichi Wakamatsu1 - THE ROLE OF STARTER CULTURES IN PEPTIDE FORMATION AND ANTIOXIDANT ACTIVITY IN TURKISH FERMENTED SAUSAGE (SUCUK)
B. Arslan Solmaz1* , S. Bağder Elmacı2 , A. Soyer2 - FERMENTED HYBRID MEAT PRODUCTS
Jose Luis Dominguez1* , Rafael López1 and Miriam Caro1 - FUNCTIONAL APPLICATION OF BARBERRY EXTRACT IN PASTIRMA: INHIBITION OF NITROSAMINES FORMATION AND OXIDATIVE CHANGES DURING REFRIGERATED STORAGE
Hülya Serpil Kavuşan1* , Meltem Serdaroğlu1 - OYSTER MUSHROOM (PLEUROTUS OSTREATUS) AS A NATURAL SALT SUBSTITUTE IN FERMENTED SAUSAGES (SUCUK): EFFECTS ON TEXTURE AND QUALITY
Furkan Şenol1* , Özlem Yüncü Boyacı1 , Nazlı Aksakal1 , Burcu Öztürk Kerimoğlu1 , Meltem Serdaroğlu1 - STAPHYLOCOCCI AND ZNPP-CONTAINING LIVER EXTRACT AS NITRITE-FREE ALTERNATIVES ENHANCING THE RED COLOUR OF DRY-FERMENTED MEATS
Lara Premi1* , Anna Jofré2 , Annalisa Rebecchi1 , Ricard Bou2 - MICROBIAL, TECHNOLOGICAL, AND SENSORY CHARACTERIZATION OF DRY- AND WETAGED ALBERA BEEF
Tomasello, Federico1 ; Martín, Belén1 ; Jofré, Anna1 ; Bover-Cid, Sara1 ; Font-i-Furnols, Maria2 ; PanellaRiera, Núria2 - IMPACT OF MAGNOLIA DENUDATA EXTRACT ON THE OXIDATIVE STABILITY OF CHICKEN SAUSAGE
Beobmo Ku1* , Minjun Kim1 , Jiwoo Kang1 , Sanghun Park1 , Gyutae Park1 Soyoung Jang1 , Sol-Hee Lee1 , Jungseok Choi1 - COMPARATIVE ANALYSIS OF NUTRITIONAL COMPONENTS AND SENSORY PROPERTIES IN PATTIES MADE FROM HANWOO BEEF AND PLANT-BASED MEAT ANALOGUES
Soomin Oh1 , Yousung Jung1 , Dongwook Kim1 , and Aera Jang1* - IMPACT OF SPICES AND SUGARS ON DRY-CURED LOIN AROMA
Mónica Flores* , Lei Li, Ana Salvador, Carmela Belloch - ENHANCEMENT IN QUALITY OF MEAT PATTIES WITH NATURAL MARINATION INGREDIENTS
Yang Dong*, Xingrui Xu,Fei Gao, Huhu Wang - MARINATION WITH POMEGRANATE (PUNICA GRANTUM L.) PEEL EXTRACT ENHANCES THE STORAGE STABILITY OF BREAST MEAT PRODUCT FROM KOREAN NATIVE CHICKEN
Dowon Jeong1 , Dongwook Kim1 , Yousung Jung1 , Soomin Oh1 , Hyo-Jun Choo2 Aera Jang1* - EFFECTS OF CODIUM FRAGILE ON THE MANUFACTURING PROCESS AND QUALITY CHARACTERISTICS OF FERMENTED SAUSAGE AS A SALT REPLACER
Junyoung Park1 , Sumin Song1 , Huilin Cheng1 , Jaehoon Baek1 , Hyun-Jun Kim2 , Eun-Young Jung2 , Gap-Don Kim1,2,3* - EXPLORING ORGANIC AND CONVENTIONAL CURING INGREDIENTS: IMPACTS ON DELISTYLE TURKEY QUALITY AND SENSORY TRAITS
Siyuan Sheng1 , Erin M. Silva2 , Steven C. Ricke1 , and James R. Claus1+ - PHOTOMETRIC DETERMINATION OF THE TYROSINE CONTENT IN DRY-CURED HAM SHOWING WHITE FILM
F. Stehle1* , M. Gibis1 , K. Herrmann1 , J. Weiss1 - THE IMPACT OF TEXTURED PEA PROTEIN ON THE COLOR PROPERTIES OF HYBRID MINCED MEAT PRODUCTS
Sanja Đurđević1*, Igor Tomašević1,2 , Ivana Tomašević3 Nikola Stanišić4 , Vladimir Kurćubić5 , Slaviša Stajić1 , Dušan Živković1 - SENSORY PROFILE OF READY-TO-EAT ROASTED SUCKLING PIG
M.D. Garrido1* , M. Egea1 , R. Jódar1 , M.B. Linares1 , I. Peñaranda1 - THE APPLICATION OF INNOVATIVE MARINADES TO BEEF AND DEER SOUS-VIDE PRODUCTS
Monika Modzelewska-Kapituła1* , Katarzyna Tkacz1 - CHARACTERISATION AND NUMERICAL MODELLING OF WATER AND SALT TRANSFERS IN LOW-FAT DRY-FERMENTED SAUSAGES
N’Gatta K. C. A.1* , Favier R.1 , Sicard J.1 , Mirade P.-S.1 - DEVELOPING USEFUL DIGITAL TOOLS TO SUPPORT FARMERS PRODUCING AND SELLING MEATS AND MEAT PRODUCTS IN LOCAL SHORT CIRCUITS
C. Bieche-Terrier1 , A. Bozec2 , C. Pineau1 , P. Tribot-Laspière1 , M. Vaillant1 , J. M. Cappelier3 , M. de Lamballerie*4 , E. Bienassis2 - INTERVENTIONS TO ACHIEVE PATHOGEN LETHALITY TARGETS AND IMPROVE THE SAFETY OF TRADITIONAL DRIED AND FERMENTED SALAMI
John A. Scanga1* , John Henson2 , Juan A. Ascencio3 , Keith E. Belk4 - DECIPHERING TASTE ENDOWMENT OF ZANTHOXYLUM BUNGEANUM MAXIM ON SOY SAUCE MARINATED BEEF: DOES THE BINDING OF KEY FLAVONOL GLYCOSIDES TO PROTEIN MODULATE BITTERNESS?
Jingfan Wang1 , Junmei Liu1 , Wei Jiang1 , Yu Qiang1 , Dong Han1 *, Ping Yang1 , Feng Huang1 , MarieLaure Fauconnier2 , Giorgia Purcaro2 , Chunhui Zhang1 * - QUALITY OF BEEF PATTIES ADDED WITH Pleurotus djamor AND Hibiscus sabdariffa COPRODUCT
Sanchez Ortega I. 1 , Bermudez R. 2 , Rodriguez J. A. 1 , Lorenzo J. M. 2 , Santos N. 3 , Fernández López J. 4 , Santos E. M. 1* - CAN NEW INGREDIENTS IMPROVE HYBRID MEAT QUALITY?
Ciara K. McDonnell* , Aarti Tobin, Poppy Brazier, Carlos Batista, Adam Fitzgerald - INFLUENCE OF FERMENTATION AND CURING ON RESIDUAL NITRITE, AROMA PROFILE, QUALITY AND SAFETY FEATURES OF READY-TO-EAT SUCUK DÖNER KEBAB
Ayşe Sinan1* , Birol Kiliç1 , Azim Şimşek2 , Melis Yıldız1 - IMPACT OF FRESH VS. THAWED LIVER ON THE QUALITY OF DANISH LIVER PÂTÉ
Gudrun M. Jónsdóttir, Marlene Schou Grønbeck, Marchen Hviid - EFFECTS OF INULIN USAGE ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND TEXTURAL PROPERTIES OF FERMENTED SAUSAGE (SUCUK) THROUGHOUT THE RIPENING PERIOD
Necmiye Korkmaz Ulusoy1 , Sibel Çetin1 , Melis Yıldız1 , Azim Şimşek2 , Birol Kılıç1* - DEVELOPMENT OF HEALTHIER TURKEY BURGERS WITH MONTANERA IBERIAN PORK FAT: IMPACT OF HIGH-PRESSURE PROCESSING ON QUALITY ATTRIBUTES
Freire1 *, M., León1, L., Ortiz1 , A., Ramírez2 , MR2 , Martin-Mateos2 , MJ., Tejerina1 , D. - REFRIGERATED STORAGE OF HYBRID BEEF PATTIES WITH TENEBRIO MOLITOR FLOUR AND ITS EFFECT DURING GRILLING
Camila C. A. de Sousa1,2 , Ana M. Herrero2 , Carlos P. Cavalheiro1,2, Claudia Ruiz-Capillas2* - EFFECT OF ORGANIC AND INORGANIC SELENIUM ON THE NUTRITIONAL AND OXIDATIVE STABILITY OF COOKED HAM FROM PAMPA ROCHA PIGS IN OUTDOOR SYSTEM
Ana Laura Vodanovich*1 , Nandy Espino1, Cecilia Carballo1 , Virginia Palleiro2 , Leonardo Salle3 , Alejandra Terevinto1 , Ali Saadoun1,2 & María Cristina Cabrera 1,2 - EFFECTS OF THE USE OF RASPBERRY LEAF EXTRACT IN THE CURING PROCESS OF MEAT WITH A REDUCED AMOUNT OF SODIUM NITRITE ON THE NITROSYL PIGMENT CONCENTRATION AND COLOUR OF HEAT-TREATED SMOKED MEAT PRODUCTS
Szymański P.* , Okoń A., Łaszkiewicz B., Siekierko U. - NITRIC OXIDE SYNTHASE ENZYME AS AN ALTERNATIVE CURING SYSTEM IN UNCOOKED, FERMENTED AND DRIED SALAMI
W. N. Osburn1 *, A. Harrison1 , M. Alnajrani1 , N. Broz1 , A. Reeves1 , and T. Wright1 - “SALCHICHÓN” WITH PRICKLY PEAR PEEL. ANTIOXIDANT CAPACITY AND FLAVONOID BIOACCESIBILITY
Laura Moraga-Babiano1 , Mirian Pateiro1 , Raquel Lucas-González2 , Rubén Domínguez-Valencia1 , Eva M. Santos3 , José M. Lorenzo1,4*
Animal welfare and meat quality
- The costs, benefits and societal importance of animal welfare in slaughterhouse: A review
Dr. Dorte L. Schrøder-Petersen, Denmark - THE IMPACT OF RED ASPARAGOPSIS OIL ON THE EATING QUALITY OF MID-FED CATTLE
N. R. Sarker1* , E.E.M.Lynch1 , P. McGilchrist1 - MAPPING MYOPATHIES IN PIGS – IMPLICATIONS FOR PORK QUALITY?
Paweł Suliga1,2 - BEEF QUALITY: INTEGRATED ANALYSIS BY COMPUTER VISION AND PHYSICOCHEMICAL PARAMETERS
Juliana Pereira1,2, José A Silva1,2,3, Kamila Soares1,2, Maria C Fontes1,2,3, Cristina Saraiva1,2,3, Burçe Ataç Mogol4 , Aytül Hamzalıoğlu4 , Vural Gökmen4 , Alexandra Esteves1,2,3 - PORK QUALITY ASSESSMENT: COMPUTER VISION TECHNOLOGY AND PHYSICOCHEMICAL TRAITS
José Joaquim1,2, José A Silva1,2,3, Kamila Soares1,2, Maria C Fontes1,2,3, Cristina Saraiva1,2,3 , Isabel Pinto4 , Burçe Ataç Mogol5 , Aytül Hamzalıoğlu5 , Vural Gökmen5 , Alexandra Esteves1,2,3 - IDENTIFICATION OF FARMING PRACTICES THAT MAY INFLUENCE ANTIOXIDANTS IN CHICKEN BREAST AND THIGH MEAT
Z. Ali1 , A. Cartoni Mancinelli2 , R. Eppenstein3 , C. Berri4 , M. Petracci5 , A. Travel6 , A. Mouhanna1 , E. Kowalski1 , S. De Smet1* - SHELF LIFE OF FRESH PIG MEAT IS IMPROVED BY APPLYING A HIGH CIRCULAR AND LOW CARBON FOOTPRINT FEED CONCEPT
Joel González1* , Ricard Bou1 , Xiaonan Guan2 , Francesc Molist2 , Arno Heuvelmans3 , Daisy DirksCastelijns3 , Maria Font-i-Furnols1 - NIRS TECHNOLOGY FOR PORK MEAT CLASSIFICATION. EFFECT OF SPACE ENRICHMENT
Isabel Revilla1*, Marta Rodríguez-Fernández1 , Iván Martínez-Martín1 , Rocío López-Calabozo1 , Olga Escuredo2 , Laura Meno2 , Carmen Seijo2 , Ana M. Vivar-Quintana1 - IMPACT OF PH ON BEEF QUALITY: REFINING CLASSIFICATION OF DARK CUTTING BEEF
Pérez-Prida J.M.1* , Álvarez-Iglesias N.1 , González-Blanco L.2 , Alegre D.2 , Sentandreu E.2 , Sentandreu M.A. 2 , Jiménez Y.3 , Soto-Tello J.3 , García-Torres S.3 , Mesías F.J.4 , Prado-Marrón N.5 , Sierra V.1 , Oliván M.1 - DO ALTERNATIVE GAS ATMOSPHERES FOR PIG STUNNING AFFECT PORK QUALITY?
J. Gelhausen1 , T. Friehs1 , N.-F. Paul1 , J. Knöll2 , I. Wilk2 , J. Tetens1 , D. Mörlein1 - EFFECT OF COW CALF CONTACT MANAGEMENT SYSTEM ON GROWTH, BEHAVIOUR, METABOLIC RESPONSES AND MEAT QUALITY
Qasim Mashood1* , Sigrid Agenäs1 , Emma Nilsson2 , Katarina Arvidsson Segerkvist1 , Anders H Karlsson1 , Anna Jansson2 - MEAT QUALITY TRAITS OF FAST-, MEDIUM- AND SLOW-GROWING CHICKENS FED DIETS WITH DIFFERENT PROTEIN TO ENERGY RATIO
M. A. Gagliano1* , E. L. Antenucci1 , M. Bordini1 , A. Cartoni Mancinelli2 , M. Zampiga1 , F. Soglia1 , S. Mattioli2 , F. Sirri1 , M. Petracci1 - SEASONAL VARIATION AND MUSCLE TYPE INFLUENCE PORK QUALITY ACROSS THREE AUSTRALIAN SUPPLIERS
Huiling Huang1* , Melindee Hastie1 , Robert Hewitt2 , Darryl D’Souza2 , Helen Grigg3 , Rebecca Morrison3 , Frank Dunshea1 , Megan Trezona4 , Robyn Warner1 - RELATIONSHIP BETWEEN INDIVIDUAL DIFFERENCES IN SKELETAL MUSCLE PROTEOLYSIS INDUCED BY PRE-SLAUGHTER FASTING AND CHICKEN MEAT QUALITY AFTER AGING IN BROILER CHICKENS
Sachi Katsumata1* , Koki Yoshino1 , Minori Egawa1 , Akira Ohtsuka2 , Daichi Ijiri2 - INFLUENCE OF 12 DAYS AGEING ON TEXTURE AND WATER HOLDING CAPACITY OF PORK TRICEPS BRACHII, LONGISSIMUS, AND BICEPS FEMORIS
Y. Xu1 , M. Hastie1 , R. J. E. Hewitt2 , D. N. D’Souza2 , H. Grigg3 , R. S. Morrison3 , F. R. Dunshea1 , M. Trezona4 , Z. Liao1 , K. Masehi1 , J. J. Cottrell1 and R. D. Warner1 - IMPACT OF TEMPERATURE DURING TRANSPORT ON MEAT QUALITY AND SHELF-LIFE IN CONVENTIONAL AND ORGANIC PIG FARMING
Camille Vanbauce1 , Emma Fàbrega1 , Marc Bagaria1 , Júlia Ribalta-Alet1 , Marilys Rendón 1 , José A. D. Barbosa Filho2 , Maria Font-i-Furnols1 and Joel González1* - TRI-AXIAL ACCELEROMETERS OFFER A POTENTIAL ALTERNATIVE METHOD TO MONITOR BEHAVIOUR OF PIGS DURING STUNNING
Robert J. E. Hewitt1* , Kate J. Plush1 , Alan J. Tilbrook2 , Darryl N. D’Souza1 - LAIRAGE ACTIVITY LEVEL DOES NOT INFLUENCE LATENCY TO LOSS OF POSTURE DURING STUNNING IN A MINIMAL-HANDLING HIGH-CONCENTRATION CO2 STUNNER
Robert J. E. Hewitt1* , Kate J. Plush1 , Alan J. Tilbrook2 , Darryl N. D’Souza1 - EFFECT OF CRYOGENIC FREEZING ON COLOUR AND TEXTURE OF BEEF
Alberto Brugiapaglia1* , Riccardo Provera2 , Jacopo Pio Salvatico1 , Marzia Pezzolato2 , Elena Bozzetta2 , Giovanna Esposito2 - MEAT QUALITY OF THREE ITALIAN RABBIT BREEDS FARMED UNDER FREE-RANGE CONDITIONS
Yazavinder Singh1 , Antonella Dalle Zotte1 , Stella Agradi2 , Cecilia Mugnai2 , Claudio Forte2 , Simone Blanc3 , Marco Cullere1* - IMPACT OF DIET ON DIAPHRAGM LIPID COMPOSITION FROM BOVINE FEMALES OF VARIOUS AGES
M.-P. Ellies-Oury1,2,3, S. Papillon1 , A. Listrat2 , D. Andueza², C.E. Realini3 - THE EFFECTS OF DIETARY STARCH/NEUTRAL DETERGENT FIBER RATIOS ON RUMINAL FERMENTATION AND INTRAMUSCULAR FAT DEPOSITION OF FATTENING YAKS
Xiangfei Zhang1 , Jiuqiang Guan1 , Qin Bai1 , Tianwu An1 , Hongwen Zhao1 , Yuting Gou1 , Xiaolin Luo1,* - USE OF A NYLON-LINED, NOISE-SUPPRESSED RESTRAINT BOX FOR STUNNING CATTLE MAY PROVIDE INCREMENTAL IMPROVEMENTS IN MEAT QUALITY
Adam Fitzgerald1* , Ciara Mc Donnell1 , Hamideh Keshavarzi2 , Alison Small2 - FOURTH URUGUAYAN NATIONAL BEEF QUALITY AUDIT 2022: BRUISES CHARACTERIZATION
Marcia del Campo1* , Juan Manuel Soares de Lima1 , Gustavo Brito1 , Santiago Luzardo1 , Guillermo de Souza1 , Daniela Correa1 , Iván Pereira2 , Valeria Villalba2 , Augusto Borca2 , Natalia Barsanti2 - THE EFFECT OF CASTRATION AND CASTRATION METHOD ON THE GROWTH PERFORMANCE AND MEAT QUALITY OF SOUTH AFRICAN BOER GOATS
Monika Viljoen1 , Jeannine Marais2 , Tertius Brand3 , Louw Hoffman4 , Brink van Zyl1 , Phillip Strydom1* - CONVERSION FROM WARNER-BRATZLER SHEAR FORCE (WBSF) TO SLICE SHEAR FORCE (SSF) TO CLASSIFY PORK LOIN TENDERNESS
Pinna Anna1 , Loffi Cecilia1 , Ferrari Paolo2 , Bertolini Andrea2 , Virgili Roberta1* - EVALUATION OF DIFFERENT DEVICES FOR MEASURING PORK COLOR
Neal Matthews1* , L. Clay Eastwood1 , Wilsey Wendler1 , Brandon Fields1 - THE RELEVANCE OF ELEVATED LEVELS OF BOAR TAINT COMPOUNDS IN IMMUNOCASTRATED PIGS
D. Mörlein1,2 , J. Mörlein1,2 - MEAT QUALITY MAPPING IN NORWEGIAN PIGS AND TESTING LINKS WITH KNOWN MUTATIONS
Daniel Münch1,2*† , Stefania G. Bjarnadottir1† , Marianne Sundt Sødring1 , Gunvor E. Nagel-Alne1 , Ole Alvseike1 , Torunn Thauland1 - PROPERTIES OF SUBCUTANEOUS FAT FROM ENTIRE MALE AND CASTRATED SLAUGHTER PIGS
Liisa A. Keto, Mika Kurkilahti, Taina Jalava, Maija Karhapää, Leticia Soares, Jarkko K. Niemi - ASSOCIATION OF TEMPERAMENT WITH TENDERNESS AND MEAT QUALITY TRAITS IN NELLORE CATTLE
Leticia K. Huang1 , Leticia C. B. Soares1 , Patricia M. Ramos1 , Sãmela M. Araújo1 , Marília C. R. Durante1 , Maiara R. A. de Oliveira1 , Germán D. Ramírez-Zamudio1 , Paulo R. Leme1 , Saulo L. Silva1 * - LOIN QUALITY MEASUREMENTS IN PORK FROM GILTS HARVESTED AT DIFFERENT TIMES POST SECOND DOSE OF IMPROVAC®
Alvaro Aldaz1 , Deb Amodie1 , Ocilon Filho1 , Kimberly A. Vonnahme1* - PREDICTION OF BOAR TAINT RISK IN PORK FROM TWO PIG GENOTYPES USING PLASMA SEXUAL STEROID CONCENTRATION
B. Lebret1* , A. Prunier1 - MATERNAL BOVINE APPEASING SUBSTANCE (mBAS) AS A TOOL TO IMPROVE BEEF QUALITY: PRELIMINARY RESULTS ON CARCASS pH
Emília Raucci1* , Marcelo Ribeiro2 ; Talita Pugliese1 , Carlos Silva1 , Ingo Mello3 , Ana Clara Mattos3 , Bruno de Freitas3 , Alessandra Rosa4 , Júlio Balieiro5 - CAST (CALPASTATIN) GENE INCIDENCE IN AUSTRALIAN PIGS AND EFFECTS ON PORK QUALITY
Melindee Hastie1 , Huiling Huang1 , Yi Xu1 , Robert J.E. Hewitt2 , Helen Grigg3 , Daryl N. D’Souza2 , Megan Trezona4 , Zhenzhao Li1 , Frank R. Dunshea1 , Robyn D. Warner1 - REDUCING LAIRAGE TIME RESULTED IN HEAVIER CARCASSES, WITHOUT COMPROMISING CARCASS CHARACTERISTICS OR MICROBIAL COUNTS ON CARCASSES
Annika L. Alexander1 , Emma E.M. Lynch1* , Peter McGilchrist1 - GENETIC ANALYSIS OF LONGISSIMUS DORSI FROM CT-SCANNED PIGS
Eli Gjerlaug Enger1* , Øyvind Nordbø1 , Caroline Mitchell2+ , Matt Schulte2+
Carcass quality and innovation in abattoirs
- An overview of carcass quality and innovation in abattoirs
Dr. Ole A. Alvseike, Animalia, Norway - UNIVERSAL METHOD FOR ASSESSMENT OF ULTIMATE PH IN RED MEAT BASED ON NEAR-INFRARED SPECTROSCOPY (NIRS)
M.-P. Ellies-Oury1,2,3* , C.E. Realini3* , R. Zhang3 , Y. Dixit3 , M.M. Reis3 - ABSCESS DETECTION ON BOVINE LIVERS WITH A COMMERCIAL SMART IMAGING SYSTEM
Stephen D. Cork1,2*, Alex Heater3 , Jingmin Zhou3 , Tim Stork3 , Lihong Zheng 1,4 , Jane Quinn1,2 - CYST DETECTION ON BOVINE KIDNEYS WITH A COMMERCIAL SMART IMAGING SYSTEM
Stephen D. Cork1,2*, Alex Heater3 , Bushra Aljbawi3 , Tim Stork3 , Lihong Zheng 1,4 , Jane Quinn1,2 - DATAPORC: BUILDING A GRADING SYSTEM FOR PORK MEAT QUALITY
Antoine Vautier*1 , Eric Gault1 , Thierry Lhommeau1 , Anne Lise Hallepee2 , Pierre-Jean Escriva2 - AUTOMATED EVALUATION OF PORK CHOP QUALITY TRAITS VIA COMPUTER VISION AND DEEP LEARNING
Shubham Bery1 , Eric Psota1 , Justin Holl1 , Brandon Fields1*, Neal Matthews1 , L. Clay Eastwood1 , Robert Fitzgerald1 - CONSUMER NATIONALITY DOES NOT INFLUENCE BEEF EATING QUALITY RANKING IN EUROPEAN CROSS-COUNTRY TESTING
A. Neveu1,2 *, J.F. Hocquette1,3 , B. Martin3 , G. Pogorzelski1,4, I. Legrand5 , E. Sturaro6 , M. Petracci7 , R. Eppenstein8 , S. McLaughlin9 , V. Caballero Fernandez10, R. Polkinghorne1,2 - CUTS COMPOSITION DETERMINED FROM COMPUTED TOMOGRAPHY IMAGES OF PIG CARCASSES
Albert Brun*, Maria Font-i-Furnols - GOAT PROCESSING WITH AND WITHOUT SKIN AFFECTS PROCESSING EFFICIENCY, MEAT QUALITY, AND SAFETY
I. Kang1* , M. D. Chao3 , S. Pokharel1 , A. M. Lammert2 , D. U. Ahn4 , E. Reynolds1 - ASSESSMENT OF BACTERIOLOGICAL CONTAMINATION IN THE INTERNAL ABDOMINAL CAVITY OF PIG CARCASSES AFTER EXTENDED EVISCERATION IN THE CONTEXT OF THE MEAT FACTORY CELL (MFC) ROBOTIC PROTOTYPE
Tomas Bolumar1 *, Alba Themeli1 , Vaclav Pohunek1, **, Sebastian Zimmermann1 , Sonja Lick1 , Alex Mason2 , and Dagmar A. Brüggemann1 - AI-BASED HAM CONFORMITY GRADING
Björn Böken1* - THE EFFECTS OF SEASONAL TEMPERATURE VARIATIONS ON PRIMAL CUTS PRODUCTION IN LANDRACE × YORKSHIRE × DUROC PIGS IN THE REPUBLIC OF KOREA
Jiwoo Kang1 , Minjun Kim1 , Beobmo Ku1 , Soyoung Jang1 , Gyutae Park1 , Sanghun Park1 , Jaeyoung Kim1 Jungseok Choi1 - IS THERE A MUSCLE-SPECIFIC RESPONSE TO THE VERY FAST CHILLING OF WHOLE LAMB CARCASSES?
Don V. Nguyen1* , Benjamin W. B. Holman2 , Peter McGilchrist1 - INFLUENCE OF SEX TYPE ON CARCASS CHARACTERISTICS IN PIGS FED A PHOSPHORUS DEPLETION-REPLETION STRATEGY
Ronald Palacios-Duchicela* , Albert Brun, Maria Font-i-Furnols - A COMPARISON OF KNIFE TYPE WHEN SAMPLING FOR WARNER-BRATZLER TENDERNESS MEASUREMENTS
Jonatã H. Rezende-de-Souza1,2 , Jenny Lans1 , Karin Wallin1 , Katarina A. Segerkvist1 , Anna Hessle1 , Elin Stenberg1 , Sergio B. Pflanzer2 , Anders H. Karlsson1* , Johanna Friman1 - DEVELOPMENT OF A NEAR-INFRARED SPECTROSCOPY DEVICE FOR ON-SITE NUTRITIONAL ASSESSMENT OF BEEF CARCASSES
Juntae Kim1 , Byoung-Kwan Cho1* - A SYSTEMATIC MAPPING REVIEW: EXPLORING FACTORS ASSOCIATED WITH DARK CUTTING, PH, COLOR, AND GLYCOGEN CONTENT IN BEEF FROM FED CATTLE
Lily Edwards-Callaway1* , Lizzy Flanagan1 , Huey Yi Loh1 , Paxton Sullivan1 , Mahesh Nair1 , Terry Engle1 - DIFFERENTIAL IMPACT OF ELECTRICAL STIMULATION ON BEEF MUSCLES
Patricia M. Ramos1 , Marília C. R. Durante1 , Sãmela M. Araújo1 , Leticia K. Huang, Alessandra F. Rosa2 , David E. Gerrard3 , Saulo L. Silva1*
Emerging technologies in meat processing
- Red meat biochemical and flavor changes through postmortem aging
Dr. Jerrad Legako, Texas Tech University, United States - EVALUATION OF RHEOLOGICAL PROPERTIES OF PORK MYOFIBRILLAR PROTEIN GELS AND LOW-FAT MODEL SUASGAES WITH CHICKPEA POWDER
Min Jae Kim1 , Koo Bok Chin1 - ASSESSING THE PERFORMANCE OF DETECTRON2 AND YOLOv8 IN DETECTING MULTI-SCALE CARCASS COMPONENTS
Jyoti P. Mishra1,2, Alessandro Ferragina1,3, Stephen Hegarty2 , Carlos Esquerre1 and Ruth M. Hamill1* - INDIVIDUAL RIB IDENTIFICATION VIA KEYPOINT DETECTION IN DEEP LEARNING
Jyoti P. Mishra1,2, Alessandro Ferragina1,3, Stephen Hegarty2 , Carlos Esquerre1 and Ruth M. Hamill1* - VISIBLE AND NEAR-INFRARED HYPERSPECTRAL IMAGING FOR PREDICTING TECHNOLOGICAL AND SENSORY TRAITS OF BEEF
Georgios Anagnostou 1,2, Ruth M. Hamill 1 , Emily C. Crofton 1 . Jesus Maria Frias Celayeta 3 , Alessandro Ferragina 4,1 - EFFECT OF TWO-STAGE LOW-TEMPERATURE TEMPERING PROCESS ASSISTED BY ELETROSTATIC FIELD APPLICATION ON PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF MYOFIBRILLAR PROTEIN IN FROZEN LONGISSIMUS DORSI OF TAN MUTTON
Yuanlv Zhang1 , Yang Li1 , Jiajun Guo1 , Yuqin Feng1 , Qiwen Xie1 , Mei Guo1 , Junjie Yin1 , Guishan Liu1* - EFFECTS OF CULTURED TISSUE ON PROPERTIES OF HYBRID CULTURED MEAT USING WET-SPINNING
So-Hee Kim1* , Swati Kumari1 , Abdul Samad1 , Ayesha Muazzam1 , Young-Hwa Hwang2 , Seon-Tea Joo1,2 - CORRELATION OF PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF COOKED HAM AND THE EFFECTS OF NITRITE LEVELS, PACKAGING SYSTEMS, AND HIGH-PRESSURE PROCESSING
Jan Roland G. Molina1, 2, Stergios Melios1, 3, Emily Crofton1 , Jesus Maria Frias Celayeta2 , Declan J. Bolton1 , Cristina Botinestean1* - DEVELOPMENT AND CHARACTERIZATION OF GELATIN-BASED FOOD-GRADE MICROCARRIERS FOR CULTURED MEAT APPLICATIONS
Chan-Jin Kim1*, SI-Hoon An1, So-Hee Kim1, AMM Nurul Alam1, Young-Hwa Hwang2, Seon-Tea Joo1,2 - DETERMINING THE EFFECT OF ELECTROMAGNETIC-ASSISTED FREEZING ON PREVIOUSLY FROZEN BEEF QUALITY
Jordan T. Looper1 , Sara H. Hene1 , Sabrina D. Lee1 , Zebang Zhou2 , Bret N. Flanders3 , Travis G. O’Quinn1 , Morgan D. Zumbaugh1 , Michael D. Chao1* - PROTEIN FUNCTIONALIZATION BY MECHANICAL ACTION
Rafaella de P.P. Fernandes1* , Patrícia M.D. Battistella1 , Vanessa P. Gomes2 - APPLICATION OF PLANT-DERIVED ENZYMES FOR THE TENDERIZED BEEF FROM NATIVE CATTLE
Hye-Jin Kim, Dongheon Lee, Cheorun Jo* - TAILORING DRY-AGEING AND COOKING TO ENHANCE TECHNOLOGICAL QUALITY AND VOLATILE FINGERPRINTS IN BEEF STRIPLOIN
Renyu Zhang1*, Santanu Deb-choudhury1 , Noby Jacob1 , Arvind K. Subbaraj1 , Charles Hefer1 , MariePierre Ellies-Oury1,2,4 , Thierry Astruc3 , Carolina E. Realini1 - EFFECT OF SWINE SLAUGHTER BY–PRODUCT as a substitute of FBS FOR CELL CULTURE
Ji Won Park1 , Da Young Lee1 , Ermie Jr. Mariano1 , Seok Namkung1 , So Young Choi1 , Woo Jin Lee1 , Ye Won Shin1 , Chae Hyeon Bok1 , and Sun Jin Hur1, * - STUDY ON THE FEASIBILITY OF USING LIVESTOCK ADULT SERUM AS A FETAL BOVINE SERUM SUBSTITUTE FOR CULTURED MEAT
Da Young Lee1 , Ermie Jr. Mariano1 , Ji Won Park1 , Seok Namkung1 , So Young Choi1 , and Sun Jin Hur1, * - INFLUENCE OF REFRIGERATED STORAGE TEMPERATURE ON THE SHELF LIFE OF LARGE PIECES OF PORK FRESH MEAT CUTS (Longissimus dorsi)
E. Orcajada-Hermosilla1 , N. Rodríguez-Cánovas1 , L. Casas2 , A. Serrano2 , G.B. Martínez-Hernández1 , A. López-Gómez1 - INNOVATION ON THE SURFACE DECONTAMINATION OF FRESH PORK MEAT. TREATMENT WITH COLD PLASMA ACTIVATED WATER
E. Orcajada-Hermosilla1 , N. Rodríguez-Cánovas1 , L. Casas2 , A. Serrano2 , G.B. Martínez-Hernández1 , A. López-Gómez1 - EFFECTS OF ULTRASOUND-ASSISTED TUMBLING ON SODIUM CHLORIDE TRANSFER OF BEEF
Lei Jin and Wangang Zhang* - STUDY ON THE HEAT RESISTANCE OF RED PIGMENTS IN AIGAMO DUCK MEAT
Matsuishi, M.1*, Tanaka Y.1 , Taniuchi A.1 , Kobayashi, Y.1 - THE IMPACT OF DRY AGEING AND CULINARY METHODS ON BEEF TEXTURE
Ivana Tomašević* 1 , Vesna Djordjevic1 , Volker Heinz2 , Ilija Djekic3 , Nedim Turkovic3 , Igor Tomašević* 2,3 - GELS DEVELOPMENT TO MANAGE BOAR TAINT: PHYSICAL-CHEMICAL AND TEXTURAL CHARACTERIZATION
Linares MB.1* , Peñaranda I. 1 , Egea M.1 , López MB., Garrido MD1 - SOUS-VIDE BEEF WITH VINEGAR, BUTTERMILK OR BEER
Katarzyna Tkacz1*, Monika Modzelewska-Kapituła1 , Zenon Nogalski2 - APPLICATION OF ULTRASOUND AND FRUIT-DERIVED PROTEASES FOR ENHANCING TENDERNESS AND NUTRITIONAL QUALITY OF LOW-GRADE BEEF DURING REFRIGERATED STORAGE
Koo B. Chin1 * and Ha E. Kim1 - SMART PROCESSING IN THE MEAT INDUSTRY: CONCEPTUALISATION, TOOLS AND USE CASES
Elena Fulladosa* , Ricardo dos Santos, Israel Muñoz - WET AGEING OF RABBIT MEAT: EFFECTS ON TECHNOLOGICAL AND MICROBIOLOGICAL MEAT QUALITY
Cristina Zomeño1 , , Maria Font-i-Furnols2 , Núria Panella-Riera2* - MACROALGA EXTRACTS AND MEAT PRODUCTS. MATCH OR MISMATCH?
S. Ray1 , M. Kuijpers 1 , R. Salvador1 , M. Porta1 , C. Peteiro2 and T. Aymerich1 - THE EFFECT OF HIGH-PRESSURE PRE-TREATMENT AND DRY AGING ON THE METABOLOMIC PROFILE OF BOVINE MUSCLE
Mary Ann Kent1, 3 , Eduarda M. Cabral1 , Rukmini Brahmachari2 , Jesús M. Frías-Celayeta2 , Eileen O’Neill3 , Carlos Álvarez1* - THE ULTRASOUND BATH DID NOT AFFECT THE TENDERNESS OF THE TOP ROUND OBTAINED FROM THE SHEEP CARCASS
Arielen A. Quintiliano1 , Laryssa dos S. Rudek 1 , Luiza I. Borges1 , Renata E. F. de Macedo2 , Fabiana A. de Almeida1 , Alda Lúcia G. Monteiro1 - EFFECT OF AGEING METHOD AND TIME ON THE SENSORY CHARACTERISTICS OF BEEF: A FOCUS ON TEXTURE, ODOUR AND FLAVOUR
Núria Panella-Riera* , Maria Font-i-Furnols - PERCEPTIONS OF THE USE OF SENSORS AND MODELS FOR SMART PROCESSING IN THE MEAT INDUSTRY
Dos Santos, R. 1* , Rodríguez, D.1 , Claret, A.1 , Fulladosa, E.1 - IMPACTS OF DRY-AGING METHODS ON BISON MEAT QUALITY AND FLAVOR CHARACTERISTICS WITH METABOLOMICS PROFILING
Dong-Jin Shin1 , Madison Romanyk1 , Jin-Kyu Seo1 , Bruce R. Cooper2 , Nathanael Lichti2 , Yuan H. Brad Kim1* - CAN IRRADIATION INFLUENCE THE PHYSICOCHEMICAL PROPERTIES OF HYBRID BEEF BURGERS WITH TENEBRIO MOLITOR?
Karen V.B. Luz1 , Fabyo A. Souza1 , Pietro R. Paulino2 , Jorge E.S. Sarkis2 , Maria L. Cocato3 , Marise A. R. Pollonio4 , Ana K. F. I. Câmara1* - MAINTENANCE OF THE PINK COLOR IN COOKED HAM BY THE ADDITION OF STABLE COCHINEAL CARMINE DYE
Sofia, Daniela 1 , Cursino, Ana C. T.1 , Silva, Leandro H.1 , Fiorese, Mônica L.2* , Canan, Cristiane1 - MEATY AROMA FROM HYDROLYSATES OF INSECT PROTEINS
Mónica Flores, Ana Salvador, Leticia Mora, Carmela Belloch y Fidel Toldrá* - INFLUENCE OF SCREW SPEED VARIATION ON PROCESSING AND STRUCTURAL PARAMETERS OF BEEF HAMBURGERS
Lisa M. Berger1*, Felix Adam1 , Monika Gibis1 , Jochen Weiss1 - THE ALTERNATING ELECTRIC FIELD INHIBITED ICING AND IMPROVED THE QUALITY OF YAK MEAT DURING NON-CRYSTAL FREEZING STORAGE
Hengxun. Lin1 , Yiping. Pei1 , Yiping. Yang1 , Qiuyao. Xu1 , Yuan. Li1 , Xia. Li1* , Christophe. Blecker2 , Chunhui Zhang1* - EVALUATION OF VARIABILITY IN CUT DIMENSIONS OF BEEF SHORT RIBS USING COMPUTED TOMOGRAPHY AND 3D IMAGING
Carlos Esquerre1* , Jyoti P. Mishra1 , Stephen Hegarty2 , Alessandro Ferragina3 , Ruth M. Hamill1 - DEVELOPMENT OF EDIBLE SCAFFOLDS FOR CELL-BASED FOOD
Yeonsu Jo1 , Bosung Kim1 , and Sungkwon Park1* - NON-DESTRUCTIVE PREDICTION FOR COOKING LOSS OF PORK BELLY SLICES BY SEMISPINALIS CAPITIS MUSCLE USING HYPERSPECTRAL IMAGING ANALYSIS
Seul-Ki-Chan Jeong1* , Hayeon Jeon1 , Seokhee Han1 , Samooel Jung1* , Kyung Jo1* - 3D PRINTING OF MEAT-BASED FOODS – RHEOLOGICAL SELECTION CRITERIA
S. Portanguen1* , M. Meurillon1 , T. Astruc1 , P.S. Mirade1 - IMPROVING GOOSE MEAT QUALITY THROUGH ULTRASOUND-ASSISTED TENDERIZATION AND BRINING
Yi-Wen, Chen1 , Ya-Shiou Chang1-2* - CULTIVATED MEAT QUALITY: INSIGHTS FROM A SYSTEMATIC REVIEW ON TEXTURE PROPERTIES
Guilherme Agostinis Ferreira1 , Luiza Poniewas1 , Renata Ernlund Freitas de Macedo1* - EFFECT OF STORAGE CONDITION ON SARCOMERE LENGTH MEASUREMENT IN DIFFERENT BOVINE MUSCLES
Archana Ravindranathan1*, Carlos Alvarez1 , Sasa Novakovic1 , Eduarda M. Cabral1 , Geraldine Duffy1 , Ruth Hamill1 - ASSESSING THE ROLE OF COMPUTATIONAL FLUID DYNAMICS IN PREDICTING 3D PRINTABILITY OF MEATBALL FORMULATIONS
Elvan Gökçen Topbaş 1 , Kezban Candoğan 1* - MICROENCAPSULATION OF BLACK CHOKEBERRY EXTRACT USING PSYLLIUM HUSK AS A WALL MATERIAL AND ITS APPLICATION TO MYOFIBRILLAR PROTEINS
Min J. Kim1 , Ji S. Choi1 and Koo B. Chin1*
Safety and quality
- Mycotoxins in meat products
Dr. María Jesús Andrade, University of Extremadura, Spain - REDUCTION OF NITRITES/NITRATES IN PROCESSED MEAT : HOW THIS MODULATES HEALTH RISKS?
V Lopez, L Aubry, S Bourillon, * V Santé-Lhoutellier 1 - EXTEND SHELF-LIFE OF MARINATED CHICKEN
Sanjana B Laobangdisa1* , Janneke Wijman1 , Matthew McCusker2 , Gareth Kindley3 , Pornpun Theinsathid4 - SILVER-SKIN FOR DESIGNING “CLEAN-LABEL” PROCESSED MUSCLE FOODS: A CASE STUDY IN READY-TO-EAT RESTRUCTURED SALMON NUGGETS
Dayane de Darias1 , José María Martín-Miguélez3 , Yulong Bao2 , Mario Estévez3 , Taliana Bezerra1 , David Morcuende3 - VOLATILE COMPONENTS AND SENSORY PROFILE OF RESTRUCTURED SALMON NUGGETS FORMULATED WITH COFFEE SILVER SKIN
Dayane de Darias1 , Sonia Ventanas3 , Yulong Bao2 , Mario Estévez3 , Taliana Bezerra1 , David Morcuende3 - MASS SPECTROMETRIC IDENTIFICATION OF NITRITE-INDUCED MODIFICATIONS IN HEATED MODEL PEPTIDES AND THE CURED PORK MATRIX
Karl Kempf1 , Elaheh Tajari1 , Susanne Baldermann2 and Wolfgang Jira1 * - A COMPREHENSIVE VIEW ON THE FATE OF 15N ISOTOPE-LABELED NITRITE IN MODEL SYSTEMS FOR CURED AND HEATED SAUSAGES
Karl Kempf1 , Steffen Kümmel2 , Matthias Gehre2 , Oxana Kempf3 , Pablo Steinberg4 , Joachim Molkentin5 , Siegfried Münch1 , Wolfgang Jira1 ,* - TAMARIND PULP ON EYE OF ROUND BEEF MARINATION
Brenno G. Barreto1 , Camila C. A. de Sousa1,2 , Carlos P. Cavalheiro1,2 , Ana M. Herrero2 , Claudia RuizCapillas2* - DETECTION OF ADULTERATED BEEF PATTIES BY MEANS OF MALDI-ToF-MS FINGERPRINTING
Manuela Peukert1* , Rene Wittmann1 , Dagmar A. Brüggemann1 - APPLICATION OF METABOLITE PROFILING FOR THE DETECTION OF PREVIOUSLY FROZEN BEEF MEAT ACROSS DIFFERENT STORAGE CONDITIONS
Manuela Peukert1* , D. Münch2,3 , Dagmar A. Brüggemann1 - EFFECT OF HEATING TIME AND SODIUM NITRITE CONCENTRATION ON THE FORMATION OF N-NITROSAMINES
Jeong-Uk Eom1 , Han-Sul Yang1,2* - CORRELATION BETWEEN PROTEIN OXIDATION, FREE AMINO ACID COMPOSITION, AND HETEROCYCLIC AMINES FORMATION IN COOKED CHICKEN BREAST
Kang-Jin Jeong1 , Sania Tariq1 , and Han-Sul Yang1,2* - IMPACT OF FATTY ACID COMPOSITION ON THE TEXTURAL PROPERTIES OF MEAT AMONG DIFFERENT PIG BREEDS: A COMPREHENSIVE ANALYSIS
Mia Nayeem1 , Jeong-Uk Eom1 , Kang-Jin Jeong 1 , Han-Sul Yang1,2, - QUANTITATIVE MICROBIAL RISK ASSESSMENT REVEALS PRIORITY STRATEGIES TO COMBAT LISTERIOSIS ASSOCIATED WITH COOKED HAM
Cristina Serra-Castelló1,2 , Sara Bover-Cid1* , Anna Jofré1 , Roland Lindqvist3 - DEVELOPMENT OF A METHODOLOGY TO DIFFERENTIATE BETWEEN MEAT PREPARATIONS AND MEAT PRODUCTS BY ANALYSING THE VISIBLE AND NEARINFRARED SPECTRA BEFORE AND AFTER HIGH-PRESSURE PROCESSING
Xavier Serra1* , Maria Dolors Guàrdia1 , Josep Comaposada1 , Jacint Arnau1 , Pere Gou1 - QUALIFIED NON-PATHOGENIC SURROGATES OF SALMONELLA FOR IN-PLANT VALIDATION OF DRY FERMENTED SAUSAGE SAFETY
Anna Jofré1* , Sara Bover-Cid1 - Sym’Previus, A USER-FRIENDLY PREDICTIVE TOOL FOR THE FOOD INDUSTRY
Jofré A.14 , Le Marc Y.1 , Duque B. 2 , Christy J.3 , Michel V.3 , Stahl V.4 , Majou D.5 , Gauvry E.6 , Jamet E.6 , Tenenhaus-Aziza F.7 , Leneveu-Jenvrin, C8 ., Augustin J.-C.9 , Mtimet N.10, Guillier L.11 , Jeuge S.12 , Membré J.13 , Guérin A.15 , Rault A.15 , Lugros L. 16 , Coroller L.17 - NITROSYLATING CAPABILITY OF SOME COAGULASE-NEGATIVE STAPHYLOCOCCUS (CNS) STRAINS IN A NITRITE FREE COOKED HAM MODEL SYSTEM
Bergamaschi Monica1* , Saccani Giovanna1 , Virgili Roberta1 , Sciva Arianna2 , Amico Filippo2 - EXPLORATORY EVALUATION OF SALMONELLA PREVALENCE IN SYNOVIAL FLUID AND BONE MARROW FROM TRADITIONAL FEEDLOT CATTLE
Kerri B. Gehring1* , Abigail R. Tack1 , Spencer B. Tindel1 , Jeffrey W. Savell1 - PSEUDOMONAS IN MEAT: AN OLD LEGEND REVISITED
Linda Saucier1,2,3* , Alexandrine Pimont1,2,3 , Dominic Gagné1,2 - EVOLUTION OF THE VOLATILE COMPOUND PROFILE OF COOKED MEAT DURING THE AGEING OF SQUABS
*Martínez, B., Rubio, B., Sarmiento, A., García, J.J., Vieira, C - CHANGES IN THE MICROBIOTA OF AGED SQUAB MEAT DETERMINED BY CULTURE AND 16S rDNA ANALYSIS
Begoña Rubio* , Luisa Blanco1 , Verónica Casero1 , Ceferina Vieira1 , Patricia González-García2 , Jerson GaritaCambronero2 - EFFECT OF HYPOCHLOROUS ACID ON LISTERIA MONOCYTOGENES: INFLUENCE OF TIME AND SURFACE MATERIAL.
B. Rubio* , Luisa Blanco, Verónica Casero, Juan José García, Beatriz Martínez - MYCOTOXIN ASSESMENT IN MEAT PRODUCTS: CHALLENGES FOR OCHRATOXIN A QUANTIFICATION IN DRY-CURED HAM
Quinteros, G. 2 ; Martín, B.1 ; Serra, X.1 ; Castellari, M. 2* ; Guàrdia, M.D. 1 ; Bover-Cid, S. 2 - NITRATE-FREE NATURAL ALTERNATIVES TO NITRITES IN SPANISH DRY-FERMENTED SAUSAGE: EFFECTS ON MICROBIOLOGICAL STABILITY AND QUALITY
Martínez B.*, Vieira C., Rubio B - INFLUENCE OF REPLACING SALT WITH SALICORNIA RAMOSISSIMA ON THE PRESERVATION OF BEEF HAMBURGERS
Gonçalo Pinheiro 1 , Joana Paiva 1,2* , Tânia Santos 3 , Madalena Faria 1 , Sónia Saraiva 1,2,4, Juan García-Diéz 1,2,4 , José M. M. M. de Almeida 1,5, Humberto Rocha 7 , Carla Gonçalves 1,8,9, and Cristina Saraiva 1,2,4* - CAN LISTERIA MONOCYTOGENES FROM RUMINANT SOURCES AND BEEF PRODUCTS (READY-TO-COOK AND READY-TO-EAT) PERSIST IN THE FOOD PRODUCTION ENVIRONMENT?
Maria P. Teixeira 1,2, Patrícia Bernardo 1,2, Maria H. Fernandes 1,2, Maria J. Fernandes 1,2 , Leonor Orge3 , Maria J. Fraqueza 1,2* - MICROBIAL DYNAMICS AND QUALITY OPTIMIZATION OF BRUNA DELS PIRINEUS BEEF: EFFECTS OF DRY AND WET AGING
Tomasello, Federico1 ; Martín, Belén1 ; Jofré, Anna1 ; Bover-Cid, Sara1 ; Font-i-Furnols, Maria2 ; PanellaRiera, Núria2 - HYBRIDISATION OF YEARLING BEEF MINCE WITH CHLORELLA BIOMASS AND NUTRITIONAL YEAST IN A SOFT JERKY MODEL SYSTEM
Renyu Zhang1* , Noby Jacob1 , Caroline Thum1,2 , Carolina E. Realini1 , Mustafa M. Farouk1 - HEAT-TREATED MUSCLE FOOD SYSTEMS FOR THE INNOVATIVE PRODUCTION OF ANTIOXIDANTS AND FLAVOR ENHANCERS
Oren Tirosh* , Haim Zeigerman, Joseph Kanner, Eylon Asido - INFLUENCE OF A LOW OXYGEN ATMOSPHERE ON COLOR AND VITAMIN CONTENT OF BEEF
J. Krell1* , Z.Temür1 , A. Poveda-Arteaga2 , J. Weiss1 , N. Terjung2 , M. Gibis1 - CLASSIFICATION MODEL FOR EATING QUALITY OF PORK USING COMPUTER VISION
Jeong Beom Ju, Hye-Jin Kim, Minwoo Choi, Seokjun Lee, Cheorun Jo* - EFFECT OF PLANT POLYPHENOLS WITH DIFFERENT M-HYDROXY AND O-HYDROXY GROUPS ON THE INHIBITION OF HETEROCYCLIC AMINES FORMATION IN ROASTED MEAT
Xiaoyue Yang1,2 , Chongxin Liu1,3 , Christophe Blecker2 , Huan Liu1 , Dequan Zhang1 and Zhenyu Wang1* - PREDICTION OF CHICKEN BREAST MEAT FRESHNESS BASED ON HYPERSPECTRAL IMAGING TECHNIQUE AND HIGH-THROUGHPUT SEQUENCING
Xingyu Shen1 , Lujuan Xing1, Leiqing Pan2 , Yujia Miao1 , Wangang Zhang1 - SIMULTANEOUS DETERMINATION OF ADVANCED GLYCATION END PRODUCTS AND HETEROCYCLIC AMINES IN ROAST/GRILLED MEAT BY UPLC-MS/MS
Mingyu Li1 , Chunjiang Zhang1 , Zhenyu Wang1 , Christophe Blecker2 , Dequan Zhang1* - 1H NUCLEAR MAGNETIC RESONANCE (NMR)-BASED METABOLOMICS: RAPID ASSESSMENT OF MICROBIAL ACCEPTABILITY OF PORK DURING REFRIGERATED STORAGE
Hyun Cheol Kim1,2* , Jae Ha Lee1 , Yee Eun Lee1 , Cheorun Jo2 - CORRELATIONS BETWEEN DIFFERENT TEXTURE DEVICES (WBSF, SSF, BMORS) AND SENSORY PROPERTIES IN VARIOUS PORK MEATS
Isabel Revilla1* , Marta Rodríguez-Fernández1 , Ana M. Vivar-Quintana1 , Chaoyue Wang2 , Shai Barbut2 - INSIGHTS INTO FRESH BEEF PRESERVATION: DELAYING PSEUDOMONAS SPOILAGE THROUGH VACUUM PACKAGING FOR ENHANCED SHELF LIFE
Jiarui Li, Qingfeng Yang, Ming Tian, Xiaotong Sun, Yanan Tang, Fei Fang, Chengli Hou, Zhenyu Wang, Shaobo Li, Dequan Zhang* - SENSORY QUALITY OF MEAT FROM LAMBS FED DIETS CONTAINING HEMP SEED OIL
Magqupu Siphosethu1 , Semwogerere Farouk1,2, Marais Janine1 , Mapiye Cletos1 * - IMPACT OF FEED WITHDRAWAL ON POULTRY GASTROINTESTINAL TRACT CHARACTERISTICS PRIOR TO ENTERING THE PROCESSING PLANT
Ashley A. Tarcin1* , Elena G. Olson1 , Steven C. Ricke1 - PREPARATION OF EGG-MEAT LOAVES AND ASSESSMENT FOR SAFETY AND QUALITY AS A FUNCTIONAL FOOD
Ebunoluwa S. Apata1 *, Olufunke A. Kasumu1 , Opeyemi O. Olaleye1 and Oluwakemi C. Apata2 - SUCCESSION OF ACTIVE SPECIES IN BROILER SPOILAGE MICROBIOME AT +4°C
Julia A. Manninen1* , Elio Nushi1 , Per Johansson1 , Johanna Björkroth1 - FUNGI FROM AGED BEEF: MOLECULAR IDENTIFICATION AND ENZYMATIC ACTIVITY
Torrents-Masoliver, Berta 1* , Tomasello, Federico1 , Martín, Belén1 , Jofré, Anna1 , Bover-Cid, Sara1 , Font-i-Furnols, Maria2 , Panella-Riera, Núria2 - EVALUATION OF PREDICTIVE MODELS DESCRIBING THE SURVIVAL OF LISTERIA MONOCYTOGENES ON DRY-AGED MEAT
Aubà, Ainhoa; Tomasello, Federico*; Bover-Cid, Sara - PLANTS – ANTIOXIDANTS OR ANTIBACTERIALS OR BOTH IN MEAT
P. Raudsepp* , T. Püssa, A. Sünter, K. Meremäe, D. Anton, L. Rusalepp, M. Mäesaar, M. Roasto - INNOVATIVE APPLICATION OF CHITOSAN-BASED GELLED EMULSION ENRICHED WITH POMEGRANATE SEED OIL AS A BEEF FAT REPLACER IN MODEL MEAT SYSTEM
Meltem Serdaroğlu1* , Sıla Çalışkan1 , Özlem Yüncü Boyacı1 - THE INFLUENCE OF FARM AND LAIRAGE ENVIRONMENTS ON SALMONELLA CONTAMINATION IN MARKET HOG LYMPH NODES
Alejandra Abrego1 , Ariana Roldan2 , Reagan L. Brashears2 , Weifan Wu3 , Mindy M. Brashears2 , John W. Schmidt3 , and Sara E. Gragg1 - UTILIZATION OF FLAXSEED PROTEIN-BASED O/W EMULSIONS WITH CENTAURY OIL AS FAT REPLACERS IN MODEL MEAT EMULSIONS
Ilgın Uzun1 , Özlem Yüncü Boyacı1 , Nazlı Aksakal1 , Burcu Öztürk Kerimoğlu1 , Meltem Serdaroğlu1 - ENHANCING OXIDATIVE STABILITY OF RESTRUCTURED BEEF STEAKS USING PUMPKIN SEED AND WHEY PROTEINS: A FUNCTIONAL PROTEIN APPROACH
Özlem Yüncü Boyacı1* , Fatmanur Turgut Uysal1 , Meltem Serdaroğlu1 - EVALUATION OF THREE SUSTAINABLE SOLUTIONS FOR EXTENDING THE SHELF LIFE OF BEEF BURGERS UNDER MODIFIED ATMOSPHERE AT 4°C
Matteo Carletta*, Chiara Purgatorio, Luigi Esposito, Matteo Quaranta, Francesca Maggio, Annalisa Serio, Maria Martuscelli, Antonello Paparella - EVALUATING THE SPOILAGE POTENTIAL OF VAGOCOCCUS SPP. IN MODIEFIED ATMOSPHERE PACKAGED BROILER
Tisha M Punom1* , Elina L Jääskeläinen1 , Johanna K Björkroth1 - IMPACT OF SMOKE APPLICATION ON SALMONELLA SURVIVAL ON THE LEAN SURFACE OF PORK PRODUCTS DURING AN EXTENDED, LOW-HUMIDITY COOKING PROCESS
Sara C. Irizarry Rodriguez1* , Dr. Jeff Sindelar1 , Dr. Russ McMinn1 - EXPLORING THE ANTIOXIDANT POTENTIAL OF YELLOW COSMOS FLOWERS IN SAUSAGE FORMULATIONS
Taketomi, Aliza F. 1 , Kalschne, Daneysa L. 1 , Marcon, Caroline T. 1 , Ferreira, Bruna1 , Amaral, Joana2 , Barros, Lillian 2 , Silva, Leandro H. 1 , Canan, Cristiane 1* - EVALUATING THE EFFICACY OF HYDRATED SURFACE LETHALITY AS A NOVEL APPROACH FOR ENSURING THE DESTRUCTION OF SALMONELLA ON THE SURFACE OF BEEF JERKY
Jordan M. Hartley*1 , Russell P. McMinn1 , Jeffery J. Sindelar1 - ACEROLA (MALPIGHIA EMARGINATA) EXTRACT AS A NATURAL PRESERVATIVE IN MERTOLENGA D.O.P. BEEF HAMBURGERS: IMPACT ON QUALITY AND SHELF LIFE
Gonçalo Pinheiro 1 , Joana Paiva 2,3* , Carla Gonçalves 4-6 , Tânia Santos 5 , Madalena Faria 3 , Sónia Saraiva 2,3,7 , Juan García-Diéz 2,3,7, José M. M. M. de Almeida 8,9, Humberto Rocha 10 and Cristina Saraiva 2,3,7 - FOCUSING ON BIOGENIC AMINES IN MEAT AND PROCESSED MEAT TO ENHANCE A ONE HEALTH APPROACH
Maria Martuscelli* , Matteo Carletta, Luigi Esposito, Emilio Chiodo, Dino, Mastrocola - ASSESSING MICROBIAL QUALITY AND ACCEPTABILITY IN MEAT PRODUCTS FROM DIFFERENT RETAIL SOURCES
Joana Paiva 1,2* , Sofia Godinho 3 , and Cristina Saraiva 1-4 - MARINATION INHIBITS MICROBIAL GROWTH AND MODIFIES MICROBIOME SUCCESSION OF REFRIGERATED CHICKEN BREAST CUTS WITHOUT AND WITH WOODEN BREAST MYOPATHY
Míriam Muñoz-Lapeira1* , Per Johansson2 , Johanna Björkroth2 , Maria Font-i-Furnols1 , Cristina Zomeño3 , Anna Jofré1 - BIOACTIVE COMPOUNDS, ANTIOXIDANT, AND ANTIMICROBIAL ACTIVITIES OF GREEN COFFEE BEAN, ROASTED, SPENT, AND SILVER SKIN COFFEE
Wendy A. Atondo-Echeagaray1 , Rey D. Vargas-Sánchez1 , Brisa del Mar Torres-Martínez1 , Nelson Huerta-Leidenz2 , Gastón R. Torrescano-Urrutia1 , Armida Sánchez-Escalante1* - GREEN COFFEE BEAN EXTRACT AS A NATURAL ADDITIVE FOR PRESERVING BEEF
Armida Sánchez-Escalante1* , Wendy Alejandra Atondo-Echeagaray1 , Brisa del Mar Torres-Martínez1 , Gastón R. Torrescano-Urrutia1 , Nelson Huerta-Leidenz2 , Rey David Vargas-Sánchez1 - STABILITY OF S-NITROSOGLUTATHIONE IN MEAT PRODUCTS AS A NATURAL NITRITE SUBSTITUTE
Joanna Tkaczewska1* , Marzena Zając1 - LIPID AND PROTEIN OXIDATION STATUS OF KOREAN NATIVE CHICKEN AND BROILER BREAST MEAT AFTER NINE MONTHS OF FROZEN STORAGE
Yousung Jung1 , Dowon Jeong1 , Dongwook Kim1 , Soomin Oh1 , Hyo-Jun Choo2 , Aera Jang1* - IMPACT OF NITRATE AND NITRITE REDUCTION WITH HYDROXYTYROSOL ON ORGANIC DRY-CURED SAUSAGES: PHYSIOCHEMICAL TRAITS AND FOOD SAFETY
I. Argemí-Armengol1* , D. Villalba1 , M. Tor1 and J. Álvarez-Rodríguez2 - INVESTIGATION ON THE PENETRATION VITALITY OF MEAT-DERIVED PSEUDOMONAS FRAGI IN FRESH PORK
Bingjie Zhang1, 2, 3 , Wenqi Zhang1, 2, 3 , Keping Ye1, 2, 3* - APPLICATION OF SINGLE-ATOM NANOZYMES IN THE DETECTION AND MONITORING OF FRESHNESS IN FRESH MEAT
Guangchun Song1,2, Xiaochun Zheng1 , Dequan Zhang1* - THE INFLUENCE OF DIFFERENT MUSCLE FIBER STRUCTURES ON THE EFFECT OF IRIDESCENCE IN COOKED CURED PRODUCTS
M. Gibis1* , J. Weiss1 , C. Ruedt1 , H. S. Meißner1 - EFFECT OF MATERNAL SUPPLEMENTATION WITH BETAINE DURING EWE GESTATION ON THE QUALITY OF LAMB MEAT
Dehnavi, M. 1 , Mateo, J.2,* , Giráldez, F.J.1 . Andrés, S.1 - BIOGENIC AMINES IN FERMENTED MEAT PRODUCTS – CURRENT STATUS AND FUTURE PROSPECTS IN THE SADC REGION
Tshabalala P1* , Regnier T1 - INNOVATIONS IN DESCONTAMINATION OF SURFACES IN CONTACT WITH PORK FRESH MEAT: USE OF PLASMA ACTIVATED WATER AND UV-C RADIATION
N. Rodríguez-Cánovas1 , E. Orcajada-Hermosilla1 , L. Casas2 , A. Serrano2 , G.B. Martínez Hernández1 , A. López Gómez1 - SURFACE MICROBIAL LOAD OF PORK FRESH MEAT THROUGHOUT THE CARCASS COOLING AND CUTTING PROCESS UNTIL PACKAGING
N. Rodríguez-Cánovas1 , E. Orcajada-Hermosilla1 , L. Casas2 , A. Serrano2 , G.B. Martínez-Hernández1 , A. López-Gómez1* - S-NITROSOTHIOLS AS PROMISING NITRITE REPLACERS – COLOR FORMING AND STABILITY ASPECTS
Marzena Zając1* - EFFECT OF COOKING METHOD ON FAT CONTENT AND PALATABILITY OF BEEF PATTIES
Nuria Prieto1 , Tania Ngapo2 *, Bryden Schmidt1 , O. Lopez-Campos1 - COMPARATIVE ANALYSIS OF FATTY ACIDS, AMINO ACIDS, AND BIOACTIVE METABOLITES IN KOREAN NATIVE CATTLE AND IMPORTED BEEF
Dong Gyun Kim1 , Eun-Seon Lee1 , Hyoun-Wook Kim1 , Van Ba Hoa1 , Pil-Nam Seong 1* - ACTIVE MULTILAYER FILMS FOR STORING PORK LOINS
Ewelina Jamróz1*, Piotr Kulawik2 , Joanna Tkaczewska2 , Nikola Nowak-Nazarkiewicz1 , Wiktoria Grzebieniarz1 , Rafał Szram2 - OCHRATOXIN A IN DRY-FERMENTED SAUSAGES: ANALYSIS AND EXPOSURE ASSESSMENT
Guàrdia, M.D. 1* , Castellari, M2 ., Quinteros, G2 ., Serra, X1 ., Martín, B2 ., Comaposada, J1 ., Bover-Cid, S. 2 - SCREENING THE OCCURRENCE OF HEAVY METALS IN BEEF LIVERS AS AFFECTED BY GEOGRAPHICAL LOCATION AND FARMING SYSTEM: THE EU-FUNDED INTAQT PROJECT
V. Caballero1 , P. Guarnido2 , F.J Guillén3 , A. Salas3 , M. Estévez1* - THE EFFECT OF REDUCED OR NO NITRITE USE ON PROCESSING, PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF DRY-FERMENTED SAUSAGES
Martin Škrlep1 , Tomaž Langerholc2 , Bojana Savić1 , Anja Ivanuš2 , Marjeta Čandek-Potokar1,2* - ONE-TIME ASSESSMENT OF THE LEVELS OF HAZARDOUS NITROSAMINES IN A PANEL OF FRENCH PROCESSED MEAT PRODUCTS
Gilles Nassy* , Aurélie Promeyrat1 , Benjamin Duchêne1 , Martine Carlier1 - QUALITY EVALUATION AND PREFERENCES OF DRY-CURED HAM IN JAPAN
Keiichi Kato* , Masaki Iwamoto, Hiroyuki Tanji - COLD-STRESS-INDUCED EXTRACELLULAR METABOLITE SHIFTS IN L. MONOCYTOGENES IN CHICKEN SIMULATING BROTH
Hyun-Jun Kim1 , Heesang Hong2 , Hye-Jin Kim2 , Gap-don Kim1,3,4 , Jaehoon Baek3 , Cheorun Jo1,2,4* - IMPACT OF ACETIC ACID ON pH AND MICROBIAL POPULATIONS ON PORK LOINS DURING STORAGE
Seungdeok Seo1 , Donggyun Yim1* - EFFECT OF NITRITE AND ASCORBATE ON THE GENERATION OF N-NITROSO COMPOUNDS, VOLATILE N-NITROSAMINES AND RESIDUES OF NITRITES IN BRESAOLA
Bergamaschi M. 1*, Virgili R. 1 , Saccani G. 1 , Savini S. 1 , Roviaro A. 1 , Scarduzio A. 1 - CONSTRUCTION OF A CRISPR/Cas12a COLORIMETRIC SENSOR FOR MONITORING MEAT FRESHNESS
Junsheng Sheng, Xinglian Xu, Huhu Wang* - PITHOCELLOBIUM DULCE FRUIT SHELL EXTRACT: ENHANCING ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF BEEF
Gastón R. Torrescano Urrutia1* , Rey David Vargas-Sánchez1 , Amrri D. Gomez-Ponce2 , Brisa del Mar Torres-Martínez1 , Nelson Huerta-Leidenz3 , Armida Sánchez-Escalante1 - ECO-FRIENDLY MEAT ADDITIVES: FUNGAL FERMENTATION OF COFFEE SILVERSKIN AS A SUSTAINABLE ALTERNATIVE
Wendy Alejandra Atondo-Echeagaray1 , Brisa del Mar Torres-Martínez1 , Gastón R. TorrescanoUrrutia1 , Nelson Huerta-Leidenz2 , Félix J. Ibarra-Arias3 , Rey David Vargas-Sánchez1 , Armida Sánchez-Escalante1* - PLEUROTUS GENUS EXTRACTS AS A NATURAL ANTIOXIDANT AND ANTIBACTERIAL ADDITIVE IN BEEF
Nelson Huerta-Leidenz1 , Rey David Vargas-Sánchez2 , Yuliana A. Santana-Pérez3 , Andrea Y. Vázquez-Mandujano3 , Félix J. Ibarra-Arias4 , Brisa del Mar Torres-Martínez2 , Armida SánchezEscalante2 , Gastón R. Torrescano-Urrutia2*
Muscle biology and biochemistry
- The role of metabolomics in advancing meat science
Dr. Arvind Subbaraj, New Zealand - FACTORS AFFECTING MEAT QUALITY IN LAMB
Kelly-Anne Bentley1 Hannah Y-Y. Lee1 , Alastair B. Ross2 , James D. Morton1* - EFFECT OF STRESS ON KEY PROTEINS IN ENERGY METABOLISM OF LAMB
Kelly-Anne Bentley1 , Hannah Y-Y. Lee1 , Alastair B. Ross2 , Xin Li3 , James D. Morton1 - ANTIOXIDANT PROTEIN FRACTION HYDROLYSATES DERIVED FROM ANTIDORCAS MARSUPIALIS AND THEIR FUNCTIONAL ACTIVITIES
Lethabo Manyama1 , Peter Mukwevho*1 - THE SECRET TO PREVENT THE THAW RIGOR – THE EFFECT OF THAWING TEMPERATURE ON THE SHEAR FORCE OF PRE-RIGOR FROZEN BEEF
R. Jia1,2 , J. Li1,2 , X. Luo1,2, X. Yang1,2 , L. Tong3 , D L. Hopkins4 , Y. Zhang1,2* - EFFECT OF VERY FAST FREEZING BEFORE RIGOR MORTIS ON TENDERNESS OF BEEF LONGISSIMUS LUMBORUM
H. Wang1,2 , J. Li1,2 , X. Luo1,2, X. Yang1,2 , L. Tong3 , D L. Hopkins4 , Y. Zhang1,2* - COMPARISON OF FATTY ACID PROFILES AND METABOLOMIC SIGNATURES IN THE EARLY-STAGE OF HANWOO STEERS WITH DIFFERENT GENETIC POTENTIALS
Rupasinghe Ramesh Nimantha1 , Shine Htet Aung2 , Oni Faith Oluwaseyi1 , Seon-Ho Kim1 , Sang Suk Lee1 , Ki-Chang Nam1 - FAST METHODS FOR DETECTING MUSCLE PROTEIN DENATURATION DUE TO SALTING
Antoine Vautier1* , Martine Carlier1 , François Tiaho2 - COMPARATIVE ANALYSIS OF MUSCLE FIBRE CHARACTERISTICS IN MAJOR CAPRINE MUSCLES
Jaehoon Baek1* , Junyoung Park1 , Sumin Song1 , Huilin Cheng1 , Hyun-Jun Kim2 , Gap-Don Kim1, 2, 3 - MUSCLE-SPECIFIC VARIATIONS AND DYNAMICS IN THE DONKEY EXTRACELLULAR MATRIX PROTEINS DURING MEAT AGING
Antonella della Malva1* , Marzia Albenzio1 , Mohammed Gagaoua2 - IMPACT OF DIETARY CITRATE SUPPLEMENTATION ON MUSCLE METABOLITES OF RATTUS SP.: A MODEL FOR LIVE ANIMAL INTERVENTIONS OF MEAT QUALITY
MacKenzie G. Chapman* , Stephen B. Smith, Jeffrey W. Savell, Kerri B. Gehring* - NMR-BASED METABOLOMICS ANALYSIS OF BEEF EXUDATES FROM DIFFERENT BEEF MUSCLES DURING AGING
Jin-Kyu Seo1 , Peter Howard2 , Sakura Sugiyama2 , Emmanuel Hatzakis2 , Yuan H. Brad Kim1,* - MITOCHONDRIAL LIPID ALTERATIONS IN BEEF WITH DIFFERENT ULTIMATE pH: IMPLICATIONS FOR TENDERNESS DURING AGING
Monique M. Krauskopf 1 , Daniel S. Antonelo 2 , Sarah M. de Jesus1 , Maria P. P. Castro1 , Milagros M. Coaguila Gonza1 , Carmen J. ContrerasCastillo1* - IDENTIFICATION OF PROTEIN LACTYLATION IN POSTMORTEM PORK
Chao Ma, Wangang Zhang* - EFFECTS OF PHOTOPERIOD VALIDATION ON SKELETAL MUSCLE REMODELING AND HORMONAL REGULATION IN MALE JAPANESE QUAIL
Ai S. Egusa1* and Nobuhiro Nakao 2 - FOCUSED HIGH-PROTEIN SUPPLEMENTATION TO EWES GRAZING CAMPOS GRASSLAND DURING MID GESTATION: EFFECTS ON CARCASS AND MEAT QUALITY OF THE PROGENY
Javier Ithurralde*1 , Rafael Delpiazzo2 , Alejandro Bielli2 , Ana Inés Trujillo1 , Carlos Batista1 , Ezequiel Jorge-Smeding3 , Raquel Pérez Clariget1 , Ana Laura Astessiano1 - EARLY POST-MORTEM DISCRIMINATION BETWEEN FEEDLOT-FINISHED NELLORE BULLS WITH NORMAL AND HIGH ULTIMATE MUSCLE pH USING MUSCLE LIPID BIOMARKERS
Daniel S. Antonelo1,2* , Leonardo R. Oliveira2 , Fabio L. Henrique¹, Julio C. C. Balieiro2 - METABOLOME DEVELOPMENT OF RAW AND COOKED GLUTEUS MEDIUS MUSCLE AT EXTENDED AGING TIMES
Kadie Graves*, Chris R. Kerth, Nathan Barrett, Morgan McKinzie, Jerrad Legako, Travis G. O’Quinn, Rhonda K. Miller, Mahesh N. Nair, Jessica Lancaster, and Dale Woerner - SWATH-MS SHOTGUN PROTEOMICS TO CHARACTERIZE THE WOODEN BREAST MYOPATHY AND EFFECTS OF EXERCISE ON MUSCLE PROTEOME IN BROILER CHICKENS
Yaqin Wang 1*, Per Ertbjerg 1 , Liisa Keto 2 , Jere Linden 3 , Eero Puolanne 1 , Mohammed Gagaoua 4 - NEW INSIGHTS INTO HEME PROTEIN-MEDIATED LIPID OXIDATION IN MEAT: MECHANISMS AND INHIBITION
Haizhou Wu1* , Mark P Richards2 - GEOGRAPHICAL ORIGIN AUTHENTICATION OF LAMB: ADVANCING LABEL CONTROL THROUGH 4D-DIA QUANTITATIVE PROTEOMICS AND INTERPRETABLE MACHINE LEARNING METHODS
Chongxin Liu 1,2 , Simona Grasso 2 , Nigel Patrick Brunton 2 , Minghui Gu 1 , Mengyu Shang 1 , Shaobo Li 1 , Li Chen 1,*, Dequan Zhang 1 - DYNAMIC SHIFTS IN METABOLIC DEMAND DURING MYOGENIC PROGRESSION IN PORCINE SKELETAL MUSCLE STEM CELLS
Doo Yeon Jung1 , Hyun Jung Lee1 , Young-Seung Lee1 , Minsu Kim1 , Chang-Kyu Lee1 , Cheorun Jo1* - INFLUENCE OF ANATOMICAL ORIGIN ON PIG MUSCLE STEM CELL DIFFERENTIATION CHARACTERISTICS
Hyun Young Jung, Minsu Kim, Cheorun Jo* - EFFECT OF CHILLING RATE ON CALCIUM ION RELEASE THROUGH RYANODINE RECEPTOR 1 REGULATING POSTMORTEM TENDERNESS
Zhiyuan Xiao1 , Fei Fang1 , Yuqian Xu1, 2 , Yuqiang Bai1 , Shaobo Li1 , Xin Li1 , Zhenyu Wang1 , Dequan Zhang1 , Chengli Hou1* - CHANGES OF HEAT ON SOLUBLE PROTEIN AND COOKING LOSS IN PORCINE SKELETAL MUSCLE
Ya-Shiou Chang1-2* - DIFFERENTIAL MICRO-RNA EXPRESSION IN DARK-CUTTING BEEF SAMPLES AT EARLY POST-MORTEM STAGES
Álvarez-Iglesias N.1* , Pérez-Prida J.M.1 , González-Blanco L. 1 , Castaño A.1 , García-Torres S.2 , Royo L.J.3 , Oliván M.1 , Sierra V.1 - MUSCLE TYPE AND POSTMORTEM AGEING INFLUENCE TASTE-ACTIVE METABOLITES IN BEEF
Zhenzhao Li1 , Michael G. Leeming1 , Melindee Hastie1 , Robyn Warner1 - MOLECULAR CHANGES DURING POSTMORTEM WET AGING OF SIX BEEF MUSCLES
M. Sebastian Hernandez1*, Logan G. Johnson2 , Steven M. Lonergan2 , Elisabeth Huff-Lonergan2 , and Jerrad F. Legako1 - INVESTIGATING THE CORRELATION BETWEEN PHOSPHOLIPID PROFILE WITH CONSUMER FLAVOR LIKING OF NEW ZEALAND GRASS- AND U.S. GRAIN- FED BEEF STRIPLOINS
Sara R. Hene1 , Jordan T. Looper1 , Loni W. Lucherk3 , Jerrad F. Legako4 , Mark F. Miller4 , Travis G. O’Quinn1 , Ruth Welti2 , and Michael D. Chao1* - POST-MORTEM MUSCLE PROTEOMICS REVEALS GENETICS AND ENVIRONMENTAL ENRICHMENT EFFECTS – IMPLICATIONS FOR MEAT AUTHENTICATION
Seren Yigitturk1,*, Ingrid C. de Jong2 , Sjef Boeren3 , Shai Barbut4,5,Vincenzo Fogliano1 , Sara W. Erasmus1 - PROTEOMIC COMPARISON OF PORK LOIN MUSCLE EXTRACTS AND EXUDATE
Logan G. Johnson1* , Elisabeth Huff-Lonergan1 , Steven M. Lonergan1 - PEPTIDE QUANTIFICATION IS ESSENTIAL FOR BIOLOGICAL MARKER CHARACTERIZATION IN POST-RIGOR MUSCLE
Logan G. Johnson1* , Elisabeth Huff-Lonergan1 , Steven M. Lonergan1 - OXIDATION AND LIPOLYSIS DURING FROZEN STORAGE OF BEEF AND PORK MEAT
María Cardona2 , Francisco Calvache2 , Gerardo García2 , Tania Quiñonero2 , Raquel Marín2 , Leticia Mora1, Fidel Toldrá1 , Mónica Flores1 - EFFECT OF MITOCHONDRIA ON BEEF COLOR STABILITY VIA MYOGLOBIN AFFINITY FOR OXYGEN
Masahiro Waga1* , Shinsuke Watanabe1 , Koji Nakade1 - SYNCROTRON UV FLUORESCENCE EMISSION FROM MUSCLE CELLS VARIES WITH MEAT SALTING
Said Abou El Karam1 , Martine Carlier2 , Hugo Chauvet3 , Frederic Jamme3 , Thierry Astruc1* - GC-IMS COMBINES MACHINE LEARNING ALGORITHMS TO EXPLORE KEY VOLATILE COMPOUNDS IN LAMB FOR IDENTIFICATION OF GEOGRAPHICAL INDICATION PRODUCTS
Qi Yang, Chongxin Liu, Muxuan Xu, Li Chen, Xiaochun Zheng, Shaobo Li* , Dequan Zhang* - DISTINGUISHING SPOILED AND UNSPOILED PORK USING MEAT PROTEIN DECOMPOSED BY BACTERIA
Sumin Song1*, Junyoung Park1 , Huilin Cheng1 , Jaehoon Baek1 , Hyun-Jun Kim2 , Gap-Don Kim1,2,3 - IMPACT OF COOKING ON THE FLUORESCENCE OF BOVINE MUSCLES
M. Meurillon1* , M. Angénieux1 , A. Venien1 , C. Ravel1 , F. Jamme2 , H. Chauvet2 , T. Astruc1 - INTRAMUSCULAR FAT AND FATTY ACID PROFILES IN BEEF MUSCLES FROM DIFFERENT ANATOMICAL LOCATIONS OF NEW ZEALAND GRASS-FED CATTLE
Realini C.E.1, Zhang R.1 , Hannaford R.2 , Agnew M.1 , Ellies-Oury M.P.1,3,4 - THE ELASTIC STIMULATION MODELS IN MYOBLAST CULTURES REGULATE THE AUTONOMOUS MYOFIBER-TYPE COMMITMENT SYSTEMS – A novel idea of the regulatory system for cultured meat quality
Takahiro Suzuki1*, Ryuki Oyama1 , Akimasa Takano1 , Ai Saiga Egusa2 , Yoshinao Hosaka1 , Rika Osaki1 , Aoi Ogawa1 , Yusuke Komiya3 , Issei Yokoyama1,3, Ryuichi Tatsumi1 - GLYCOLYTIC POTENTIAL AND ULTIMATE pH IN VEAL: AN UPDATED PERSPECTIVE ON MEAT QUALITY
M. Chanteperdrix1* , V. Lefoul1 , V. Hardit1 , S. Meurisse1 , C. Bieche-Terrier1 , J. Normand1 - PREDICTION OF OXIDATION PRODUCT CONTENT IN BISON MUSCLES USING HYPERSPECTRAL IMAGING
Nuria Prieto1 , Md Mahmudul Hasan2 ; Muhammad Mudassir Arif Chaudhr3 ; Jitendra Paliwal3 , Argenis Rodas-Gonzalez* 2 - CORRELATION ANALYSIS OF INTRAMUSCULAR FAT DEPOSITION WITH GROWTH, MEAT QUALITY, LIPID METABOLIC ENZYMES IN YAKS AT DIFFERENT AGES
Qin Bai1 , Jiuqiang Guan1 , Tianwu An1 , Hongwen Zhao1 , Huade Li1 , Xiangfei Zhang1,* , Xiaolin Luo1,* - HEAT SHOCK PROTEIN DYNAMICS IN DARK-CUTTING BEEF: IMPLICATIONS IN THE PROCESS OF MEAT TENDERIZATION AND POTENTIAL EARLY BIOMARKERS OF MEAT QUALITY
González-Blanco L.1 , Castaño A.1 , Pérez-Prida J.M.1 , Álvarez-Iglesias N.1 , Sentandreu, M.A.2 , CotoMontes A.3 , Oliván M.1 , Sierra V.1 - mQTL PROFILING IN PROGENY CALVES DERIVED FROM BULLS SUBJECTED TO GENETIC SELECTION FOR MEAT TENDERNESS
João Marcos B.C. Valim1 , Vinicius L.S. Herreira2 , Guilherme H.G. Polizel2 , Miguel H.A. Santana2 , Nara R. B. Cônsolo1* - FOCUSED HIGH-PROTEIN SUPPLEMENTATION TO EWES GRAZING CAMPOS GRASSLAND DURING MID GESTATION: EFFECTS ON MUSCLE GENE EXPRESSION OF THE PROGENY
Ana Laura Astessiano1 , Ana Inés Trujillo1 , Ana Clara Panissa1 , Alejandro Bielli2 , Patricia Genovese2 , Emiliano Herrera2 , Martin Duque2 , Raquel Pérez Clariget1 , Javier Ithurralde* 1 - TIME FOR BEEF CATTLE TO RECOVER FROM A BOUT OF STRESS AND THE UTILITY OF CARCASS ELECTRICAL STIMULATION TO AUGMENT THIS PROCESS
Mariane Beline1 , Elizabeth Roth1 , Jocelyn Bodmer1 , Con-Ning Yen1 , Arnaldo C. Limede 1 , Fernando A. A. Cidrini1 , Rodrigo S. Marques1 , Saulo L. Silva2 , David E. Gerrard1
Society and consumers
- The consumer aspects of future meat consumption
Dr. Liisa Lähteenmäki, Denmark - CONSUMER SENSORY ASSESSMENTS, DESCRIPTIVE PROFILING AND PURCHASE BEHAVIOR TOWARDS FRESH VS. FROZEN GOAT MEAT
Ann E. Colonna1* , Carol Lorenzen2 - TRAITS TO TASTE: MODELLING BEEF PALATABILITY USING TRADITIONAL AND RAPID ANALYTICAL METHODS
Realini C.E.1* , Zhang R.1 , Luo D. 2 , Hocquette J.F. 3 , Neveu A.4 , Polkinghorne R.5 , Dixit Y.1 , Reis M.M.1 , Ross A.B.6 , Ellies-Oury M.P. 1,3,7* - SENSORY PERCEPTION AND MARKET POTENTIAL OF SPAM AMONG YOUNG ASIA-PACIFIC CONSUMERS
Kuan-Ju Chen1 , Ya-Shiou Chang2-3* - BEEF COLOR PREFERENCES AMONG U.S. AND GERMAN BEEF CONSUMERS
Brianne A. Altmann1* , Annika Johanna Thies2 , Mahesh N. Nair3 - SUSTAINABILITY AND NUTRITIONAL INFORMATION INFLUENCE MEAT AND MEAT ANALOGUES PURCHASING DECISION: GENDER EFFECT.
L. Zalama1* , L. Olegario1 , M. Estévez 2 , S. Ventanas1 - CONSUMER PERCEPTIONS OF MEAT VS PLANT-BASED ALTERNATIVE USING FREE WORD ASSOCIATION AND SEMANTIC SCALE
Zalama. Laura1*, Olegario. Lary1 , Estévez. Mario2 , Ventanas. Sonia1 - SENSORY CHARACTERISTICS OF COOKED PORK LOIN FROM IMMUNOCASTRATED AND SURGICALLY CASTRATED MALE PIGS FED WITH PEA OR SOYABEAN
I. Argemí-Armengol1* , L. Vasconcelos2,3 , A. Leite2,3 , A. Teixeira2,3 , J. Álvarez-Rodríguez4 and S. Rodrigues2,3 - FRENCH CONSUMERS’ ACCEPTANCE OF MEATS WITH VARYING DEGREES OF MARBLING ACCORDING TO THE INTERPROFESSIONAL GRID
M. Vaillant1* , F. Noël2 , I. Legrand1 , C. Bièche-Terrier1 , J. Normand1 - EFFECT OF SUGAR CONTENT AND DRYING TIME ON THE SENSORY CHARACTERISTICS OF BEEF JERKY
Vitor A. S. Vidal1* , Rikke H. Ølberg1 , Lene Waldenstrøm1 , Ida-Johanne Jensen1 , Jørgen Lerfall1 - ATTITUDES OF SLOVENIAN CONSUMERS REGARDING PORK QUALITY – COMPARING “ORGANIC” AND “SELECTED QUALITY” LABELS AND STANDARD PRODUCT
Bojana Savić1 , Martin Škrlep1 , Klavdija Poklukar1 , Marjeta Čandek-Potokar1* - MEAT WASTE IN THE CANADIAN HOUSEHOLD
Iknoor Jatana1,4 , Lisa Duizer1 , Nuria Prieto2 , Alexandra Grygorczyk3 , Oscar Lopez-Campos2 , Tania M. Ngapo4* - THE INNOMEATEDU E-PLATFORM, A TOOL DESIGNED FOR HIGHER EDUCATION AND PROFESSIONALS
Javier Mateo1*, Daniela C S Z Ribeiro1 , Jose-María Rodríguez-Calleja1 , Alfredo Teixeira2 , Sandra S. Q. Rodrigues2 , Eleni Malissiova3 , Athanasios Manouras3 , Monika Modzelewska-Kapituła4 , Katarzyna Tkacz4 , Weronika Zduńczyk4 , Benedetta Bottari5 , Marcello Alinovi5 , Mirian Pateiro6 , Jose M. Lorenzo6 , Teresa M. López-Díaz1 - CONSUMER ACCEPTANCE OF THE PRRS-RESISTANT PIG AND GENE-EDITED PORK
Marisa Pooley1 , Banks Baker1 , Brandon C. Fields1 , L. Clay Eastwood1* - CONSUMER EXPECTATIONS AND SATISFACTION FOR BEEF IN THE FRENCH REGION AUVERGNE-RHÔNE-ALPES
S. Chriki1,2, W. Jirari2,3, J. Normand3 , V. Payet2 , J.F. Hocquette1* - PERILLA LEAVES MITIGATE OFF-ODOURS IN ROASTED CHICKEN: DYNAMIC FLAVOUR CHANGES REVEALED BY GC–O–MS, HS–GC–IMS AND ELECTRONIC NOSE
Ke Bi1,2 , Yue Liu1 , Dong Han1 , Ping Yang1 , Chunhui Zhang1*, Marie-Laure Fauconnier2 - NATURAL ANTIMICROBIALS, Ε-POLY-L-LYSINE AND NISIN Z, DID NOT AFFECT THE SENSORY PROFILE OF REDUCED-SODIUM CALABRESA SAUSAGE
Fernanda Cristina Kandalski Bortolotto¹,2 , Luiza Poniewas¹, Guilherme Agostinis Ferreira¹, Renata Ernlund Freitas de Macedo¹* - URUGUAY, THE COUNTRY OF MEAT: BETWEEN TRADITION AND EMERGING DIETARY SHIFTS
F. Montossi1 , G. Ares2 , L. Antúnez2 , G. Brito1 , S. Luzardo1 , M. del Campo1 , C. Saunders3 , M. Farouk4 , C.E. Realini4 . - CHILLER AGEING IS MORE IMPORTANT THEN INTRAMUSCULAR FAT ON CONSUMER TENDERNESS FOR HIGH MARBLING BEEF
J. Dawoon1 , S. Pil Nam 2 , and H. Inho1
Nutrition and health
- The role of meat in the diet of athletes and active adults
Dr. Brendan Egan, Ireland - DIETARY POMEGRANATE ALLEVIATES THE OXIDATIVE STRESS, ADIPOSITY AND FATTY LIVER CAUSED BY THE SUSTAINED INTAKE OF ULTRAPROCESED BEEF
Victor Caballero1*, Remigio Martínez2 , David Morcuende1 , Mario Estévez1 - HEALTH AND ENVIRONMENTAL BENEFITS OF THE DESIGN OF A NOVEL HYBRID FOOD MIXING MEAT AND MUSHROOM
S. Bakchich1 , L. Bousset1 , E. Mandin2,3, M. Tenkep1 , N. Dieng2,3, M. Delanghe4 , M. Angénieux1 , R. Favier1 , L. Barna4 , P.-S. Mirade1 , L. Debrauwer2,3, S. Chevolleau2,3, M. Meurillon1* - THE IMPACTS OF PORK FAT SUBSTITUTION WITH AGAR-BASED EMULSION GEL IN THE SAUSAGE ON THE DIGESTIVE PROPERTIES OF LIPIDS AND PROTEINS IN VITRO
Seonmin Lee1* , Kyung Jo1 , Soeun Kim1 , Minkyung Woo1 , Yun-Sang Choi2 , and Samooel Jung1 - INTERACTION BETWEEN PORCINE MYOFIBRILLAR PROTEIN AND FOUR ANIONIC POLYSACCHARIDES: EFFECTS ON THE HEAT-INDUCED GELATION AND DIGESTIVE BEHAVIOR OF PROTEINS IN VITRO
Soeun Kim1* , Kyung Jo1 , Minkyung Woo1 , Seul-Ki-Chan Jeong1 , Hayeon Jeon1 , Yun-Sang Choi2 , Samooel Jung1 *, and Seonmin Lee1 * - STUDY ON THE EFFECT OF OPTIMIZING SODIUM SUBSTITUTION FORMULA ON THE STORAGE QUALITY AND SHELF LIFE OF ONCORHYNCHUS MASOU CAVIAR
Linggao Liu1 , Ruiyun Wu1 , Zhenyu Wang1 ,*, Dequan Zhang1 - IMPACTS OF THE MAILLARD REACTION ON THE COLOR, FLAVOR, AND AGEs IN MEAT AND PLANT-BASED MEAT
Issei Yokoyama1,2* , Yusuke Komiya1 , Jun Nagasao1 , Takahiro Suzuki2 , Ryuichi Tatsumi2 , and Keizo Arihara1 - METABOLIC EFFECTS OF ULTRAPROCESSED PLANT-BASED MEAT ANALOGUES: ADIPOSITY AND FATTY LIVER IN WISTAR RATS
Guadalupe Sánchez-Terrón1* , Remigio Martínez2 , Mario Flores1 , David Morcuende1 , Mario Estévez1 - HEPATIC PROTEOME IS INFLUENCED BY DIETARY PROTEINS: MEAT vs. PLANT BASED MEAT ANALOGUES
Guadalupe Sánchez-Terrón1* , Remigio Martínez2 , Josué Delgado3 , Javier Molina-Infante4 , Mario Estévez1 - PREVENTIVE EFFECTS OF CHICKEN MARINATED IN SALTED RICE MALT ON DEPRESSION AND INFLAMMATION IN DIABETIC MICE
Haruna Mizutani1 , Kosuke Matsumoto1 , Riko Okada1 , Miyu Matsunaga1 , Akihiro Kawakita1 , Toshiya Hayashi1 and Mao Nagasawa1* - FATE OF OXIDIZED PROTEINS DURING DIGESTION OF ULTRAPROCESSED BEEF: HEALTH OUTCOMES
Victor Caballero1* , Remigio Martínez2 , David Morcuende1 , Mario Estévez1 - BIOACTIVITY OF BROCCOLI BY-PRODUCTS IN PORK SAUSAGES: EFFECT OF PULSED ELECTRIC FIELDS AND ENCAPSULATION IN A CACO-2/RAW 264.7 INFLAMMATORY MODEL
Pablo Ayuso, Luigi Lucini, Leilei Zhang, Jhazmin Quizhpe, Rocío Peñalver, Pascual García-Pérez, Gema Nieto* - PREDICTING THE STABILITY OF FUNCTIONAL SAUSAGES WITH CAROB USING LIGHT BACKSCATTER FIBER OPTIC SENSOR
Nieto. Gema1,2* , Ayuso. Pablo1 , Quizhpe. Jhazmin1 , Peñalver. Rocío1 , García-Pérez. Pascual1 , Vargas, Fernando1 , Serrano, Antonio1 , Xiong Youling2 - RED MEAT ALLERGY: INVESTIGATING THE INFLUENCE OF COOKING AND LIPID CLASSES ON ALPHA-GAL CONTENT AND UNDERSTANDING THE DISEASE PREVALANCE IN KANSAS RURAL COMMUNITIES
Sara R. Hene1 , Sabrina D. Lee1 , Jordan T. Looper1 , Alexandra P. Tegeler1 , Erin S. Beyer1 , Travis G. O’Quinn1 , Priscilla Brenes2 , Yoonseong Park3 , Michael D. Chao1* - DYNAMIC SENSORY PROFILE OF BEEF BURGERS ADDING NATURAL ANTIOXIDANTS FROM PLEUROTUS OSTREATUS
Saldaña Erick1* , Coaguila G. Milagros2 , Contreras-Castillo Carmen2 , Huamán-Castilla Nils1 , Rios-Mera Juan D.3 , Oliveira Sartori Alan2 - EVALUATING NANNOCHLOROPSIS OCEANICA AS A SOYBEAN PROTEIN REPLACEMENT IN POULTRY FEED: GROWTH PERFORMANCE AND MEAT QUALITY ANALYSIS
Fabio Fanari1* , Joel Gonzalez1 , Luis Guerrero1 , Anna Claret1 , Borja Vila2 , M. Castellari1 - REDUCING NaCl IN BEEF BURGERS USING HIGH-POWER ULTRASOUND AND MICRONIZED SALT: SENSORY DYNAMICS, TECHNOLOGICAL, AND TEXTURAL CHARACTERISTICS
Chimenes Leal de Araújo 1 , Milagros M. Coaguila Gonza1 , Paulo Renan Carvalho Afo Navarro1 , Joel Takeshi Matsuura1 , Erick Saldaña2 , Carmen J. Contreras Castillo1* - EFFECT OF GUANIDINOACETIC ACID ON THE PERFORMANCE AND CARCASS OF FEEDLOT FED NELLORE YOUNG BULLS
Letícia Carolina Bortolanza Soaresa , Leticia Kim Huanga , Germán Darío Ramírez-Zamudioa , Sãmela Mariana Araújoa , Ellen Vitti Bellotia , Stefany Aline da Silva de Almeidaa , Patricia Maloso Ramosa , Carl Robertson Dahlenc , Nara Regina Brandão Cônsolob , Saulo Luz Silvaa , Paulo Roberto Lemea - THE ENHANCEMENT OF SURIMI GELS BY UTILIZING COCONUT OIL PRE-EMULSION LOADED WITH PTEROSTILBENE AND TEMPO MODIFIED CELLULOSE
Luyun Cai1,2* , Wenyuchu Chen1 , Fang Tian1 - COMPARATIVE STUDY ON THE FATTY ACID, NUCLEOTIDES, AND BIOACTIVE COMPOUNDS OF JEJU HORSES AND THEIR CROSSBREEDS
Jinwoo Park1 , Sangrok Lee1 , Dongwook Kim1 , Soomin Oh1 , Aera Jang1 - IDENTIFICATION OF ANTI-OSTEOARTHRITIS PEPTIDES FROM BOVINE CARTILAGE VIA VIRTUAL SCREENING, MOLECULAR DOCKING, AND CELL MODELS
Wangang Zhang1 *, Zihan Zhu1 - BIOACTIVE COMPOUNDS IN RAW AND COOKED BEEF WITH TWO DIFFERENT AGEING PERIODS
Ana Carolina Cougo1 * , Guillermo de Souza1 , Florencia Bonjour2 , Facundo Ibáñez2 , Gustavo Brito1 , María del Mar Campo3 , Santiago Luzardo1 - IMPACT OF SOLID-TO-LIQUID LIPID RATIO ON THE GELATION AND EMULSION PROPERTIES OF LAMB MYOFIBRILLAR PROTEIN GELS
Jiseon Leea , Hyo Gyeong Leeb , Youling L. Xiongc , Mi-Jung Choia,* - MEAT QUALITY FROM PIRENAICA BREED RAISED UNDER DIFFERENT FEEDING SYSTEMS IN MOUNTAIN AREAS IN SPAIN
Jakeline Vieira Romero1* , Ana Guerrero1 , José Luis Olleta1 , Pilar Santolaria2 , Maria del Mar Campo1 - ENHANCING PROTEIN FUNCTIONALITY THROUGH DUAL CONJUGATION WITH GALLIC ACID AND RUTIN
Hyo Gyeong Leea , Jiseon Leeb , Mi-Jung Choib,* - AMINO ACIDS PROFILE IN HYBRID BURGERS WITH PARTIAL MEAT REPLACEMENT BY PROTEIN EXTRUDATES FROM SUNFLOWER SEED CAKE AND FABA BEAN FLOUR
N. Simoncini 1 , G. Barbieri 1 , C. Loffi 1 , G. Saccani 1 , R. Virgili 1* , E. Fulladosa 2 , G. Matas 2 - DIETARY BEHAVIOR AFFECTS MICE’S METABOLISM AND PHYSIOLOGY: A COMPARISON STUDY USING PROTEIN-ONLY, CARBOHYDRATE-BASED, AND COMBINED FEEDING STRATEGIES
Nadini H. Gamage1 Anthony Qian2 Bradley S. Ferguson2 Amilton S. De Mello1* - EFFECTS OF IN VITRO SIMULATED GASTROINTESTINAL DIGESTION ON THE PEPTIDE PROFILE OF JINHUA DRY-CURED HAM BROTH
Ziyi Yang1 , Wangang Zhang1 * - REDUCED-FAT HYBRID BEEF BURGERS WITH ADDED EMULSION GEL
Oluwafemi J. Coker1 , Supratim Ghosh1 , Phyllis J. Shand* 1 - ESSENTIAL ELEMENTS IN OFFAL FROM CATTLE, REINDEER AND CHICKEN
R. Rødbotten1* and L. Øverby1 - FRESH MEAT PREPARATIONS AND THEIR SALT CONTENT – IS IT A CONCERN?
Sofia Godinho 1 , Carla Gonçalves 2-4 , Joana Paiva 1,5-6 , Ana Leite 1 , Sónia Saraiva 1,5-6 , Júlia Rodrigues 5-6 , Juan García-Diéz 1,5-6 and Cristina Saraiva 1,5-6*