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Session 1. Provenace and fraud detection

1. Meat provenance: Authentication of geographical origin and dietary background of meat (plenary review)

   F.J. Monahan, O. Schmidt, A.P. Moloney (See Meat Science 144 (2018) 2-14)

2. Chinese perceived trust of security elements applied to Australian red-meat packaging

   C. M. Francis, H. Ashman and F.R. Dunshea

3. Comparison of laboratory and human sensory analysis of meat (beef) textural properties

   N. Pematilleke, C. Pillidge, B. Adhikari and P. Torley

4. Common factor analysis of pork loin quality from chops cooked to 63°c

   B. Fields, S. Jungst, E. Richards, D. Boler, A. Dilger, A. Sosnicki and N. Matthews

Session 2. Free papers

1. Pre-slaughter hide washing affects meat quality in pasture finished cattle

   Farrah L Preston, Michael J Wilkes, Peter McGilchrist, Wayne S Pitchford

2. Carcass chilling method and electrical stimulation effects on meat quality and color in lamb

   Maggie A Mickelson, Robyn D Warner, Rod J Polkinghorne, Dennis L Seman, Peter M Crump, James R Claus

3. Optimization of the electrical parameters of a new generation medium voltage stimulator in a Chinese abattoir

   Xiaokai Ji, Yimin Zhang, Lixian Zhu, David L. Hopkins, Lebao Niu, Xin Luo

4. Understanding of beef tenderness variability based on the continuum data using chemometrics: a proof-of-concept study

   Mohammed Gagaoua, Valérie Monteils, Jean-François Hocquette, Brigitte Picard

5. Effects of mitochondrial function on beef color stability during early postmortem

   Xin Li, Guangjing Tian, Manting Du, Dequan Zhang

6. New freshness index, method and device to determine freshness status of meat and fish

   Tõnu Püssa, Aleksandr Frorip, Artur Kuznetsov, Alar Sünter, Dea Anton, Piret Raudsepp

7. Betaine ameliorates the impact of heat stress in broilers, improving breast muscle growth and reducing drip loss

   Majid Shakeri, Jeremy Cottrell, Robyn Warner, Frank Dunshea

8. Changes in the lamb meat microbiome during cold storage

   Mohammed Aladhadh, Christopher Pillidge, Slobodanka Stojkovic, Harsharn Gill , Mark Osborn

9. In-plant validation study of harvest process controls in two beef processing plants in Honduras

   Diego E Casas, Mark Miller, Brenda Inestroza, Maria Bueso, Ricardo Paz, Miriam Bueno, Nelson Huerta, Alexandra Calle, Mindy Brashears

10. Determination of polycyclic aromatic hydrocarbons (PAHs) by liquid chromatography-tandem mass spectrometry in smoked bacon

    Thais C Merlo, Luciano Molognoni, Heitor Daguer, Carolina N Aroeira, Erick Saldaña, Mariana Dargelio, Carmen J Contreras-Castillo

11. Ractopamine withdrawal in yearling steers: sampling and residue testing of regulatory target and off-target tissues

    Haley E. Davis, Ifigenia Geornaras, Dale R. Woerner, Robert J. Delmore, Crystal-Dawn Badger, Roger L. Saltman, Jacqueline D. Killmer, Jessica E. Prenni, Keith E. Belk

12. Pulse field gel electrophoresis analysis of salmonella isolated from three Chinese beef abattoirs

    Pengcheng Dong, Yimin Zhang, Yunge Liu, Lixian Zhu, Xin Luo

13. Effect of Lactobacillus salivarius L28 used as a feed additive on the antimicrobial resistance of commensal organisms of feedlot cattle

    Andrea R English, Alejandro Echeverry, Jhones O Sarturi , Tosha L Opheim , Kendra K Nightingale, Markus F Miller, Mindy M Brashears

14. Effect of Lactobacillus salivarius L28 used as a feed additive on the gut microbiome of feedlot cattle

    Andrea R English, Mindy M Brashears, Scott A Handley, Diana I Ayala , Alejandro Echeverry , Jhones O Sarturi , Tosha L Opheim, Markus F Miller , Kendra K Nightingale

15. Reduction of microbial loads on beef trimmings using a submersion intervention treatment in a commercial fabrication facility in the United States

    April K Englishbey, Mindy M Brashears, Alejandra Ramirez-Hernandez, Alejandro Echeverry, Markus F Miller

16. Molecular identification and antimicrobial resistance assessment of bacterial isolates collected from sheep carcasses in Honduran harvest facilities

    Savannah J Forgey, Diego E Casas, Marie Bugarel, Sam P Jackson, Markus F Miller, Mindy Brashears

17. Relationship between factors of freshness and torrymeter value of Hanwoo beef striploin during storage

    Hee-Jin Kim, Dongwook Kim, Hye-Jin Kim, Aera Jang

18. Combination of high pressure processing and natural antimicrobials to control Listeria monocytogenes in uncured cooked turkey

    Anh Linh Nguyen, Saurabh Kumar

19. Validation and evaluation of performance indicators of the Corbion® listeria control model on ready-to-eat meat products

    Karin I Beekmann-Metselaar, Anh Linh Nguyen, Saurabh Kumar, Dennis L. Seman

20. Controversy on the correlation between red and processed meat consumption and colorectal cancer risk from an Asian perspective

    Sun Jin Hur, Cheorun Jo, Yohan Yoon, Jong Youn Jeong, Keun Taik Lee

21. Evaluation of two Lactobacillus strains as protective cultures for biopreservation of low-salt sausage: effect on bacterial communities

    Mei Xu, Pan Huang, Conggui Chen, Peijun Li

22. Acid tolerance response of Listeria monocytogenes in different pHs and concentrations of lactic acid

    Yunge Liu, Pengcheng Dong, Yimin Zhang, Luo Xin

23. Treatment time and voltage effects of dielectric barrier discharge atmospheric cold plasma to reduce E. coli O157:h7 on pork Longissimus lumborum

    Mingming Huang, Ji Luo, Jiamei Wang, Wenjing Yan, JianHao Zhang

24. Distribution and phenotypic characteristics of antimicrobial resistant Escherichia coli across animals species from a single production unit

    Rosine Manishimwe, Kendra K Nightingale, Guy H Loneragan, Mindy M Brashears

25. Preliminary study on the mechanism of global regulators mediated nitrite reduction in Lactobacillus plantarum FQR

    Lin Mei, Wenzhe Wei, Jiao Chen, Zhigeng Wang

26. Hot water decontamination of E. coli on beef surfaces: inactivation modeling and meat surface change

    Brice Minvielle, Kenneth R. Davey, Connor J. Thomas

27. Microbiological evaluation of carcasses surfaces and stored beef cuts following spray-chilling

    Cristiano S. Prado, Francine O.S. Duarte, Maria Izabel A. Souza, Clarice Gebara, Iolanda A. Nunes, Cláudia P. Bueno, Cintia S. Minafra-Rezende

28. Differences in the responses of ICoMST delegates to a meat consumer survey compared to non-expert consumers in five countries: hygiene and food safety aspects

    Peter Purslow, Rosana Cepeda, Cáffaro Cáffaro, Lorena Garitta, Miriam Sosa, Damian Frank, Lisa Duizer, Tania Ngapo, Heather Bruce, Renata Nassu, Maeve Hinchion

29. Antimicrobial resistance patterns and pathogen whole genome sequencing of chicken carcass rinse samples collected during processing

    Alejandra Ramirez-Hernandez, Marie Bugarel, Sanjay Kumar, Harshavardhan Thippareddi, Mindy Brashears, Marcos X Sanchez-Plata

30. Degrading sarcoplasmic protein and biogenic amine by lactic acid bacteria isolated from Sichuan traditional sausage

    Yuanyuan Tian, Jian Liu, Jiuqiang Guan, Xiaolin Luo, Qun Sun

31. Acid electrolyzed water disinfection of Pseudomonas fluorescens adhesive biofilms, detached biofilms and planktonic cells

    Linlin Cai, Haijing Hu, Huhu Wang, Xinglian Xu, Guanghong Zhou

32. Causative factors for greening of vacuum-packaged lamb

    N McPhail, Robert Barlow, Janet Stark, Robyn Warner

33. Investigation of anthracene and anthraquinone in smoked frankfurter-type sausages

    Lisa Zastrow, Karl-Heinz Schwind, Fredi Schwägele, Karl Speer

Session 3. Food safety and microbiology

1. The role of meat in foodborne disease: is there a coming revolution in risk assessment and management?

   Narelle Fegan, Ian Jenson (See Meat Science 144 (2018) 22-29)

2. Genetics and microbiology of meat

   Margaret D Weinroth, Brianna C Britton, Keith E Belk (See Meat Science 144 (2018) 15-21)

3. A validation study to demonstrate the reduction of pathogenic bacteria in a non-heated dry fermented salami

   Zdenek Cech, Jan Larsen, Nathan Flick, Juergen Schwing, Véronique Zuliani

4. Control of microbial stability using vegetable ingredients (raddish, onion, garlic) in a processed meat product with reduced sodium levels

   Mauricio A Redondo-Solano, Yorleny Araya-Quesada, Adriana Araya-Morice

5. Microbiological and sensory evaluation of different types of meat from beef carcasses treated with lactic acid

   Brice Minvielle, Mickael A. Fleyry, Valérie Hardit

6. Impact of feeding stage, cattle source, and season on salmonella prevalence in bovine lymph nodes

   Ashley N Arnold, Aeriel D Belk, Kathryn J Nickelson, Jason E Sawyer, Davey B Griffin, T. Matthew Taylor, Jeffrey W Savell, Kerri B Gehring

7. Comparing fecal and meat resistomes in U.S. beef, pork, and broiler production

   Margaret D Weinroth, Xiang Yang, Pablo Rovira, Jennifer Parker, Paul S Morley, Keith E Belk

8. Dual energy X-ray absorptiometry as a rapid and non-destructive method for determination of physiological maturity scores in steers

   Óscar López-Campos, Ivy Larsen, Nuria Prieto, Manuel Juárez, Michael E.R. Dugan, Jennifer L. Aalhus

9. Estimation of cattle age using visible-near-infrared scans of hides

   Tharcilla Alvarenga, Mario Palendeng, David Hopkins, Stephanie Fowler, Peter McGilchrist, Suresh Thennadil

10. Computed tomography has improved precision for prediction of intramuscular fat percent in the striploin in cattle compared to manual grading

    Fiona Anderson, Andrew Williams, Jonathan Cook, Graham E Gardner

11. Association of genomic markers (SNP) in the cast gene with tenderness in South African purebred beef cattle

    Lorinda Frylinck, Annie Basson, Phillip E Strydom

12. Association of genomic markers (SNP) in the capn-1 gene with tenderness in South African purebred beef cattle

    Lorinda Frylinck, Annie Basson, Phillip E Strydom

13. An analysis of differential gene expression profiles of half-sibling Limousin bulls divergent in intramuscular fat measured post slaughter

    Stafford Vigors, Torres Sweeney, Jamie Cafferky, Andrew Cromie, Ruth M Hamill

14. Can scanning live lambs with a prototype rapid DEXA predict CT carcase composition?

    Honor B Calnan, Peter McGilchrist, Caitlin Giardina, Graham E Gardner

15. Fat prediction of lamb using dual energy X-ray absorptiometry is precise through changing processing factors

    S.L. Connaughton, A. Williams, K.R. Kelman, F. Anderson, S.E. Starling, G.E. Gardner

16. Transferability of prediction equations between NIR instruments for predicting intramuscular fat and moisture in homogenised beef M. longissimus thoracis

    C.R. Craigie, M.M. Reis, P.D. Muir, N.B. Smith, B.C. Thompson and P.R. Shorten

17. Computed tomography for comparing the lean meat content of different genotypes of entire male pigs

    Gerard Daumas, Mathieu Monziols, Marie-Jose Mercat

18. Mini NIR spectrophotometer for predicting intramuscular fat in beef: a comparison with high resolution NIR spectrophotometers

    H. Q. Pham, 2, C. Tu, Y. Dixit, M. Agnew, C. Craigie and M. M. Reis

19. Prediction of carcase intramuscular fat and marbling using live-animal ultrasound in Australian Angus

    Christian J Duff, Julius H.J van der Werf, Peter F Parnell, Sam A Clark

20. Prediction of intermuscular fat of lamb topside in-situ using near infrared spectroscopy

    Stephanie Fowler, David Hopkins

21. Prediction of Aus-meat color at grading by measuring meat color using a NIX color sensor

    Paula A. Gonzalez-Rivas, Gavin Kearney, Cameron Steel , Peter McGilchrist, Robyn D. Warner

22. Non-invasive methods to measure physiological responses of cattle immediately prior to slaughter and their relation to sensory quality of beef

    Maria Jorquera Chavez, Sigfredo Fuentes, Frank R Dunshea, Ellen Jongman, Rod Polkingorne, Robyn D Warner

23. Relationship between the non-invasive measurement of physiological responses of cattle immediately prior to slaughter and muscle ultimate pH

    Maria Jorquera Chavez, Sigfredo Fuentes, Frank R Dunshea, Ellen Jongman, Rod Polkingorne, Robyn D Warner

24. Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softness

    Philip O. Soladoye, Nuria Prieto, �scar L�pez-Campos, Jennifer L. Aalhus, Bethany Uttaro, Jordan Roberts, Ivy L. Larsen, Phyllis Shand, Claude Gari�py, Manuel Ju�rez

25. Accuracy of measurement values from MIJ-camera system for beef grading of Japanese black in Japanese abattoir

    Keigo Kuchida, Yoichi Sakaguchi, Atsushi Kano, Yako Goto, Hisashi Komine

26. Characterization of marbling fleck distribution and its relationship with objective tenderness parameters in high-marbled Hanwoo steers

    B. Lee, Y. Lee, E. Oh, S. Yun, H. Kwon, B. D. Kim, K. Kuchida, and Y. M. Choi

27. Non-invasive technique using low cost portable microwave system on carcase for fat depth measurement

    J. Marimuthu, J. Hocking-Edwards and G.E. Gardner

28. Using CT scanning to measure tissue volume – what is the problem?

    Dennis B. Nielsen, Lars B. Christensen, Peter Vorup and Eli V. Olsen

29. Using objective measurement technology to differentiate between lamb ages

    Claire E Payne, Fiona Anderson, Graham E Gardner, Liselotte Pannier, David W Pethick

30. Toward noninvasive measurement of meat quality in live animals using deep tissue Raman spectroscopy

    Saeideh Ostovar Pour, Christopher Pillidge, Stephenie Fowler, David Hopkins, Peter Torley, Harsharn Gill and Ewan W. Blanch

31. The study of the condition of carcass tissues and internal organs of pigs upon critical impact of CO2 -stunning

    O.A. Kuznetsova, A.A. Semenova, T.G. Kuznetsova, A.I. Sinichkina

32. Metabolomics profiling and chemical analyses to identify compounds associated with palatability attributes of dry-aged beef loins

    Derico Setyabrata, Danyi Ma, Bruce R. Cooper, Tiago J.P. Sobreira, Yuan H. Brad Kim

33. An investigation into the development of electrochemical screen-printed biosensors for fatty acid analysis

    Amy Smart, Adrian Chew, Olena Doran, John P. Hart

34. Early prediction of semimembranosus ultimate pH with Raman spectroscopy of pig carcasses

    Antoine AV Vautier, Thierry TL Lhommeau, Rico RC Scheier, Heinar HC Schmidt

35. Non-invasive prediction of meat quality for individual animals at slaughter

    Kumar Vetharaniam, Carrick E Devine, Cameron R Craigie, Mustafa M Farouk, Graham E Gardner, Nazimah SA Hamid, Peter P Purslow

36. Combination of hyperspectral imaging and r statistics for monitoring moisture in Japanese big sausages under different storage conditions

    Chao-Hui Dr. Feng, Yoshio Professor Makino, Masatoshi Yoshimura

37. Characterization and authentication of Taihe black-boned silky fowl muscles using LC/MS-based lipidomics

    Si Mi, Ke Shang, Wei Jia, Chun-Hui Zhang, Xia Li, Yu-Qing Fan, Hang Wang

38. Raman spectroscopy for the differentiation of muscles and tissues in meat using chicken as a model system

    Patience T. Shoko, Christopher J. Pillidge, Ewan W. Blanch and Peter J. Torley

39. Determination of residual blood content fluctuations of pork in emulsion-type sausages using UPLC-MS/MS

    Christian Stader, Fredi Schwägele, Dagmar Brüggemann, Wolfgang Jira

Session 4. Free papers

1. Hydrodynamic shockwave treatment of meat for accelerated tenderisation and aging

   Roman Buckow, Tomas Bolumar, Bo-Anne Rohlik, Aarti Tobin

2. Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display

   Melanie A. Smith, Courtney L. Nelson, Tamara E. Biffin, Evelyn J. Hall, Russell D. Bush, David L. Hopkins

3. Biochemical changes in 140-day stored vacuum packaged chilled beef and potential shelf-life markers

   Damian Frank, Joanne Hughes, Uday Piyasiri, Yimin Zhang, Mandeep Kaur, Yutao Li, Glen Mellor, Janet Stark

4. Investigation of exopolysaccharide-producing strains in fat-reduced spreadable raw fermented sausage

   Jonas Hilbig, Julia Gisder, Myriam Loeffler, Kurt Herrmann, Jochen Weiss

5. Effect of the addition of Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers

   Nicoly SO Ferreira, Michele Rosset , Grazielli Lima , Patricia MS Campelo , Renata EF Macedo

6. Antioxidant supplementation is ineffective to reduce the frequency of PSE-like zones in pork hams

   Antoine AV Vautier, Thierry TL Lhommeau, Aurélie AP Promeyrat, Thierry TS Sayd, Véronique VSL Santé-Lhoutellier

7. Exploring snacking behaviour of elderly for development of concept meat products

   Behannis Jasmin Mena Chalas, Scott Hutchings, Hollis Ashman, Robyn Warner

Session 5. Revolution in biometrics and consumer sensory sciences

1. Novel approaches to understand sensory and consumer responses toward food products: A review with a focus on meat

   Damir Dennis Torrico, Scott C Hutchings, Minh Ha, Evan P Bittner, Sigfredo Fuentes, Robyn D Warner, Frank R Dunshea (See Meat Science 144 (2018) 30-42)

2. Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

   L. Pannier, G.E.Gardner, R.A. O’Reilly, D.W.Pethick (See Meat Science 144 (2018) 43-52)

3. Understanding the effect of healthy trends on the aroma of wet and dry cured meat products

   Monica Flores (See Meat Science 144 (2018) 53-61)

4. Consumer acceptability of meat from lambs fed different pre-slaughter diets

   Rufielyn S Gravador, Caoimhe Casey, Vasiliki Gkarane, Nigel P Brunton, Alan G Fahey, Aidan P Moloney, Noel A Claffey, Michael G Diskin, Linda J Farmer, Paul Allen, Frank J Monahan

5. Chinese consumer assessment of sheep meat in traditional hotpot: the role of muscularity and intramuscular fat %

   Rachel A O’Reilly, Liselotte Pannier, Graham E Gardner, Liping Zhao, Hailing Luo, Qingxiang Meng, David W Pethick

6. Consumer response to eating quality of ovine and bovine meat and demographic effects

   Melindee Hastie, Minh Ha, Hollis Ashman, Robyn Warner, Damir Torrico

Session 6. Revolution in biometrics and consumer sensory sciences

1. Opportunities and perspectives for meat industry co-products utilisation

   Sarah A. Lynch, Anne Maria Mullen, Eileen O’Neill, Liana Drummond, Carlos Álvarez (See Meat Science 144 (2018) 62-73)

2. Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies

   Yuan H. Brad Kim, Danyi Ma, Derico Setyabrata, Mustafa M. Farouk, Steven M. Lonergan, Elisabeth Huff-Lonergan, Melvin C. Hunt (See Meat Science 144 (2018) 74-90)

3. DMHF generated from the Maillard reaction in cooked meats promotes appetite

   Issei Yokoyama, Motoko Ohata, Yusuke Komiya, Jun Nagasao, Keizo Arihara

4. Effects of combining PEF treatment and drying conditions on conjugated linoleic acid and lipid oxidation of NZ venison

   Tanyaradzwa E. Mungure, John Birch, Alan Carne, Ian Stewart, Mustafa M. Farouk, Alaa EDA Bekhit

5. A novel functional food material prepared from collagen-derived peptides by the Maillard reaction

   Keizo Arihara, Issei Yokoyama, Jun Nagasao, Yusuke Komiya

6. Collagen contents and chemical properties of extracts from pork skin by temperature and time

   I. K. Bae, K. J. Kim, J. S. Choi, ,J. H. Kim, J. H. Lee, and Y. I. Choi

7. Long aging and haem and non haem iron in beef meat from pasture and concentrated based production system

   Maria Cristina Cabrera, Angela Felice, Marta Del Puerto, Ali Saadoun, Alejandra Terevinto

8. Bioaccessibility of iron, zinc and copper in longissimus and psoas muscles during the aging from Angus steers fed pasture or concentrated

   Maria Cristina Cabrera, Angela Felice, Alejandra Terevinto, Marta Del Puerto, Ali Saadoun

9. Fatty acid composition of retail cuts from carcases from grass fed lambs

   Stephanie Fowler, Stephen Morris, David Hopkins

10. A systematic review assessing muscle food definitions in nutrition and health-related research

    Cody L Gifford, Lauren E O’Connor, Yu Wang, Dale R Woerner, Keith E Belk, Wayne W Campbell

11. Nutritional composition of leg cuts from carcases of grain fed lambs

    Stephanie Fowler, Stephen Morris, David L Hopkins

12. Anti-cancer effect of antioxidant peptide from Hanwoo beef round on HTC116 human colon cancer cells

    Hye-Jin Kim, Dongwook Kim, Aera Jang

13. Textural properties of beef meatballs enriched with sugarcane fibre for elderly consumers

    Behannis Jasmin Mena Chalas, Zhongxiang Fang, Minh Ha, Phyllis Shand, Robyn Warner

14. Effects of replacing supplemental sucrose with beef on maternal health and fetal growth and development using a sow biomedical model

    Megan A Nelson, Alison K Ward, Kendall C Swanson, Kimberly A Vonnahme, Eric P Berg

15. Preliminary trial of an ex-vivo model of porcine intestinal sacs to study the effect of meat peptides on iron absorption

    Elena González Borda, Karen Larsen, Roberto Najle, Peter Purslow, Guillermo Virkel, Adrian Lifschitz

16. A new strategy to enhance the thermal stability of myofibrillar protein aqueous solution

    Xing Chen, Youling L Xiong, Xinglian Xu, Guanghong Zhou

17. Evaluation of the relationship between secondary structure and digestibility of myofibrillar proteins in cooked Jinhua ham

    Changyu Zhou, Chunbao Li, Xinglian Xu, Guanghong Zhou

18. The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicugna pacos) meat

    Tamara E Biffin, Melanie A Smith, Russell D Bush, Damian Collins, David L Hopkins

19. Vascular rinse & chill effects on meat quality and shelflife of beef

    Ligia da Cunha Moreira, Charles Connolly, James R Claus

20. Physical meat quality of impala (Aepyceros melampus ) rams as influenced by production system.

    Retha A. Engels, Louwrens C. Hoffman

21. Chemometrics and supervised learning for cows shear force prediction using the continuum data from farmgate to meat

    Mohammed Gagaoua, Valérie Monteils, Brigitte Picard

22. A comparison of two thiobarbituric acid reactive substances (TBARs) methods applied to aged beef evaluation

    Benjamin WB Holman, Eric N Ponnampalam, Ashleigh K Kilgannon, Yimin Zhang, Matthew G Kerr, Kristy Bailes, David L Hopkins

23. Effects of spray-chilling on carcasses weight loss and on physicochemical quality on aged beef cuts

    Cristiano S. Prado, Francine O.S. Duarte, Maria Izabel A. Souza, Moacir E. Lage, Cintia S. Minafra-Rezende, Antônio N. Oliveira, Edmar S. Nicolau

24. Influence of postmortem aging and storage on pork loin quality

    Matthew D Schulte, Elizabeth A Zuber, Brian M Patterson, Amanda C Outhouse, Christine A Fedler, Edward M Steadham, Kenneth J Prusa, Elisabeth Huff-Lonergan, Steven M Lonergan

25. Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir

    Yimin Zhang, Xiaokai Ji, David Hopkins, Lixian Zhu, Yanwei Mao, Xin Luo

26. Consumer acceptability of beef in regions of the British Isles?

    Fui Shien Chong, Linda Farmer, Terence Hagan, Aidan Moloney, Joe Kerry, Maurice O’Sullivan

27. Consumer preference in terms of the weight of lamb shoulder roasts

    David Hopkins, Jordan Hoban, Gavin Melville

28. Relationship between descriptive flavor and texture attributes and consumer liking of ground beef

    Rhonda K Miller, Hannah L Laird, Blythe A Beavers, Chris R Kerth, Edgar Chambers IV, Koushik Adhikari, Shangci Wang

29. Is colour preference for beef changing for New Zealand consumers?

    Carolina E Realini, Maryann Staincliffe, Kevin Taukiri, Cameron Craigie, Mustafa M Farouk

30. Combination of check-all-that-apply (cata) method and binominal logit model analysis for characterization of consumer perception for roasted pork loin

    Keisuke Sasaki, Genya Watanabe, Michiyo Motoyama, Ikuyo Nakajima, Kazue Orita, Mitsuhito Matsumoto, Akane Ashihara, Aiko Ishida, Hiroaki Inoue, Miho Midorikawa, Fumika Homma, Minori Watanabe, Naoaki Obana, Takumi Narita, Tatsuro Hagi, Mika Oe, Koichi Ojima, Miho Kobayashi, Susumu Muroya, Masaru Nomura, Toru Hayashi, Kazunori Matsumoto

31. Beliefs of eastern European consumers about the meat from castrated pigs

    Igor Tomasevic, Ilija Djekic, Maria Font-i-Furnols, Luis Guerrero, Marijke Aluwé, Marjeta Čandek-Potokar, Michel Bonneau, Ulrike Weiler

32. Consumer sensory evaluation of six beef muscles cooked with multiple dry heat methods

    Kelly R. Vierck, J Chance Brooks, Mark F. Miller, Jerrad F. Legako

33. Metabolomics of cooked grass- or grain-fed beef steaks differing in marbling content and country of origin

    Kayley R Wall, Chris R Kerth, Rhonda K Miller

34. Dynamics of dominant sensations of Wagyu beef assessed by temporal dominance of sensations

    Genya Watanabe, Michiyo Motoyama, Kazue Orita, Keigo Takita, Ikuyo Nakajima, Atsushi Tajima, Atsuko Abe, Keisuke Sasaki

35. Pork rind production

    Herbert Ockerman, Lopa Basu

36. Effects of injection time and post-mortem storage time on texture properties of beef topside treated with plant proteases

    Aladin Bekhit, Gretchen Knarston, Alan Alan Carne

37. Effect of commercial proteases and in-house preparations of asparagus and kiwifruit extracts on the eating and keeping qualities of hot-boned beef

    Aladin Bekhit, Minh Ha, Alan Carne, David Hopkins, Geert Geesink

38. Changes in meat flavour volatile profiles of beef bone hydrolysates during Maillard reaction

    Jie Hong Chiang, Simon Loveday, Graham Eyres, Allan Hardacre, Michael Parker

39. Generation of taste-active amino acids and peptides from hydrothermal extraction of meat and organ meat

    Santanu Deb-Choudhury, Jessica Gathercole, Stephen Haines, Anita Grosvenor, Erin Lee, Ancy Thomas, Evelyne Maes, Stefan Clerens

40. The effects of storage conditions on protein oxidation of rendered by-products

    Carl A Frame, Elisabeth J Huff-Lonergan, Mariana C Rossoni-Serao

41. Eating quality of dry aged and wet-then-dry aged vs wet aged beef amongst Australian and Japanese consumers

    Minh Ha, R Polkinghorne, P McGilchrist, L Huynh, J Galletly, N Nagura, H Ishitani, T Suzuki, T Nishimura, R D Warner

42. Effect of dietary echium oil supplementation on the omega-3 fatty acid composition and sensory quality of pork

    Lize van Wyngaard, Phillip Strydom, Carlien Pohl-Albertyn, Ina van Heerden, Arnold Kanengoni, Foch-Henry de Witt, Arnold Hugo

43. Beef lung protein powder as a functional ingredient to enhance protein and iron content of plant-based diets

    S. Reshan Jayawardena, James D. Morton, Charles S. Brennan, Zuhaib F. Bhat and Alaa El-Din A. Bekhit

44. Protective effect of Hanwoo beef loin diet on dextran sulfate sodium-induced colitis animal model

    Hye-Jin Kim, Dongwook Kim, Hee-Jin Kim, Aera Jang

45. Lipolytic and proteolytic activities of mold and yeast isolated from dry-aged beef and their application for dry aging process

    Minsu Kim, Hyun Jung Lee, Bumjin Park, Hyemin Oh, Yohan Yoon, Cheorun Jo

46. Antimicrobial bioactivity of enzymetically hydrolyzed goat blood

    Dinesh Krofa, Manish Chatli, Nitin Mehta, Pavan Kumar, Om Prakash Malav, Rajesh Wagh

47. Papain hydrolysates of goat liver as natural antioxidants

    Dinesh Krofa, Manish Chatli, Nitin Mehta, Pavan Kumar, Om Prakash Malav, Rajesh Wagh

48. Volatile compounds profile of dry- and wet- aged beef

    Vanessa C Francisco, Avelardo UC Ferreira, Gustavo F Vilella, Renata T Nassu, Servio B Pflanzer

49. Fatty acid composition of Pon Yang Kham beef tallow

    Possathorn Pongpaew, Wanwimol Klaypradit, Pramoun Srikalong, Pajaree Ingkasupart, Soraya Kerdpiboon

50. Nitrite as a potent and versatile antioxidant additive in minced pork

    Tõnu Püssa, Dea Anton, Piret Raudsepp

51. Liver-based infant complimentary food

    N Jacob, S.M.C.S Samarakoon, M.M Farouk

52. Recombinant M9 peptidase as a promising raw meat softener

    M Y Minaev, A A Makhova, Anastasiya Semenova

53. The dry aging of beef – a review

    Franziska Witte, Volker Heinz, Nino Terjung

54. Mild heat treatment improves colour of dark beef Longissimus thoracis

    Aarti Tobin, Alex Kanon, Tomas Bolumar, Joanne Hughes

55. Valorization of low commercial value porcine spleen proteins from slaughterhouse

    Monica Toldra, Dolors Pares, Elena Saguer, Carmen Carretero

56. Effect of injecting kiwi juice on the tenderness of beef Biceps femoris

    Deanna Virgilio, Minh Ha, Jason White, Robyn Warner

57. Organ-meat functionality and digestibility

    Guojie Wu, T M Hicks, D Frost, M Staincliffe, M M Farouk

58. Evaluation of goose liver isolate as a food ingredient: a new approach for goose by-product utilization

    Xue Zhao, Xin Li, Xing-Lian Xu, Su Zhuang, Tong Xing

Session 7. Next generation technologies to assess carcase and meat quality

1. Calibration of an on-line dual energy X-ray absorptiometer for estimating carcase composition in lamb at abattoir chain-speed

   G.E.Gardner, S Starling, J. Charnley, J. Hocking-Edwards, J. Peterse, A. Williams (See Meat Science 144 (2018) 91-99)

2. Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat

   Marlon M. Reis, Robbe Van Beers, Mahmoud Al-Sarayreh, Paul Shorten, Wei Qi Yan, Wouter Saeys, Reinhard Klette, Cameron Craigie (See Meat Science 144 (2018) 100-109)

3. Marbling score versus intramuscular fat % as predictors of beef eating quality

   Sarah M Stewart, Graham E Gardner, Peter McGilchrist, David W Pethick, Rod Polkinghorne, John M Thompson, Garth Tarr

4. Online CT for assessment of meat quality

   Lars Bager Christensen, Dennis Brandborg Nielsen

5. Quality and consumer acceptability of in-bag dry- and wet-aged lamb

   Renyu Zhang, Michelle J Yoo, Cameron R Craigie, Maryann Staincliffe, Carolina E Realini, John C McEwan, Mustafa M Farouk

6. Two optimum pH for zinc protoporphyrin IX formation exist in pork

   Mofassara Akter, Fumika Honma, Md. Asaduzzaman, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu

7. Searching for high ZnPP-forming bacteria for application to meat products

   Md. Asaduzzaman, Momo Ohya, Mofassara Akter, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu

8. Effects of dietary fibers on the quality characteristics of pork blends

   I. K. Bae, K. J. Kim, Y. I. Choi, J. H. Lee, and J. S. Choi

9. Assessment of ultrasound effects on pork meat brining

   Tiago Luis Barretto, Patricia M.O.C Silva, Joao P Cano, Roger D Barbosa, Andrea C Silva Barretto, Javier Telis-Romero

10. Evaluation the influence of free and microencapsulated sodium nitrite and sodium nitrate in fresh sausage

    Elisa R.B. Bellucci, Tiago L. Barretto, João G.A. Lemes, Eduardo Carità, Mariana A. Echala-Barrientos, Fernando V. Cavalcanti, Andrea C.S. Barretto

11. Origin of the cashmere sweater

    Herbert Ockerman, Lopa Basu

12. Effect of partial replacement of pork fat with healthier oils on the physicochemical of dry-ripened sausage of Cachena breed

    Paula Borrajo, Belén Gómez, Cristina Pérez-Santaescolástica, Francisco Allan Carvahlo, Camila Bis, Andrea Barretto, Rubén Domínguez, Mirian Pateiro, Daniel Franco Ruiz, Jose Lorenzo

13. Physicochemical properties of Cachena Pãté affected by partial substitution of pork fat with olive and canola oil

    Paula Borrajo, Belén Gómez, Cristina Pérez-Santaescolástica, Francisco Allan Carvahlo, Camila Bis, Andrea Barretto, Rubén Domínguez, Mirian Pateiro, Daniel Franco Ruiz, Jose Lorenzo

14. Evaluation of skin-on goat meat processing on yield, processing time and Asian consumer preference in the U.S.

    Michael D. Chao, Jennifer Y. Perez, Diana T. Ramirez and Patricia Garcia

15. Quality characteristics of Harbin dry sausages by inoculation with lactic acid bacteria and Staphylococcus xylosus

    Ligang Qin, Baohua Kong, Qian Chen

16. Flavour formation of Harbin dry sausages by inoculation with lactic acid bacteria and Staphylococcus xylosus

    Yingying Hu, Baohua Kong, Qian Chen

17. Sensory descriptive analysis of vienna sausage manufactured with modified starch using canonical variate analysis

    Juan D. Rios-Mera, Erick Saldaña, Mariana Dargelio, Leticia C. Scalet, Patricia Martínez, Carmen Velezmoro, Manuel Plata-Oviedo, Carmen J. Contreras-Castillo

18. Effect of hot boning and cuts variation on eating quality of sauced beef

    Yanwei Mao, Yimin Zhang, Pengcheng Dong, Rongrong Liang, Lulu Ren, Lixian Zhu, Xin Luo

19. Development and evaluation of lipid substitution approaches to reformulation of raw fermented sausage

    Illya A. Fedotenko, Mogens L. Andersen and Dagmar A. Br�ggemann

20. Aroma changes during vacuum storage of nitrate reduced fermented sausages

    Laura Perea-Sanz, Carmela Belloch, Mónica Flores

21. Technofunctionality of reprocessed pork collagen as meat replacer in emulsified sausages

    Monika Gibis, Julian Krebs, Svenja Koop, Kurt Herrmann, Jochen Weiss

22. Pork meat quality as affected by carcass quality grade

    Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Soo-hyun Cho, Sun- Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi and Jin-Hyoung Kim

23. The relationship of carcass measurements to carcass composition in Hanwoo steers

    Hyun-Woo Seo, Hoa Van Ba, Pil-Nam Seong, Yunseok Kim, Sun Moon Kang, Soohyun Cho, Sung-Sil Moon, Yong-Min Choi and Jin-Hyoung Kim

24. Relationship between fresh colour (at grading) and colour stability measures for displayed dark or non-dark cutting beef

    Benjamin WB Holman, Yimin Zhang, David L Hopkins

25. Does the price of South African lamb accurately reflect the percentage of meat of the loin chop?

    Michelle Hope-Jones, Phillip E Strydom and Stephani du Plessis

26. Effect of celery powder on residual nitrite, color and sensory quality of Chinese style sausages

    Bo-kai Hu, Yun-Chu Wu

27. The comparative analysis of the primal carcass cuts estimation accuracy performed using the optical-needle device and based on the chosen manual pork carcass measurements

    Piotr PJ Janiszewski, Dariusz DL Lisiak, Karol KB Borzuta, Eugenia EG Grześkowiak

28. Effects of salt and phosphate types on the development of a natural pink color in cooked ground chicken breast

    Jong Youn Jeong, Su Min Bae, Min Guk Cho, Gi Taek Hong

29. Replacement of phosphates by winter mushroom powder in emulsion-type sausages

    Kyung Jo, Jeehwan Choe, Juri Lee, Cheorun Jo, Minho Song, Samooel Jung

30. The utilization of new lactic acid bacteria from Korean kimchi as a starter culture in fermented sausage

    Sun Moon Kang, Ah Ran Maeng, Minyu Song, Jin-Hyoung Kim, Jun-Sang Ham, Pil-Nam Seong, Soohyun Cho, Yunseok Kim, So-Young Kim and Wan-Kyu Lee

31. Antioxidant activities of Cudrania tricuspidata (CT) leaves and fruits, and product quality of pork patties with CT powder

    Ha Eun Kim, Geon Ho Kim, Koo Bok Chin

32. Evaluation of oleoresin paprika solution on product quality of emulsified-sausages during refrigerated storage

    Geon Ho Kim, Ha Eun Kim, Sang Yoon, Koo Bok Chin

33. Physicochemical properties of emulsion-type sausage added buckwheat powder

    S.H. Lee, G.W. Kim, J.H. Kim, B.K. Kim, C.S. Kim, J.A. Lee and H.Y. Kim

34. Meat quality of Samgyetang (ginseng chicken soup) made from fresh/chilled or frozen/thawed carcass

    Hee-Jin Kim, Dicky T Utama, Haeseong Jeong, Juntae Kim, Sung Ki Lee

35. Effects of onion skin powder and black currant powder on physicochemical characteristics and lipid oxidation of Hanwoo beef Tteokgalbi

    K. J. Kim, I. K. Bae, J. S. Choi, J. H. Lee, Y. S. Choi and Y. I. Choi

36. Effect of dry-aging on physico-chemical quality property of loin and top round muscles from Hanwoo cow

    Soohyun Cho, Yunseok Kim, Sun Moon Kang, Hyun-Woo Seo, Van Ba Hoa, Youngchun Kim, Jinhyung Kim

37. Comparison of physicochemical properties of diacylglycerol prepared by ultrasound pretreatment and conventional method

    Xinxin Zhao, Qinxiu Sun and Baohua Kong

38. Proximate composition of reformed Chinese sausage style pork snack added with mangosteen rind or pulp and seed mix

    Chanya Kongrith, Rutcharin Limsupavanich, Sawankamol Noidad, Pongsapak Intoum

39. Reducing cooking time of sous vide cooked pulled pork using proteolytic enzymes

    Louise Hofer, Lars Kristensen, Mari Ann Tørngren

40. Evaluation of basil seed gum on physical and structural changes of low-fat sausages at different salt levels

    Chang Hoon Lee, Ji Seon Choi, Koo Bok Chin

41. Physicochemical and textural properties of chicken breast sausages added with different salt levels

    Jiseon Choi, Chang Hoon Lee, Koo Bok Chin

42. Curing of meat batter with plasma-treated juice of red Perilla

    Juri Lee, Kyung Jo, Samooel Jung

43. Assessment of physical features of reduced sodium raw ham

    Reinaldo Letelier Contreras, Fernando González Schnake, Pedro Melín Marín , Paula Gädicke L´Huissier

44. Effect of microwave heating on shear force and microstructure of yak meat

    Sining Li, Shanhu Tang, Liguo Yan

45. The quality of Taiwanese-style meatball used pre-gelatinized pork skin slurry as meat replacement during frozen storage

    Y. H. Tang, J. H. Liu and D. C. Liu

46. Effect of hot boning and cuts variation on tenderness of sauced beef

    Yanwei Mao, Yimin Zhang, Yunge Liu, Lulu Ren, Lixian Zhu, Xin Luo

47. Physicochemical, fatty acid composition and lipid oxidation of warthog Cabanossi with different levels of pork fat content

    Leo Nyikadzino LN Mahachi, Elodie E Arnaud, Voster V Muchenje, Monlee M Rudman, Louwrens LC Hoffman

48. Effect of high hydrostatic pressure on reducing of sodium chloride and sodium phosphate of beef gels

    Anastasiia Maksimenko, Ryo Kikuchi, Satomi Tsutsuura, Tadayuki Nishiumi

49. Frankfurter quality characteristics and rheological properties of mechanically separated chicken and chicken breast meat

    Danika K Miller, Laura E Yoder, Nuria C Acevedo, Steven M Lonergan, Joe G Sebranek, Rodrigo Tarté

50. Effect of protamine and its hydrolysates on the rheological properties of porcine myofibril gels

    Yuji Miyaguchi, Tomomi Shibuya, Yasuki Ogawa

51. Effect of combining PEF treatment and drying conditions on weight loss and shear force of venison

    Tanyaradzwa Mungure, John Birch, Alan Carne, Ian Stewart, Mustafa M. Farouk, Alaa EDA Bekhit

52. The effect of low-temperature long-time sous vide cooking on tenderness in beef Bicep femoris and Semitendinosus muscles

    Zahra Naqvi, Peter Thomson, Minh Ha, David McGill, Robyn Warner

53. Effectiveness of lentil (Lens culinaris medicus) components for replacing phosphates in mechanically separated chicken bologna

    Darshika P.M.H. Pathiraja, Phyllis J. Shand

54. Effect of ultrasonically assisted thermal and high-pressure treatments on amino acid profile of dry-cured ham

    Cristina C Pérez-Santaescolástica, Belen B Gómez, José V. J.V. García-Perez, Elena E Fulladosa, José J Benedito, Paula P Borrajo, Daniel D Franco, Jose J.M. Lorenzo

55. Effect of muscle type on volatile profile of dry-cured ham

    Cristina C Pérez-Santaescolástica, Belen B Gómez, José Vicente J.V. García-Pérez, Elena E Fulladosa, José J Benedito, Paula P Borrajo, Daniel D Franco Ruiz, Jose J.M. Lorenzo

56. Effect of low pressure sous-vide cooking on color and weight changes of chicken breast

    Benyapa Rattanarottakun, Soraya Kerdpiboon, Pramoun Srikalong, Thipchanok Chattiang

57. The application and prospect of green manufacturing technology in modern processing of traditional meat products

    Xiaopu Ren, Yawei Zhang, Wangang Zhang, Zengqi Peng

58. Tenderizing effects of two enzymes on bovine semitendinosus muscle

    Rune Rødbotten, Christine Thormodsrud, Vibeke Høst, Eva Veiseth-Kent

59. Effects of inclusion of date seed oil and extract on lipid oxidation and fatty acid composition of pork patties

    M. A. de la Rosa-Alcaraz, G. R. Torrescano-Urrutia, M. C. Estrada-Montoya, H. Astiazarán-García, A. F. González-Córdova, B. Vallejo-Galland, José Ángel Pérez-Alvarez. Juana Fernández-López and Armida Sánchez-Escalante

60. Comparison to BHT/BHA and astaxanthin on oxidation stability of cooked pork sausage during cold storage

    Jin-Kyu Seo, Md. Ashrafuzzaman Zahid, Jun-Young Park, Jin-Yeon Jeong, Han-Sul Yang

61. Combination effects of high pressure and vinegar on the quality properties of emulsion-type sausages

    Dongjin Shin, Juhui Choe, Sang Hui Lee, Hae In Yong, Cheorun Jo

62. Pressure-induced changes in water characteristics in fresh and cooked beef

    Anita L Sikes, Ron K Tume, Wangang Zhang, Bruce D’Arcy, Guanghong Zhou

63. Characterization of Thai beef macromolecular changes under various sous-vide cooking conditions: an infrared microspectroscopy study

    Pattama Supaphon, Soraya Kerdpiboon, Annie Vénien, Olivier Loison, Thierry Astruc

64. Structural changes of local Thai beef during sous-vide cooking

    Pattama Supaphon, Soraya Kerdpiboon, Annie Vénien, Olivier Loison, Thierry Astruc

65. The effect of feeding the fatteners with the feed, containing a high content of maize on the fatty acid profile in a smoked loin

    Piotr Szymański, Dariusz Lisiak, Urszula Siekierko, Jakub Kern-Jędrychowski, Piotr Moch, Anna Okoń, Jakub Lasek

66. Effects of smoking and liquid smoke on the suppression of lactic acid bacteria in meat products

    Shiro Takeda, Yuki Kinoshita, Masahiro Waga, Ryoichi Sakata

67. Effects of emulsified blend oil on the physico-chemical and sensory properties of yak meat sausages

    Shanhu Tang, Sining Li, Yuchuan Zheng

68. Effect of polyphenols on formation of benzo(a)pyrene in charcoal-grilled meat

    Huiyuan Wang, Chong Wang, Guanghong Zhou

69. The effects of simultaneously heated pork meat and resistant starch on intestinal health in mice

    Xixi Wang, Peijun Li, Yu Wang, Qiong Pan, Conggui Chen

70. Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

    Xixi Wang, Yueshuang Li, Ying Zhou, Peijun Li, Fei Ma, Conggui Chen

71. Effects of NaCl content on functional properties of wooden breast broiler chicken meat

    Tong Xing, Xue Zhao, Su Zhuang, Xinglian Xu

72. Modification of textural properties of reduced-salt emulsion-type sausage by glucose oxidase

    Xu Wang, Youling L. Xiong

73. Effect of Caesalpinia sappan L. extract on physicochemical traits of cooked pork sausage during cold storage

    Jin-Kyu Seo, Md. Ashrafuzzaman Zahid, Jun-Young Park, Han-Sul Yang

74. Quality properties of low fat pork sausage with added bovine heart surimi like materials

    Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Jun-Young Park, Han-Sul Yang

75. Effect of rice bran oil replacement on lipid and protein oxidation of pork patties during frozen storage

    Jun-Young Park, Jin-Yeon Jeong, Jin-Kyu Seo, Han-Sul Yang

76. Effect of non-allergen binders on functionalities and sensory characteristics of low sodium pork bolognas

    Tianzhi Yang, Zeb Pietrasik, Mirko Betti

77. The effect of oxidation on textural and water holding properties of myofibrillar protein gel and its mechanism

    Yu-ling Yang, Lei Zhou, Yuan You, Xiao-zhi Tang and Su-meng Wei

78. Structural changes of collagen during heating

    Miao Zhang, Shuran Zhu, Guanghong Zhou, Xinglian Xu, Chunbao Li

79. Stepwise in-bag dry-ageing of lean beef

    Renyu R Zhang, Michelle M.J. Yoo, Tanyaradzwa T.E. Mungure, Alaa E.D. Bekhit, Mustafa M.M. Farouk

80. Ultrasonic pretreatment promotes diacylglycerol production from lard by lipase-catalysed glycerolysis

    Baohua Kong, Xinxin Zhao, Dongmei Zheng

Session 8. Free papers

1. Assessment of meat eating quality characteristics of beef M. longissimus thoracis et lumborum by way of Raman spectroscopy

   Jamie Cafferky, Raquel Cama-Moncunill, Torres Sweeney, Paul Allen, Andrew Cromie, Ruth M Hamill

2. Estimation of meat tenderness using visible-near-infrared spectroscopy

   Tharcilla Alvarenga, Mario Palendeng, David Hopkins, Stephanie Fowler, Peter McGilchrist, Suresh Thennadil

3. Analyzing intramuscular fat content in pork Longissimus lumborum using Raman spectroscopy

   Petter V Andersen, Bjørg Narum, Nils Kristian Afseth, Jens Petter Wold

4. Towards an automated pork belly system based on degree of firmness

   Manuel Juarez, Bethany Uttaro, Sophie Zawaldski, Jennifer Aalhus, Oscar Lopez-Campos, Nuria Prieto

5. Metabolomics profiling of meat exudate to understand the impact of postmortem aging on oxidative stability of beef muscles

   Derico Setyabrata, Danyi Ma, Bruce R. Cooper, Tiago J.P. Sobreira, Yuan H. Brad Kim

6. Towards a Pan-European computed tomography procedure for determining the new EU lean meat content of pigs

   Gerard Daumas, Mathieu Monziols

7. Opportunities and challenges in food automation – shaping the future

   Koorosh Khodabandehloo

Session 9. Glycolytic and glycogenolytic metabolism across species

1. On farm factors increasing dark cutting in pasture finished beef cattle

   KMW Loudon, IJ Lean, DW Pethick, GE Gardner, LJ Grubb, AC Evans, P McGilchrist (See Meat Science 144 (2018) 110-117)

2. Postmortem glycolysis and glycogenolysis: insights from species comparisons

   Surinder S Chauhan, Eric M England (See Meat Science 144 (2018) 118-126)

3. Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed

   Peter Purslow (See Meat Science 144 (2018) 127-134)

4. Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality

   Rui Liu, Robyn Dorothy Warner, Guanghong Zhou, Wangang Zhang (See Meat Science 144 (2018) 135-146)

Session 10. Free papers

1. Tenderizing effects of protease extract from Solanum dubium seed in longissimus muscle from Sudanese beef cattle

   Ahmed DA Biraima, Edward C Webb

2. Sarcoplasmic protein profile as a predictor of aged pork loin tenderness

   Matthew D Schulte, Elizabeth A Zuber, Brian M Patterson, Amanda C Outhouse, Christine A Fedler, Edward M Steadham, Kenneth J Prusa, Elisabeth Huff-Lonergan, Steven M Lonergan

3. Inhibition of cathepsins reduces longitudinal shrinkage and prevents transversal swelling during heating of semitendinosus muscle fiber fragments

   Rozita Spirovska Vaskoska, Minh Ha, Lydia Ong, Sally L Gras, Gavin Kearney, Jason D White, Robyn Warner

4. Light scattering in beef longissimus muscle is mainly generated by shrinkage of the myofilament lattice, myofibrils & muscle fibres.

   Joanne Hughes, Frank Clarke, Peter Purslow, Robyn Warner

5. Metabolomic investigation of tenderness and aging response in beef longissimus steaks

   David A. King, Steven D Shackelford, Corey D. Broeckling, Jessica E. Prenni, Keith E. Belk, Tommy L. Wheeler

6. Effect of pulsed electric field on the calpain activity and proteolysis of beef semimembranosus muscle

   Zuhaib F Bhat, James D Morton, Sue L Mason, Ala El-Din A Bekhit

7. Meat metabolome of Nellore male with divergent genetic potential for growth

   Nara Regina Brandão Cônsolo, Juliana Silva, Vicente L. M Buarque, Mariane Beline, Angel R. H Padilla, Isabel D. Coutinho, Luiz A Colnago, Saulo da L e Silva

8. Consumer acceptability of bison steaks treated with oregano and rosemary extracts

   Vipasha Sood, Wenchao Tian, Susan D. Arntfield, Claudia Narvaez-Bravo, Argenis Rodas-Gonzalez

9. Effect of electrical stimulation on beef carcass during the maturation period under commercial conditions in Uruguay

   Caterina Rufo, Juan J Carriquiry, Ana L García, Aldo Temesio, Giannina Brugnini

10. The effect of season and post-transport rest on alpaca (Vicunga pacos) meat glycogen content and ultimate pH values

    Tamara E Biffin, Melanie A Smith, Russell D Bush, David L Hopkins

11. Effects of breed and energy level on lamb meat quality and retail shelf-life

    Surinder Chauhan, Eric Ponnampalam, Frank Dunshea, Robyn Warner

12. Glycolytic capacity does not predict the ultimate pH of Australian pork loin

    Cameron Jose

13. Effect of different acute heat stress degree on AMP-activated protein kinase (AMPK) in chicken meat

    Rongrong Liang, Mingyue Zhang, Minghao Zhang, Xin Luo

14. Metabolomic analysis of exudate from meat with different level of drip loss in relations to meat quality

    Wiesław Przybylski, Piotr Sałek, Lucyna Kozłowska, Danuta Jaworska, Justyna Stańczuk

15. Dietary supplementation with β-alanine failed to increase ultimate pH and to improve meat quality in pigs

    Martin Scheeder, Martina Müller Richli

16. Temperature-humidity index has no effect on the incidence of dark cutting in Australian grain fed beef

    Cameron C Steel, Paula A Gonzalez-Rivas, Garth Tarr, Fran Cowley, Robyn D Warner, Peter McGilchrist

17. Molecular pathways for adipose tissue are altered between animals classed by marbling as choice or standard

    Jane A Boles, Sarah Blatter, Jennifer M Thomson, James G Berardinelli

18. Characteristics of skeletal muscle collagen of Wuzhumuqin sheep from natural grazing

    Xue Wenjun, Wu Qiong, Yun Yueying, Wu Rihan, Sha Lina and Gerelt Borjigin

19. Relationship between the white striping and woody breast myopathies in broiler breast fillets

    Brian C Bowker, Hong Zhuang, Seung-Chul Yoon

20. Influence of oxidative damage to proteins on beef tenderness

    Jéssica M. Malheiros, Camila P. Braga, Ryan A. Grove, Felipe A. Ribeiro, Chris R. Calkins, Jiri Adamec, Luis Artur L. Chardulo

21. Presence and distribution of procollagen and collagen type III in chicken pectoralis major affected by muscular abnormalities

    Claudio Cavani, Francesca Soglia, Massimiliano Petracci, Federico Sirri, Paolo Clavenzani, Roberto De Giorgio, Maurizio Mazzoni

22. A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef sternomandibularis .

    Joanne Hughes, Frank Clarke, Peter Purslow, Robyn Warner

23. Colour stability in New Zealand lamb meat

    Siou Yong S Y Kwan, Jim J M Morton , Jolon J M Dyer, Santanu S Deb-Choudhury, Mustafa M M Farouk, John J C McEwan

24. Effect of gender on quality traits and sensory evaluation of Hanwoo beef

    D.Dashdorj, Z.Song, G.Zuljargal, M.J.Kim, Suresh, J.S.Lee D.Yoon, and I.H.Hwang

25. Effect of gender on texture measurements of Hanwoo beef

    D.Dashdorj, Z.Song, G.Zuljargal, M.J.Kim, Suresh, J.S.Lee, D.Yoon, and I.H.Hwang

26. Evaluation the protein degradation in drip from beef sirloin during postmortem aging

    Rachakris Lertpatarakomol, Apichaya Pungsuk, Numfon Pothising

27. The effects of phosphorylation on the interaction between calpastatin and μ-calpain

    Manting Du, Xin Li, Zheng Li, Chengli Hou, Dequan Zhang

28. Effect of nitric oxide on susceptibility of myofibrillar proteins to calpain-1 proteolysis

    Rui Liu, Xianglin Yan, Steven Lonergan, Elisabeth Huff-Lonergan, Guanghong Zhou, Wangang Zhang

29. Meat proteomic biomarkers in two different Spanish bovine breeds

    R. Rodr�guez-V�zquez, M. L�pez-Pedrouso, M.A. Sentandreu, M. Oliv�n, S. Garc�a-Torres, D. Franco and C. Zapata

30. Proteome changes involved in meat ageing of Rubia gallega calves

    María López-Pedrouso, Raquel Rodríguez-Vázquez, Ariadna Mato, Daniel Mouzo, Javier Bernal, Daniel Franco, Carlos Zapata

31. Influence of 4-oxo-2-nonenal on myoglobin redox instability

    Samuel Gonzalez, Rakesh K Singh, Anand Mohan

32. Effect of small heat shock proteins expression at the early postmortem period on sensory quality traits in Hanwoo steers

    Eunmi Oh, Boin Lee, Yoonkyung Lee, Young Kwon Yoon, Youngbok Jung, Wang Yeol Lee, Young Min Choi

33. Effect of farm management and mixing animals as stressors on the muscle biomarkers of autophagy and oxidative stress in beef

    Fernando Díaz, Andrea Luis-Díaz, Verónica Sierra, Yolanda Diñeiro, Pelayo González, Ana Coto-Montes, Mamen Oliván

34. Optimization of sampling time for the detection of proteomic changes related to beef quality

    Verónica Sierra, Fernando Díaz, Yolanda Diñeiro, Daniel Franco Ruiz, Carlos Zapata, Susana García-Torres, David Tejerina, Miguel Angel Sentandreu, Mamen Oliván

35. Meat from Aberdeen angus steers finished on concentrate supplemented with organic selenium (1): fatty acids composition

    Ali Saadoun, Franko Graziano, Maria C. Cabrera, Alejandra Terevinto, Marta del Puerto

36. Meat from Aberdeen angus steers finished on concentrate supplemented with organic selenium (2): cardiovascular health indices and lipid metabolism enzymes activities

    Ali Saadoun, Franko Graziano, Maria C. Cabrera, Alejandra Terevinto, Marta del Puerto

37. Protein expression profiles in muscle are affected by beta-agonist treatment in cattle

    Phillip E Strydom, Høst Vibeke, Eva Veiseth-Kent, Ennet Moholisa

38. Determination of adenosine triphosphate breakdown products in cooked pork loin by the isocratic HPLC-UV method

    Nahatai Vijitrotai, Sawankamol Noidad, Rutcharin Limsupavanich

39. Mitochondrial proteome changes of beef Longissimuss lumborum muscle during post-mortem storage

    Yimin Zhang, Wei Liu, David Hopkins, Lebao Niu, Xiaoyin Yang, Lixian Zhu, Xin Luo

40. Effect of frozen-then-chilled storage on free calcium and activity of calpain-2 of pork longissimus muscle

    Yuemei Zhang, Per Ertbjerg

Session 11. Smart packaging for quality, safety and integrity

1. Case studies of packaging and processing solutions to improve meat quality and safety

   Mari Ann Torngren, Mianne Darre, Annemarie Gunvig, Alexander Bardenshtein (See Meat Science 144 (2018) 149-158)

2. Meat packaging solutions to current industry challenges: a review

   Benjamin WB Holman, Joseph P Kerry, David L Hopkins (See Meat Science 144 (2018) 159-168)

3. The potential role of nitrite-embedded film in extending the color stability and shelf life of a cured, cooked meat product

   Michael S Cropp, Rodrigo Tarté, James S Dickson, Joe G Sebranek

4. The oxygen concentration required in modified atmosphere packaging to maintain meat colour over retail display

   Maddison T Corlett, David W Pethick, Khama R Kelman, Liselotte Pannier, Robin H Jacob, Graham E Gardner

5. Film-forming properties and structure characterization of edible bones collagen-chitosan blend film

   Lingling Gao, Zhenyu Wang, Xin Li, Dequan Zhang

6. Volatile compounds responsible for the fishy off-flavour in beef with enhanced healthful fatty acids

   Nuria Prieto, Rhona Thacker, Ivy L. Larsen, Mike E. R. Dugan, Payam Vahmani, Manuel Juárez, Óscar López-Campos , Jennifer L. Aalhus

7. Effect of feeding polyunsaturated fatty acids on health properties of meat from different genetic groups

   Daniel S Antonelo, Juan FM Morales Gómez, Rosana RPS Corte, Mariane Beline, Laura B Toseti, Adrielle M Ferrinho, Bruna Pavan, Rodrigo S Goulart, Angélica SC Pereira, Saulo L Silva

8. Meat metabolome of cattle from different genetic groups supplemented with polyunsaturated fatty acids

   Daniel S Antonelo, Nara Regina Brandão Cônsolo, Juan F Morales Gómez, Rosana RPS Corte, Mariane Beline, Laura B Toseti, Rodrigo S Goulart, Luiz A Colnago, Saulo Silva

9. Elucidation of discoloration of myoglobin induced by atmospheric pressure plasma

   Hae In Yong, Ki Ho Baek, Mookyoung Han, Jeong-Yong Suh, Ji Hyun Yoo, Cheorun Jo

10. The effect of freezing time on the shear force and TVB-N-n value of normal and PSE pork

    Zequan Xu, Zirong Wang, Jiankun Li, Xin Ma, Zheng Chen, Tao Li, Dan Liu, Guangjuan Liu, Shijun Xing and Aladin Bekhit

11. Effect of beef ultimate pH on meat tenderness and color of feedlot finished Nellore cattle

    Cátia A. Martins, Mariane Beline, Rosana R. P. S. Corte, Daniel S Antonelo, Juan F. Morales Gómez, Henrique B. Silva, Bruna Pavan, Laura B. Toseti, Saulo L. Silva

12. Effect of beef ultimate pH on meat shelf life of feedlot finished Nellore cattle

    Cátia A. Martins, Mariane Beline, Rosana R. P. S. Corte, Daniel S Antonelo, Juan F. Morales Gómez, Henrique B. Silva, Bruna Pavan, Laura B. Toseti, Saulo L. Silva

13. Meat aging time can be predicted by TD-NMR spectroscopy

    Nara Regina Brandão Cônsolo, Juliana Silva, Vicente L. M. Buarque, Mariane Beline, Douglas W. M Flores, Luiz A Colnago, Saulo da L e Silva

14. Performance assessment of a beef sensory panel

    Alberto A Brugiapaglia, Gianluigi G Destefanis, Liliana L Di Stasio

15. Effects of residual feed intake classification on carcass-value traits in finishing beef cattle

    Gordon E Carstens, Ira L Parsons, Cameron A Olson, Jocelyn R Johnson, William C Kayser, Daniel S Hale, Rhonda K Miller

16. Meat quality characterization of the Polverara slow-growing chicken breed

    Antonella Dalle Zotte, Marco Cullere, Giorgio Marchesini, Rebecca Ricci, Jose Manuel Lorenzo Rodriguez

17. Castrated vs not castrated beef cattle: instrumental quality and meat consumers perception

    Marcia del Campo, Roberto San Julian, Gustavo Brito, Guillermo de Souza

18. Influence of pre-slaughter mixing calves on sensory attributes of three Spanish bovine breeds

    Sol Zamuz, Mirian Pateiro, Maria López-Pedrouso, Raquel Rodríguez-Vázquez, María del Carmen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, Jose Lorenzo, Carlos Zapata, Daniel Franco Ruiz

19. Effect of different livestock production system on sensory characteristics of three Spanish bovine breeds

    Sol Zamuz, Mirian Pateiro, Maria López-Pedrouso, Raquel Rodríguez-Vázquez, María del Carmen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, Jose Lorenzo, Carlos Zapata, Daniel Franco Ruiz

20. Shelf-life extension of Australian export chilled beef – A study in the Chinese supply chain

    Damian Frank, Yimin Zhang, Xin Luo, Xue Chen, Mandeep Kaur, Glen Mellor, Janet Stark and Joanne Hughes

21. Discrimination of lamb meat from rams fed different concentrate-based rations

    Vasiliki Gkarane, Nigel P. Brunton, Paul Allen, Sabine M. Harrison, Rufielyn S. Gravador, Noel A. Claffey, Alan G. Fahey, Michael G. Diskin, Aidan P. Moloney, Linda J. Farmer, Patrick Murphy, Frank J. Monahan

22. Evolution of color in refrigerated vacuum-packed beef across a 90-day period

    Fernanda Larenas, Reinaldo Letelier, Pedro Melín, Paula Gädicke, Fernando González

23. Effect of herbal cocktail (Capsicum spp., Curcuma longa and Allium sativum ) powder dietary supplementation on meat quality of broilers

    Kornkamon Hanchai, Patipan Jaipeng, Rachakris Lertpatarakomol, Jamlong Mitchaothai

24. Lipid classes and fatty acid profiles of the subcutaneous and intramuscular fat depots in Holstein Friesian and Pyrenean cattle

    Lilia Arenas de Moreno, Miren J. Alzueta, Maria J. Beriain, Julia Chasco, Nelson Huerta-Leidenz, Stephen B. Smith

25. Fatty acid composition of seven South African beef breeds

    Mariza Loureto, Phillip Oosthuizen, Eileen Roodt and Arnold Hugo

26. Is mobile abattoir beneficial for meat quality?

    Katarina Arvidsson-Segerkvist, Jan Hultgren, Karin Wallin, Anne Larsen, Anders H Karlsson

27. Optimising the EZ-drip method for aged beef drip loss determination

    Ashleigh K Kilgannon, Benjamin W. B. Holman, John Mawson, Michael Campbell, Damian Collins, David L Hopkins,

28. Effect of transporting weaned pigs under different season on meat quality and postmortem proteolysis of two porcine muscles

    Danyi Ma, Yufan Chao, Alan Duttlinger, Brian Richert, Jay Johnson and Yuan H. Brad Kim

29. Comparison of beef quality traits in Jeju black cattle, Hanwoo and Australian Wagyu

    ChungNam Kim, KyoungBo Ko, MyoungSu Kang and YounChul Ryu

30. Meat quality traits, collagen content and calpain of dry aged Hanwoo beef

    Z. Song, G. Zuljargal, J.S. Lee, Suresh, M.J. Kim , D. Dashdorj , Duhak Yoon and I.H. Hwang

31. Quality characteristics of dry aged beef of Hanwoo cow

    M.J. Kim, Z. Song, D. Dashdorj, Suresh, G. Zuljargal, J.S. Lee, Soo-Hyun Cho and I.H. Hwang

32. Influence of spice extracts on the quality characteristic of Harbin dry sausage

    Qinxiu Sun, XinXin Zhao, Chao Zhang and Baohua Kong

33. Effect of freezing and its storage length on physicochemical characteristics of meat from heavy pigs

    J. Suárez-Belloch, L. Pérez-Ciria, G. Carcò, M.A. Latorre

34. Genetic but not lean grade impact on growth, carcass traits and pork quality under organic husbandry

    I. Argemí, D. Villalba, G. Ripoll, M.A. Latorre, J. Álvarez-Rodríguez

35. The protocol of immunocastration can affect carcass fatness, meat quality and fat composition of heavy gilts

    L. Pérez-Ciria, G. Carcò, F.J. Miana-Mena, G. Ripoll, J.I. Abadías, M.A. Latorre

36. Effects of hormonal growth promotants and ß-agonists on beef tenderness: comparisons of meta-analyses

    Ian J Lean, Frank Dunshea, Helen M Golder

37. Slice shear force of grass- and grain-finished beef strip loin steaks varying in marbling level and aging time

    Loni W Lucherk, Travis G O’Quinn, Jerrad F Legako, Andrea J Garmyn, J Chance Brooks, Mark F Miller

38. Mechanism of quercetin inhibits lipid oxidation induced by hemoglobin

    J. Luo, H. Wu, J. Zhang, X. Xu, G. Zhou

39. Studies on factors contributing to palatability of pork neck meat

    Masanori Matsuishi, Yutaro Kobayashi

40. Impact of sire line and sex on fat firmness

    Neal Matthews, Brandon Fields, Steve Jungst, Andrzej Sosnicki

41. Grass-based production systems for late-maturing suckler bulls: carcass characteristics and meat eating quality

    Aidan P Moloney, Edward G O’Riordan, Mark McGee, Maurice G O’Sullivan, Joseph P Kerry, Shannon Coyle, Frank G Monahan, Sibhekiso Siphambili, Lara Moran

42. Colour and tenderness of muscles from Holstein-Friesian bulls (19 months) or steers (24 months): effect of carcass suspension

    Aidan P Moloney, Robert Prendiville, Paul Allen, Maurice G O’Sullivan, Joseph P Kerry, Lara Moran

43. Composition of beef from the market place and its relation with consumer expectations

    Ana C. G. Monteiro, Magda A. Fontes, José P.C. Lemos

44. Beef fatty acid profile of cattle from different genetic groups supplemented with polyunsaturated fatty acids

    Daniel S. Antonelo, Juan F. Morales Gómez, Rosana R. P. S. Corte, Mariane Beline, Laura B. Toseti, Adrielle M. Ferrinho, Bruna Pavan, Rodrigo S. Goulart, Angelica S. C. Pereira, Saulo L. Silva

45. Impact of diet on lamb meat quality

    Barbara Nicolson, Jim D Morton, Richard N. Hider

46. Real-time microstructural analysis of connective tissue fragments during heating

    Phuong-Vy Nguyen and Sofia Kihlman Øiseth

47. Comparative analysis of meat quality traits of new native chicken breed by paternal and maternal lines

    Ji-Young Park, Jung-Min Hyun, Samooel Jung, Cheorun Jo and Ki-Chang Nam

48. Supplementation of kelp (Laminaria japonica ) powder for black goat and the physcicohemical meat quality

    Ji-young Park, Young-Sun Choi, Dong-Gyun Yim and Ki-Chang Nam

49. Effect of a long fasting period on the composition and stability of dry-cured loin slices from free-range Iberian pigs

    Ana Rey, Almudena DeCara, Jose Segura, Javier Forero, M Venegas, Clemente López-Bote, Argimiro Daza

50. Evolution of fatty acid profile in free-range Iberian pigs during fattening: the effect of fat-enriched diets during the growing period

    Ana Rey, Argimiro Daza, Clemente López-Bote

51. High pressure processing effects on all beef summer sausage quality

    Macc Rigdon, Harshavardhan Thippareddi, Chevise L. Thomas, Robert Mckee and Alexander M. Stelzleni

52. Prediction of meat quality using myosin heavy chain isoforms from live pigs

    MyoungSu Kang, KyoungBo Ko, ChungNam Kim, YounChul Ryu

53. Determination of content of amino acids and peptides in raw and sous-vide cooked pork during ageing

    Agne Motuzaite, Romualdas Smicius, Alvija Salaseviciene

54. Enhancement of polyphenols and antiradical activity of meat added with Pleurotus ostreatus powder

    Armida Sánchez-Escalante, Brisa del Mar Torres-Martínez, Gastón Ramón Torrescano-Urrutia, Rey David Vargas-Sánchez, Félix J. Ibarra-Arias

55. Effect of addition of Pleurotus ostreatus powder in quality characteristics of pork patties

    Brisa del Mar Torres-Martínez, Paulina Conde-Navarro, Rey David Vargas-Sánchez, Félix J. Ibarra-Arias, Gastón Ramón Torrescano-Urrutia and Armida Sánchez-Escalante

56. Evaluation of antioxidant capacity of mesquite pod extract in fresh breakfast sausages

    Dafne Velásquez-Jiménez, María de los Angeles De la Rosa-Alcaraz, Gastón Ramón Torrescano-Urrutia and Armida Sánchez-Escalante

57. Valorization of date fruit by-products as low-cost natural antioxidant for meat industry

    María de los Ángeles De la Rosa-Alcaraz, Gastón Ramón Torrescano-Urrutia, Humberto Astiazarán-García, José Ángel Pérez-Alvarez. Juana Fernández-López and Armida Sánchez-Escalante

58. Natural sources of polyphenols as feed additives to improve rabbit meat quality

    Linda Saucier, Mohamed Z Abdelwahed, Prisca APN Kone, Dany Cinq-Mars, Frederic Guay, André Gosselin, Yves Desjardins

59. Palatability and tenderness evaluation of beef top sirloin steaks from subprimals subjected to blade tenderization, postmortem aging or freezing treatments

    Spencer B Tindel, Adam R Murray, Ashley N Arnold, Rhonda K Miller, Davey B Griffin, Kerri B Gehring, Jeffrey W Savell

60. Slaughter age of 5, 8 & 14 months on the quality of sheep meat

    Nicola M Schreurs, Grace A Mashele, Michael E Parker

61. Muscle and fat deposition and retail cuts yield of Nelore young bulls with divergent expected progeny difference for growth

    Juliana Silva, Nara Regina Brandão Cônsolo, Vicente L.M. Macedo, Mariane Beline, Annelise A.G. Lobo, Taiane S Martins, Larissa C Silva, Domingos M.C. Pesce, Saulo L Silva

62. How four typical Swedish production systems for lambs affect sensory attributes of the meat

    Elin Stenberg, Viktoria Olsson, Karin Wendin, Anders H Karlsson, Katarina Arvidsson Segerkvist

63. Edible mushroom extracts as an oxidative stabilizer of raw and cooked pork patties

    Rey David Vargas-Sánchez, Brisa del Mar Torres-Martinez, Gerardo Colorado-Martinez, Paulina Conde-Navarro, Francisco G. Ríos-Rincón, Félix J. Ibarra-Arias, Alejandro Felician-Vega, Armida Sánchez-Escalante and Gastón Ramón Torrescano-Urrutia

64. Total antioxidant activity of pork meat treated with edible mushroom extracts

    Rey David Vargas-Sánchez, Brisa del Mar Torres-Martinez, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante and Gastón Ramón Torrescano-Urrutia

65. Propolis ethanolic extract against S. aureus growth in beef patties

    Rey David Vargas-Sánchez, Evelia Acedo-Félix, Rosalba Pérez-Morales, Armida Sánchez-Escalante and Gastón Ramón Torrescano-Urrutia

66. Effect of essential oil and exogenous enzyme on meat quality traits of finishing cattle fed different roughage sources

    Laura B Toseti, Rodrigo S Goulart, Vinicius N Gouvêa, Tiago S Acedo, Gulherme SFM Vasconcellos, Daniel S Antonelo, Mariane Beline, Juan Morales Gómez, Paulo R Leme, Arlindo S Netto, Saulo L Silva

67. The effects of packaging and retail display of pork loins on consumer acceptability and surface colour

    Y Peng, K Adhiputra, A Padayachee, M Ha, H A Channon, Robyn Warner

68. Influence of fat grade and different casings on the dry aging process

    Franziska Witte, Nino Terjung

69. Effect of sub-freezing storage (-6, -9 and -12°c) on quality and shelf life of beef

    Chun-Hui Zhang, Shu-Yi Qian, Xia Li, Hang Wang, Zhen Sun, Wen-Qiang Guan

70. Effect of different acute heat stress temperature and time on broiler pectoralis major ultrastructure

    Minghao Zhang, Rongrong Liang, Surinder S Chauhan, Frank R Dunshea, Xin Luo

71. Effects of intramuscular FFAS on beef taste-traits analyzed by electronic taste sensing system and sensory evaluation

    Yanan Zhao, Yusuke Nakada, Shuji Ueda, Yasuhito Shirai, Sayaka Ichimura, Yuka Yoshida, Masaaki Habara, Hidekazu Ikezaki, Minoru Yamanoue

72. Influence of spice extracts on the biogenic amine formation of Harbin dry sausage

    Dongmei Zheng, Qinxiu Sun and Baohua Kong

73. Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging

    Zhongxiang Fang, Daniel Lin, Robyn Warner, Minh Ha

74. Incorporation of natural antioxidants in an inorganic compound as active packaging for meat

    Belen Gomez, Paula Borrajo, Cristina Pérez-Santaescolástica, Allan Carvalho, Daniel Franco and Jose M. Lorenzo

75. Application of an antioxidant active packaging system to extend the shelf-life of fresh veal meat

    Belen Gomez, Paula Borrajo, Cristina Pérez-Santaescolástica, Allan Carvalho, Daniel Franco and Jose M. Lorenzo

76. Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics â

    Cecilia S Cordeiro, Vanessa C Francisco, Fabiano Okumura, Rymer R Tullio, Renata T Nassu

77. Antioxidant and antimicrobial activity of chitosan films made with two solvents and green tea extract for potential use in meat

    Alejandro Felician-Vega, Armida Sánchez-Escalante, Jaime Lizardi-Mendoza, Tomás J. Madera-Santana, Hisila Santacruz-Ortega, María de los Angeles De la Rosa-Alcaraz, Dafne Velásquez-Jiménez and Gastón Ramón Torrescano-Urrutia

Session 12. Free papers

1. The effect of shockwave processing on muscle protein structure and digestibility in vitro

   Feng Ming Chian, Lovedeep Kaur, Thierry Astruc, Annie Vénien, Olivier Loison, Anna-Sophie Stübler, Kemal Aganovic, Suzanne Hodgkinson, Mike Boland

2. Sensory texture analysis of marinated and non-marinated wooden breast fillet portions

   Hong Zhuang, Brian Bowker, Alex D Maxwell, Debolina Chatterjee, Koushik Adhikary

3. The role of moisture evaporation on flavor precursors and taste of dry-aged beef

   Hyun Jung Lee, Juhui Choe, Ji Won Yoon, Hyun Cheol Kim, Cheorun Jo

4. The effect of muscle source on ground beef flavor and texture

   Devin A Gredell, Jodan H McHenry, Dale R Woerner, Jerrad F Legako, Terry E Engle, J Chance Brooks, J Darryl Tatum, Keith E Belk

5. Consumers’ assessment of beef steaks of varying hanging methods and ageing times

   Isabelle I. Legrand, Rod R.J. Polkinghorne, Christophe C. Denoyelle, Philippe P. Bru, Jean-François J.-F. Hoquette

6. Effect of inoculation ratio of mold and yeast on beef sirloin during dry aging

   Seonjin Kim, Hyun Jung LEE, Sang Hui Lee, Hyemin Oh, Yohan Yoon, Cheorun Jo

Session 13. Dieatary muscle proteins for stage of life

1. A brief history of meat in the human diet and current health implications

   Neil J Mann (See Meat Science 144 (2018) 169-179)

2. Dietary meat and protection against sarcopenia

   Gordon S Lynch, Rene Koopman (See Meat Science 144 (2018) 180-185)

3. Feeding Camelina for heavy lamb and hogget production: carcass traits, composition and meat quality

   Eric N. Ponnampalam, Matthew G. Kerr, Jeremy J. Cottrell, Kym L. Butler, Frank R. Dunshea and Joe L. Jacobs

4. Effect of caraway (Carum carvi L.) essential oil addition on masking boar taint in cooked pork sausage

   Branislav Sojic, Predrag Ikonic, Snezana Skaljac, Vladimir Tomovic, Marija Jokanovic, Marjeta Čandek-Potokar, Marijke Aluwé, Igor Tomasevic

5. Inhibition of heterocyclic aromatic amines with cinnamon and Chinese prickly ash for roasted meat

   Raheel Suleman, Teng Pan, Zhenyu Wang, Zunwei He, Xin Li, Dequan Zhang

Session 14. Process control in the meat industry

1. Guarranteeing the quality and integrity of pork – An australian case study

   H.A. Channon, D.N. D’Souza, R.G. Jarrettt, G.S.H. Lee, J.L. Watling, J.Y.C. Jolley and F.R. Dunshea (See Meat Science 144 (2018) 186-192)

2. Current and future commercial high volume prospects for carcase to cook traceability

   Sean Starling

Session 1. Meat Sustainability & the Role of Meat Science in a Challenging Global Environment

1. An animal designed for high altitude and cold weather and found on top of the world in Central Asia

   L. Basu and H. Ockerman

2. Towards sustainable production: pork quality of animals fed alternative protein sources

   B. A. Altman and D. Mörlein

3. Nutrigenetic response of dietary linseed inclusion on pork fatty acid composition in halothane gene carriers

   J. Álvarez-Rodrigues, E. Garcia-Hermández, O. Tòrras, M. Tor, D. Villabalba and R. Pena

4. An evaluation of the relationship between increased carcass weight and profitability in Honduran feedlot cattle

   T. L. Opheim, C. E. Carpio, J. O. Sartui, M. F. Miller, M. E. Bueso and M. M. Brashears

5. Does the intensification of grazing systems improve carcass traits of Brazilian beef?

   R. R. S. Corte, P. P. A. Oliviera, S. L. Silva, P. H. M. Rodriguez, S. N. Esteves, P. Meao, R. Nassu and A. Berndt

6. The use of by-products from tomato, grape and olive oil industries in ewe’s feed affect organoleptic characteristics of lamb

   M. M. del Campo, J. L. Olleta, D. R. Magalhaes, A. I. Andrés and M. López-Parra

Session 2. Genomics

1. Genetic variation in pork traits of Australian commercial pig lines

   L. Campidonico, S. I. Mortimer, R. Sokolinski and D. L. Hopkings

2. Vision versus reflectance technology for deviations for sex and halothane genotype in pig carcass classification

   G. Daumas, M. Monziols and D. Causeur

3. Estimation by vision of pork cuts composition for sex and halothane genotype subpopulations

   G. Daumas and M. Monziols

4. Pork cuts composition measured by scanner as influenced by sex and halothane genotype

   G. Daumas and M. Monziols

5. Single nucleotide polymorphisms in MMP-1 and the relation with beef fatty acid profile

   S. Christensen, L. B. Pouzo, M. E. Latorre, C. Monteavaro, E. Pavan and P. P. Purslow

6. Expression of lipogenic genes and transcription factors measured in subcutaneous fat of heifers and bulls at different time points

   L.Barton, D. Bures, J. Kyselova, D.Rehak and J. Simunek

7. The use of TD-NMR spectroscopy to predict the meat quality from animals with divergente genetic potential for growt

   N. R. B. Cônsolo, J. Silva, V. L. M. Buarque, M. Beline, M. G. A. Carosio, D. W. M. Flores, L. A. Colnago and S. da Luz e Silva

8. Meat quality of Nelore young bulls with divergent expected progeny difference for post-weaning growth

   J.Silva, N. R. B. Cônsolo, M. Beline, V. Buarque, J. S. S. Neto, S. L. Silva

9. Gene expression of Korean Hanwoo satellite cells on AG/TiO2 nanomatrix: a molecular study

   T. Amna, M. Shamshi Hassan, M. J. Kim and I. H. Hwang

10. Incorporating computed tomography based predictors of meat quality into a breeding program – Breeding lambs for more taste less waste

    N. R. Lambe, K. A. McLean, J. Gordon, D. Evans, N. Clelland and L. Bunger

11. Genetic group and dietary polyunsaturated fatty acid level on shelf life of beef

    J. F. M. Gómez, D. S. Antonelo, R. R. S. Corte, M. Beline, C. A. Martins, G. A. Sene, H. B. Silva, R. B. A. Vieira and S. L. Silva

12. RNA-sequencing of muscle from pigs divergent in residual feed intake and intramuscular fat content

    J. Horodyska, K. Wimmers, H. Reyer, N. Trakooljul, A. M. Mullen, P. G. Lawlor and R. M. Hamill

13. Can genetics be associated with the high frequency of dark, firm and dry (DFD) meat in Brazilian Nellore beef cattle?

    A. F. Rosa, R. Ventura, G. Oliveira, B. C. Perez, E. C. Mattos, M. E. Carvalho, M. Bonin, F. M. Rezende, J. P. Eler and J. B. E. Ferraz

14. Transcriptonal analysis of ovine M. longissmus thoracis et lumborum for genes involved in carcass and meat quality traits

    T. Alam, V. de Campos, J. P. Hanrahan, P. Allen, T. W. J. Keady, R. M. Hamill and T. Sweeney

Session 3. The Science of Meat Quality

1. Effect of feeding distilled sage on the lipid profile and oxidative stability of light lamb meat

   L. Mateo, P. Delgado, J. Ortuño, M. J. Jordán and S. Bañón

2. Dietary vitamin E associated with plant polyphenols efficiently protects lipoperoxidation in pork chop and sausage in the finishing pigs

   M. Arturo-Schaan, L. Roger, V. Santé- Lhoutellier and S. Ambrois

3. Effect of frozen storage (up to 24 weeks) at different temperatures on beef loin eating quality

   B. W. B. Holman, C. E. O. Coombs, R. J. van de Ven and D. L. Hopkins

4. Effect of dietary oat supplementation in rabbit feed for development of low fat functional meat

   M. I. Khan, M. R. Tariq and A. Sameen

5. Lidia (fighting bull) bovine breed used as a producer of quality meat. Optimization of chilling rate and ageing time

   C. Vieira, B. Martínez, B. Rubio and J. J. García

6. Phase ii of the Uruguayan lamb meat quality audit: harvest floor and chilling room assessments

   S. Luzardo, R. San Julián, D. Correa, M. del Campo, G. Brito, G. Banchero, F. Montossi, A. Borca, G. Toyos, F. Albin and R. Robaina

7. Physicochemical and sensory properties of three different muscles during wet and dry aging

   B. J. Park, H. J. Lee and J. Oh

8. Optimization of enhanced conjugated linoleic acid production by L. plantarum AB20-961 and L. plantarum DSM2601 in meat model system

   C. O. Özer and B. Kılıç

9. Effect of the combination of fasting time and dietary glycemic index on drip loss and color of pork

   A. I. Rey, L. Calvo, J. Segura, D. Menoyo, A. DeCara, I. Cambero and C. J. López-Bote

10. Prediction of beef CIELAB colour from RGB digital images

    A. Brugiapaglia, A. Albera, S. Savoia, G. Destefanis and L. Di Stasio

11. Lipid oxidative stability of cooked-chilled patties from lambs supplemented with dietary rosemary diterpenes or α-tocopherol.

    J. Ortuño, P. Delgado, R. Inchingolo, M. T. Rodríguez-Estrada and S. Bañón

12. Rearing practices and carcass and meat properties: a clustering approach in PDO Maine-Anjou cows

    M. Gagaoua, B. Picard, S. Couvreur, G. Le Bec, G. Aminot and V. Monteils

13. Quality properties of ground ham cured by atmospheric pressure plasma treatment

    J. Lee, K. Jo, Y. Lim, C. Jo, J. Choe and S. Jung

14. A comparison of carcass traits between charolais and culled holstein-friesian crossbred in different slaughter weight and age

    P. Tavitchasri, T. Kanloung, T. Phonmun, N. Prachachet and N. Ngamyeesoon

15. Sequential feeding of extruded flaxseed (linPRO-R (TM)) and hay increases n-3 PUFA biohydrogenation intermediates in longissimus thoracis of steers

    M. E. R. Dugan, P. Vahmani, D. C. Rolland, T. A. McAllister, H. C. Block, S. D. Proctor, L. L. Guan, N. Prieto, J. L. Aalhus, O. Lopez-Campos

16. Feeding affected the neutral and polar lipid composition of muscle in foals

    X. Belaunzaran, P. Lavín, J. K. G. Kramer and N. Aldai

17. Prediction of beef carcass quality clusters from muscle biomarkers

    J. Soulat, V. Monteils, S. Léger, M. Bonnet, L. De Koning and B. Picard

18. Relationship between dietary fat source and beef display life

    F. A. Ribeiro, K. I. Domenech-Pérez, E. K. Wilkerson, H. Voegele, N. J. Herrera, K. B. Hart and C. R. Calkins

19. Effects of lamb production systems on carcass characteristics

    E. Stenberg, A. Arnesson, K. Wallin, C. Helander, A. Karlsson and K. Arvidsson Segerkvist

20. Quality issues of broiler breast meat abnormalities

    C. Cavani, F. Soglia, G. Baldi and M. Petracci

21. Vision versus reflectance technology to estimate pork cuts composition

    G. Daumas and M. Monziols

22. Protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

    X. Xia, M. Zhang, F. Li and B. Kong

23. Acerola byproduct meal for broilers diets: performance and meat characteristics

    E. H. G. Ponsano, T. L. Barros, B. D. Lima, J. de Oliveira; M. Garcia-Neto and J. P. Nicolau

24. Dimensional considerations of test pieces for belly-flop angle tests of fat softness

    M. I. Palacio, M. E. Latorre, M. D. Diaz and P. P. Purslow

25. Effect of growth promoting hormones and high voltage electrical stimulation on meat quality of finished steers

    Ó. López-Campos, W. M. Robertson, M. E. R. Dugan, I. L. Larsen, J. C. Roberts and J. L. Aalhus

26. In-the bag dry ageing as a strategy to produce value-added beef with enhanced flavour profiles

    N. Prieto, R. Singh, B. Schmidt, R. Thacker, I. L. Larsen and J. L. Aalhus

27. Effects of frozen storage duration on lipid and colour stability of mince from fallow deer meat during display storage

    C. Chakanya, E. Anaurd, V. Muchenje and L.C. Hoffman

28. Contrasting under 16-month suckler bull production systems: animal performance and meat quality characteristics

    L. Moran, M. McGee, E. G. O’Riordan and A. P. Moloney

29. Marination and meat quality of intact and portioned broiler breast fillets with the woody breast condition

    B. C. Bowker, A. D. Maxwell and H. Zhuang

30. The potential for dual energy x-ray absorptiometry to predict lamb age

    F. Anderson, A. Williams , M. D. Boyce, J. Cook and G. E. Gardner

31. Contribution level and temporal sequence of sensory traits of pork, assessed by temporal dominance of sensations

    G.Watanabe, T. Narita, H.i Ohmori, K. Tajima, Y. Sasaki, Y. Wakiya, M. Motoyama, I. Nakajima and Keisuke Sasaki

32. Effect of crossing with Rubia gallega and limousine on meat quality of friesian calves

    M. Pateiro, A. Gende, R. Bermúdez, J. González, J. M. Lorenzo and D. Franco

33. Oxidative properties of sucuk produced with olive oil during fermentation and ripening

    B. Öztürk, M. Serdaroğlu, B. Nacak and M. Karabıyıkoğlu

34. Fatty acid composition of meat from Mirandesa breed

    F. Sousa, M. Pateiro, R. Bermúdez, N. Echegaray, J. M. Lorenzo, J. Cantalapiedra, A. Iglesias and D. Franco

35. Physicochemical characterization of meat from Mirandesa breed calves

    F. Sousa, M. Pateiro, N. Echegaray, R. Bermúdez, J. M. Lorenzo, J. Cantalapiedra, A. Iglesias and D. Franco

36. Comparative effects of dehydrated alfalfa versus cardoon meal on tissue fatty acid profiles in lambs

    S. A. Salami, B. Valenti, G. Luciano, M. N. O’Grady, J. P. Kerry and A. Priolo

37. Effect of extended storage on the quality and stability of conjugated linoleic acid (CLA) in wet and dry-aged, frozen-thawed beef

    T. E. Mungure, A. El-Din Bekhit, J. E. Birch, D. J. Kim, A. Carne, I. Stewart and M. M. Farouk

38. The rate of very fast chilling alters the post-mortem tenderisation of beef longissimus lumborum

    A. L. Sikes, R. H. Jacob, B. D’Arcy and R. Warner

39. Evaluation of a simple method to measure bloom depth in lamb meat

    R. H. Jacob, K. Kelman and M. F. D’Antuono

40. Development of an instrumental method for assessing the adhesiveness on dry-cured ham slices

    C. Pérez-Santaescolástica, N. Echegaray, R. Bermúdez, J. V. Garcia-Perez, E. Fulladosa, Benedito, E. Coll-Brasa, J. M. Pateiro, D. Franco and J. M. Lorenzo

41. Fatty acid profile of meat of friesian calves crossed with Rubia gallega and Limousine

    M. Pateiro, A. Gende, R. Bermúdez, J. González, J. M. Lorenzo and D. Franco

42. Influence of fat content on the dry ripening of sirloins from Simmental cattle

    F. Witte, S. Irmscher and N. Terjung

43. The influence of a diet with soybean, sunflower seed and flaxseed on the meat quality of crossbred wagyu beef

    P. A. C. C. Pereira, J. C. C. Balieiro, M. A. Trindade, R. D. Barbora and A. C. S. Barretto

44. Mass-sensitive determination of ß-agonists in meat raw materials

    A.V. Kulikovskii, A.N. Ivankin, N.L. Vostrikova and O.A. Kuznetsova

45. Grass-based suckler bull beef production: muscle colour and fibre composition

    A. P. Moloney, E. G. O’Riordan, M. McGee, B. Picard and L. Moran

46. Effect of feeding duration on sensory quality of lamb

    V. Gkarane, P. Allen, R. S. Gravador, N. P. Brunton, N. A. Claffey, A. G. Fahey1, A. P. Moloney, L. J. Farmer, M. J. Alcalde, M. G. Diskin and F. J. Monahan

47. Evaluation of meat quality of Nellore fed diets with functional oils or Monensin and NDFF levels

    E. Magnani, N. R. B. Consolo, A. S. C. Pereira, L. F. Mueller, R. H. B. Arnandes, A. P. Freitas, M. E. Z. Mercadante and P. R. Leme

48. Effect of functional oils or Monensin associated with NDFF levels on fatty acids profile of Nellore bulls

    E. Magnani, N. R. B. Consolo, A. S.C. Pereira, L. B. Tosetti, A. M. Ferrinho, R. H. B. Arnandes,W. Henrique and P. R. Leme

49. The effect of further dry aging on the volatiles of wet aged rib eye steaks

    S. Kanokruangrong, T. E Mungure, A. El-Din, A. Bekhit, J. Birch and M. Leus

50. Intramuscular fat and fatty acid composition of three commercial leg cuts from farmed red deer in New Zealand

    C. E. Realini, M. Agnew, M. M. Reis, S. Ganesh and C. Craigie

51. Effect of frozen storage duration on technological quality characteristics of horsemeat muscles

    P-N. Seong, H-W. Seo, J-H. Kim, S-H. Cho, Y-S. Kim, B-Y. Park and H. Van-Ba

52. Prediction of drip loss and ultimate pH in pork semimembranosus by the Nitfom

    A. Vautier, T. Pieper, T. Lhommeau, H. Petersen and M. Christensen

53. NIR and VIS-NIRspectroscopy to predict PSE-like zones of ham

    A. Vautier, T. Pieper, T. Lhommeau, H. Petersen and M. Christensen

54. Mechanical characteristics of beef as a function of age (heifer vs. cow), and postmortem aging

    C. Ochirbat, D. Dashdorj, M. N. Uddin, D. Aguayo, J. S. Lee, D. Yoo and I. H. Hwang

55. High marbling cooked pork loin provides unsaturated fatty acids associated with desirable and undesirable eating sensory traits

    S. Noidad, R. Limsupavanich, S. Suwonsichon, C. Kongrith, N. Vijitrotai and C. Chaosap

56. Oxidative stability of meat from lambs finished on different concentrate diets

    R. S. Gravador, V. Gkarane, J. E. Mulligan, P. Allen, N. P. Brunton, N. A. Claffey, A. G. Fahey, A. P. Moloney, M. G. Diskin and F. J. Monahan

57. Thawing of pork loin

    M. Hviid, M. Darré and J. Würtz

58. Discrimination of fresh from frozen then thawed beef

    J. M. Balage and S. L. Silva

59. Odour-active compounds of lamb commercialized in northern Spain

    L. Bravo-Lamas, L. J. R. Barron, L. Farmer and N. Aldai

60. Increased inclusion of sulfur amino acids in growing-finishing pig diets improved meat quality

    P. Yuan, Y. Mercier, F. Rouffineau, D. I. Batonon-Alavo and Z. Fang

61. Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef LTL

    J. Cafferky, T. Sweeney, P. Allen, A. Sahar, G. Downey, A. Cromie and R. M. Hamill

62. Increasing market weight has minimal effect on pork loin quality

    B. Fields, S. Jungst, N. Matthews and A. Sosnicki

63. Meat quality and hepatic and skeletal muscle metabolomes as affected by dietary protein restriction

    G. D. Z. Ramírez, M. L. Chizzotti, N. M. Vieira, L. H. P. Silva, D. E. F. Assis, G. J. F. Assis1, R. S. R. Vilela, M. M. Estrada and M. S. Duarte

64. Disease impact on carcass composition and meat quality of pigs selected for high and low residual feed intake

    A. C. Outhouse, E. T. Helm, B. M. Patterson, J. C. M. Dekkers, W. M. Rauw, K. J. Schwartz, N. K. Gabler, E Huff-Lonergan and S. M. Lonergan

65. Effects of chilling and ageing period on horse meat quality

    M. M. Rahman, B. Walker, B. C. Roy, L. McMullen and H. L. Bruce

66. Addition of an agricultural by-product rich in phenols to feedstuff to increase the shelf-life of meat

    E. Novelli, A. Taticchi, F. Blaas, M. Servili, L. Fasolato, G. Marchesini, M. Drigo, S. Segato, A. Trocino and S. Balzan

67. Blue discoloration of meat and meat products

    L. Fasolato, N. A. Andreani, B. Cardazzo, S. Balzan, L. Carraro, F. Fontana and E. Novelli

68. Improving pork quality from pigs intended for Spanish dry-cured ham by pig diet

    L. Pérez-Ciria, G. Carco, G Ripoll, C. Marín, J. Álvarez-Rodríguez and M. A. Latorre

69. Palatability of beef strip loin steaks from grass- and grain-finished beef representing various fat levels and aging times

    L. W. Lucherk, T. G. O’Quinn, J. F. Legako, J. C. Brooks and M. F. Miller

70. Potassium carbonate improves fresh pork quality

    M. N. LeMaster, S. S. Chauhan and E. M. England

71. Effects of marbling and bloom time on CIE L*, a*, and b* values of pork loins during 3-h of bloom

    R. Limsupavanich, S. Noidad and N. Pothising

72. Lipid oxidation of meat at retail display from nellore fed with vegetable oils

    F. de Souza Costa, A. R. Cabral, A. S. Cravo Pereira, W. Henrique, M. A. Izepi da Silva, B. de Conti Fiorese, S. da Luz e Silva

73. The influence of post mortem pH and temperature decline on meat colour of five South African beef breeds

    K. Y. Modika, L. Frylinck, J. D. Snyman and P. E. Strydom

74. Quality parameters of cooked meat products from Czech market

    A. Saláková and J. Kameník

75. A quality survey (tenderness) of lamb loin chops based on product claims and packaging

    M. Hope-Jones, P. E. Strydom and A. Hugo

76. Use of near-infrared spectroscopy to predict biochemical and structural components of bovine meat

    B-P. Mourot, J. Normand, B. Picard, M. El Jabri, A. Listrat, G. Mairesse, C. Gobert and D. Andueza

77. The influence of post mortem muscle energy status on meat colour and tenderness of five South African beef breeds

    L. Frylinck, K. Y. Modika, J. Anderson and P. E. Strydom

78. Association between collagen content and CT-determined connective tissue proportion of beef from Hungarian simmental young bulls

    G. Holló, B. Húth, E. Egri, I. Holló and I. Anton

79. Relationship between intramuscular fat, protein and connective tissue content in longissimus muscle from Hungarian simmental bulls

    G. Holló, B. Húth, I. Holló and I. Anton

80. Flavour and off-flavours in lamb

    J. S. McKinnie-Hill, A. Aubry, T. D.J. Hagan, Frank J. Monahan, W. C. McRoberts, C. A. White, A. W. Gordon and L. J. Farmer

81. Assessment of beef quality traits from young male dairy cattle using near infrared spectroscopy

    Y. Nian, J. P. Kerry, R. Prendiville and P. Allen

82. Factors affecting eating quality of Northern Ireland beef

    D. T. Farrell, L. J. Farmer, T. D. J. Hagan, A. W. Gordon and J. Birnie

83. The effects of pre and post rigor marinade injection on some quality parameters of longissimus dorsi muscles

    E. E. Fadıloğlu and M. Serdaroğlu

84. Eating quality of LTL muscle from crossbred beef bulls and steers

    J. Cafferky, V. Campos, A. Sahar, R. Hamill, P. Allen, A. Cromie and T. Sweeney

85. Breed and production system effects on meat quality characteristics of pasture finished bulls

    S. Siphambili, F. J. Monahan, M. McGee, E. G. O’Riordan and A. P. Moloney

86. Meat quality of different beef cuts from carcasses stored at a given cooling temperature

    R. García-Valverde, C. Avilés, F. García, V. de la Rosa, E. Capilla and A. L. Gallego

87. Evaluation of video image analysis technology to predict marbling of bovine carcasses

    G. R. Torrescano-Urrutia, A.Sánchez-Escalante, M. G. Vásquez-Palma, A. F. Varguez-Pech, R. D. Vargas-Sánchez and D. A. Pardo-Guzmán

Session 4. Meat Science and Impact

1. Food waste in the United States

   H. Ockerman and L. Basu

2. The accuracy of the Meat Standards Australia beef grading model to predict eating quality in steers treated with different hgps

   D. Packer, R. J. Polkinghorne, P. McGilchrist and J. M. Thompson

3. Inhibitory effect of hawthorn extract on heterocyclic aromatic amines formation in chicken breast meat

   M. M. Tengilimoglu-Metin and M. Kizil

4. Reducing effect of hawthorn extract on heterocyclic aromatic amines formation in beef

   M. M. Tengilimoglu-Metin and M. Kizil

5. Developments in carcass and meat quality of Swedish reindeer (Rangifer tarandus tarandus) from 1991-2011

   E. Wiklund and G. Malmfors

6. National Beef Quality Audit-2016: factors affecting quality and value of cattle, carcasses, and by-products

   L. C. Eastwood, C. A. Boykin, M. K. Harris, A. N. Arnold, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, M. M. Pfeiffer, D. L. VanOverbeke, G. G. Mafi, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle and A. M. Stelzleni

7. Consequences of the future EU regulation on pig carcass classification

   G. Daumas and M. Monziols

8. At-line rapid instrumental method for measuring the boar taint components androstenone and skatole in pork fat

   C. Borggaard, R. Birkler, L. Meinert and S. Støier

9. National Beef Quality Audit – 2016: Survey of carcass characteristics through instrument grading assessments

   J. W. Savell, C. A. Boykin, L. C. Eastwood, M. K. Harris, A. N. Arnold, D. S. Hale, C. R. Kerth, D. B. Griffin, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, M. M. Pfeiffer, D. L. VanOverbeke, G. G. Mafi, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, A. M. Stelzleni and J. Gottlieb

10. Tenderness and sensory attributes of eleven muscles from carcasses within the Canadian mature beef grades

    J. Roberts, A. Rodas-González, M. Juárez, Ó. López-Campos, I. L. Larsen and J. L. Aalhus

11. The effect of tendersteching and electrical stimulation on the tenderness of two Alpaca (Vicugna pacos) muscles

    T. E. Biffin, M. A. Smith, R. D. Bush and D. L. Hopkins

12. Calculation of the nutrient balance of multi-component meat products using information technologies

    M. A. Nikitina, A. N. Zakharov, I. M. Chernukha

13. Why meat with antibiotics is hazardous

    D. S. Bataeva, E. V. Zaiko and O. A. Kuznetsova

14. Assessment of sodium chloride effect on the composition of fatty acids and volatiles in backfat

    E. K. Tunieva, A. N. Ivankin, T. G. Kuznetsova, A. B. Lisitsyn and V. V. Nasonova

15. Should the South African A and AB red meat carcass classes be combined?

    Z. Soji and V. Muchenje

16. The effect of tendersteching and electrical stimulation on Alpaca (Vicugna pacos) meat tenderness

    T. E. Biffin, M. A. Smith, R. D. Bush and D. L. Hopkins

17. Relationship between objective meat quality measures and sensory traits in Alpaca (Vicugna pacos) meat

    M. A. Smith, R. D. Bush and David L. Hopkins

18. Effect of the dietary polyunsaturated fatty acids on meat tenderness of bulls from different genetic groups

    D. S. Antonelo, J. F. M. Gómez, R. R. S. Corte, M. Beline, H. B. Silva, G. A. Sene, R. B. A. Vieira, B. Pavan and S. L. Silva

19. Micronutrients of beef meat from pasture and concentrated based production system

    M. C. Cabrera, A.Terevinto, F. Zaccari, A. Felice and A. Saadoun

20. The fatty acid composition of cooked longissimus muscle from grass-fed, concentrate-fed or grass silage and concentrate-fed heifers

    C. McElhinney, E. O’Riordan, F. J. Monahan and A. P. Moloney

21. Selection for increased lean meat yield does not independently impact consumer overall liking of lamb

    K. R. Kelman, L. Pannier, T. Suzuki and D. W. Pethick

22. Cook, freeze, shear – the quest for the best sequential arrangement

    M. R. L. Scheeder and M. Müller Richli

23. pH variation in beef for 90 days

    F. Larenas, R. Letelier, P. Melin and F. González

24. Pasture mycotoxin impact on dark cutting

    K. M. W. Loudon, I. J. Lean and P. McGilchrist

25. Determination of veal carcass composition by dual energy X-ray absorptiometry (DEXA)

    A. A. G. Lobo, M. L. Chizzotti, F. S. Machado, A. C. B. Menezes, J. Dias, M. I. Marcondes and S. L. Silva

26. American Meat Science Association Meat Science Lexicon

    D. L. Seman, D. D. Boler, C. C. Carr, M. E. Dikeman, C. M. Owens, J. T. Keeton, T. D. Pringle, J. J. Sindelar, D. R. Woerner and T. H. Powell

Session 5. Technological Demands in Meat Processing – an Asian Perspective

1. Moisture, texture and color deteriorations of spent hen jerky packed in different packaging methods during storage

   S. Sorapukdee, C. Uesakulrungrueng, K. Pilasombut and P. Tangwatcharin

2. Effect of temperature condition on purge loss, shear force and oxidative stability of korean Hanwoo beef

   S. Moon Kang, D. Ahn, P-N. Seong, J-H. Kim, S. Cho, Y. Kim, H. Van Ba, H-W.Seo and B-Y. Park

3. Postmortem calpain and shear force changes in Wuzong goose breast muscle

   Y-S. Chang, H-W. Wang and R-G. R. Chou

4. Study on selection of suitable meat surface starters for producing dry fermented sausage in Vietnam

   T. T. Phan, N. B. Le and S. H. L. Le

5. The effect of pineapple and honey injection on physicochemical quality of low marbled beef without compromising its fresh appearance

   J. W. Yoon, D. G. Lee, H. J. Lee, J. H. Choe and C. Jo

6. Chemical components of thirty six sub-primal cuts from Hanwoo carcasses

   H-W. Seo, H. V. Ba, P-N. Seong, Y. Kim, S. M. Kang, S. Cho, S.-S. Moon, S-J. Kang, B-Y. Park, Y-M. Choi and J-H. Kim

7. Assessment on utilization possibility of Enterococcus faecalis isolates from neonates for fermented sausages production as starter cultures

   H. V. Ba, H-W. Seo, P-N. Seong, S. Cho, S. M. Kang, Y. Kim, B-Y. Park, J-S. Ham and J-H Kim

8. Metagenome-based characterization of microorganisms from yellow-feather broiler, a highly popular meat in Asia

   H. Wang, G. Wang, X. Xu and G. Zhou

9. Weight changes of local Thai beef undergoing various sous-vide cooking temperatures

   P. Supaphon, S. Kerdpiboon and Y. Peuchkamut

10. Tenderness of sirloin beef affected by sous-vide cooking

    P. Supaphon, S. Kerdpiboon, S. Teerachaichayut and Y. Peuchkamut

11. HPP to improve water retention of sodium-reduced frozen chicken breast gels with two organic anion-types of potassium salts

    Y. Zhou, W. Wang, F. Ma, P-J. Li and C-G Chen

12. Evaluation of calcium chloride, potassium chloride and magnesium chloride for sodium reduction in emulsion-type pork sausage

    H-J. Jeong, G-D. Kim, J-S. Choi and S-K. Jin

13. Increase in lactobacillus decreases the level of odorous compounds in pig intestine

    S. Park, K. Kim, D. Kim, K. Cho, Y. Kim and J. Park

14. Effect of dry-aging on sensory properties of loin and tritip muscle from Hanwoo beef

    S. M. Kang, S. G. Chung, P-N. Seong, Y. Kim, Y. Kim, H. V. Ba, J-H. Kim and S. Cho

15. Effect of dry-aging on physico-chemical quality property of beef loin from Hanwoo

    S. Cho, S. M. Kang, P. Seong, Y. S. Kim, H-W. Seo, Y. Kim, J. Kim and B. Park

16. Texture profile of chicken breast fillet undergoing sous-vide process

    N. Suraphantapisit, P. Ingkasupart, P. Supaphon, and S. Kerdpiboon

17. Effect of packaging condition on storage stability of ready to eat semi-dried Nham, a Thai fermented meat product

    K. Pilasombut, T. Chetawan, N. Ngamyeesoon, P. Tangwatcharin and S. Sorapukdee

18. Validation of different formulation and processing conditions on pork frankfurters using response surface methodology

    R. V. Wagh, M. K. Chatli, P. Kumar, N. Mehta and O. P. Malav

19. Investigation of lipid oxidation markers in Hanwoo deep pectoralis cooked using different methods

    D. T. Utama, H. Jeong and S. K. Lee

20. Inosinic acid, inosine and hypoxanthine content of Hanwoo deep pectoralis subjected to different cooking methods

    S. K. Lee, D. T. Utama, H. Jeong and A. Jang

21. Sensory acceptance of Chuncheon dakgalbi processed by sous vide method and its quality changes during storage

    H. Jeong, K. H. Baek, D. T. Utama, J. T. Kim and S. K. Lee

22. Effect of sodium tripolyphosphate on physical quality of crispy meatball made from spent layer or broiler meat

    J. T. Kim, D. T. Utama, H. S. Jeong and S. K. Lee

23. Oxidation-induced structural changes of yak myofibrillar protein under different packaging conditions in frozen storage

    S. Tang, L. Yan, S. Li and L. Wang

24. Effects of cooking conditions on protein degradation of soy-sauce stewed chickens

    C-Z. Zhu, G-M. Zhao, M-Y. Li and Y-X. Liu

25. Is beef gender a credence factor for the Chinese?

    M. M. Farouk, M. Pirie, A. E. D. Bekhit, M. Yoo, G. Wu, R. Zhang and N. Jiang

26. An efficient meat-bone separating equipment and the relevant method

    W. Jia, C-H. Zhang, Z. Sun and H. Wang

27. Concentration of bone extracts using gradient series membrane

    M-L. Ye, W. Jia, C-H. Zhang and H. Wang

28. The formation of crust and its relationship to water migration of lamb during air drying

    W. Rao, Z. Wang, G. Li, T. Meng, X. Li, C. Hou and D. Zhang

29. Tenderness of Biceps femoralis in dzo

    Y. Jin, Y. Tian, W. Wen, J. Guan, X. Luo and Q. Sun

30. Thermal and rheological properties of pork emulsion as affected by different contents of salt and fat replacers

    Y. Malila, Y. Srimarut, D. Charoensuk, P. Chaiwiwattrakul and W. Visessanguan

31. Identification of the proteins in broth of stewed traditional Chinese yellow-feathered chickens

    J. Qi, W. Zhang, H. Wang, G. Zhou and X. Xu

32. Fatty acid composition and oxidative stability of Longissimus thoracis muscle in goats fed different parts of Andrographis paniculata

    A. L. Yusuf, K. D. Adeyemi and A. Q. Sazili

33. Carcass hemorrhages and physicochemical properties of longissimus muscle in goats subjected to various types of electrical stunning

    A. B. Sabow, I. Zulkifli, Y. M. Goh, M. Z. Ab Kadir and A. Q. Sazili

34. Physicochemical properties, antioxidant status and lipid profile of longissimus muscle in goats fed blend of canola oil and palm oil

    K. D. Adeyemi, A. Q. Sazili, A. B. Sabow, A. A. Samsuddin and R. Karim

35. Calpain proteolytic effects in different muscle types from Hanwoo cattle and their relashionship with meat softening traits

    D. E. Aguayo, D. Dashdorj, M. N. Uddin, C. Ochirbat, J. S. Lee , M. J. Kim and I. H. Hwang

36. Quality characteristics of dry aged Biceps femoris and Longissimus thoracis muscles from Hanwoo beef

    D. Dashdorj, C. Ochirbat, M. N.Uddin, D. Aguayo, J. S. Lee, M. J. Kim, Y. H. Kim, S. H. Cho and I. H. Hwang

37. Calpain activity and proteolytic effects on Longissimus lumborum muscle from Hanwoo cows and heifers

    D. E. Aguayo, D. Dashdorj, M. N. Uddin, C. Ochirbat, J. S. Lee, D. Yoon and I. H. Hwang

38. Biological attributes of intramuscular connective tissue components of Hanwoo skeletal muscle

    M. N. Uddin, D. Dashdorj, D. Aguayo, C. Ochirbat, J. S. Lee and I. H. Hwang

39. Collagen types of Hanwoo beef in relation to texture properties of individual muscles

    D. Dashdorj, M. N. Uddin, D. Aguayo, C. Ochirbat, J. S. Lee and I. H. Hwang

40. The proteome homology of peptides from dry-cured Xuanwei ham

    L. Xing, X. Gao, G. Zhou and W. Zhang

41. The changes in physicochemical properties of Turkish cooked salami at the point of sale (POS)

    R. Sakata, K. Khademi, N. Awad, M. Çam, H. Yetim, and A. hhmed

42. Plant-derived polyphenols can rescue meat quality of broilers under heat stress

    B. Guo, N. J. Hudson, Y. Lao, F. Gao and G. Zhou

43. Influence of market setting and time of purchase on salmonella and listeria prevalence in beef and pork in Vietnam

    A. K. Englishbey, P. T. T. Vu, M. V. V. Le, D. H. Nguyen, P. R. Broadway, L. M. Guillen, M. M. Brashears, J. R. Donaldson, M. W. Schilling and T. T. N. Dinh

44. Meat quality characteristics of longissimus muscle of purebred pigs for commercial pig in Korea

    J. T. Jeong, J. K. Lee, J. S. Choi, Y. C. Jung, J. H. Jung and Y. I. Choi

45. Muscle fiber characteristics and meat quality traits of the 8 major muscles from Hanwoo steers

    S-H. Joo, E-Y.Lee, K-W. Lee, Y-H. Hwang and S-T. Joo

46. Beef cuts affect eating quality of sauced beef

    Y. Mao, Y. Zhang, P. Dong, L. Ren, L. Zhu and X. Luo

47. Proximate composition, pH, water holding capacity, and cooking loss of Jejusan-horse muscles

    Y. Kim, H. W. Seo, H. V. Ba, G. Kang, S. M. Kang, S. Cho, J-H. Kim, B-Y. Park, H. S. Chae and P. Seong

48. Effects of Penergetic Fresh Wave at different levels for extending the shelf life of sausage

    R. Lertpatarakomol, T. Trairatpaiwan, S. Sirimongkolworakul, P. Jaipeng, PK. Aditporn and J. Mitchaothai

49. Effects of dried pumpkin pulp and seed on quality of beef meatballs

    M. Serdaroğlu, S. Kavuşan, G. İpek and B.Öztürk

50. Water footprint of Thai beef meat production

    K. Boonyanuwat, P. Sirisom and V. Ngamsomrit

Session 6. International Best Practice in Animal Welfare

1. Innovative approaches in pork production with entire males and immunocastrates: Cost Action IPEMA

   U. Weiler, M. Aluwé, G. Backus, G. Bee, M. Bonneau, M. Čandek-Potokar, O. Doran, M. Font-i-Furnols, C. Larzul, M. Škrlep, L. Tudoreanu, E. von Borell and Raffael Wesoly

2. Stress proteins in cull cows: relationship with transport and lairage durations but not with meat tenderness

   M. Gagaoua, E. M. C. Terlouw, V. Monteils, S. Couvreur and B. Picard

3. Effect of space allowance and floor type on performance and welfare measurements of finishing beef heifers

   M. P. Keane, M. McGee, E. G. O’Riordan, A. K. Kelly and B. Earley

4. Influence of immunocastration on cutting yield, fatness and meat quality of lamb carcasses

   T. Needham, H. Lambrechts and L. C. Hoffman

5. The impact of feed deprivation and stress at slaughter on the metabolism and carcass yield of lambs

   S. M. Stewart, D. W. Pethick, G. E. Gardner and P. McGilchrist

6. Reversible electrical head-to-body pre-slaughter stunning of livestock for halal meat production

   M. M. Farouk, J. Webster, C. Johnson, N. Beausoleil and A. Q. Sazili

7. Temperament on feedlot arrival affects performance efficiency and carcass quality in beef cattle

   C. A. Olson, G. E. Carstens, D. S. Hale, A. D. Herring and R. K. Miller

8. Carcass and meat quality of dual-purpose poultry types vs. extensive broiler and layer types fattened for 67 and 84 d

   S. Mueller, L. Taddei, R. E. Messikommer, M. Kreuzer and I. D. M. Gangnat

9. An effect of gas stunning regimes on changes in post-mortem characteristics in the conditions of a model experiment

   A. I. Sinichkina, T. M. Mittelstein, I. V. Kozyrev, A. B. Lisitsyn and A. A. Semenova

10. Are wormy sheep worried? A qualitative behavioural assessment of sheep with intestinal parasites

    E. P. Grant, S.L. Wickham, F. Anderson, A. L. Barnes, P. A. Fleming and D. W. Miller

11. Implementation of regulatory best practice in animal welfare and upskilling of meat sector

    K. A. Brennan and G. Gilligan

12. Third Uruguayan national beef quality audit: bruises characterization

    M. del Campo, G. Toyos, F. Albin, A. Borca, D. Correa, R. Robaina and G. Brito

13. Pre-slaughter handling of cattle and its influence on the final color of meat

    F. Garcia, A. Bolivar, V. De la Rosa and R. Garcia-Valverde

14. Estimation of cattle carcass weight using laser scanning

    R. V. de Sousa, L. S. Martello, R. A. Tabile, R. Y. Inamasu and S. L. Silva

15. Sex effects on blood stress indicators, muscle glycolytic potential and mutton quality

    T. Stempa and V. Muchenje

Session 7.

1. Effect of autochthonous starter culture on microbiological quality of traditional Thai fermented meat product

   P. Tangwatcharin, J. Nithisantawakhup, S. Sorapukdee,K. Pilasombut and N. Vijitrothai

2. The inhibitory effect of a sodium free powder preservative on the growth of Listeria monocytogenes and lactic acid bacteria in ham.

   E. Heintz, H. J. van Lent , K. Glass, M. Golden and L. Vega

3. A new discovery of nitrite metabolism in Lactobacillus plantarum

   L. Mei, T. Wei, P. Zhao, W-H. Kan, W-Z. Wei, X-H. Xue and Z-G. Wang

4. Bacterial ecology of sliced cooked pork products on the Belgian market

   W. Geeraerts, V. Pothakos, L. De Vuyst and F. Leroy

5. Development of an analytical method to detect plant proteins in meat products

   K. Dolch, F. Schwägele and D. A. Brüggemann

6. HPLC-MS/MS-detection of fibrinogen/thrombin in formed beef and pork

   W. Jira and F. Schwägele

7. Different air flow changes microbial composition of dry-aged beef and its sensory properties

   H. J. Lee, J. Oh and H. I. Yong

8. Effect of tea marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

   C. Wang, C-B. Li, X-l. Xu and G-H. Zhou

9. Cyclopropane fatty acids as quality markers in meat

   V. Lolli, E. Zanardi, A. Marseglia, G. Palla and A. Caligiani

10. Effect of dry-aging on yield, microbial growth and storage stability of beef loin from Hanwoo

    S. Cho, P. Seong, S. M. Kang, Y-S. Kim, Y. Kim and D. Ahn, J. Kim and B. Park

11. Using quantitative microbial modelling with HACCP

    D. L. Seman

12. Effects on beef microflora of a three-step sous-vide method

    H. Wang, M. Badoni, S Zawadski, B. McLeod, B. Uttaro and X. Yang

13. The microbiology of beef carcasses and primals during chilling and chilled storage

    D. J. Bolton, R. Reid, J. Kerry and S. Fanning

14. In vitro growth rate of Campylobacter jejuni NCTC 11168 in caecal contents supplemented with (-)-norepinephrine, (-)-epinephrine, corticosterone and cortisol

    B. Truccollo, P. Whyte and D. J. Bolton

15. Evaluation of scaling effects on physico-chemical and microbiological characteristics of raw fermented sausages

    R. Blase, L. Schwendimann, J. Barrett, D. Guggisberg, R. Badertscher, L. Egger, S. Dubois, J. Hummerjohann and H. Stoffers

16. How understanding the pattern of broiler farm contamination has solved the campylobacter issue in broilers

    D. J. Bolton, T. Battersby and P. Whyte

17. Meat Factory Cell – a concept for the future?

    O. Alvseike, H. Sverdvik, M. O’Farrell and P. Berg

18. FTIR spectroscopic differentiation of pork and beef mixtures based on protein fractions

    E. Deniz, E. G. Altuntaş, B. Ayhan, D. Ö. Demiralp and K. Candoğan

19. Can liquorice extract administered as dietary and/or as feed supplement improve rabbit meat shelf-life?

    A. Dalle Zotte, M. Cullere, V. Giaccone, C. Celia, Z. Szendrő, Z. Gerencsér and Z. Matics

20. An effect of the electromagnetic field on microbiological safety of meat semi-prepared products

    A. S. Dydykin, M. A. Aslanova, O. K. Derevitskaya, V. A. Pchelkina and O. A. Kuznetsova

21. Prevalence of Listeria monocytogenes contaminated in Chinese beef cattle processing plants

    Y. Zhang, C. Dai, P. Dong, L.n Zhu and X. Luo

22. Foodborne pathogens and virulence in the microbiome of cattle grown naturally verses conventionally

    M. D. Weinroth, X. Yang, N. R. Noyes, P. Rovira, J. N. Martin, P. S. Morley and K. E. Belk

23. Decrease of n-nitrosodimethylamine by Lactobacillus pentosus is associated with surface layer proteins

    Y. Xiao, P. Li and C. Chen

24. Lactobacillus animalis NP51 reduces Escherichia coli O157:H7 virulence

    D. I. Ayala, K. K. Nightingale and M. M. Brashears

25. Meat inspection in a Meat Factory Cell concept

    O. Alvseike, T. Nesbakken and M. Prieto

26. Sponge vs excision technique for carcass sampling of beef, lamb and pig – influence on process hygiene criteria and monitoring

    B. Minvielle, A. Le Roux, M.A. Fleury, V. Hardit and J-C. Augustin

27. Investigation of blown pack spoilage organisms

    E. Esteves, D. Bolton and P. Whyte

28. In vitro evaluation of the competing effect of Carnobacterium maltaromaticum isolated from vacuum packed meat against food pathogens

    G. M. Danielski, P. H. Imazaki, G. Daube, R. E. F. de Macedo and A. Clinquart

29. Frequency and AMR of salmonella and campylobacter isolated from small-ruminant fecal samples from the U.S., Australia and Bahamas

    K. E. Hanlon, M. F. Miller and M. M. Brashears

30. Antimicrobial resistance of generic Escherichia coli in cattle feces as impacted by dietary supplementation with Lactobacillus salivarius L28

    A. R. English, A. Echeverry, J. O. Sarturi, T. L. Opheim, K. K. Nightingale, M. F. Miller and M. M. Brashears

31. Effect of lactobacillus L28 on the reduction of Escherichia coli in cattle manure collected from cattle fed 3 different diets

    E. M. Castelli, D. L. Campos, K. K. Nightingale, A. R. English and M. M. Brashears

32. Prevalence and characterization of shigatoxin-producing Escherichia coli during processing in Chinese beef processing plants

    T. Xiao, P. Dong, Y. Zhang, L. Zhu and X. Luo

33. Western blot immunoassay in detecting mechanically deboned chicken meat in beef mixtures

    E. Deniz, S. Karahisar, H. Yıldızhan, E. G. Altuntaş, D. Ö. Demiralp and K. Candoğan

34. Antimicrobial potential of a clean label intervention in fresh chicken patties

    P. Sijtsema, K. Brookmeyer and L. Yi

35. Risk factors for shedding of shigatoxigenic E. coli O157 and O26 in cattle at slaughter

    G. Duffy, E. McCabe and C. Burgess

36. Pre-screening of biogenic amine production from isolated bacteriocin-producing lactic acid bacteria associated in traditional Thai fermented meat products

    A. Swetwiwathana, A. Jindaprasert and N. Joraka

37. Chitosan films with potato peel extract to extend the shelf life of meat

    R. G. Díaz-Orduño, R. D. Vargas-Sánchez, A. Felician-Vega, A. Sánchez-Escalante and G. R. Torrescano-Urrutia

38. Can edible mushroom be used as meat preservative?

    B. del Mar Torres-Martínez, G. R. Torrescano-Urrutia, R. D. Vargas-Sánchez, F. J. Ibarra-Arias, P. Roncalés-Rabinal and A. Sánchez-Escalante

39. Mesquite pods extract, an additive to extend the shelf life of meat

    M. Y. Lorenzo-Justo, V. M. Rivera-Castro, R. D. Vargas-Sánchez, G. R. Torrescano-Urrutia and A. Sánchez-Escalante

40. Use of date pits as a novel additive for the meat industry

    M. A. De la Rosa-Alcaraz, G. R. Torrescano-Urrutia, J. Á. Pérez-Álvarez, J. Fernández-López and A. Sánchez-Escalante

Session 8. Emerging Technologies in Meat Processing

1. Construction of response model for predicting effect of three polysaccharides on texture profile of emulsified sausage

   Z. F. Wang and T. Y. Wang

2. Effect of processing conditions on the community dynamics of coagulase-negative staphylococci during meat fermentation

   D. A. Stavropoulou, E. Van Reckem, L. De Vuyst and F. Leroy

3. Lipase-catalyzed synthesis of 1,3-diacylglycerol from lard oil and fatty acid profile change

   N. Wan, Z. Wang, Y.Hong and X. Xue

4. The preparation and quality evaluation of sausage in which fat replaced by lard modified diglyceride

   H. Wang, J. Wang, Z. Wang and X. Xue

5. Mycelia of Pleurotus sapidus and Lentinula edodes as functional raw-material in comparison to different vegetable proteins in Döner kebab system

   A. Stephan, J, Ahlborn, M. Zajul and H. Zorn

6. Physicochemical characteristics of extracted gelatin from chicken feet at different temperatures

   J. H. Choe, B. J. Park, C. Jo and H. Y. Kim

7. Alternative technology for sodium nitrite: effect of atmospheric pressure plasma on manufacturing of pork jerky

   H. I. Yong, S. H. Lee, S. Y. Kim, J. Y. An and C. Jo

8. Development of natural nitrite source by atmospheric pressure plasma

   S. Jung, K. Jo, J. Lee, H. I. Yong, S. J. Yum, H. G. Jeong and C. Jo

9. Application of irradiation on aging of beef with different temperatures

   S. H. Lee, S. Y. Kim, H. I. Yong, J. Y. An, K. C. Nam and C. Jo

10. Conjugated linoleic acid production by L. plantarum AB20-961 and L. plantarum DSM2601 in fermented sausage

    C. O. Özer and B. Kılıç

11. Modifying quality attributes of beef burger patties using moringa and olive seed powders

    F. Y. Al-Juhaimi, M. D. Hawashin, E. E. Babiker, O. Q. Adiamo, O. N. Alsawmahi, K. Ghafoor and I. A. Mohamed Ahmed

12. Impact of colour differences of pork and beef on the quality of raw fermented sausages

    C. Krischek, J. Popp and G. Klein

13. Quality of properties of ground ham cured by atmospheric pressure plasma treatment

    J. Lee, K. Jo, Y. Lim, C. Jo, J. Choe and S. Jung

14. How important is slicing technology for lamb quality?

    M. Bellés, V. Alonso, J. Cuello, A. García, P. Roncalés and J. A. Beltrán

15. Physical-chemical parameters and sensory acceptance of beef burgers with reduced sodium content

    T. S. Belém, J C. Barros, P. E. S. Munekata, J. C. Baldin, Y. J. Polizer , A. C. S. Barretto and M. A. Trindade

16. Edible crystalline particles as model fillers in comminuted meat products

    S. Barbut, A. J. Gravelle and A. G. Marangoni

17. Effect of sugarcane dietary fiber on the microstructure of myofibrillar protein gel

    X. Zhuang and G. Zhou

18. Colour stabilisation of haem-iron hydrolysate using sodium nitrite alternatives

    S. Chhem-Kieth and J. Ruiz-Carrascal

19. pH variation in beef for 90 days

    F. Larenas, R. Letelier, P. Melin and F. González

20. Effect of temperature and fat type on the viscoelastic properties of meat batters prepared with white and red chicken meat

    S. Glorieux, L. Steen, I. Foubert and I. Fraeye

21. Effects of high-pressure, ultrasound and high-pressure homogenizing treatments on myofibrillar protein solubility

    S. Xue, X. Xu, H. Shan and G. Zhou

22. Effect of resistant starch concentrations on the physicochemical characteristics of cooked ham

    E. M. Santos, K. Y. Barrera, J. A. Rodríguez, I. Sánchez, B. M. Becerra, C. A. Gómez and E. Rangel

23. Glycogen phosphorylase: a possible mechanism for the pH increase in High Pressure processed bull meat

    J. D. Morton, H. Y. Y. Lee, G. Pearson and R. Bickerstaffe

24. High pressure on cooked ham: a way to increase shelf-life while maintaining high standard quality

    A. Rakotondramavo, C. Guyon, M. de Lamballerie and L. Pottier

25. Nutritional values of 11 pork secondary meat-cuts and liver

    M. Carlier, B. Duchene, T. Lhommeau and J. L. Martin

26. Characterization of fractions from the recovery of bovine lung protein using pH shift processing

    S. A. Lynch, C. Alvarez, E. O’Neill, M. O’Sullivan and A. M. Mullen

27. Effects of encapsulated polyphosphates on microbiological and physicochemical properties of cooked ground beef

    B. Tenderis, B. Kılıç, H. Yalçın and A. Şimşek

28. Dual energy X-ray absorptiometry as a rapid and non-destructive method for determination of lean, fat and bone content in livestock

    Ó. López-Campos, M. Juárez, I. L. Larsen, N. Prieto, J. Roberts, M. E. R. Dugan and J. L. Aalhus

29. Effect of sodium reduction on emulsion stability and microstructure of bologna-type sausages

    M. A. Pires, J. C. Barros, P. E. S. Munekata, L. T. Carvalho, J. C. Baldin, Y. J. Polizer-Rocha, I. Rodrigues and M. A. Trindade

30. Effect of high pressure processing on raw pork colour and water holding capacity

    S. Sazonova, R. Galoburda and I. Gramatina

31. Impact of different smoke condensates on the physico-chemical, chemical and sensory proporties of dry fermented sausages

    G. Delanghe, L. Dewulf, J. Van Durme and I. Fraeye

32. Replacement of pork meat with proteins recovered from meat co-products in an emulsion-type breakfast sausage.

    C. Álvarez and A. M. Mullen

33. Improved plasma recovery by means of red cell crenation assisted by RSM approach

    C. Álvarez and A. M. Mullen

34. Fatty acids profile of chicken nuggets added with chia flour (Salvia hispanica L)

    J. C. Barros, P. E. S. Munekata, M. A. Pires, I. Rodrigues, C. E. C. Rodrigues and M. A. Trindade

35. Impact of aging method and PEF treatment on meat quality and stability of conjugated linoleic acid in venison

    T. E. Mungure, A. El-Din, A. Bekhit, J. Birch, S. Kanokruangrong, A. Carne and M. M. Farouk

36. Proteins from the meat processing chain – enhancing value of co-products

    L. Drummond, C. Alvarez and A. M. Mullen

37. Safety aspects of a proposed bovine lung protein powder process

    L. Drummond, I. White and A. M. Mullen

38. Shelf-life extension of low salt sausages using HPMC-based films containing nanoparticle rosemary extract

    C. Stokes, J. P. Kerry and M. G. O’Sullivan

39. Applications of X-ray multi energy spectrometry for the meat industry

    A. Austrich, R. Marques-Sousa, I. Muñoz, M. Font-i-Furnols, P. Gou and E. Fulladosa

40. Texture characterization of dry-cured ham using X-ray multi energy spectrometry

    A. Austrich, I. Muñoz, P. Gou, J. M. Lorenzo, J. V. García-Pérez, J. Benedito, L. Guerrero and E. Fulladosa

41. Effect of the addition of Bifurcaria bifurcata seaweed extract on physico-chemical parameters in healthier pork liver pâté

    R. Agregan, N. Echegaray, R. Domínguez, M. Pateiro, D. Franco and J. M. Lorenzo

42. Influence of the addition of different proteins on the sensory properties of pâté

    S. Zamuz, D. Robledo, N. Echegaray, M. Pateiro, D. Franco and J. M. Lorenzo

43. Lipid oxidation of low-fat pork liver pâtés as affected by Bifurcaria bifurcata extract

    R. Agregan, L. Purriños, S. Zamuz, R. Domínguez, M. Pateiro, D. Franco and J. M. Lorenzo

44. Biological active additive for meat products

    G. Kenenbay, U. Chomanov, T. Tultabayeva, T. Zhumalieva and A. Shoman

45. Effect of partial replacement of sodium chloride with other salts on physicochemical characteristics in dry-cured “Lacón”

    D. Franco, M. Pateiro, R. Bermúdez, L. Purriños and J. M. Lorenzo

46. Influence of sodium reduction and ultrasound treatment on the sensory acceptance of cooked ham

    T. L. Barretto, M. A. R. Pollonio, J. T. Romero and A. C. S. Barretto

47. Advanced characterisation and evaluation of meat hydrolysates as functional ingredients in food

    S. Deb-Choudhury, J. Gathercole, S. Haines, A. Grosvenor, D. Harland, E. Lee, A. Thomas, M. Farouk and S. Clerens

48. Effect of ozone on physicochemical parameter changes during ageing of beef

    R. Bermúdez, M. Pateiro, D. Robledo, L. Puriños, C. Pérez-Santaescolástica, D. Franco and J. M. Lorenzo

49. Optimising heat treatment of meat products using low temperatures

    L. Nersting, M. D. Aaslyng and I. Simonsen

50. Effect of high pressure at different temperatures on texture of dry-cured ham with different textural characteristics

    E. Coll-Brasas, J. Arnau, P. Gou, J. M. Lorenzo, J. V. García-Pérez, J. Benedito and E. Fulladosa

51. Effect of temperature during HP processing on colour and colour stability of dry–cured ham

    E. Coll-Brasas, J. Arnau, P. Gou, J. M. Lorenzo, J. V. García-Pérez, J. Benedito and E. Fulladosa

52. Fat prediction using an online dual energy X-ray absorptiometer is accurate in genetically divergent lambs

    S. L. Connaughton, F. Anderson, K. R. Kelman, A. Williams, S. Starling and G. E. Gardner

53. Effect of arginine-hemoglobin on color stability of ground lamb during storage

    S. Xuan, H. Chengli, W. Wenting, L. Zheng, X. Li, W. Liguo, Z. Jie and Z. Dequan

54. Evaluation of the betalain in the stability of the colour of Brazilian fresh sausage during storage under refrigeration

    E. R. B. Bellucci, L. A. C. Zuanon, V. R. N. Telis and A. C. S. Barretto

55. Screening of probiotics of lactic acid bacteria for meat system: evaluation in vitro and in mini dry fermented sausage

    C. V. B. Souza, A. L. Barretto Penna and A. C. S. Barretto

56. Addition of dietary fiber in cooked restructured pork shoulder with salt reduction

    C. S. Pinto, E. R. B. Bellucci, T. Barretto and A. C. S. Barretto

57. Effect of partial substitution of sodium chloride on the drying characteristics of beef slices

    E. Çarkcıoğlu and K. Candoğan

58. Production of semi-smoked sausages using grinding of raw material by milling

    B. R. Kapovsky, T. G. Kuznetsova, A. B. Lisitsyn,V. V. Nasonova, A. N. Zakharov and A. A. Motovilina

59. Production of homogenized canned baby food using innovative technology of meat raw material grinding

    V. I. Ivashov, A. B. Lisitsyn , B. R. Kapovsky, A. S. Dydykin, O. K. Derevitskaya, P. I. Plyasheshnik and V. A. Pchelkina

60. Improving protein digestibility and texture of beef meat with novel processing technologies

    L. Kaur, F. M. Chian, X. Zhu, T. Astruc, I. Oey and M. J. Boland

61. Antioxidant activity of Moringa oleifera leaf powder in South African pork droëwors

    F. E. Mukumbo, A. Descalzo, A. Servent, E. Arnaud, A. Collignan, L. Hoffman and V. Muchenje

62. Inactivation profile of food spoilage bacteria by power ultrasound: a prospective for salt reduced meat products

    E.S. Inguglia, B. K. Tiwari, J. P. Kerry and C. M. Burgess

63. Potential of rice bran wax and soybean oil oleogels as pork fat replacements in frankfurter-type sausages

    T. L. Wolfer, N. C. Acevedo, K. J. Prusa, J. G. Sebranek and R. Tarté

64. Sensory profile and color stability of sheep sausages prepared with oregano (Origanum vulgare) extract

    R. de P. P. Fernandes, M. A. Trindade, J. M. Lorenzo and M. P. de Melo

65. Use of multiple emulsions as fat substitutes in meat products

    Ö. Çağindi and C. İnce

66. The feasibility of microwave spectroscopy for evaluation of freezing method in meat

    A. Mason, S. G. Bjarnadottir, F. Bjerke and O. Alvseike

67. Assessment of five strains of Staphylococcus equorum in cured raw loins on key aroma compounds

    M. Gibis, R. Bosse (née Danz), M. Wolz and J. Weiss

68. Enzymatic hydrolysis of hide ‘fleshing’ meat: characterisation and optimization

    C. Anzani, T. Tedeschi, A. Dossena and S. Sforza

69. Meat industry by-product recovery: gelatin and film forming evaluation

    C. Anzani, C. Álvarez, T. Tedeschi, A. Dossena, A. M. Mullen and S. Sforza

70. Effects of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on growth of listeria monocytogenes in cooked ground beef

    B. Tenderis, B. Kılıç, H. Yalçın and A. Şimşek

71. The effects of brine injection level and post mortem aging on sensory and physical characteristics of beef loin

    P. E. Strydom, Z. Kuhn, C. J. Hugo and A. Hugo

72. The effect of brine injection level on the physical properties and sensory acceptability of pork loins

    Z. Kühn, C. Bothma, P. E. Strydom, C. J. Hugo and Arno Hugo

73. Optimization of the enzymatic hydrolysis of mechanically deboned chicken meat: the use of experimental statistical design

    N. Pap, S. Mäkinen and Anne Pihlanto

74. An evaluation of the tenderising effect of needle-injecting hot, pre-rigor lamb carcasses with a ficin-water solution

    E. Baumann and K. Farag

75. Investigation of heteropolysaccharide-producing Lactobacillus plantarum TMW 1.1308 in cooked ham

    J. Hilbig, M. Loeffler, K. Herrmann and J. Weiss

76. The use of hurdle technology for the development of consumer accepted low-salt cooked ham with enhanced shelf life

    C. M. O’ Neill, M. C. Cruz-Romero, G. Duffy and Joe P. Kerry

77. Comparison of physico-chemical characteristics of extracts from various bones in Hanwoo cattle

    J. K. Lee, J. T. Jeong, J. S. Choi, M. O. Jung and Y. I. Choi

78. Stability of model system beef emulsions containing linseed oil-in-water gelled emulsions

    B. Öztürk, M. Serdaroğlu and M. Karabıyıkoğlu

79. Non-invasive assessment of the bioburden of minced pork using a hand-held fluorescence device

    C. Grimmler, M. Heiden and H. Schmidt

80. Characterisation of novel technology for boar taint detection

    K. L. Westmacott, A. Crew, O. Doran and J. P. Hart

81. Effects of psyllium husk powder on a cold-set restructured ground turkey product

    T. L. Harper and A. D. Clarke

82. Can a NitFom near infrared system predict laboratory intramuscular fat values?

    S. M. Fowler, R. van de Ven, J. Hocking Edwards, G. E. Gardner, D. L. Hopkins and D. W. Pethick

83. Developing a dual X-ray absorptiometer for estimating carcase fatness in beef at abattoir chain-speed

    G. E. Gardner, J. Peters, S. E. Starling, J. Cook, M. Shirazi and A. Williams

84. Predicting beef carcase composition from weight and rib fat depth

    A. Williams, C. G. Jose, P. McGilchrist, B. J. Walmsley, M. J. McPhee, P. L. Greenwood and G. E. Gardner

85. Predicting lamb carcase composition from carcase weight and gr tissue depth

    A. Williams, F. Anderson, J. Siddell, D. W. Pethick, J. E. Hocking Edwards and G. E. Gardner

86. The effects of replacing beef fat with olive oil on protein oxidation products (α-Aminoadipic semialdehydes-AAS and γ-glutamic semialdehydes-GGS) turkish dried fermented sausage

    M. Serdaroğlu, H.Özyurt, A. Zungur Bastıoğlu, B. Öztürk and S. Ötleş

87. NIR determination of meat quality characteristics at different lamb carcass points

    G. Fiorentini, L. Mur, C. A. Fugita, L. Bellomo, A. I. Negueruela, C. Sañudo and M. M. Campo

88. Use of potassium chloride as salt replacer in reduced-salt back bacon rashers: impact on shelf life

    G. Delgado-Pando, P. Allen, J. Kerry, M. O’Sullivan and R. M. Hamill

89. Use of high pressure processing on meat products: commercial developments and research trends in food science

    L. Pottier, C. Tonello, A. Rakotondramavo, C. Guyon and M. De Lamballerie

90. Effects of functional emulsion gels on physicochemical, and structural properties of bologna sausage

    M. A. R. Pollonio, G. F. Furtado, A. R. Honório, L. Mokarzel,V. A. Vidal, R. L. Cunha and C. S. Paglarini

91. Albedo and Flavedo grapefruit powder as an oxidative stabilizer of pork patties during chilled storage

    S. G. López-Santiz, G. R. Torrescano-Urrutia, R. D. Vargas-Sánchez, L. Zavala-Cárdenas and A. Sánchez-Escalante

92. Antioxidant effect of grapefruit powder in pork patties

    S. Rizo-Gálvez, R. D. Vargas-Sánchez, M. I. Ramírez-Rojo, A. Sánchez-Escalante and G. R. Torrescano-Urrutia

93. Effect of ultrasound intensity and time on the quality of cooked hams with reduced sodium content

    T. L. Barretto, G. R. Carvalho, A. C. S. Barretto and J. T. Romero

Session 9. Consumer Aspects – Marketing & Perspectives

1. Comparison of different parts of lamb: chemical composition and sensory

   C. Xu, C. Liu, H. Luo, Y. Qu and W. Zhu

2. Humans and meat: a story of love and hate

   F. Leroy and I. Praet

3. Consumers’ perception of frankfurter sausages with different healthiness attributes

   Y. J. Polizer-Rocha, R. L. F. Noronha, J. Lapa-Guimarães and M. A. Trindade

4. ‘I don’t want to think about it’. Concerns about sheep and beef cattle transportation and slaughter amongst Australian meat consumers

   E. A. Buddle, H. J. Bray, W. S. Pitchford and R. A. Ankeny

5. Low protein and “Alperujo” diet do not affect consumers’ acceptability of Iberian crossbreed dry-cured loins

   M.Font-i-Furnols, J. García-Gudiño, A. Brun, M. Gispert, J. Perea-Muñoz, J. García-Casco, E. González and I. Blanco-Penedo

6. Differences in consumer perceptions of meat quality

   P. Purslow, R. Cepeda, E. Cáffero, L. Garitta, M. Sosa, D. Frank, L. Duizer, T. Ngapo, H. Bruce, R. Nassu and M. Henchion

7. Affective and descriptive (novel) sensory and physiochemical comparison of traditional bone-in dry-aged beef loin

   M. G. O’Sullivan, M. Cruz Romero and J. P. Kerry

8. Irish consumer attitudes on salt and fat processed meats

   S. Fellendorf, J. P. Kerry and M. G. O’Sullivan

9. Perception of traceability information on beef label by Spanish and Brazilian consumers

   D. R. Magalhaes, M. T. Maza, G. Fiorentini, I. N. Prado, J. K. Kirinus, A. Guerrero and M. M. Campo

10. Spanish and Brazilian consumers’ attitudes on purchase and consumption of beef

    D. R. Magalhaes, M. T. Maza, V. C. Resconi, M. Barahona, C. Sañudo, J. L. Olleta and M. M. Campo

11. Salt reduction and potassium replacement perception of traditional corned beef in different age (18-85) cohorts

    P. M. Conroy, R. M. Hamill, J. P. Kerry and M. G. O’Sullivan

12. Consumer attitudes and expectations of meat, meat products and meat packaging in Ireland

    P. M. Conroy, R. M. Hamill, J. P. Kerry and M. G. O’Sullivan

13. The sensory impact of salt replacers in reduced sodium dry cured Lacón

    L. Purriños, C. Pérez-Santaescolástica, S. Zamuz, N. Echegaray, M. Pateiro, D. Franco and J. M. Lorenzo

14. How to predict beef eating quality in Europe through the adaptation of the Australian system MSA?

    J-F. Hocquette, I. Legrand, R. J. Polkinghorne and J. Wierzbicki

15. Millennial versus non-millennial consumer perceptions of beef, pork and chicken sensory attributes

    R. Miller, H. Laird, K. Adhikari, E. Chambers and C. Kerth

16. US consumer assessment of top loin beef from two New Zealand forage finishing systems compared to us grain fed beef

    A.J. Garmyn, R.J. Polkinghorne, J.C. Brooks and M.F. Miller

17. Effect of energy source and animal age on flavor intensity of sheep meat

    J. R. Jaborek1, H. N. Zerby, S. J. Moeller and F. L. Fluharty

18. Effect of the dietary polyunsaturated fatty acid level on consumer sensory ratings of beef from different genetic groups

    D. S. Antonelo, J. F. M. Gómez, R. R. S. Corte, M. Beline, J. Silva, C. A. Martins, R. B. A. Vieira, B. Pavan and S. L. Silva

19. Consumer attitudes to porcine blood and surplus protein in functional and high protein foods

    M. Tøstesen, K.S. Kjærulff, L. Meinert and M. D. Aaslyng

20. Understanding consumer perceptions of novel meat processing technologies

    T. Lu, P. Wall, M. Burke, N. McCaffrey and A. G. M. Scannell

21. Consumer sensory evaluation of meat from Nellore steers fed with vegetable oils

    F. de Souza Costa, A. R. Cabral, A. S. Cravo Pereira, W. Henrique, M. A. I. da Silva, J. A. Orozco and S. da Luz e Silva

22. Millennial versus non-millennial in home consumer perceptions of beef, pork and chicken sensory attributes

    H. L. Laird, R. K Miller, K. Adhikari, C. R. Kerth and E. Chambers

23. IMF and eating quality in sheepmeat: a comparison of American, Chinese and Australian consumers

    R. O’Reilly, L. Pannier, G. E. Gardner, A. J. Garmyn, R. H. Jacob, H. Luo, Q. Meng, M. F. Millerand D. W. Pethick

24. Consumer acceptability of pork loin from crossbred pigs sired by Pakchong 5 boar and Duroc boar

    R. Lertpatarakomol, R. Sitthigripong, R. Limsupavanich, S. Noidad, C. Chaosap and K. Chaweewan

25. Diet has minimal impact on Australian consumer palatability

    L. Pannier, L. Zhao, D. J. Brown, K. Geenty and D. W. Pethick

26. The Nix a* value is associated with consumer meat colour scores

    M. T. Corlett, D. W. Pethick, R. H. Jacob, K. R. Kelman and G. E. Gardner

Session 10. Meat Biochemistry

1. Investigation of proteomic changes and quality of sheep (Ovis aries) meat due to electrical stunning

   M. Kiran, B. M. Naveena, R. Srikanth, C. Venkatesh, Y. Praveen Kumar and V. V. Kulkarni

2. pH determination methods influence pH slopes during early post mortem ageing of pig meat

   C. Krischek, J. Popp and A. R. Sharifi

3. Comparative proteomic profiling between Spanish bovine breeds

   R. Rodríguez-Vázquez, A. Mato, M. A. Sentandreu, M. Oliván, D. Franco and C. Zapata

4. Effects of carcass chilling treatments on postmortem calpain activity in mule duck breast muscle

   S-Y. Yang , Y-J. Syu , Y-S. Chang and R-G. R. Chou

5. Biomarkers of tenderness and intramuscular fat in five muscles from French PDO Maine Anjou. 1 – Muscle type effect

   B. Picard, M. Al Jammas, M. P. Ellies, M. Gagaoua, S. Couvreur, M. Pécot, G. Aminot, L. De Koning, A. Valais and M. Bonnet

6. Biomarkers of tenderness and intramuscular fat in five muscles from French PDO Maine Anjou. 2 – Prediction of groups of quality

   B. Picard, M. Al Jammas, S. Couvreur, M. Pécot, G. Aminot, S. Léger, L. Koning, A. Valais and M. Bonnet

7. Importance of intrinsic parameters in relation to in vitro zinc protoporphyrin IX formation in different meat sources

   H. De Maere, S. Chollet, E.Claeys, C. Michiels, M. Govaert, E. De Mey, H. Paelinck and I. Fraeye

8. Antioxidant effects of dams’ feeding system during lactation and the inclusion of Quebracho in the fattening concentrate in lambs’ tissues

   P. J. Rufino-Moya, M. Joy and M. Blanco

9. Effect of grazing on sainfoin or alfalfa during lactation on lambs’ muscle metabolites. A HPLC-ESI-QTOF MS approach

   P. J. Rufino-Moya, M. Blanco, S. Lobón, M. Joy and J. Pérez-Jiménez

10. Differences in muscle fibre type in lamb relate to differences in collagen solubility and perinatal MMP activity

    M. E. Latorre and P. P. Purslow

11. Differences in the levels of Bov-SERPINA3 in rectus abdominis muscle explain the variability of beef tenderness

    M. Gagaoua, N. Dunoyer and B. Picard

12. Oxidation increases myofibrillar protein net charge

    Y. Bao and P. Ertbjerg

13. Effects of calcium and zinc ions injection on caspase-3 and tenderization in postmortem beef skeletal muscles

    F. Huang, Z. Ding, C. Zhang, L. Zhang and H. Zhang

14. Clustering of fatty acids composition, sensory quality and proteomic biomarkers of young Charolais bulls

    M-P. Ellies-Oury, M. Bonnet, M. Gagaoua, M-M. Mialon, D. Durand, D. Gruffat, D. Micol, M. Chavent, J. Saracco, L. De Koning and B. Picard

15. Use of liquid isoelectric focusing (offgel) to study changes in muscle proteome during bovine meat ageing

    L. R. Beldarrain., N. Aldai, E. Sentandreu and M. A. Sentandreu

16. Zinc-protoporphyrin content in commecial Parma hams and its relationship with composition parameters

    R. Bou, M. Llauger, J. Arnau and E. Fulladosa

17. Dissociation of actomyosin into actin and myosin and liberation of actomyosin from myofibrils induced by various phosphates

    M. Matsuishi, K. Kanno, M. Sawada, I. Suzuki and A. Okitani

18. Effect of sex on amino acid composition of turkey meat

    R. Domínguez, N. Echegaray, F. Gálvez, C. Pérez-Santaescolática, M. Pateiro, D. Franco and J. M. Lorenzo

19. Amino acids composition of beef patties enriched with different proteins

    S. Zamuz, R. Domínguez, N. Echegaray, F. Gálvez, R. Bermúdez, D. Franco and J. M. Lorenzo

20. Inclusion of potato in the finishing diet of pigs: effect on physicochemical parameters

    M. Pateiro, R. Bermúdez, P. González, S. Seoane, D. Franco and J. M. Lorenzo

21. Influence of pig breed on fatty acid profile of dry-cured shoulder

    R. Agregan, L. Purriños, B. García, R. Domínguez, D. Franco and J. M. Lorenzo

22. Physico-chemical characterization of fresh sausage enriched with different proteins

    S. Zamuz, B. García, N. Echegaray, R. Agregán, R. Bermúdez, D. Franco and J. M. Lorenzo

23. Rigor bonds reduce lattice spacing of skinned porcine skeletal muscle fibre under PSE-like conditions

    J. Liu and A. Arner

24. Degradation of myosin light chain during post-mortem ageing is associated with meat tenderness in Nguni, Bonsmara, Brahman and Charolais breeds

    K. W. Moloto, L. Frylinck, T. Pitse, P. E. Strydom and G. Koorsen

25. Assessing proteomic changes in dry-cured ham under different salt concentration and pastiness

    M. López-Pedrouso, C. Pérez-Santaescolástica, J. V. García-Pérez, E. Fulladosa, J. Benedito, E. Coll-Brasas, C. Zapata, D. Franco and J. M. Lorenzo

26. Effect of proteolysis index on the volatile compounds profile of dry-cured ham

    C. Pérez-Santaescolástica, N. Echegaray, J. V. Garcia-Perez, E. Fulladosa, J. Benedito, E. Coll-Brasas, D. Franco and J. M. Lorenzo

27. Physicochemical characteristics of dry-cured loin from two different breeds

    M. Pateiro, R. Bermúdez, S. Salmuz, B. García, C. Pérez-Santaescolástica, D. Franco and J. M. Lorenzo

28. Effect of myoglobin phosphorylation on meat color stability

    M. Li, X. Li, Z. Li and D. Zhang

29. Proteomics as a tool for studying meat autolysis

    N. L. Vostrikova, I. M.Chernukha, N. G. Mashentseva, A. V. Kulikovskii, A. N. Ivankin and A. G. Achremko

30. Proteomic analysis using iTRAQ reveals the alterations in stress-induced dysfunctional chicken muscle

    T.Xing, X. Zhao, G.Zhou and X. Xu

31. The Challenge: Molecular mapping of meat protein modification through processing

    J. M. Dyer, T-Y. Yu, A. J. Grosvenor, S. Deb-Choudhury, S. Haines, D. Harland, J. Morton and S. Clerens

32. Lactic acid and glycogen contents, pH and meat quality of Iberian pig: effect of rearing system

    R. Cava and P. Komová

33. Using 1h NMR and multivariate data analysis to study the changes of precursor flavor substance of Wuding chicken

    Z. Xiao, C. Ge, G. Zhou and W. Zhang

34. Difference in skeletal muscle peroxiredoxin-2 in pigs divergently selected for residual feed intake in response to disease challenge

    B. M. Patterson, A. C. Outhouse, E. T. Helm, J. C. M. Dekkers, K. J. Schwartz, N. K. Gabler and E. Huff-Lonergan and S. M. Lonergan

35. Proteome changes of bovine muscle based on ultimate pH during aging

    A. M. Pereira, D. L. Fonseca, F. A. Rosa and P. J. Eler

36. Involvement of apoptosis in meat quality attributes using the callipyge lamb model: 1. The omics approach

    D. Ma, M. Penick, B. R. Cooper, J-H. Oh, H. Chun, J. N. Waddell, C. A. Bidwell and Y. H. B. Kim

37. Involvement of apoptosis in meat quality attributes using the callipyge lamb model: 2. Heat Shock Protein 27 and meat toughness

    T. A. Cramer, M. L. Penick, J. N. Waddell, C. A. Bidwell and Y. H. B. Kim

38. Effect of cooking method on beef flavour marker compounds

    I. Wojtasik-Kalinowska , L. J. Farmer, R. Polkinghorne, T. D. J. Hagan, A. W. Gordon, A. Półtorak and A. Wierzbicka

39. Selection for increased intramuscular fat and lean meat yield can improve the bloomed colour of lamb meat

    H. B. Calnan, R. H. Jacob, D. W. Pethick and G. E. Gardner

40. AMP is a more potent activator of phosphofructokinase-1 activity than fructose 2,6-bisphospate in porcine skeletal muscle under simulated postmortem conditions

    S. S. Chauhan, M. N. LeMaster and E. M. England

41. Protein oxidation of fermented sausage (Sucuk) produced with olive oil during storage

    F. M. Serdaroğlu, A. Z. Bastıoğlu, B. Öztürk and V. H. Özyurt

42. Metabolomic changes in porcine fast and slow type muscles during postmortem aging

    S. Muroya, M. Oe, K. Ojima and K. Chikuni

43. The stability of carboxymyoglobin in presence of oxygen in meat

    K.Thiemann and D. Brüggemann

Session 11. Advancements in Meat Packaging

1. Evaluation of antibacterial activity of copper-based nanomaterials for food packaging applications

   E. Zanardi, A. De Berardinis, A. Lorenz, I. Alfieri, P. Di Ciccio, A. Colagiorgi, S. Ghidini and A. Ianieri

2. Meat preservation by an antimicrobial edible coating

   I. Sánchez-Ortega, C. Regalado-González, E. M. Santos, J. Castro-Rosas, E. Rangel-Vargas

3. Nitrite embedded vacuum packaging improves retail characteristics of bison steaks

   Ó. López-Campos, J. C. Roberts, A. Rodas-González, J.Galbraith, M. E. R. Dugan, I. L. Larsen and J. L. Aalhus

4. Carbon monoxide packaging shows the same color improvement for dark-cutting beef as high oxygen packaging

   Y. Zhang, L. Qin, Y. Mao, D. Hopkins, L. Zhu and X. Luo

5. Potential mechanisms of color improvement for dark cutting beef derived from carbon monoxide packaging and high oxygen packaging are different

   Y. Zhang1, L. Qin, Y. Mao, D. Hopkins, L. Zhu and X. Luo

6. Application of a chitosan based nanoparticle formulation as an edible coating for sliced dry cured ham antioxidation

   J. Zhao, W. Chen, J. Zhang, X. Xu and G. Zhou

7. In-package cold plasma treatment of raw meat

   H. Zhuang, M. J. Rothrock, Jr., K. L. Hiett, G. R. Gamble, K. C. Lawrence and B. C. Bowker

8. The effect of a range of CO concentrations and exposure times on the colour stabilty of vacuum packaged beef steaks

   L. A. Van Rooyen, P. Allen, P. Reid and D. I. O’Connor

9. Mathematical modelling of shelf life in MAP meat: coupling between oxygen dynamics, colour stability and bacterial growth

   J. Tofteskov, M. A. Tørngren, J. S. Hansen and N. Bailey

10. Advancements in meat packaging and its significance

    Ö. Çağindi and N. Ö. Bilge

11. Extended map storage reduces saturated and increases monounsaturated fatty acids in marbled pork loin

    J. Alvarez-Rodriguez, R. N. Pena, J. Estany, L. Bosch, J. Reixach and M. Tor

12. Packaging effects on flavour marker compounds in grilled beef

    L. J. Farmer, R. Polkinghorne, T. D. J. Hagan, D. W. Sanderson and A. W. Gordon

13. Evolution of refrigerated and vacuum-packaged beef texture

    F. Larenas, F. González, P. Melin and R. Letelier

14. Edible bioactive packaging applied to reduced-salt back bacon rashers: effect on shelf life

    G. Delgado-Pando, P. Allen, M. O’Sullivan, J. Kerry and R. M. Hamill

15. The effect of the combination of clean label ingredients and packaging conditions on the shelf-life and microbiology of meat

    C. Smyth, N. P. Brunton, J. L. Lyng, P. Whyte, J. Fagan, C. Fogarty and D. J. Bolton

Session 12. Meat & Health- Sustaining Healthy Protein Sources

1. Nutrient density, nutritional value, and cost of nutrients of meat products and non-meat foods high in protein

   B. M. Bohrer

2. Sensory acceptance and physicochemical parameters of chopped ham with pea fiber addition

   Y. J. Polizer-Rocha, D. Pompeu, J. C. Baldin, R. P. Fregonesi, M. T. A. Freire and M.A. Trindade

3. Pea fiber addition in frankfurter sausage aiming cost and fat content reduction

   Y. J. Polizer-Rocha, D. Pompeu, J. C. Baldin, I. Rodrigues, M. A. Pires, M. T. A. Freire and M. A. Trindade

4. Italian dried meat-products: distinctive characteristics of some PDO local products

   M. Lucarini, J. Sanchez del Pulgar , G. Saccani , P. Gabrielli, A. Aguzzi and G. Lombardi Boccia

5. In vitro comparison of antioxidant activity of lactic acid bacteria isolated from Harbin sausages and selected probiotics

   Q. Chen, Q. Han, X. Yin and B. Kong

6. Evaluation of carrageenan as lard substitute and KCl as partial substitute of sodium in sausage

   J. R. Barros, R.V. Pereira, C. C. Queiroga, C. M. P. Almeida, C. C. Carvalho, I. Racowski, M. A. C. Carlotti Filho, V. M. C. O. Faria and M. E. Pulzatto

7. Development of fat optimized sausages: influence on sensorial and nutritional properties

   M. Kryger, J. Knabe, P. G. Braun and C. Wiacek

8. Carcass distribution of phospholipids in grass-fed Wagyu

   E. N. Bermingham, M. G. Reis, A. K. Subbaraj, D. Cameron-Smith, K. Fraser and C. Craigie

9. Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

   M. Buła, W. Przybylski*, D. Jaworska and K. Boruszewska

10. Sensory quality of salt reduced corned beefs formulated with salt replacers

    S. Fellendorf, R. M. Hamill, J. P. Kerry and M. G. O’Sullivan

11. Inclusion of milk whey on the finishing diet of pigs: effect on fatty acid profile

    R. Domínguez, N. Echegaray, S. Seoane, P. González, R. Agregán, M. Pateiro, D. Franco and J. M. Lorenzo

12. Three pork muscles exhibited different in vitro protein digestibility

    X. Zou, G.Zhou, L. Li, C. Wang and C. Li

13. Effect of direct reduction of sodium chloride on frankfurt sausage

    I. Rodrigues, L. A. Gonçalves, M. Pires, Y. J. Polizer, J. Barros, L. T. Carvalho, J. C. Baldin and M. A. Trindade

14. Meat product normalizes serum lipid profile in the hyperlipidemia rat model

    I. M. Chernukha, L. V. Fedulova and E. A. Kotenkova

15. Texture optimisation of novel restructured beef steaks suitable for elderly people using clean label plant proteins and pivac

    S. Baugreet, J. P. Kerry, P. Allen and R. M. Hamill

16. Fatty acid composition and lipid oxidation in chicken burgers produced with meat from broilers fed extruded linseed

    F. Ciucci, A. Cappucci, G. Conte, L. Casarosa, E. Bulleri, A. Serra and M. Mele

17. Fat quality of Tuscany dry-cured ham

    J. Sanchez del Pulgar, M. Lucarini, G. Saccani, P. Gabrielli, A. Aguzzi and G. Lombardi Boccia

18. Effect of duration of linseed supplementation on nutritional properties of beef

    R. Marino, A. della Malva, M. Caroprese, P. de Palo, A. Santillo, A. Sevi and M. Albenzio

19. Minerals, heme iron and lipid oxidation in fresh and aged Corriedale lamb meat from pasture based production system in Uruguay

    M. C. Cabrera, M. Castaño , A. Terevinto , M. del Puerto and A. Saadoun

20. Meat from Aberdeen Angus steers finished on pasture with supplementation, concentrate or pasture. (1): fatty acids composition and health indices

    A.Saadoun, A. Terevinto and M. C. Cabrera

21. Meat from Aberdeen Angus steers finished on pasture with supplementation, concentrate or pasture. (2): activity of lipid metabolism enzymes.

    A.Saadoun, A. Terevinto and M. C. Cabrera

22. Fatty acids composition of “Paleta” and “Nalga de Afuera”, forequarter and hindquarter cuts, typical of the Uruguayan domestic meat market.

    A. Saadoun, A. Terevinto and M. C. Cabrera

23. Bioactive peptides from chicken meat

    G. Nieto, G. Ros and Y. L. Xiong

24. Total antioxidant capacity of chicken meat from organic mineral suplementation

    G. Nieto, L. Martínez and G. Ros

25. Enhancing the texture attributes in meat products using food grade acids to increase the appeal for older consumers

    C. Botinestean, A. M.Mullen, M. Hossain, J. P. Kerry, R. M. Hamill

26. The effects of using fruit fibres and rice starch on the technological and textural parameters of a beef product

    C. Botinestean, A. M.Mullen, J. P. Kerry, R. M. Hamill

27. Using the response surface methodology to facilitate the optimization of texture-modified injected meat products targeted at elderly consumers

    C. Botinestean, A. M.Mullen, J. P. Kerry, R. M. Hamill

28. Replacement of pork back fat by functional gelled emulsion in bologna sausage: textural and rheological properties

    M. A. R. Pollonio, G. F. Furtado, A. R. Honório, L. Mokarzel, V. A. Vidal, R. L. Cunha and C. S. Paglarini

Late papers

1. Quantification of neuraminid acids in meat by HPLC-based fluorescence detection using an enzymatically synthesized internal standard

   H. L. Yao, Y.Y. Huang, W. J. Wang, L. P. Conway, M. M. Wang, K. Huang, J. Voglmeir and L. Liu

Additional information

Session 1 Meat sustainability

1. Effect of chilled storage (up to 8 weeks) on lamb meat quality traits

   C. E. O. Coombs, B. W. B. Holman, R. J. van de Ven, M. A. Friend and D. L. Hopkins

2. Carcass and meat quality of spent hens from dual purpose vs layer genotypes when fed a by-product diet

   S. Mueller, M. Kreuzer, R. E. Messikommer and I. D.M. Gangnat

3. Effect of dried mealworm larvae probiotics on quality and oxidative stability of meat in broilers

   Md. M. Islam, H.-S. Mun, A. B. M. Rubayet Bostami and C.-J. Yang

4. Dry vs raw mealworm larvae probiotics on meat quality and shelf life in grower-finisher pigsy

   Md. M. Islam, A. B. M. Rubayet Bostami, H.-S. Mun and C.-J. Yang

5. Muscle protein degradation and tenderization of the bovine longissimus muscle using various mushroom extracts

   H. K. Kim, J. S. Kim, K. B. Ko, D. G. Kang and Y. C. Ryu

6. Effect of dietary supplementation of Lasia spinosa thw. powders on carcass and meat quality of finishing barrows

   J. Mitchaothai, R. Lertpatarakomol and P. Jaipeng

7. Carcass quality of culled dairy cows and fattening dairy steers raised by members of beef cluster cooperative in Thailand

   J. Chainam and Y. Opatpatanakit

8. Efficacy of probiotics (Bactosac-P) additions improves performances in fattening pigs and carcass characteristics

   W. Jaikan, S. Wongtangtintan, N. Banglarp, P. Thitisak, S. Tanpong and J. Khajarern

9. Growth performance, carcass characteristics and meat composition of native Thai beef cattle fed diets differed in feeding levels in the tropics

   N. Tangjitwattanachai and K. Sommart

10. Meat consumption trends in the United States

    L. Basu and H. W. Ockerman

11. Carcass quality and meat quality of fattening pigs derived from different terminal boars

    K. Chaweewan, W. Thaenthanee, C. Chaosap, R. Limsupavanich and R. Sitthigripong

12. Carcass quality and meat quality of fattening pigs derived from Pakchong 5 and Duroc breed terminal boars

    W. Thaenthanee, K. Chaweewan and C. Chaosap

13. Growth performance and meat quality of broilers fed diets supplemented with Piper sarmentosum roxb. leaves

    Pastsart U. and Pimpa O

Session 2 Marketing and consumer science

1. Native chicken attributes influencing consumers’ purchasing decision

   K. Poontawee, A. Daloonpate and V. Limsombunchai

2. Consumers’ acceptance and willingness to pay for dual- purpose poultry products

   I. D. M. Gangnat, S. Müller, M. Kreuzer, M. Siegrist and V. H. M. Visschers

3. Emulsified & dried meat products intakes and their relationship between dietary risk perceptions in Taiwan

   H. L. Kuo, S. M. Lin, D. C. Liu, F. J. Tan and M. T. Chen

4. Relationships between physicochemical and sensory traits of broiler and Korean native chicken breast

   D.-G.Yim, C. Jo, J.-Y. Park and K.-C. Nam

5. Consumers’ acceptability of a functional plant sterol- enriched deli-style turkey product

   S. Grasso, F. J. Monahan and N. P. Brunton

6. Lamb growth reduces shear force in the longissimus muscle

   K. R. Kelman, L. Pannier, D. W. Pethick and G. E. Gardner

7. Impact of mastication on the gastric digestion of frankfurters : case of elderly

   T. Sayd, M. A. Peyron, S. Viet and V. Santé-Lhoutellier

8. Policy framework and development interventions for promoting beef cattle production in Thailand

   T. Haitook, T. Khammeng, J. Sethakul and T. Srisakdi

9. Purchase patterns of chicken meat in southeast Europe

   D. Skunca, I. Tomasevic, N. Zdolec, R. Kolaj, G. Aleksiev and I. Djekic

10. Sensory differences between young, middle aged and elderly assessors for beef steak of varying texture

    P. M. Conroy, M. G. O’Sullivan, R. M. Hamill and J. P. Kerry

11. Comparison of sensory profiles of bovine muscles (LD, GM, ST) using traditional and rapid analysis mapped with affective testing

    S. S. Coyle, M. G. O’Sullivan, A. P. Moloney and J. P. Kerry

12. Sensory comparison of muscles (LD, GM, ST) from Charolais and Limousin bulls fed on pasture, grass silage and concentrate supplementation

    S. S. Coyle, M. G. O’Sullivan, A. P. Moloney and J. P. Kerry

13. Demographic factors have only minor effects on a consumer’s perception of the eating quality of beef

    S. P. F. Bonny, J.-F. Hocquette, D. W. Pethick, P. Allen, I. Legrand, J. Wierzbicki, L. J. Farmer, R. J. Polkinghorne and G. E. Gardner

Session 3 Exploring niche market fresh meat and consumer science

1. Meat quality characteristics in Argentinean and Italian beef for sale at the Italian supermarket

   S. Barbera

2. Variation in nutritional composition of lamb leg cuts

   S. M. Fowler, J. M. Hoban, D. W. Pethick and D. L Hopkins

3. Micro-NIR spectroscopy for the authentication of South African lamb

   S. W. Erasmus, M. Manley, M. Muller and L. C. Hoffman

4. Relationships between physicochemical and sensory traits of broiler and Korean native chicken breast

   D.-G. Yim, C. Jo, J.-Y. Park and K.-C. Nam

5. Influences of marbling levels on water holding capacity, juiciness and tenderness of pork loin and Thai consumer responses

   S. Noidad, R. Limsupavanich and S. Suwonsichon

6. Comparing chilled and frozen storage on lamb sensory quality parameters

   C. E. O. Coombs, D. L. Hopkins, B. W. B. Holman, R. J. van de Ven and M. A. Friend

7. The reduction of NA and fat levels in traditional breakfast sausages developed for the elderly and the effects on physiochemical and sensory properties

   P. M. Conroy, M. G. O’Sullivan, R.M Hamill and J. P. Kerry

8. Effect of cut and aging on cooking loss and shear force of culled Kabinburi cows

   C. Janthasorn, A. Putratnung and N. Chomnart

9. Short term-heat stress and vitamin E supplementation affect carcass weight, muscle omega-6 fatty acid and meat quality in lambs

   E. N. Ponnampalam, S. S. Chauhan, M. G. Kerr, D. L. Hopkins, T. Plozza and F. R. Dunsea

Session 4 Technologies to increase carcass and meat quality

1. Influence of finishing diet (concentrate vs. cereal) on chemical composition and physicochemical characteristics of broiler chicken

   R. Domínguez, J. Méndez, L. Purriños, D. Franco, P. Cachaldora and J. M. Lorenzo

2. Potential rapid test of electrical conductivity (EC) related to microbial load

   S. Nuanualsuwan, P. Sirotamarat, R. Namkratok and P. Wongnak

3. Colour of meat broth as an indicator of the beef quality

   S. Barbera

4. Design of a novel bionic rodent bone crusher and its application

   Z. Sun,W. Jia, C.-H. Zhang and S.-J. Li

5. Measurement of malondialdehyde in cured meat products without interference from the ingredients

   S. Jung, J. R. Lee, C. W. Lee, K. C. Nam and C. Jo

6. Preparation of gelatin from chicken bone residue with hot-pressure extraction

   J. Y. Yue, J. Z. Wang, W. Jia and C. H. Zhang

7. Infusion of nitrite into meat batter by atmospheric pressure plasma treatment

   J. Lee, Y. Lim, W. Choe, H. I. Yong, C. Jo and S. Jung

8. Antioxidative potential and activity of juice concentrate of Perilla frutescens var. acuta kudo leaves

   C. W. Lee, J. Lee and S. Jung

9. Effect of linseed level and feeding duration on performance, carcass and meat quality in cull ewes

   C. Sañudo, M. M. Campo, J. L. Olleta, E. Muela, R. M. G. Macedo and F. A. F.Macedo

10. Effect of feeding, muscle and packaging on visual colour acceptability of meat from Avileña – Negra Ibérica breed

    M. Barahona, J. L. Olleta, M. A. Hachemi, C. Sañudo, L. L. Magno, M. M. Gonzalez and M. M. Campo

11. Carcass chilling method effects on color and tenderness of bison meat

    M. A. Mickelson and J. R. Claus

12. The effect of rearing systems on carcass traits and meat quality in Taiwan game hens

    R. Sakata, S. Takeda, C.-Y. Lin and T.-C. Wan

13. Effects of rice bran and extruded soybean on growth performance, carcass characteristics, chemical composition and sensory evaluations of Hanwoo (native Korean cattle) steers

    C. Choi, H. Kwon, K. K. Jung, S. I. Kim, K. H. Baik, J.-Y. Lee, D. Y. Kim, J. H. Lee, C. Y. Choi, N. G. Lee and B. S. Jang

14. Meat quality of pork fed diets with different levels of palm kernel meal as alternative sources of corn

    J. Y. An, H. I. Yong, H. Lee, B. O. Kim, Y. Y. Kim and C. Jo

15. High pressure processing improves the eating quality of sausage with reduced fat

    H. Yang, H. Zheng, X. Xu and G. Zhou

16. Effect of illite and loess on growth performance and immune characteristics in finishing pig

    J. H. Ryu, Y. S. Choi, J. K. Lee, J. T. Jeong, J. S. Choi and Y. I. Choi

17. Novel approach to USG measurements on the longissimus muscle of pig carcasses

    A. Ludwiczak, M. Stanisz, D. Lisiak, M. Bykowska, J. Składanowska and P. Ślósarz

18. Effect of different degrees of acute heat stress on broiler meat quality

    M. Zhang, R. Liang, Y. Zhang and X. Luo

19. Anti-wrinkle effect of leg bone hydrolysates and oil from Jeju crossbred horses

    H.-J. Kim, D. Kim, H.-J. Kim, H. Kim, J.-S. Kim, H.-S. Chae and A. Jang

20. Stability test for the cosmetic cream containing oil extracts from Jeju crossbred horse

    J.-S. Kim, D. Kim, H.-J. Kim, H.-J. Kim and A. Jang

21. On-line prediction of pork loin quality with the VQG pork loin grading camera

    L. W. Lucherk, M. F. Miller, T. L. Wheeler, D. A. King and S. D. Shackelford

22. Effect of crossbreeds and sexes on pig’s carcass traits and meat quality

    S.-Y. Lin and Y.-C. Wu

23. Effects of chicory fiber and smoking treatment on quality characteristics of restructured meat products

    J. T. Jeong, Y. S. Choi, J. K. Lee, J. S. Choi, J. H. Kim, J. H. Lee and Y. I. Choi

24. The effects of various dietary fibers addition on the quality characteristics of blended pork meat

    J. K. Lee, Y. S. Choi, J. T. Jeong, J. S. Choi, J. Y. Jeong and Y. I. Choi

25. Comparison of meat quality characteristics of longissimus muscle from purebred and three-way crossbred pigs

    J. T. Jeong, Y. S. Choi, J. K. Lee, J. S. Choi, Y. C. Jung, J. H. Jung and Y. I. Choi

26. Pig bristles – an underestimated biomass resource

    M. Gonzalo,C. M. Jespersen, K. Jensen, S. Støier and L. Meinert

27. Effects of extraction time on physico-chemical characteristics of shank bone extract in Hanwoo

    J. K. Lee, Y. S. Choi, J. T. Jeong, J. S. Choi and Y. I. Choi

28. Comparison of intramuscular fat and collagen content between Duroc purebred and crossbred pigs

    W. Kheawrod and C. Chaosap

29. Effects of feeding illite and loess on carcass and meat quality characteristics in finishing pigs

    Y. S. Choi, J. K. Lee, J. T. Jeong, J. S. Choi and Y. I. Choi

30. Distribution of marbling score in culled dairy beef in central Thailand

    T. Supphakitchanon, B. Kiratikrankul, J. Chainam and Y. Opatpatanakit

31. Effect of hot boning, electrical stimulation and PI-VAC post mortem interventions on the physico-chemical characteristics and eating quality of pork M. longissimus thoracis et lumborum muscles from Pietrain and Duroc pig breeds

    D. F. Keenan, J. P. Kerry and P. Allen

32. Comparison of the effects of two levels of the beta-adrenergic agonist Ractopamine and Zilpaterol, over three exposure periods, on meat quality

    M. Hope-Jones, P. E. Strydom and S. M. van Heerden

33. Uruguayan national beef quality audit-2013: a survey of beef industry related to quality and value of cattle

    M. d. Campo, G. Brito, D. Correa, A. Borca, G. Toyos, F. Albin, R. S. Julián and R. Robaina

34. Effect of castration and ageing time on the quality of beef from male dairy cattle

    Y. Nian, J. P. Kerry, R. Prendiville and P. Allen

35. Effect of breed- and sex-type on meat tenderness and colour of goat M. longissimus lumborum

    L. Frylinck, G. L. van Wyk, S. M. van Heerden, J. D. Snyman and P. E. Strydom

36. Effects of SNPs in the calpain-1 and calpastatin genes on tenderness in South African crossbred beef cattle

    A. Basson, L. Frylinck, J. Anderson, S. M. van Heerden and E. van Marle-Köster

37. Nutritional interventions to decrease dark cutting in grass fed cattle

    C. G. Jose, K. Loudon, C. Martino and P. McGilchrist

38. Effect of antioxidants supplementation, Andrographis paniculata, tumeric and vitamin E on meat quality of crossbred goat

    N. Chauychuwong, R. Chauychuwong and K. Soisuwan

39. Evaluation of possibility to use Staphylococcus carnosus ATCC 51365 bacterial strain in nitrite curing process of meat

    P. Szymanski and D. Kolozyn-Krajewska

40. Effect of summer supplementation on animal performance and carcass quality traits of grazing Hereford steers in Uruguay

    X. Lagomarsino, F. Cazzuli, M. d. Campo and F. Montossi

41. Attempt to enhance EUROP system for pig carcasses classification with information about the quality of meat

    P. Janiszewski, D. Lisiak, P. Ślósarz, K. Borzuta, K. E. Grześkowiak, B. Lisiak, P. Szymański,R. Ślósarz, K. Powałowski and Ł. Samardakiewicz

42. Compositional and dimensional factors influencing pork belly firmness

    O. P. Soladoye, B. Uttaro, S. Zawadski, J. L. Aalhus, C. Gariépy, M. E. R. Dugan, P. Shand and M. Juárez

43. Evaluating pork carcasses without SEUROP classification system

    D. Lisiak, K. Borzuta, R. Jędrzejczak, P. Janiszewski and P. Ślósarz

44. The effect of oil palm fronds and Napier grass as roughage in total mixed ration supplemented with bypass fat on meat quality of feedlot cattle

    B. Binsulong, U. Pastsart and O. Pimpa

45. A probe for measuring GR depth in Australian lamb carcases

    S. M. Fowler, J. Hoban, R. van de Ven, M. Boyce, A. Williams, D. W. Pethick and D. L. Hopkins

46. Effect of gender on the meat color and tenderness of feedlot Nellore cattle

    J. F. M. Gómez, A. S. Netto, D. S. Antonelo, H. B. Silva, J. Silva, G. A. Sene, M. R. Mazon, N. P. Dias, P. R. Leme and S. L. Silva

47. Effect of breeds on growth performance and carcass performance on Thai beef cattle

    K. Boonyanuwat, P. Sirisom and V. Ngamsomrit

48. A comparison of Limousin and Charolais crossbred cattle for growth performance and carcass quality

    K. Ackhahad, S. Chokcharean and K. Boonyanuwat

49. United States fresh and frozen and Australian frozen goat carcass traits and meat yields

    J. C. Gregorie, J. N. Maynard and K. W. McMillin

50. Influence of cattle category, breed and ageing on the sensory quality of meat from Northwest of Argentina

    P. Lucas, A. B. Picallo, A. M. Pereyra, J. F. Madero, M. E. Cossu, E. B. Coste, P. C.Gambetti, F. Rozen and J. J. Grigera Naón

51. Effects of glycerine in concentrated feed on carcass charecteristics of Angus crossbred cattle

    N. Sarataphan, N. Thavara, N. Jaree, K. Hongyuntarachai, W. Paisalrungphana and S. Teepatimakorn

52. Sarcomere lengths and goat meat tenderness after applying two “ideal” post slaughter procedures

    P. Pophiwa, E. C. Webb and L. Frylinck

53. Lairage time and temperament effects on glycogen content in hereford steers

    F. O. Costa , M. del Campo, G. Brito, J. M. S.de Lima, A. C. Sant’Anna and M. J. R. P. da Costa

Session 5 Animal welfare and slaughter

1. Prevalence of Salmonella spp. Contamination in fresh chicken meat from slaughterhouses

   T. Boonkerd and V. Areekul

2. The halal meat industry: challenges of the authorization, validation and production opportunities

   A. M. Ahhmed, R. Sakata, B. S. Nasr and H. Yetim

Session 6 Microbiological and chemical safety

1. Biogenic amine inhibition of Harbin dry sausage by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

   B. Kong, Q. Sun, D. Zheng and Q. Chen

2. Application of mass spectrometry in detection of foodborne pathogens

   S. Jadhav, A. Karpe, D. Beale, K. Kouremenos and E. A. Palombo

3. Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready to eat meat products on UK market

   F. Lu, G. K. Kuhnle and Q. Cheng

4. Microbial risk assessment of Staphylococcus aureus in retail pork distributed in city of Bangkok

   S. Nuanualsuwan, P. Sirotamarat, R. Namkratok and P. Wongnak

5. Evaluation of the spoilage potential of bacteria isolated from chilled chicken

   G. Y. Wang, H. H. Wang, X. L. Xu and G. H. Zhou

6. Using beef meat colorimetrics to predict microbial loading following chilled-then-frozen storage

   C. E. O. Coombs, B. W. B. Holman, D. Collins, M. A. Friend and D. L. Hopkins

7. Highly diverse microbial communities in vacuum-packd chilled pork during storage

   F. Zhao, G. Zhou, K. Ye, S. Wang, X. Xu and C. Li

8. Parsley extract as an alternative for curing salt in mortadella-type sausages – impact on the growth of Listeria monocytogenes

   G. Riel, A. Boulaaba, J.Popp and G.Klein

9. Effect of atmospheric cold plasma (ACP) on Escherichia coli, Listeria monocytogenes and Salmonella enterica serovar typhimurium on ready-to-eat mortadella-type sausage

   P. Benecke, B. Ahlfeld, A. Boulaaba, J. L. Zimmermann and G. Klein

10. Evaluation of inhibitory efficiency for Listeria and Staphylococcus using chinese mahogany extract spray coating on the surface of sliced pork ham

    H. C. Wei, R. Thammasena, C. W. Fu, P. Y. Li, Y. H. Tang, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu

11. Antilisterial effects of hop alpha and beta acids in turkey slurry at 7 and 37 °c

    T. Sansawat and I. Kang

12. Inhibition of Listeria monocytogenes in deli-style turkey using hop acid extracts with or without potassium acetate and potassium diacetate

    T. Sansawat, P. Singh, M. Silva, H. C. Lee and I. Kang

13. High hydrostatic pressure to improve hygienic quality of commercial duck meat products

    J. Oh, H. J. Lee, S. Y. Kim, S.Jung, K. C. Nam and C. Jo

14. Flexible thin-layer plasma in package: Inactivation effect of bacteria and mold and physiochemical properties in beef jerky

    H. Lee, H. I. Yong, H. J. Lee, J. Y. Park, W. Choe and C. Jo

15. Metagenetic analysis of the bacterial flora dynamics of biopreserved pork meat

    A. Bozec, A. Le Roux and C. Feurer

16. Analysis of microbial communities from different Jinhua ham factories

    Q. F. Ge, G. H. Zhou and FW. G. Zhang

17. Spoilage microorganisms in South East Asia meat products and control measures with lactates/acetates at low pH

    A. L. Nguyen, K. Brookmeyer and O. Sliekers

18. Sterilization of Bacillus cereus spores by a combination of high-pressure treatment and subsequent heat treatment

    M. Ogino and T. Nishiumi

19. Effect of oil types on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled chicken

    W. Wongmaneepratip and K. Vangnai

20. Effects of self-carbon dioxide-generation material for active packaging on microbial growth in beef during cold storage

    S. J. Lee, S. Y. Lee, H. S. Kim, S. Y. Yoon, O. Y. Kim, D. Y. Lee, G. D. Kim, G. B. Kim, S. K. Jin and S. J. Hur

21. In vitro inhibitory activities of lactic acid solution and crude bacteriocin against meat pathogenic bacteria

    K. Pilasombut, S. Saringkhan and N. Ngamyeesoon

22. Effect of lactic acid and bacteriocin on improviving microbiological safety of E-San sausage, a Thai fermented meat product

    K. Pilasombut, S. Saringkhan and N. Ngamyeesoon

23. Assessment of formation of mixed chlorinated / brominated diphenyl ethers and brominated dioxins / furans during food processing

    R. Jędrzejczak, M. Roszko and K. Szymczyk

24. Effect of microbial contamination conditions of slaughtering and splitting process on microbial diversity of chilled vacuum-packaged beef during storage

    R. Liang, L. Zhu, Y. Mao, Y. Zhang, L. Niu, P. Dong, X. Ynag, M. Zhang and X. Luo

25. Amino acid profile of turkey hens for the detection of meat fraud: A feasability study

    B. Kranz, S. Andrée and D. A. Brüggemann

26. Factors affecting the formation of carcinogenic n-nitrosopiperidine (NPIP) in cured meat model system

    J. Auschanalimpakorn and K. Vangnai

27. Effect of carrot and ripe papaya peels on qualities and residual nitrite of chinese sausage during storage

    K. Chunwijitra, K. Sujirachato, N. Sinlapathongkum and K. Vangnai

28. Structural changes of residual nitrate, nitrite and n-nitroso compound as carcinogenic substance during in vitro human digestion

    H. S. Kim, S. Y. Lee, S. Y. Yoon, D. Y. Lee, O. Y. Kim, M. S. Chung and S. J. Hur

29. Positive modulation of meat microbial ecology by feeding strategies

    L. Saucier, A. P. Koné, D. Gagné, D. Cinq-Mars and F. Guay

30. Effect of UV-C irradiation on formation of polycyclic aromatic hydrocarbons in model system

    R. Phuatphong and K. Vangnai

31. Chemical and microbiological quality of traditional Thai fermented meat (Nham) using pediocin PA-1 producer (Pediococcus pentosaceus TISTR 536) as starter culture

    N. Joraka, S. Kerdpiboon, A. Jindaprasert and A. Swetwiwathana

32. Plantaricin W producer : Lactobacillus plantarum SS7 isolated from Isan-sausage (traditional Thai fermented meat-rice sausage)

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

33. Subtyping and virulence-related characterization of Listeria monocytogenes isolated in the Portuguese ready-toeat meat-based products food-chain

    A. R. Henriques, M. J. Fraqueza

34. Effect of Enterococcus faecium EK13 bacteriocin-like inhibitory substances at differents concentrations on the survival of Listeria innocua in a meat model

    A. M. Gaspar, M. Fernandes, M. H. Fernandes, A. Lauková, A. S. Barreto and M.J. Fraqueza

35. Salmonella in the United States – Current concerns

    H. W. Ockerman and L. Basu

36. Biofilm-forming ability assessment of Listeria monocytogenes isolates collected in delicatessen meat products

    A. R. Henriques, A. S. Barreto, M. J. Fraqueza

37. Effect of nisin-loaded pectin nanoparticles on the survival of Listeria innocua in a meat model

    A. Borges, T. Krivorotova, J. Sereikaite, A. S. Barreto and M. J. Fraqueza

38. Psychrotrophic bacterial diversity analysis of Chinese freshwater fish during storage at 4 °C based on PCR-DGGE

    Y. Q. Yin, W. M. Fang, M. G. Wu

39. Reduction of C. botulinum spores at the meat surface using C-band microwaves

    A. Gunvig, A. Bardenshtein, J. S. Andersen and M. A.Tørngren

Session VI Meat Nutritive Value and Human Health

1. A color stabilizing blend of succinic and glutamic acid will also reduce microbial growth

   E. Slinde, P. Berg and B. Egelandsdal

2. HPLC-MS/MS-detection of transglutaminase in formed beef and pork

   W. Jira and F. Schwägele

3. Comparative analysis of phosphoproteome of muscle induced by salt curing

   C. Zhang, Z. Wang, X. Li and D. Zhang

4. Postmortem calpain and desmin changes in excised Lanyu pig longissimus muscle

   Y. S. Chang, H. Li and R. G. R. Chou

5. Free amino acid content of aged beef from Korean Hanwoo (Bos taurus coreanae) steers during freezing

   S. M. Kang, P. N. Seong, G. Kang, J. Kim, S. S. Jang, Y. Kim, Y. Kim, B. Park and S. Cho

6. The effect of different types of oil and temperature on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties

   F. Lu, G. G. C. Kuhnle and Q. Cheng

7. Effect of a rice whole crop silage diet on carcass characteristics and expression of gene involved in muscle growth in Japanese black steers

   M. Shibata, Y. Hikino, M. Imanari, K. Matsumoto and N. Yamamoto

8. Comparison of free amino acid content of Korean Hanwoo (Bos taurus coreanae) loin beef with different quality grades

   S. M. Kang, P. N. Seong, G. Kang, J. Kim, S. S. Jang, Y. Kim, Y. Kim, B. Park and S. Cho

9. Proteome changes of different meat tenderness on beef cattle during aging period

   A. Rosa, C. Moncau, M. Poleti, J. Balieiro, R. Fonseca and J. P. Eler

10. Effects of power ultrasound on oxidation of beef proteins during curing processing

    D. C. Kang, Y. H. Zou, G. H. Zhou and W. G. Zhang

11. Large variations in K vitamers in meat from Norwegian Red cattle

    M. Oostindjer, B. Egelandsdal, E. M. Hovland and A. Haug

12. Effects of full-fat soybean diets on performance, carcass characteristics and fatty acid composition of Hanwoo steers

    S. I. Kim, Y. M. Jo, K. K. Jung, J. Y. Kim and C. B. Choi

13. Castration and the sensory characteristics of lamb

    F. J. Monahan, V. Gkarane, P. Allen, N. P. Brunton, R. B. Mooney, R. Gravador, N. Claffey, A. Fahey, A. Moloney, L. Farmer, A. Scannell and M. Diskin

14. Increase of odorous compounds in raw beef during retail display according degree of lipid oxidation

    V. C. Resconi, M. Bueno, A Escudero, D. Magalhaes, M. Barahona, V. Ferreira and M. Mar Campo

15. Effects of iron content and lipid oxidation on colour of the knuckle in beef

    M. Mar Campo, D. R. Magalhaes, M. Barahona, J. L. Olleta, V. C. Resconi and C. Sañudo

16. Repeatability and reproducibility of two instruments to measure meat colour

    A. Brugiapaglia, G. Destefanis, S. Agosta and L. Di Stasio

17. Colour and texture of veal as influenced by breed and ageing

    A. Brugiapaglia, G. Destefanis, S. Agosta and M. Renna

18. Studies towards the development of a novel electrochemical sensor array for the analysis of vitamins in meat

    K. L. Westmacott, A. Crew, O. Doran, L. Meredith and J. P. Hart

19. Prediction of ageing time of beef steaks using visible and near infrared reflectance spectroscopy

    L. Moran, P. Allen and A.P. Moloney

20. Effect of thawing by microwave heating on the extraction of tocopherols in fat from Iberian pigs

    A. I. Rey and J. M. García-Casco

21. Low starch/sugar content in diets for late fattenning may reduce pork quality

    A. I. Rey, L. Calvo, J. Segura, D. Menoyo, I. Cambero and C. J. López-Bote

22. Effect of ageing time on quality parameters of foal meat during display

    M. Ruiz, M. J. Beriain, K. Insausti, A. Ordoñez, J. M. Lorenzo and M. V. Sarriés

23. Effect of inclusion in diet of potato waste and triticale pea silage in meat quality of calves

    R. Bermúdez, M. Pateiro, J. M. Lorenzo, L. Vázquez, D. Robledo, J. Llena, L. García and D. Franco

24. Effect of breed on carcass and meat quality of hens after laying period

    M. Pateiro, D. Rois , R. Bermúdez, S. Adán, J. M. Lorenzo, J. Justo, L. García and D. Franco

25. Relationships between intramuscular fat, collagen heat solubility and Ehrlich chromogen concentration in bovine longissimus thoracis

    M. Khaliq, J. Puente, B. C. Roy and H. L. Bruce

26. Effect of protein oxidation on particle size of myofibrils

    Y. Bao, S. Allegaert and P. Ertbjerg

27. White striping and wooden breast defects influence meat quality and muscle protein characteristics in broiler breast meat

    B. Bowker, H. Zhuang, E. Barton and J. Alvarez-Manilla Sanchez

28. Effect of dielectric barrier discharge plasma on the discoloration of myoglobin

    H. I. Yong, M. Han, J. Y. Suh, S. J. Yoo, H. Lee and C. Jo

29. Molecular and cellular response of co-cultured muscle and fat cells towards hypoxia condition

    V. K. Tripathi and I. H. Hwang

30. Infrared spectroscopic differentiation of the effects of cooking and acidic treatment in meat

    M. Motoyama, A. Venien, O. Loison, C. Sandt and T. Astruc

31. Effect of chiller ageing and muscle type on collagen characteristcis of Hanwoo beef

    M. N. Uddin, D. Dashdorj, D. Aguayo, O. Chinzorig, V. K. Tripathi and I. H. Hwang

32. Interaction between fibroblast and 3T3-L1 cells under oxidative stress condition

    A. S. Sivakumar, H. Kim and I. Hwang

33. Effect of muscle type and aging on textural properties of Hanwoo beef

    D. Dashdorj, M. N. Uddin, J. S. Lee, C. Ochirbat, D. E. Aguayo, M. J. Kim and I. H. Hwang

34. Textural attributes of M. longissimus lumborum of beef related to IMF content and collagen characteristics

    C. Ochirbat, D. E. Aguayo, D. Dashdorj, J. S. Lee, M. J. Kim, M. N.Uddin and I. H. Hwang

35. Effect of slaughtering process on muscular proteolytic enzyme, meat quality and tenderness during pre-rigor mortis stage

    K. Angkanaporn and K. Poontawee

36. Correlations of sensory quality characteristics with meat quality, muscle fiber and muscle bundle characteristics in bovine Longissimus dorsi muscle

    B. Lee, Y. Lee, K. T. Kim, S. J. Kang, H. S. Kim and Y. M. Choi

37. Analysis and comparison of calpain in mutton with different levels of tenderness

    M. Du, X. Li, Z. Li, X. Gao, C. Zhang and D. Zhang

38. Aroma pattern and volatile compounds of beef from grain-fed Hanwoo and grass-fed Holstein steers

    D. T. Utama, K. H. Baek, S. G. Lee, A. J. and S. K. Lee

39. Vitamin K2 improves proliferation of bovine skeletal muscle cells in vitro

    S. B. Rønning , M. E. Pedersen, B. Kirkhus and R. Rødbotten

40. Retail lamb browning is poorly predicted using meat pH24 and colour measured at the start of display

    H. B. Calnan, R. H. Jacob, D. W. Pethick and G. E. Gardner

41. Color development of different ultimate pH beef during early postmortem time

    Y. Zhang, X. Yang, X. Zhao, L. Zhu, R. Liang, X. Luo and G. Yang

42. Relationship between ultimate pH and stress-related blood variables in cattle

    X. Lu, L. Zhu, Y. Zhang, R. Liang, P. Dong, Y. Mao and X. Luo

43. Meat quality and fatty acid composition of beef from dairy steers finished on total mixed ration or Phalaris arundinacea haylage

    S. K. Lee, D. T. Utama, K. H. Baek, S. G. Lee, W. S. Chung, I. A. Chung and G. Y. Kim

44. Association between surface texture features and meat, sensory and muscle histochemical characteristics of Hanwoo steers

    Y. Lee, B. Lee, Y. K. Yun, K. M. Kwon, D. J. Kim, S. H.Yoon and Y. M. Choi

45. Proteins related to tenderness in the South African indigenous Nguni breed

    K. W. Moloto, L. Frylinck, T. Pitse, P. E. Strydom and G. Koorsen

46. Purines and meat quality of chicken meat from various breeds

    B. Kiratikrankul and J. Yongsawatdigul

47. Identification of lipid-derived volatile compounds of commercial broiler and Korat crossbred chicken during frozen storage

    P. Kiatbenjakul and J. Yongsawatdigul

48. Polar lipid separation and identification in turkey muscle tissue by liquid chromatography and mass spectrometry

    S. Andrée, A. Feulner, K. Ruthenberg and D. A. Brüggemann

49. The influence of sarcoplasmic protein denaturation on the myowater distribution and mobility: a low-field nuclear magnetic resonance study

    J. Liu, F. Hofmann Larsen and P. Ertbjerg

50. Assessment of chemical components and pork quality traits of the 13 porcine muscles

    K. W. Lee, E. Y. Jung, Y. H. Hwang and S. T. Joo

51. Pasture magnesium and chloride impact dark cutting

    K. M. W. Loudon, I. J. Lean, D. W. Pethick, C. G. Jose, G. E. Gardner, L. Grubb, A. Evans and P. McGilchrist

52. Effect of dietary vitamin A restriction and sunflower oil supplementation on adipocytes accretion Brahman beef cattle

    J. Panatuk, S. Uriyapongson and C. Navanukraw

53. Protein marker for discrimination in cooked meat using the proteomic analysis

    J. K. Seo, H. W. Yum and H. S. Yang

54. A study on meat quality characteristics of crossbred fattening pigs derived from Pakchong 5 boars

    R. Lertpatarakomol, R. Sitthigripong, R. Limsupavanich, C. Chaosap, W. Champarat, W. Thaenthanee and K. Chaweewan

55. Screening of starter cultures with assessment of safety on vertebrate cells in vitro

    D. L. Klabukova, N. G. Mashentseva, L. V. Fedulova and I. М. Chernukha

56. The influence of autolysis on the safety of tissue-specific proteins

    I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin and L. I. Kovalyov

57. Crystallization of quinone adducted to turkey hemoglobin and its role in inhibiting lipid oxidation

    J. Yin, C. A. Bingman, N. Tatiyaborworntham, W. Zhang and M. P. Richards

58. Removal of myoglobin, lipid and species odor during production of surimi-like material from goat meat

    M. Chaijan, W. Panpipat, U. Manuseela and K. Srirattanachot

59. Physicochemical and gelling properties of chicken protein isolate as influenced by freeze-thaw cycle

    W. Panpipat and M. Chaijan

60. Influence of ultimate pH on the meat tenderness and heat shock protein expression from beef cattle

    M. A. Pereira , A. F. Rosa, L. D. Fonseca, C. T. Moncau , M. D. Poleti and J. P. Eler

61. Effects of controlled freezing point storage on tenderization of longissimus thoracis et lumborum in lamb

    X. Li, P. Li, Z. Li and D. Zhang

62. Variations in total pigment concentration, pH, and oxidation-reduction potential of breast meat of broilers raised in Thailand

    P. Jarulertwattana, K. Hansuddhisuntorn, M. Kanghae, C. Tangduangdee and C. Viriyarattanasak

63. Formation of biogenic amines as an indicator of animal protein oxidation process

    А. N. Ivankin, А. V. Кulikovskii, А. S. Nikolaeva, Y. K. Yushina and O. A. Kuznetsova

64. Study of M4 peptidase family’s action in the enzymatic treatment of raw meat and collagen-containing raw materials

    M. Y. Minaev, A. A. Eremtsova and O. A. Kuznetsova

65. Garlic powder promotes lipid oxidation in frankfurters

    I. Tomasevic, S. Stajic, M. Acimovic, D. Skunca, V. Tomovic and I. Djekic

66. The effect of feeding system on the expression of genes related with fatty acid metabolism in biceps femoris muscle of Sunit sheep

    B. Wang, Y. Jin and L. Yang

67. Impact of part-musle in Sunite sheep with rearing systems on volatyile compounds profile

    Y. L. Luo, Y. Jin, B. H. Wang and J. Q. Xu

68. Thermal stability of heme pigments in pork

    M. Waga and R. Sakata

69. Color stability of longissimus lumborum and psoas major from Nellore (Bos indicus) bulls finished with grain diet

    A. P. A. A. Salim, A. C. V. C. S. Canto, B. R. C. Costa-Lima, M. L. G. Monteiro, F. M. Viana, T. J. P. Silva, S. P. Suman and C. A. Conte-Junior

70. Lipid oxidation of dry-cured bacons as affected by the partial substitution of NaCl with KCl

    H. Wu, M. Huang, J. Zhao and J. Zhang

Session VII Animal Welfare and Meat Quality

1. What are the microstructural implications in an emulsion sausage when lowering the salt and fat content?

   E. Tornberg and J. Kunlanun

2. Effects of L-arginine on the sensory, physicochemical and microbiological characteristics of beef jerky

   W. Tangkham,A. Rushing and F. LeMieux

3. Oxidation stability of raw pork patties as affected by replacing pork fat with different pre-emulsified healthy oils

   C. E. Tsai, C. J. Chang, C. K. Chou and K. J. Lin

4. Effect of Purple sweet potato (Ipomea batatas) and Purple perilla (Perilla frutescens) on oxidation satiblity of pork patties with ω-3 fatty acids

   C. J. Chang, C. E. Tsai, K. J. Lin and C. K. Chou

5. Quality of semi-dry fermented sausage containing sugary kefir grains

   C. H. Wu, P. M. Wang and K. W. Lin

6. Effect of SCD and LEPR gene polymorphisms on fat content and composition of Duroc premium pork

   E. Henriquez-Rodriguez, L. Bosch, M. Tor, R.N. Pena and J. Estany

7. Characteristics of fermented pork jerky using cultures of dairy lactic acid bacteria

   L. Xin and H. Negishi

8. Improve the emulsifying stability of myofibrillar protein prepared oil-in-water emulsions by zein hydrolysates

   Y. Li, B. Kong and Q. Liu

9. Effects of use of desalinized duck egg white on texture and sensory of cooked sliced pork ham

   C. W. Fu, R. Thammasena, P. Y. Li, Y. H. Tang, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu

10. Comparison of the characteristics of marbling and the BMS no. using the image analysis traits of intramuscular fat and new fineness index in Japanese black cattle and crossbreed Japanese black × Holstein

    K. Sakoda, A. Reina, K. Hagiya and K. Kuchida

11. Effect of pre-gelatinized pork skin slurry on the quality of Taiwanese-style meatball (Kung-wan)

    Y. H. Tang, R. Thammasena, C. W. Fu, P. Y. Li, Y. C. Chang, H. Y. Chiu, C. F. Hsiao and D. C. Liu

12. Relationship between the cooking conditions and quality characteristics of Tteokgalbi (Korean traditional patty) made from spent laying hen meat

    K. C. Song and K. T. Lee

13. Effect of particle size on physicochemical and antioxidant activities of persimmon by-product powders in porcine patties

    K. Ramachandraiah and K. B. Chin

14. Sensory and microbiological characteristics of drycured raw hams, salted with NaCl and a mixture of NaCl and KCl

    F. González, R. Letelier and P. Melin

15. Dynamics of sun-dried tomato fruit polyphenols and oxylipins during cooking of enriched grill sausages

    T. Pussa and D. Anton

16. Enhancement of antioxidative properties of hen tissues by dietary supplementation of hydrophilic extracts from edible mushrooms

    Y. Sagara, J. H. Sohn and T. Ohshima

17. Prediction of PSE-like zones, ultimate pH and cooking yield by computer image analysis of deboned (debonned) hams

    A. Vautier, M. Monziols, T. Lhommeau and E. Gault

18. Impact of animal production systems on the french population reference intakes for fatty acids

    G. Mairesse, B. Schmitt, C. Ferry, G. Chesneau, N. Kerhoas and J. Mourot

19. Addition of canola oil and inulin as a fat substitutes in Brazilian salamis: effects on sensory properties

    M. M. Ozaki, V. A. S. Vidal, V. C. Messias, M. T. E. L. Galvão, T. A. R. Lopes, B. A. Santos, A. P. B. Ribeiro, P. C. B. Campagnol and M. A. R. Pollonio

20. Effects of lactic acid source on properties of beef sausages restructured with alginate gel

    S. Jia, I. Gruen and A. D. Clarke

21. Effects of addition of canola oil and inulin pre emulsions in salamis: fatty acid composition and lipid oxidation

    M. M. Ozaki, C. S. Paglarini, I. M. C. Magalhães, A. F. Costa, B. A. Santos, A. P. B. Ribeiro, P. C. B. Campagnol and M. A. R. Pollonio

22. Effect of addition of β-glucan and reduced fat content in chicken emulsion

    W. K. Wu, D. C. Liu, M. C. Chen and F. J. Tan

23. Influences of different heating conditions on the quality of native chicken essence

    Y. C. Lin, C. F. Chen and F. J. Tan

24. Effect of ginger leaf extract on the oxidative stability of chicken oils

    Y. J. Wu, M. C. Chen, D. C. Liu and F. J. Tan

25. Effect of kimchi pork salami on the proliferation of peritoneal macrophages and TH1/TH2 cytokine ratio of BALB/C mice

    D. Kim, H. J. Kim, H. J. Kim, J. S. Kim, H. Kim and A. Jang

26. Effect of marinating with fruits extracts on the quality and anti-oxidative peptide of pork loin

    H. Kim, D. Kim, H. J. Kim, H. J. Kim and A. Jang

27. Muscle profiling in relation to meat quaility and palatability of the 18 muscles from Hanwoo steer

    E. Y. Jung, K. W. Lee, Y. H. Hwang and S. T. Joo

28. Effects of induced-molting on physicochemical and sensory properties of breast meat from spent layer

    K. H. Baek1, D. T. Utama, S. G. Lee, B. K. An and S. K. Lee

29. Effect of sodium nitrite and sodium lactate on quality of Chinese basted meat (Char siu) stored at ambient temperature

    Y. T. Liu and Y. C. Wu

30. Effect of phosphate replacer on physicochemical properties of beef

    A. Wibowo, P. Somjid, W. Panpipat, S. Riebroy and M. Chaijan

31. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages

    Q. Chen, B. Kong and Q. Han

32. Identification of the species used in production of commercial sausages in South Korea

    J. H. Kim, Y. J. Kang, Y. K. Kim, H. S. Oh, I. C. Cho and S. H. Han

33. Relative contribution of production factors on the fatty acid composition of differentiated pork

    M. Juárez, M. E.R. Dugan, Ó.López-Campos, N. Prieto, B. Uttaro, C. Gariépy and J. L. Aalhus

34. Genetic identification of ten cattle breeds in Thailand using DNA markers

    P. Klomtong, M. Duanginda and Y. Phasuk

35. The innovative process for grinding of raw material in the production of cooked smoked sausages

    A. B. Lisitsyn, B. R. Kapovsky, T. G. Kuznetsova, P. I. Plyasheshnik, A. N. Zakharov and A. A. Motovilina

36. Use of the complex criterion for assessment of the influence of the meat thermal condition on sausage stability to oxidative spoilage in the MGA conditions

    A. B. Lisitsyn , А. А. Semenova, Е. К. Tunieva and F. V. Adylov

37. Advanced characterisation and evaluation of meat hydrolysates as functional ingredients in food

    S. Deb-Choudhury, S. Haines, A. Grosvenor, D. Harland, E. Lee, J. Gathercole, A. Thomas, M. Farouk and S. Clerens

38. Evaluation of antihypertensive activity of proteins in fermented Turkish Sucuk

    C. Özcan, A. M. Ahhmed and H. Yetim

39. Quality characteristics of phosphate-free beef emulsions manufactured with Jerusalem artichoke powder

    M. Serdaroğlu, B. Öztürk, B. Nacak, B. Durdu, H. Yaşar and Ş. Göral

40. Antioxidant and ace inhibitory peptides released from simulated in vitro gastrointestinal digestion of cooked chicken breast protein

    P. Sangsawad and J. Yongsawatdigul

41. Physico-chemical meat quality and sensory properties of loin muscles from Korean Hanwoo beef produced with supplement of ruminant protective coated amino acid and vitamine C additives

    S. H. Cho, S. S. Jang, S. M. Kang, P. N. Seong, J. H. Kim, Y. S. Kim, Y. C. Kim and B. Y. Park

Session VIII Muscle Biochemistry and Meat Quality

1. Influence of smoking intensity on the formation of white efflorescences on the surface of dry fermented sausages

   F. Walz, M. Gibis, K. Herrmann and J. Weiss

2. Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major

   H. Zhuang, D. Chatterjee, B. Bowker, A. M. Rincon and G. Sanchez-Brambila

3. Impact of two Staphylococcus carnosus strains in cured raw ham on key aroma compounds, color, and sensory quality

   R.Bosse, M. Gibis, and J. Weiss

4. Effects of promolux platinum led on shelf-life of ground beef patties

   W. Tangkham, E. Santini and F. LeMieux

5. Sensory acceptance and functionality of reduced salt back bacon rashers

   G. Delgado-Pando, P. Allen and R. Hamill

6. Influence of nitrate reductase activity of Staphylococcus carnosus strains on color stability of sliced cured raw ham packed under different conditions

   K. Herrmann, R. Bosse, J. Freese, M. Gibis, A. Müller and J. Weiss

7. Effect of sous-vide cooking on muscle fiber and color changes of sirloin local Thai beef

   P. Supaphon, S. Kerdpiboon, A. Swetwiwathana and P. Nonthanum

8. Effects of ultimate pH and high-oxygen modified atmosphere package on color stability of Longissimus lumborum from Nellore bulls

   C. C.S. Ribeiro, C. J. Contreras-Castillo, A. C. Venturini, K. A. Guimarães, T. Z. Albertini and M. C. Hunt

9. Qualities of beef packaged in high-oxygen modified atmosphere using various gas compositions and heaspaces

   I. Legrand and R. Bezault

10. The effect of locust bean gum (LBG) on meat batter

    H. Moradiannejad, W. MacNaughtan, P. Raudsepp and T. J. Foster

11. Factors contributing to fading and discoloration of sliced, packaged salami under illumination

    O. Sørheim, S. Uglem, P. Lea, I. Måge, M. Kvalvåg Pettersen and H. Larsen

12. Effect of different levels of sugar liquor on the quality of roast crispy pork during storage

    P.-Y. Lee, R. Thammasena, C.-W. Fu, Y.-C. Chang, H.-Y. Chiu, C.-F. Hsiao, Y.-H. Tang and D.-C. Liu

13. Influence of pH on chemical and gelation properties of protein extracted from PSE-like chicken breast by alkali-aided processing

    X. Zhao, T. Xing, X. L. Xu

14. Effects of storage and salt concentration on the development of pink color in cooked chicken breasts

    J. Y. Jeong, S. M. Bae and C. J. Kim

15. Evaluation of rheological properties of pork myofibrillar protein gels added by various contents of cornstarch and microbial transglutaminase

    C. H. Lee and K. B. Chin

16. Physicochemical property and sensory evaluation of dry-aged beef from Hanwoo cow with differnet cuts and aging methods

    H. J. Lee, Y. K. Yun, K. T. Kim, H. I. Yong, J. E. Lee and C. Jo

17. Comparison of yield and flavor-related compounds of Hanwoo loin from different sex and aging methods

    H. C. Kim, H. J. Lee, J. M. Oh, J. E Lee, S. J. Kang, K. M. Kwon and C. Jo

18. Effect of high hydrostatic pressure on microbial and physicochemical properties of aged duck breast meat

    J. E. Lee, H. C. Kim, H. J. Lee, J. Oh, S. Jung and C. Jo

19. Sea tangle powder as a possible natural replacement of phosphate

    S. Y. Kim, H. Lee, H. I. Yong, S. Jung, K. C. Nam and C. Jo

20. Enhancing crispiness of pork belly by tri-gas MAP

    M. A. Tørngren, D. Spanos, C. P. Baron, M. Christensen and L. Hededal Hofer

21. Influence of MAP storage by 15 days on loin pH and colour from two contrasting pork types

    J. Álvarez-Rodríguez, E. Henriquez-Rodriguez, S. Gol, L. Bosch, J. Reixach, J. Estany, R.N. Pena and M. Tor

22. Olive oil-ZnO/poly (urethane) composite nanofibers as proposed food packaging matrix

    T. Amna, M. N. Uddin and I. H. Hwang

23. Effect of mixing ratio between pork back fat and canola oil on physicochemical properties of emulsion sausages from spent layer meat

    H. S. Jeong, K. H. Baek, D. T. Utama, S. G. Lee, B. K. An and S. K. Lee

24. CO pre-treatment of vacuum packaged beef steaks

    L. A. Van Rooyen, P. Allen, E. I. Gallagher and D. I. O’Connor

25. Effect of dielectric barrier discharge plasma on bacteria and surface color of pork lion

    M. Huang, J. Wang, W. Yan, W. Qiao and J. Zhang

26. Effects of the addition of vinegar and degree of drying on the physicochemical properties of traditional South African Biltong

    M. Jones, E. Arnaud, P. Gouws and L. C. Hoffman

27. Phisico-chemical changes of fresh beef from crossbred Brahamn heifers during storage

    C. Phoemchalard, S. Uriyapongson, J. Panatuk and P. Pornanake

28. Encapsulation of ethanolic extract from tomato pomance and its effect on Chinese sausage qualities

    B. O. Hemung, A. Pluemyat and S. Butlee

29. Effect of fermented red beet extracts on quality characteristics of low-salt sausage during refrigerated storage

    Y. S. Choi, K. E. Hwang, D. H. Song, C. J. Kim, K. H. Jeon and Y. B. Kim

30. Effect of pre-emulsified fat from soy protein hydrolysate on qualities of chicken emulsion sausage

    P. Pakdeechanuan, A. Waemong and N. Ongsuwan

31. Use of Swiss chard extracts and starter culture as a natural nitrite in cooked pork patty

    K. E. Hwang, Y. S. Choi, D. H. Song, Y. J. Kim, Y. K. Ham, J. Y. Jeong and C. J. Kim

32. Effect of gamma-ray, electron-beam, and X-ray irradiation on physicochemical and microbial properties of pork loin

    Y. K. Ham, K. E. Hwang, H. W. Kim, Y. S. Park, D. H. Kim and C. J. Kim

33. Changes in physicochemical and microbiological properties of dry-cured sausages from sulfur-fed pork during fermentation

    M. G. Ju, J. H. Kim, G. E. Hong, S .J. Yeon, N. Y. Lee, W. Y. Cho, H. J. Jang and C. H. Lee

34. Quality properties of beef jerky cured with saltedfermented anchovy and shrimp

    H. W. Yum, J. K. Seo and H. S. Yang

35. Study the use of Thai woods for smoking on qualities of smoked sausages

    J. Malarut and K. Vangnai

36. The effect of freezing and duration of freezing on the quality of pork loin

    P. E. Strydom, M. Magoro, J. Boikhutso, K. Mosimanyana, S. M. van Heerden, M. Hope-Jones and T.Mokhele

37. Effect of different non-meat protein pre-emulsions on rheological properties and protein structure of myofibrillar protein composite gels

    M. G. Wu, W. M. Fang, Y. Q. Yin and Q. F. Ge

38. Microbiological, physicochemical, and sensorial characteristics of sous vide “doner”

    E. Demirok Soncu, G. Haskaraca and N. Kolsarici

39. Impact of encapsulated polyphosphates on lipid oxidation inhibition during the storage of cooked ground meat

    B. Kılıç, A. Şimşek and J. R. Claus

40. Effects of encapsulated sodium tripolyphosphate, sodium acid pyrophosphate and sodium hexametaphosphate on shelf life and quality characteristics of ready to eat ground beef doner kebab

    A. Şimşek and B. Kılıç

41. Effects of partial beef fat replacement with gelled emulsion on the functional and quality properties of model system meat emulsion

    M. Serdaroğlu, B. Nacak, M. Karabıyıkoğlu and G. Keser

42. Using infrared drying method for producing pastirma

    S. G. Batman, O. Sipahioglu and H. Yetim

43. Effects of artichoke extract on oxidative changes in beef patties during storage at 2°C

    H. Ergezer and M. Serdaroğlu

44. Effects of olive oil as partial replacer of animal fat in sucuk on oxidation and some quality properties during production

    A. Zungur, M. Serdaroğlu, B. Nacak and B. Öztürk

Session IX Genetics and Meat Quality

1. Insect vs linseed oil in diets of growing-fattening rabbits: effect on fatty acid composition and oxidative stability in hind leg meat

   C. Martins, M. Cullere, D. Ribeiro, S. P. Alves, R. J. B. Bessa, J. P.Bengala Freire, L. Falcão-e-Cunha and A. Dalle Zotte

2. Effect of age and fat classification on the binding and salt content in deboned dry-cured leg of lamb/mutton (fenalaar)

   E. R. Brunsdon, S. G. Bjarnadottir, P. Berg and T. T. Haaseth

3. Antioxidant composition of Moringa oleifera leaf powder and its effect on the lipid oxidation of South African pork droëwors

   F. E. Mukumbo, A. Descalzo, A. Servent, E. Arnaud, A. Collignan, L. Hoffman and V. Muchenje

Additional information

Opening lession

1. How to feed the world: is reducing meat consumption part of the solution?

   C. Le Mouël, E. Marajo-Petitzon, P. Dumas, S. Manceron., F. Féménia, F. Levert, B. Schmitt and H. Guyomard

Session 1: Meat in future sustainable food systems

1. Improvement of beef cattle genetics increased beef cattle production and protein consumption in Thailand

   K. Boonyanuwatt, P. Sirisom and A. Putharatnung

2. Improving meat productivity in sheep under small holder system in India with crop residues based complete feeds

   P Baswa Reddy, S. Girish Patil, C. Ramakrishmna, N. Kondaiah and Y. Ramana Reddy

3. How to measure indirect employment linked to livestock farming? Developing a method for economic dependency assessment

   A. Lang, P. Dupraz, Y. Trégaro and P-M. Rosner

4. The economic impact of dark cutting beef in Australia

   C.G. Jose, P. McGilchrist, J.L. Perovic, G.E. Gardnes and D.W. Pethick

5. Current status of world hunger

   L. Basu and H. Ockerman

Session 2: Sustainable animal production and environment

1. Pig-house odours – a review using odour activity values

   L.J. Farmer, J.T. Kennedy and E. Magowan

Session 3: Welfare issues related to meat production

1. Effect of transportation on the expression of heat shock protein 70 and meat quality of broilers during summer

   T. Xing, P. Wang, X. Xu and G. Zhou

2. Blood glucose, cortisol and some meat quality characteristics of cows of the same age from beef and dairy production systems

   Y. Z. Njisane and V. Muchenje

3. Promoting animal welfare from the retailers fridge: cue attributes linked to purchase of fresh chicken meat

   H. Brisk, H.H. Kristensen, C.G. Dandanell, A.H. Karlsson, F. J.A. Perez-Cueto, and W.L.P. Bredie

4. Effect of carbon dioxide stunning method on the stress levels of turkeys during the slaughter

   A. Guijarro, S. Mauri, C. Aviles and F. Pena

5. Meat quality attributes of beef carcases slaughtered using DTS: diathermic syncople

   A. Small, J. Hughes, D. McLean and J. Ralph

6. Bleeding efficiency and meat oxidative stability in goats subjected to traditional halal slaughter and slaughter following minimal anaesthesia

   A.B. Sabow, A.Q. Sazili, I. Zulkifli, Y.M. Goh and M.Z. Ab Kadir

7. Scottish livestock farmers concerns and religious slaughter in the UK

   J. Orr and K. Farag

8. Lamb loin tenderness is associated with kill order

   S. Stewart, P. McGilchgrist, G. Gardner and D.W. Petrick

9. Influence of different electrical stunning conditions on the meat quality of broilers

   T.S. Siqueira, R.M.M. Rocha, P.T. Figueira, F.B. Luciano and R.E.F. Macedo

10. Effects of transportation period and waiting before slaughter on behaviour and meat quality of lambs

    A.C.K. Sampaio Issakowicz, J. Issakowicz, A.T. Gerardo, A.S. Natel, P.M.T. Lima, A.L. Abdalla Filho, D. Dhanasekaran, T.P.D. Silva, A.L. Abdall and H. Louvandini

11. Effect of an allostatic modulator (VsEs3-C®) on animal welfare, carcass characteristics and pork meat quality

    C.I. Hernández-Álvareza, M.A. Barrera-Silva, F.G. Ríos-Rincón, R.T. Orozco-Gómez, R.D. Vargas-Sánchez, A. Sánchez-Escalante and G.R. Torrescano-Urrutia

12. Effects of transportation, lairage and stunning shots on the expression of stress biomarkers in slaughtered bovine species and beef quality

    A. Y. Chulayo, G. Bradley and V. Muchenje

13. Can we improve carcass and meat quality of immunocastrates by elongation of the time post second injection

    M. Aluwé, I. Degezelle, D. Fremaut, L. Depuytdt and S. Miller

14. On-farm handling behaviour, blood glucose, lactate and cortisol of Nguni and non-descript beef steers reared on natural pastures

    Y. Z. Njsane and V. Muchenje

15. Development of an alternative electric stunning device for broiler chickens

    M.F. Pinto, I.L.C. Bossolani, M. Carcia-Neto, T.L.M. Grassi and S.H.V. Perri

Session 4: Management of meat quality: the omics

1. Proteomic biomarkers of meat colour of blonde D’aquitaine young bulls: towards a better comprehension of the biological mechanisms

   M. Gagaoua, E.M.C. Terlouw, D. Micol, A. Boudjellal, J-F. Hocquette and B. Picard

2. Towards the prediction of oxidation in meat industry

   P. Gatellier, T. Sayd, M. Delosière, A. Pomeyrat, S. Chambon, V. Santé-Lhoutellier

3. Allelic frequencies of polymorphisms in genes associated with meat quality in the local Mediterranean Baladi cattle.

   M. Cohen-Zinder, E. Shor-Shimoni, M. Yishay, R. Agmon and A. Shabtay

4. Comparison of non-linear equations to model the growth of Minhota breed cattle

   J.P. Araujo, J.M. Lorenzo, J. Cerqueira, J.A. Vazquez, P. Pires, J. Cantalapiedra and D. Franco

5. Carcass and meat characteristics of young bulls from local Goudali (zebu) cattle of Cameroon and its crosses with Italian Simmental

   W.O. Bessong, M. Corazzin, E. Saccá, C. Biondokin, G. Menta and E. Piasentier

6. Effect of SNP markers on carcass characteristics and fatty acid composition of Duroc breeding stocks in Korea

   H. S. Choi, Y. C. Jung, K. S. Kim, Y. I. Choi and J. S. Choi

7. Association of SNP markers and meat quality characteristics of Duroc breeding stocks in Korea

   Y. S. Choi, Y. C. Jung, J. H. Jung, J. S. Choi and Y. I. Choi

8. Carcass conformation and meat quality of dual purpose poultry in comparison to broiler and layer genotypes

   S. Mueller, K. Scheuss, I.D.M. Gangnat, M. Kreuzer and R.E. Messikommer

9. An HspB1-null mouse to depict the contribution of Hsp27 in beef tenderness

   I. Cassar-Malek, M. Kammoun, T. Astruc, C. Chambon, C. Barboiron, A. Delavaud and B. Picard

10. iTRAQ analysis of skeletal muscle provides an insight into yak proteome related its oxidative stability

    W. Wen, Y, Nie, B. Xia and Q. Sun

11. Proteome changes of beef in Nellore cattle (Bos indicus) with different genotypes for tenderness

    A.F. Rosa, M.D. Poleti, C.T. Moncau, S.L. E Silva, J.C.C. Baliero and J.P. Eler

12. QTL analysis of meat quality-related traits in Korean native chicken

    D. Seo, H.B. Park, N. Choi, S. Jin, M. Cahyadi, K.N. Heo, S. Jung andJ. H. Lee

13. Molecular biomarkers to discriminate pork quality classes based on sensory and technological attributes

    B. Lebret, R. Castellano, A. Vincent, J. Faure and M. Kloareg

14. A new polymorphism in myostatin influences beef traits in a blonde D’aquitaine-Holstein crossbred population

    G. Renard, A. Vinet, G. Caste, B. Picard, I. Cassar-Malek, C. Bouer, V. Blanquet and A. Oulmouden

15. Effect of SNP polymorphisms on the breeding value of beef in Hungarian Simmental cattle

    I. Anton, B. B. B. Húth, I Fueller, I. Holló, G. Holló and A. Zsolnai

16. Breed effect on tenderness of beef across the four age categories of the South African classification system

    Z. Soji and V. Muchenje

17. Analysis of genetic characteristics of Wuzhumuqin sheep myostatin gene

    J. Feng, Q. Zhixin, S. Qimuge, W. Rihan, S. He, Geriletu and B. Gerelt

18. MRFs gene expression in Wuzhumuqin sheep during postnatal development

    S. Qimuge, W. Rihan, L. Wenjun, T. Nishiumi and B. Gerelt

19. Comparative analysis of phosphoproteins of ovine muscle with different tenderness

    L. Chen, X. Li, Z. Li, L. Chen, Z. Wang, Y. Gao, N. Kang and D. Zhang

20. Effect of beta-agonists and immunocastration on expression of CAPN1, CAPN2 and CAST in feedlot finished Zebu cattle

    M.R. Mazon, D.S. Antonelo, K.E.Z. Nubiato, H. Fukumasu, P.A.A. Alexandre, A.S.C. Pereira, P.R. Leme and S.L. Silva

21. The effect of extreme cross breeding (Charolias x Nguni) on growth performance and meat and carcass quality

    P.E. Strydom and M. Hope-Jones

22. Effects of animal class and genotype on the nanostructure of beef and meat quality

    A. Y. Chulayo and V. Muchenje

23. Proteome basis of pale, soft, and exudative (PSE) condition in broiler meat from a commercial processing plant

    M.A. Desai, V. Jackson, S.P. Suman. M.N. Nair, C.M. Beach and W. Schilling

24. Combined effects of dietary arginine, leucine and protein levels on fatty acid composition and gene expression in pig muscle

    M.S. Madeira, V.M.R. Pires, C.M. Alfaia, R.J.B. Bessa and J.A.M. Prates

25. Proteome analysis of the sarcoplasmic fraction of cattle Longissimus dorsi muscle

    A. della Malva, M. Albenzio, M. Caroprese, A. Santillo, A. Sevi and R. Marino

26. Omic studies on myofibrillar proteins hydrolysis during fermentation with an autochthonous starter culture

    C.M. López, M.A. Sentandreu, G.M. Vignolo and S.G. Fadda

27. Genome-wide mapping of loci affecting pH in Nellore meat

    A.G. T. Pereira, Y. T. Utsunomiya, P. K. R. K. Ito, F. M. Rezende, M. N. Bonin, J.Bento, S. Ferraz, J. F. Garcia and C.J. Contreras-Castillo

28. Use of liquid isoelectric focusing (OFFGEL) in the study of muscle proteome as related to meat tenderness

    D.M. Fernández, B. Picard, E. Sentandreu, L. Izquierdo and M.A. Sentandreu

29. Effect of ultimate pH in bovine muscle by quantitative proteome analysis

    M.D. Poleti, C.T. Moncau, A.F. Rosa and J.P. Eler and JC. de C. Balieiro

30. Relationship between gene expression of stearoyl-CoA desaturases (SCD1 and SCD5) and the fatty acid profile in asipose tissue of cattle breeds in the Basque region

    D. Gamarra, A. Arakawa, N. Aldai, A. López-Oceja, M.M. de Pancorbo and M. Taniguchi

Session 5: Animal production and meat quality

1. Mechanistic pathways to process-induced toxicants in meat

   V. Yaylayan

2. The effect of forage type on the meat quality of white Dorper lambs

   G.F. Brito, S.R. McGrath, B.W.B. Holman, M.A. Friend, G.A. Sandral and D.L. Hopkins

3. Effects of silage plant species and breed on carcass and meat quality of finishing bulls using forage-based beef production systems

   M. Pesonen, M. Honkavaara and A. Huuskonen

4. Growth performance, meat quality and carcass composition of broilers fed rapeseed-enriched diets

   A.H. Karlsson, B. Nielsen, M.A. Petersen, J. Soeholm Petersen, M. Schoedt Dickow, A. Katholm, B.Danielsen and W.L.P. Bredie

5. Presence of off-flavor in raw beef from different geographical origin

   S. Corral and M. Flores

6. Palatability traits of meat from Nellore heifers fed zilpaterol hydrochloride

   N.R.B. Consolo, M.O. Frasseto, R.S. Goulart, V.B. Ferrari and L.F.P. Silva

7. Maternal nutrient restriction followed by realimentation from early to mid-gestation in beef cows impacts proteomes of fetal muscular and adipose tissues

   M. Bonnet, N. Kaspric, K. Vonnahme, C. Barboiron, D. Viala, D. Chadeyron and B. Picard

8. Interaction of immunocastration and sex on performance, carcass and meat quality in pigs

   A. Van den Broeke, F. Leen, M. Aluwé, J. Van Meensel and S. Millet

9. Effects of dietary supplementation with hydrophilic extract of edible mushroom (Flammulina velutipes) to laying hens on oxidative stability of hen eggs

   J.-H. Sohn, Y. Sagarar and T. Ohshima

10. The effect of dietary urea on insulin regulation of glucose metabolism in sheep

    S.A. Corbett, C.E. Payne, D.W. Pethick and G.E. Gardner

11. Effect of electrical stimulation in different cuts of Bengal goat carcasses

    S. Biswas, A.K. Samanta and B.K. Biswas

12. Quantitative relationships between the tissue composition of bovine carcass and easily obtainable indicators

    M. AL-Jammas, J. Agabriel, J. Vernet and I. Ortigues-Marty

13. Effect of introducing different n-3 fatty acids into pig feed on the nutritional quality of the meat and processed products

    A. De Tonnac, M. Azzopardi, J.L. Le Noc, C. Perrier, G. Robin, J. Mourot

14. Does a low quality diet impact the success of twin pregnancy and the carcass quality of meat producing lambs?

    M. Bonnet, G. Cantalapiedra-Hijar, M. Bernard, V. Deiss, P. Nozière, A.S. Bage, A. Delavaud, V. Largeau and C. Ginane

15. Comparison of carcass characteristics in Korean broiler

    Y. Kim, P. Seong, H.V. Ba, G.Kang S. Cho, K. Park and S. Moon

16. Meat quality from grazing-based beef production systems on natural grasslands of Pampa biome

    T. Devincenzi, C. Nabinger, T.C. Moraes Genro, É. Nalério, S. Juchem, J. Kassio Fedrigo and M. Fett Pinto

17. Meat quality and sensory properties of Holstein steers produced with high energy level of total mixed ration

    S. Cho, P. Seong, S.M. Kang, Y. Kim, G. Kang, S. Choi and B. Park

18. Relationship of dark cutting with animal and carcass phenotype in heifers

    S. Mahmood, J.A. Basarab, W. Dixon and H.L. Bruce

19. Carcass and meat quality traits of pigs derived from Pietrain breed

    K. Chaweewan, W. Thaenthanee, C. Chaosap, R. Limsupavanich and R. Sitthigripong

20. Effect of the body weight on carcass characteristics from young bulls

    F. Zawadzki, D.C. Rivaroli, J.T. Akamine, R.A.C. Passetti, A.C.P. Vital, A.M. Jorge and I.N. do Prado

21. Fatty acid profiles and sensory characteristics of meat from broilers supplemented with fever tea (Lippia javanica) leaf powder

    U. Marume, V. Mlambo and D. Mpofu

22. Effects of dietary inclusion of sunflower soapstocks on color and microbiological food-safety of meat from light fattening lambs

    S. Andrés, R. Bodas, J.M. Rodríguez-Calleja, C. Blanco, R. Peláez and F. J. Giráldez

23. Conjugated linoleic acid content in certified Argentine Angus beef

    J.E. Malis, J.M. Echazarreta, A.S.P. Jung, S. del Castillo, M. Rivara and N. Rossi

24. Impact on muscle fiber properties of maternal nutrient restriction followed by realimentation from early to mid-gestation in beef cows

    B. Picard, C. Barboiron, N. Kaspric, K. Vonnahme and M. Bonnet

25. Low lysine feeding enhanges chicken taste by increasing of free glutamate

    G. Watanabe, H. Kobayashi, M. Shibata, M. Kubota, M. Kadowaki and S. Fujimura

26. Physicochemical properties, antioxidant status and lipid profile of Longissimus lumborum muscle in goats fed blend of canola oil and palm oil

    K.D. Adeyemi, A.Q. Sazili, A.B. Sabow, A.A. Samsuddin and R. Karim

27. Effect of cottonseed with or without vitamin E and length of finishing in Nellore beef cattle: fatty acid composition of meat

    A.M. Ferrinho, L. Bravo-Lamas, L.F. Mueller, J.K.G. Kramer, L.J.R. Barron, F. Baldi, N. Aldai and A.S.C. Pereira

28. Intramuscular fat content depending on the muscle, the live weight and the sex of the pig

    M. Font-i-Furnols, A. Brun and M. Gispert

29. Impact of age of Australian Merinos on consumer sensory scores

    L. Pannier, G.E. Gardner, A.J. Ball and D.W. Pethick

30. Effect of the body weight on chemical and fatty acids composition of the longissimus muscle from young bulls

    F. Zawadzki, D.C. Rivaroli, C.A. Fugita, M.V. Valero, R.M. do Prado, A.M. Jorge and I.N. do Prado

31. Fatty acid profile in longissimus of cattle finished in pasture supplemented with crambre crushed

    K.A. Souza, R.H. T. B. Goes, A.G. Barrado, R.A. C. Passeti and I.N. Prado

32. Effects of different hay supplementation on meat quality and fatty acid composition of Hanwoo steers at finishing period

    Y.J Jung, Y.S. Park, D.T. Utama, Muhlisin, J.H. Choi, S. G. Lee and S. K Lee

33. Influence of feeding rice whole-crop silage after grazing on growth performance and meat quality in Japanese black steers

    M. Shibata, Y. Hikino, M. Imanari, K. Matsumoto and N. Yamamoto

34. Impact of DDGS supplemented diet with or without vitamin E and selenium supplementation on fatty acid profile of beef

    G. Holló, I. Anton and I. Holló

35. Effect of inclusion of essential oils on fatty acid composition of crossbred young bulls finished in a feedlot

    D.C. Rivaroli, F. Zawadzki, J. Monteschio, M.G. Ornaghi, C.A. Fugita, J.A. Torrecilhas, A.M. Jorge and I.N. do Prado

36. Effect of inclusion of essential oils and ageing on lipid oxidation of crossbred young bulls finished in a feedlot

    D.C. Rivaroli, F. Zawadzki, M.V. Valero, R. M. do Prado, C. E. Eiras, A.G. Barrado, A.M. Jorge and I.N. do Prado

37. Beef from dairy breeds versus dairy x beef breed crosses: a comparison of production factors and meat eating quality.

    N.F.S. Gault, D.T. Farrell, D. Devlin, J. Tollerton, L. Majury, H. Lewis, A.W. Gordon, F. Lively and L. Farmer

38. The effect of supplementing beef cattle with crude glycerol on the pH of the M. longissimus thoracis

    A. Goddard, G.E. Gardner and P. McGilchrist

39. Fat composition of youthful and mature beef in northern Spain

    M. Aurtenetxe, L. Bravo-Lamas, X. Belaunzaran, D. Gamarra, L.J.R. Barron, J.K.G. Kramer and N. Aldai

40. Meat quality of lambs feed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds

    W. Przybylski, D. Jaworska and M. Czauderna

41. The combination of arginine and leucine supplementation of reduced crude protein diets in pigs improves meat eating quality

    M.S. Madeira, C.M. Alfaia, P.A. Lopes, D.A. Ramos, R.J.B. Bessa and J.A.M. Prates

42. The effect of residual feed intake on porcine Longissimus thoracis et lumborum quality

    J. Horodyska, K. Wimmers, A.M. Mullen, P. Allen, P. Lawlor, S. Buzoianu and R. Hamill

43. Influence of acute stress on the protein profile of aged beef from contrasting feeding systems

    D.G. Pighin, A. Contarino, S.A. Cunzolo, P. Davies, A.A. Pazos and G.M. Grigioni

44. Effect of wet distillers grains plus solubles-based feedlot diet in production and beef quality parameters

    N.Latimori, A.Kloster, S. Bagües, F. Carduza, G. Grigioni, S. Cunzolo, C.D. Perez, S. Rizzo, L. Rossetti, A. Descalzo, A. Pazos and Darío Pighin

45. Can nutritional level and parental EDP for rib eye area influence animal performance and carcass yield in steers?

    O.M. Lema, G. Brito, J. Clariget, E. Perez, A La Manna, O. Ravagnolo, I. Aguilar and F. Montossi

46. How does the dietary glycerine level affect the longissimus muscle fatty acid composition in bulls finished in feedlot?

    I.N Prado, C.E. Eiras, M.G. Ornaghi, V.C. Barcellos, J.A.P. Guzman and S. Prache

47. Effects of dietary fat source on carcass characteristics and carcass fat quality of grow-finish pigs

    T. Tennant, M. Knauer and D. Hanson

48. Effects of fattening period on nutritional composition and physico-chemical properities of Jejusan-horse meat

    H.S. Chae, N.Y. Kim, J.H. Woo, I.C. Cho, P.N. Seong, K. S. Back, S.H. Park, J. H. Kim, A. Jang and N.G. Park

49. Color and lipid oxidative stability and sensory chraracteristics of omega-3 enhanced lamb muscle

    M.G. Edrosolam, E. Castillo, G.B. Penner and P.J. Sand

50. Effect of dietary whole cottonseed vitamin E and days of finishing on sensory traits of meat from Nellore bulls

    A.M. Ferrinho, R.T. Nassu, N. Aldai, B.L. Utembergue, F.P. Mendonca, M.L.N. Furlan, F. Baldi, L.F. Mueller, J. C. de C. Balieiro and A.S.C. Pereira

51. Improving beef sensory quality through breeding practices management

    J. Soulat, S. Léger, B. Picard and V. Monteils

52. Eating quality of beef from young dairy bulls from two breeds at three ages from different production systems

    Y.Q. Nian, P. Allen, R. Prendiville and J. Kerry

Session6: Muscle biology and meat quality�

1. Significance of imidazole ring in L-histidine on solubilizing myosin in a low ionic strength: the particle property study

   X. Chen, Y.Zou, M. Han, L. Pan, T. Xing, X. Xu and G. Zhou

2. The muscle fibre characteristics of springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle

   M.K. Northa and L. Hoffman

3. Meat quantity analysis in different age of Maiwa yak

   H. Zang, T. An, P. Yang, J. Guan, W. Wu and X. Luo

4. Characterization of beef with different degrees of marbling from young Aberdeen Angus cattle raised in Russia

   A.B. Lisitsyn, I.V. Kozyrev and T.M. Mittelstein

5. The effect of long-term chilled ageing duration on lamb meat water activity

   B.W.B. Holman, C.E.O. Coombs and D.L. Hopkins

6. Texture of double muscled Piemontese beef measured by two instrumental methods

   A. Brugiapaglia, G. Destefanis and M. Renna

7. Extended dry ageing time effect on water holding capacity and colour of Piemontese cull cow beef

   A. Brugiapaglia, G. Defanis and L. Vincenti

8. High pressure processing effects on tenderness, myofibrillar fragmentation and calpains of pre-rigor longissimus dorsi from prime and bull stock

   R. Bickerstaffe, G. Pearson, H.Lee, S.J. Smithson and J.D. Morton

9. Nitric oxide synthase and protein nitrosylation in pork during postmortem aging

   R. Liu, G. Zhou and W. Zhang

10. Colour stability and lipid oxidisation of alpaca (Vicugna pacos) meat

    M.A. Smith, R.D. Bush, R.J. van de Ven and D.L. Hopkins

11. Integrity of chicken RNA as affected by prolonged postmortem duration

    Y.Malila, Y. Srimarut, J. U-chupaj, G. Strasburg and W. Visessanguan

12. Pork marbling scores: computer vision system against traditional method

    A.P.A.C. Barbon, G.F.C. Campos, S. Barbon, L.M. Peres, N. Andreo and A.M. Bridi

13. Microwave-assisted tryptic digestion of thermally treated skeletal muscle proteins

    M. Montowska and E. Pospiech

14. Assessing quality characteristics of Arabian camel (Camelus dromedarius) meat subjected to postmortem aging

    G.M. Suliman, A.N. Al-Owaimer, H. Ahmad, B. Law, J.A. Marchello and E.O. Hussein

15. A high pH in beef Longissimus lumborum contributes to a dark colour by reducting achromatic light scattering within the microstructure

    J. Hughes, F. Clarke, P. Purslow and R. Warner

16. Effect of calpain system on volatile flavor compounds of beef longissimus muscle

    J. Yang, D. Dashdorj, J.S. Lee and I.H. Hwang

17. Effect of electrical stimulation on free amino acid of beef biceps femoris muscle

    D.Dashdorj, J. Yang, D. Jeong, J.S. Lee and I.H. Hwang

18. Effects of collagen synthese genes on cultured fibroblast from Hanwoo related to meat tenderness

    A.S.Sivakumar, J.S.Lee and I.H. Hwang

19. Effect of collagen type meat toughness of beef muscles

    M.N. Uddin, B.V. Reddy, J.S. Lee and I.H. Hwang

20. Relation between muscle fiber types, post-mortem proteolysis and meat quality traits in suckling beef calves kept on alpine pastures

    I.D.M. Gangnat, M. Kreuzer, P. Silacci and J. Berard

21. Effect of diet and storage on oxidative stability of beef

    L.B. Pouzo, E. Pavan, N.E. Zaritzky , L. Rossetti and A.M. Descalzoa

22. Reliability of different histological methods for estimation of muscle fiber structure in MSM

    P. Raudsepp, P. Henckel, K. Groves, M. Therkildsen, D.A. Brüggemann

23. Physical property modeling of rib eye beef cattle using multiple regression analysis

    S. Kerdpiboon, P. Supaphon, S. Kaewsa-ard, Y. Peuchkamut and A. Swetwiwathana

24. Krebs cycle substrates added to ground meat will make frozen and thawed meat bloom as if fresh

    B. Egelandsdal, P. Berg, N.M. Wahlgren and E. Slinde

25. Muscle fiber characteristics of four muscles from different cattle breeds and their relation to meat instrumental toughness

    D. Bures, L. Barton, J. Citek and N. Lebedova

26. Effects of additional electrical stimulation and pre-rigor conditioning temperature on ageing potential of hot-boned beef muscle

    P. Balan, A. Stuart, R. Kemp, M. Pirie and M.M. Farouk

27. The effect of dietary vitamin E source and dose on lamb meat colour stability under retail conditions

    L.N. Leal, V. Alonso, J.A. Beltrán, L.A. Den Hartog, W.H. Hendriks and J. Martín-Tereso

28. A methodological approach to assess the interactions between animal performances, nutritional value and sensory quality of meat

    M.-P. Ellies-Oury, G. Cantalapiedra-Hijar, D. Durand, D. Gruffat, A. Listrat, D. Micol, I. Ortigues-Marty, J.-F. Hocquette, M. Chavent, J. Saracco and B. Picard

29. Effect of Digestarom® feed additive on rabbit carcass traits and meat sensory attributes

    C. Celia, Z. Szendrő, Z. Matics, Z. Gerencsér, M. Cullere, G. Tasoniero and A. Dalle Zotte

30. NIRS prediction of intramuscular fat content of pork loins: effect of the acquisition surface

    A. Vautier, T. Lhommeau and P. Chevillon

31. Water mobility during rigor mortis of porcine muscle with different pH falls

    X. Li, G. Zhou, X.n Xu and C. Li

32. The interrelationship between sensory tenderness and Warner Bratzler shear force of three muscles as influenced by various production and post-harvest conditions

    P.E. Strydom, Nina Strydom, L. Frylinck, A. Hugo, M. Hope-Jones, E. Moholisa and I. van Heerden

33. Effect of oxygen concentration on shear force and protein oxidation of pork packaged under modified atmosphere

    Yulong Bao and Per Ertbjerg

34. Lamb growth increases intramuscular fat in the longissimus muscle

    K.R. Kelman, L.Pannier, D.W. Pethickand G.E. Gardner

35. Effect of dietary methionine on metabolism of carnosine and anserine in muscles of broiler chicken

    S. Kai, G. Watanabe, M. Kubota, M. Kadowaki and S. Fujimura

36. Protein and myoglobin oxidative stability during 120 days of frozen storage of burgers added with oregano extract

    R. de P. Paseto Fernandes, M.A. Trindade, F.G. Tonin, S.M. P. Pugine, J.M. Lorenzo Rodríguez and M.P. de Melo

37. Antioxidant enzymes activity of breast meat from two lines of Korean native chicken compared with White Leghorn

    S.K. Lee, Muhlisin. D. Tri Utama and S.G.Lee

38. Visible and near infrared spectroscopy for PSE-like zones classification at different post mortem times

    T. Lhommeau, A. Vautier, J-M. Goujon and R. Le Page

39. The relationships between chemical components, meat quality traits and palatability of the major muscles from Hanwoo steer

    S.T. Joo, E.Y. Jung, J.K. Seo and Y.H. Hwang

40. Effect of dietary allostatic modulator (ATPQM®) on carcass and beef meat quality

    P.I. Saavedra-Peiro, F. G. Ríos-Rincón, R.T. Orozco-Gómez, J. Anaya-Islas, R.D. Vargas-Sánchez, G. R. Torrescano-Urrutia and A. Sánchez-Escalante

41. A comparison of the carcass and meat quality of ISA (F15) spent hens at two different ages

    K. Hafid, M.Gagaoua, H.-R. Boudechicha, S. Becila and A. Boudjellal

42. Prediction of fatty acid composition of beef using near infrared spectroscopy: tissues and samples preparation effects

    B.P. Mourot, G. Mairesse, E. Certenais, G. Chesneau, D. Durand, D. Gruffat, A. Thomas, D.Manceau, C. Guillon, R. Le Page, J.M. Goujon, N. Kerhoas, M. Ferrand, A. Cartes and J. Normand

43. Programmed cell death (apoptosis) is induced in bovine muscle cells when available oxygen is removed

    S.B. Rønning P.V. Andersen, M.E. Pedersen and K. Hollung

44. Vitamin E supplementation improves retail colour less in high intramuscular fat long-aged lamb meat

    H.B. Calnan, R.H. Jacob, D.W. Pethick and G.E. Gardner

45. Discrimination of beef muscles by multispectral imaging

    A. Ait-Kaddour, S. Jacquot, A. Dubost, D. Micol, B. Picard and A. Lisrat

46. A new hypothesis explaining the influence of sarcoplasmic proteins on the water-holding of myofibrils

    J. Liu, E. Puolanne and P. Ertbjerg

47. Antioxidant activity and sensory quality of grilled pork with different ultimate pH

    M. Buła, D. Jaworska and W. Przybylski

48. The effect of breed and ageing on the shear force, protein solubility and myofibril hydrophobicity

    K.Y. Modika, L. Frylinck and P.E. Strydom

49. Quality and palatability of foodservice beef aged as vacuum-packaged subprimals or vacuum-packaged steaks

    L.C. Eastwood, A.N. Arnold, R.K. Miller, K.B. Gehring and J.W. Savell

50. Determining the calpain system profiles of beef, springbok and wild geese using the same methodology.

    J. Anderson, L. Frylinck, P.E. Strydom and P.H. Heinze

51. Near infrared spectroscopy on ears to classify pigs based on carcass and fat composition

    N. Prieto, M. Juárez, M.E.R. Dugan, R.T. Zijlstra and J.L. Aalhus

52. Microwave spectroscopy applied for measuring water holding capacity in pork

    K. Lunde, A. Mason, B.A. Abdullah, S.G. Bjarnadottir, O. Alvseike and A.I. Al-Shamma’a

53. Muscle to meat conversion in common carp (Cyprinus carpio): new insights involving apoptosis

    Y. Boudida, S. Becila, M. Gagaoua, A. Boudjellal, M.A. Sentandreu and A. Ouali

54. Analysis of oxidized methionine in myosin isoforms of porcine Longissimus thoracis muscle at 24h postmortem

    G-D. Kim, J-Y. Jeong, H-S. Yang and S-T. Joo

55. Viral challenges augment skeletal muscle proteolysis in growing pigs

    S.M. Lonergan, E. Huff Lonergan, K. Schwartz, W. Schweer and N. Gabler

56. Tenderness relationships among beef muscles during aging

    A.F. Rosa, K.D. Perez, M.D. Chao, H. Voegele, K. Nubiato, E. Kunze and C.R. Calkins

57. Colour evaluation and acceptability of beef from young bulls finished with standard grain diet containing an increasing proportion of cotton hulls

    M.V. Valero, C.E. Eiras, C.B. Carvalho. M.S.S. Pozza, T. Ramos and I.N. Prado

58. Kinetic of antioxidant status decay during beef ageing.

    A.M. Descalzo, L. Rossetti and N. Achir

Session 7: Processing and meat quality

1. Program support for solution to scientific tasks in meat processing industry

   A. B. Lisitsyn, M.A. Nikitina and E.B. Sus

2. Existential biologically active substances in hydrothermal and mass-selective processing of secondary animal raw material

   A.B. Lisitsyn, I.M. Chernukha, M.I. Baburina and A.N. Ivankin

3. Prediction of purge from ovine semimembranosus using Raman spectroscopy

   S.M. Fowler, H. Schmidt, R. van de Ven, P.C. Wynn and D.L. Hopkins

4. Assessment of the impact of technological factors on quality of sausages in MGA

   A.A. Semenova, E.K. Tunieva and F.V. Adylov

5. Study on organoleptic properties of collagen films and meat products in collagen films with CO2 extracts of spices by multi-sensor analysis

   A.A. Semenova, T.G. Kuznetsova, V.V. Nasonova, P.M. Golovanova, N.M. Revutskaya

6. Use of vacuum drying in production of uncooked smoked and air-dried meat products

   A.A. Semenova, V.V. Nasonova and M.I. Gundyreva

7. Effect of the use of entire male pigs and salt reduction in fermented sausages

   S. Corral, A. Salvador and M. Flores

8. Aroma-active compounds of Jinhua ham as affected by partial substitution of NaCl with KCl

   H. Wu, J.Tang and J. Zhang

9. Optical analyses of efflorescence formation on dry fermented sausage surface – comparison of sensory and image analyses

   F. Walz, M. Gibis, K. Herrmann and J. Weiss

10. Composite gels – effect of inert particles on the texture of comminuted meat batters

    S. Barbut, A. Gravelle and A.Marangoni

11. The effectiveness of clove extract in the inhibition of hydroxyl radical oxidation-induced structural changes in porcine myofibrillar proteins

    Q. Liu, H. Chen, J. Diao and B. Kong

12. Antioxidant effect of tomato powder in cooked pork sausages

    K. Shimada, A.Sago, B.C. Jayawardana, T. Hayakawa, K.-H. Han and M. Fukushima

13. Lamb colour stability measurements are subject to illuminant and viewing angle selection

    B.W.B. Holman and D.L. Hopkins

14. Effect of garlic on the physicochemical properties of the pork patties

    W Cheng, A Jiang, S. Guo, M.T. Chen and C.J. Liu

15. Response surface modeling and analysis of elastic modulus and water solubility of the collagen film

    X. Wen, A. Jiang, H. Yang, L. Wu, M.T. Chen and H.W. Ockerman

16. How combined models can be used to predict the quality of processed foods

    P.-S.Mirade, S. Portanguen, J.-D. Daudin and A Kondjoyan

17. The value of saleable meat yield to lamb processors

    J.E. Hocking Edwards, C. Smith, G.E. Gardner, D. W. Pethick and A.J. Ball

18. Post-rigor assessment of porcine meat quality applying a portable Raman system

    R. Scheier, M. Scheeder and H. Schmidt

19. Influence of partial replacement of pork fat by fish oil on the fatty acids profile in liver pâté

    R. Domínguez, P.E. Munekata, R. Agregán, A. Gonçalves, S. Temperán and J.M. Lorenzo

20. Impact of different phosphates and concentrations on the quality characteristics of cooked sausage

    O. Goemaere, L. Steen, S. Glorieux, K. De Bodt, H. Paelinck and I. Fraeye

21. The effect of Moringa oleifera leaf meal (MOLM) on fatty acid composition and oxidative stability of pork

    X.P. Nduku, T.T. Nkukwana, A. Hugo and V. Muchenje

22. Nutritional, chemical, and sensory traits of sausage made by chicken breast meat and liquid egg white

    H.J. Lee, C. Jo, K.-C. Nam and K.-H. Lee

23. Effect of procyanidin on shelf-life of pork patties

    B.M. Kim, J.Y.Jeong, K.-H.Seol, P.-N. Seong, B.-Y. Park and H.W. Kim

24. The addition of nitrite to processed meats by plasma-treated water

    S. Jung, H.J. Kim, S. Park, H.I. Yong, W. Choe and C. Jo

25. The use of plasma-treated water as a source of nitrite for curing ham

    H.I. Yong, H.-J. Kim, J.H. Cheo, H.-J. Jeon, S. Jung, S. Park, W. Choe and C. Jo

26. Effect of olive oil amount on physico-chemical properties of pâté from Celta pig breed

    R. Agregán, R. Domínguez, P.E. Munekata, A. Gonçalves, P. Borrajo and J.M. Lorenzo

27. Quality improvement of broiler meat through dietary supplementation of citrus processing waste

    M.I. Khan, F. Faiz, M.R. Tariq and C. Jo

28. Impact of lipid and sodium chloride contents on water transfers in dry-fermented sausages

    H. Safa, J.-D. Daudin and P.-S. Mirade

29. Physicochemical properties and sensory attributes of new formulations of dry-fermented sausages

    H. Safa, J.-L. Berdagué and P.-S. Mirade

30. Effects of pre-salting on game meat product quality

    R. Sakata, Y. Miki, M. Waga and N. Tokita

31. Label-free relative quantitation of enolase and glyceraldehyde 3-phosphate dehydrogenase enzymes during dry-cured ham processing

    M. Gallego, L. Mora, M.C. Aristoy and F. Toldrá

32. Oxidation of peptides derived from creatine kinase protein in dry-cured ham

    M. Gallego, L. Mora, M.C. Aristoy and F. Toldrá

33. Evaluation of the emulsion stability and texture profile in emulsified and cooked meat product with added dietary fibers and reduced pork back fat

    J.M. M. Henck, A.L.B. Penna and A.C.S. Barretto

34. Use of protein and non-protein extenders in beef burger: influence on texture properties and yield

    N.R.R. Trinca, G.R. de Carvalho, T.M.G. Milani, L.Y. Nagai and A.C.S. Barretto

35. Effect of Perilla frutescens var. acuta water extract on the shelf life of cooked beef patties

    C.W. Lee, S.K. Lee, H.J. Kim, C. Jo and S. Jung

36. Evaluation of sodium chloride and polyphosphates effects on water holding capacity of meat batter during processing

    Y.-M. Deng, J.-H. Shao, T. Sun, N. Jia, D.-Y. Liu and L. Song

37. Influence of crossbreeding and frozen storage on fatty acid composition of pork packaged in modified atmosphere

    V. Alonso, M. Bellés, E. Muela, J.B. Calanche, P. Roncalés and J.A. Beltrán

38. Antioxidant effectiveness of differently sized oil-in-water emulsions loaded with rosemary extract in salami

    M.E. Erdmann, R. Lautenschlaeger and J. Weiss

39. The effect of carbon monoxide pre-treatments on the colour stability of vacuum packaged beef steaks

    L.A. Van Rooyen, P. Allen, S.M. Crawley and D.I. O’Connor

40. Influence of carbon dioxide stunning method on pH, colour and texture of turkey meat.

    S. Mauri, A. Guijarro, C. Avilés and F. Peña

41. Evaluation of the antioxidant action of natural ingredients in raw-dried meat products

    I.I. Manea and L.C.I. Manea

42. Differential effects of the curing agents on sodium ascorbate and sodium nitrite on protein oxidation in dry fermented sausages

    A. Berardo, H. De Maere, D. A. Stavropoulou, T. Rysman, F. Leroy and S. De Smet

43. Liberation of actin and myosin from myofibrils induced by polyphosphates

    M. Matsuishi, M. Sawada, M. Fujii, H. Aikawa, A. Mizomoto and A. Okitani

44. Potential mechanisms of protein oxidation in cooked sausage as effected by sodium ascorbate and apple phenolics

    T. Rysman, T.Van Hecke, S. Van Weyenberg, S.n De Smet and G. Van Royen

45. WPI-pectin-complexes as novel tools to structure meat products

    B. Zeeb, V. Schöck, N. Schmid, N. Terjung, K. Herrmann and Jochen Weiss

46. Influence of the raw ham quality and tumbling time on yield and product quality of cooked ham

    E. De Mey, D. Telleir, E. Neyrinck, K. Raes, H. Paelinck and I. Fraeye

47. Impact of packaging and environmental conditions on formation of efflorescences on surface of dry fermented sausages

    M. Gibis, C. Keller, F. Walz, K. Herrmann and J. Weiss

48. Evaluation of the cooking losses (yield and shrinkage) and texture profile in low fat beef burger enriched with dietary fibers.

    C.V. Bis, C.M.L. Franco and A.C.S. Barretto

49. Physicochemical characteristics and sensory acceptability of roast beef with partial replacement of sodium chloride

    C.V. Bis, T.L. Barretto, J.C. Mathias, L.S. Oliveira, J.M.M. Henck and A.C.S. Barretto

50. Use of high temperature aging for irradiated beef

    D.-G. Yim, C. Jo, H.-J.Kim, K.H. Lee, H.C. Kim, K.-C. Nam

51. High pressure and temperature interaction on pork meat protein denaturation: a calorimetric study

    G. Villamonte, C. Guyon, L. Pottier and M. de Lamballerie

52. Effectiveness of different plant sources in improving the shelf-life of chicken meat patties

    G. Tasoniero, M. Cullere, C . Celia, V. Giaccone, J.L.A. López and A. Dalle Zotte

53. Stability of sea buckthorn berry polyphenols during cooking of enriched sausages

    Tõnu Püssa, D. Anton and P. Raudsepp

54. Pressure treatment on beef and pork meat: impact on the lipid and protein oxidation

    C. Guyon, L. Besnard, L. Laflaquière, G. Villamonte, A. Meynier, M. de Lamballerie and L. Pottier

55. Analysis of free radical production in meat in the physicochemical conditions of storage and cooking

    K. Oueslati, A. Promeyrat, J._D. Daudin and P. Gatellier

56. Effect of cooking method and storage time on lipid oxidation and sensory attributes of bacon

    O.P. Soladoye, P.J. Shand, C. Gariépy, J.L. Aalhus and M. Juárez

57. Evaluation of honey and rice syrup as replacements of sorbitol in the production of restructured duck jerky

    E. Triyannanto and K.T. Lee

58. The impact of addition of shiitake on shelf-life stability and sensory of frankfurter during refrigerated storage

    S. PilNam, K. Park, G. Kang, S.Cho, G.Y. Lee, B. Park and H. VanBa

59. Effects of different end-point cooking temperatures on the efficiency of encapsulated phosphates on lipid oxidation inhibition in ground meat

    B. Kılıç, A. Şimşek, J.R. Claus, E. Atılgan and N. Aktaş

60. Impact of added encapsulated phosphate level on the rate of lipid oxidation inhibition during the storage of cooked ground meat

    B. Kılıç, A. Şimşek, J.R. Claus, E. Atılgan and D. Bilecen

61. Effect of salt and liver/fat ratio on microstructure and macroscopic properties of spreadable liver paste

    L. Steen, O. Goemaere, S. Glorieux, H. Paelinck, I. Foubert and I. Fraeye

62. Influence of storage time of raw material on color and lipid oxidation of cooked sausage

    L. Schwendimann, D. Guggisberg, C. Freiburghaus, P. Silacci, D. Scherrer and H. Stoffers

63. Researches on the antioxidant action of natural ingredients in meat products

    I.I. Manea and L.C.I. Manea

64. Three-gas map is optimizing eating quality and shelf life of retail packed beef steaks

    M.A. Tørngren and M. Darré

65. Color and oxidative stability of ground beef patties as affected by oxygen scavengers and modified atmosphere packaging during refrigerated storage

    E. Çarkcıoğlu, B. Demirhan, E. Orhan, K. Ayhan and K. Candoğan

66. Development of an objective method to perform quality classification of comminuted poultry meat

    M. Christensen, D. Brüggemann, P. Raudsepp, K. Groves, R. Burch, P. Henckel, E. Soler, M. Schmidt Andersen, D. Le Guillou, J. Warming, F. van der Steen and M. Therkildsen

67. Transport of partially cooled carcasses

    T.J Verkleij and J.A. Voogt

68. Physicochemical characteristics and sensory acceptance of mortadella with Jabuticaba (Myrciaria cauliflora) extract natural pigment

    J.C. Baldin, E.C. Michelin, P.M. da Silva, T.M. Canan, Y.R. Polizer, L.T. Carvalho, I.R. dos Santos, M.A. Pires, C.S.F. Trindade, A.M. Fernandes, M.A. Trindade

69. Effect of temperature and packaging conditions on physical and chemical stability of lamb chops

    M. Bellés, V. Alonso, A. Andreu, P. Roncalés and J.A. Beltrán

70. Fatty acids profiles, cholesterol content and sensory properties of fermented dry “Sremska” sausages made of pork meat from various breeds

    N. Parunović, M. Petrović, V. Đorđević, B.Marković and Z.Petrović

71. Frozen burgers containing oregano as natural antioxidant: evaluation of reducing power and inhibitory effect on protein oxidation

    R. de P. Paseto Fernandes, M.A. Trindade, F.G. Tonin, S.M.P. Pugine, J.M. Lorenzo Rodríguez, and M.P. de Melo

72. Antioxidant activity and sensory quality of grilled pork with different ultimate pH

    M. Buła, D. Jaworska and W. Przybylski

73. Khliaa Ezir, a traditional cured meat product of Algeria: preparation and characterization

    H.-R. Boudechicha, M. Gagaoua, K. Hafidi, S. Becila, A. Boudjellal and T. Astruc

74. Impact of tumbling time on protein characteristics during cooked ham production

    E. Neyrinck, D. Telleir, I. Fraeye, H. Paelinck and K. Raes

75. Effects of packaging atmospheres on shelf-life and quality characteristics of heavily marbled longissimus steaks

    X. Yang, Y. Zhang, L. Zhu and X. Luo

76. Effect of bovine plasma protein hydrolysates on quality properties of cooked pork patty manufactured with olive oil substitution

    E.-Y. Jung, H.-W. Seo, J.-K. Seo, S.-T. Joo and H.-S. Yang

77. Effects of high pressure processing on physicochemical quality attributes of DFD beef loin

    S.G. Lee, D.T. Utama, K.H. Baek and S.K. Le

78. Analysis of muscle deformation and NaCl homogenization in brine injection and tumbling

    B. Janello, R. Favier, S. Portanguen, P.S. Mirade, A. Kondjoyan and J.D. Daudin

79. Quality characteristics of emulsion-type sausage made from spent layer meat with canola and flaxseed oil

    K.H. Baek, D.T. Utama, S.G. Lee and S.K. Lee

80. Comparison of dry-cured formed ham produced from smaller meat pieces and traditional raw ham from a whole muscle

    A. Sadeghi-Mehr

81. Effect of starter cultures and freeze-dried parsnip on the meat fermentation process

    V. Eisinaitė and R. Vinauskienė

82. Single and combination effects of Mugwort and ascorbic acid on lipid oxidation and color stability during refrigerated storage in pork patties

    K.-E. Hwang, Y.-J. Kim, Y.-S. Choi, Y.-K. Ham and C.-J. Kim

83. Potato peel (Solanum tuberosum) as a natural antioxidant in pork meat during chilled storage

    D.A. Espinoza-García, L. Zavala-Cárdenas, R.D. Vargas-Sánchez, G.R. Torrescano-Urrutia and A. Sánchez-Escalante

84. Propolis extract as an oxidative stabilizer of raw beef and pork patties during chilled storage

    R.D. Vargas-Sánchez, G.R. Torrescano-Urrutia, M.I. Ramírez-Rojo and A. Sánchez-Escalante

85. Antioxidant capacity of mesquite (Prosopis velutina) leaf extract for quality preservation of raw pork patties

    M.I. Ramírez-Rojo, L. Zavala-Cárdenas, R.D. Vargas-Sánchez, G.R. Torrescano-Urrutia and A. Sánchez-Escalante

86. Application of visible/near infrared spectroscopy to beef longissimus tenderness classification based on artificial neural network

    J. M. Balage, M.R. Mazon, D.S. Antonelo, K.E.Z. Nubiato, D.J. Brigida and S. da L. e Silva

87. Effects of Lotus (Lelumbo nucifera) root powder on the quality characteristics in pork sausage

    Y.K. Ham, K.-E. Hwang, D.-J. Shin and C.-J. Kim

88. Changes in antioxidant enzymes activity of DFD beef subjected to high pressure processing during chilled storage

    D.T. Utama, S.G. Lee, K.H. Baek, I.A. Chung, S.H. Park, J.T. Jeon and S.K. Lee

89. Effects of olive oil as partial replacer of animal fat in Sucuk during early stages of fermentation

    A. Zungur, M. Serdaroğlu and B. Öztürk

90. The influence of breed and gender on the moisture-to-protein ratio of dry-plucked chicken and chicken portions in South Africa

    P.H. Heinze, M. Hope-Jones, M. Magoro and J. Boikhutso

91. Quality characteristics of meatballs produced with Jerusalem artichoke powder

    B. Öztürk, M. Serdaroğlu, C. Tanışan and G. Çarkacı

92. Effect of ultrasonic-brining on the salting and drying kinetics in Biltong processing

    M. Jones, E. Arnaud, A. Collignan, P. Gouws, G. Atheaux and L.C. Hoffman

93. Effect of adding levels of sodium chloride and nitrite for shelf-life on low-sodium patty

    D.-H. Song, H.-W. Kim, I.-J. Yeo, K.-E. H. and C.-J. Kim

94. Cheese powder can boost sensory properties of emulsion sausages

    X. Chen, J. Ruiz-Carrascal and A.H. Karlsson

95. Antioxidant and sensory properties of Italian typical dry-cured ham as related to salt and proteolysis values

    N. Simoncini, A. Pinna, G. D’Accia, C. Schivazappa and R. Virgili

96. Effects of drying temperatures and fat levels on yield and quality of reformed ready-to-eat Chinese sausage style meat snack

    R. Limsupavanich, J.Manawattanawong and P. Jitwattanathaworn

97. The influence of fat content and other chemical composition on colour and texture of dry fermented meat products

    A. Saláková and J. Kameník

98. Descriptive analysis of texture for traditional and light Mortadella

    E. Saldaña, J. H. Behrens, J. S. Serrano, F. Ribeiro M.A. de Almeida and C.J. Contreras-Castillo

99. Colour characteristic of dry-aged organic loins without nitrite

    J. Stadnik, Dariusz M. Stasiak and Z.J. Dolatowski

100. Effects of colloidal microcrystalline cellulose and collagen powder mixture on low fat sausage as fat replacer

     Y.-J. Kim, T.-J. Jeong, Y.-K. Ham, D.-H. Song and C.-J. Kim

101. A theoretical tool for the predicction of physical-chemical properties (aw, pH) of biological media and foods

     A. Musavu Ndob, M. Melas and A. Lebert

102. Effect of pressure on quality, protein functionality, and microbiological properties of honey garlic pork chops

     H. Wang, J. Yao and M. Gänzle

103. Quantitative assessment of meat tissue structural damages promoted by mechanical action in tumbling

     D. Sharedeh, R. Favier, A. Vénien, T. Astruc, P. Gatellier and J.D. Daudin

104. Flavor-related compound levels in defatted freeze-dried chicken soup made from Korean native chicken meat at different ages

     D.D. Jayasena, S. Jung, H.I. Young, A.U. Alahakoon, J.H. Lee and C. Jo

105. Evaluation of the quality of pork chops spray coating with Chinese mahogany (Toona sinensis) extract during storage at 10℃

     D.C. Liu, Z.H. Lin , R. Thammasena, F.R. Tang, J.H. Liu, C.F. Wu and P.K. Hsu

106. Physical property modeling of rib eye beef cattle using multible regression analysis

     S. Kerdpiboon, P. Supaphon, S. Kaewsa-ard, Y. Peuchkamut and A. Swetwiwathana

107. Effect of different drying methods on quality properties of laying hen semi-dried jerky

     H-W. Seo, J-C. Na, H-G. Kang, P-N. Seong, S-T. Joo and H-S. Yang

108. Evaluation of the Canadian and United Stated beef yield prediction equations and dual energy X-ray absorptiometry for rapid, non-invasive yield prediction in beef

     Ó. López-Campos, I. Larsen, N. Prieto, M. Juárez, M.E.R. Dugan and J.L. Aalhus

109. Towards the discrimination of gelatin by HRMAS: role of processing on its chemical composition

     A. Duconseille, G. Pagès, M. Traikia, M. Lagree, C. Jousse, N. Quintana, T. Astruc and V. Sante-Lhoutellier

110. The effect of dry powder, prehydration and gelation starch on the meat production

     H. Moradiannejad and T. Foster

111. Dry ham with a reduced salt content: minimizing the proteolysis risks by processing and formulation

     E. Parafita, A. Lebert and P.S. Mirade

Session 8: Microbiology and hygiene in meat and meat products

1. Formation of organoleptic properties of “Braunschweigskaya” sausage under the influence of starter cultures

   A.A. Semenova, A.N. Ivankin, A.I. Rogatin, A.V. Kulikovsky, V.V. Nasonova, N.L. Vostrikova

2. Antioxidant potential of a unique lab culture isolated from Harbin dry sausage in vitro

   B. Kong, Q. Chen and Q. Han

3. Antioxidant potential of Pediococcus pentosaceus and its influence on flavour in Harbin dry sausage

   B. Kong, Q. Chen, F. Sun and Q. Liu

4. Antimicrobial resistance of shiga toxin-producing Escherichia coli O157:H7, O26:H11, O103:H2, O111:H8 and O145:H28 isolated from slaughtered cattle in France

   M.M. Um, D. Bibbal, M. Kérourédan, E. Loukiadis, F. Auvray, E. Oswald and H. Brugère

5. Adaptation of Staphylococcus xylosus to pork meat batter during the fermentation step

   A. Vermassen, S. Leroy, A. de La Foye, J.P. Chacornac and R. Talon

6. What iron sources in meat are preferentially used by Staphylococcus xylosus?

   A. Vermassen, J.P. Chacornac, C. Andant, R. Talon and S. Leroy

7. Sensory quality of beef patties inoculated with strains of Carnobacterium maltaromaticum with potential as biopreservatives

   P.H. Imazaki, C. Jacques-Houssa, G. Kergourlay, G. Daube and A. Clinquart

8. Influence of sucrose levels and inoculation of Lactobacillus plantarum on quality of Isan sausage (Thai fermented pork sausage)

   F.J. Tan, N. Hongthong, W. Chumngoen, D.C. Liu and M.T. Chen

9. Comparative genetic characterization of Listeria monocytogenes isolates from human clinical cases and ready-to-eat meat-based foods in Portugal

   A.R. Henriques, J. Melo-Cristino and M.J. Fraqueza

10. A study on presence of Listeria spp. In pork.

    B.K. Biswas and S. Biswas

11. Distribution of shiga toxin-producing Escherichia coli O157:H7 in ground beef mixture: a degree of homogeneity assessment in low amounts of contamination cases

    C. Bièche-Terrier, E.Loukiadis, P. Cartier, C. Malayrat, F. Ferré and J.-C. Augustin

12. Influence of nitrate reductase activity of Staphylococcus carnosus on the formation of nitrate and nitrite in raw ham

    R. Bosse, M. Gibis, K. Herrmann, A. Müller, A. Weiß and J. Weiss

13. Effect of starter cultures on free amino acid content of dry-cured foal sausage

    P.E. Munekata, R. Domínguez, R. Agregán, P. Borrajo, D. Franco and J.M. Lorenzo

14. Influence of crossbreeding and frozen storage on oxidative and microbial stability of pork packaged in modified atmosphere

    V. Alonso, M. Bellés, E. Muela, J.B. Calanche, P. Roncalés and J.A. Beltrán

15. Quantifying bacteria on pork using a portable Raman scanner

    Christina Grimmler and Heinar Schmidt

16. Species diversity of lactic acid bacteria from chilled cooked meat products at expiration date in Belgian retail

    W. Geeraerts, V. Pothakos, L. De Vuyst and F. Leroy

17. Amino acid-converting behaviour of coagulase-negative staphylococci in a rich medium and in fermented sausages

    D. A. Stavropoulou, H. De Maere, A. Berardo, S. De Smet, L. De Vuyst and F. Leroy

18. Recommendations for microbiologically safe cooking of meat at temperatures below 75°c

    A. Gunvig and M.A. Tørngren

19. Effect of temperature and packaging conditions on microbial growth in lamb

    M. Bellés, V. Alonso, A. Andreu, P. Roncalés and J.A. Beltrán

20. Response of Listeria monocytogenes biofilms to desiccation stress

    J. Esbelin, X. Despont, B. Gaillard-Martinie and M. Hébraud

21. Variation and uniformity in cooked meat spoiling bacteria

    R. Zumbrink, N. de Rooij, O. Sliekers, P. Sijtsema and H. Kroon

22. Campylobacter and Helicobacter pullorum coinfection in poultry

    R Soares, M. Oleastro, H. Fernandes, M. J. Fernandes, A. S. Barreto and M. J. Fraqueza

23. Listeria monocytogenes challenge testing in cooked and cooked-smoked poultry ready-to-eat products

    M. Traça, L. Ferreira, O. Cirilo and M.J. Fraqueza

24. Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged raw beef during storage

    Y. Zhang, R. Liang, P. Dong, L. Zhu, Y. Mao and X. Luo

25. Antioxidant and antimicrobial effect of chitosan-green tea films in pork meat

    E. Montaño- Sánchez, R.D. Vargas-Sánchez, J. Lizardi-Mendoza, T.J. Madera-Santana, A.F. González-Córdova, A. Sánchez-Escalante and G.R. Torrescano-Urrutia

26. Microbial contamination at different stages of the meat distribution chain in Eastern Cape province, South Africa

    Z.T. Rani, V. Maphosa, C.J. Hugo, G. Charimba and V. Muchenje

27. Composition of exudates from meat drip loss and microbial spoilage differences between various pork quality classes

    L.M. Rocha, L. Faucitano, F.K. Zagabe, A.C. De Castro and L. Saucier

28. Small peptides produced by autochthonous lactic acid bacteria in a low sodium beaker sausage model

    M.A. Almeida, C.J. Contreras-Castillo, M.A. Sentandreu and S.G. Fadda

29. Use of starter cultures to improve Portuguese traditional sausages

    I. Dias, M. Laranjo, R. Fialho, M.E. Potes, J. Véstia, A.C. Agulheiro-Santos, M.J. Fraqueza and M. Elias

30. Esherichia coli biotype I surrogates as predictors of non-O157 shiga toxin-producing E. coli for growth, acid resistance, freezing, refrigerated storage

    L.M. Mehall, L.M. Lucia, J.W. Savell, K.B. Gehrin and G.R. Acuff

31. Colonization of the muscle extracellular matrix components by enterohemorrhagic Escherichia coli

    C. Chagnot, N. Caccia, T. Astruc and M. Desvaux

32. Presense of antimicrobial resistant Esherichia coli in retail raw meat on the island of Ireland

    L. Moran, M. Cormican, D. Morris, C. Carroll, K. Kelly and R.H. Madden

33. Quantitative detection of viable Escherichia coli O157:H7 in heat treated ground meat using the combination of propidium monoazide and real-time PCR assay

    H. Aslan, Z. Kesmen, A. Güllüce and H. Yetim

34. Quality characteristics and lactic acid bacteria diversity of pork salami containing Kimchi powder

    J.-Y. Yoon, D. Kim, J. Gil, H.-J. Kim, S.-K. Lee and A. Jang

35. Effect of electron beam irradiation on microbial safety of beef intestine in different packaging conditions

    H. Lee, H.J. Kim, H.I. Yong, D.D. Jayasena, H.J. Lee, K.C. Nam, K.H. Lee and C. Jo

36. Toxicological safety of emulsion-type sausage cured by plasma-treated water

    H.-J. Kim, H.I. Yong, H. Kim, Y.G. Lim, C.-H. Yoon and C. Jo

37. Comparison of antimicrobial interventions sprayed onto beef rib cap section inoculated with E. coli O157:H7

    S. Kumar, M. Husman, O. Sliekers, P. Sijtsema and H. Kroon

Session 9: Chemical safety of meat

1. Carcinogenic substance assessment of content in smoked meat products

   A.B. Lisitsyn, A.V. Kulikovsky, A.N. Ivankin and N. L. Vostrikova

2. Mass spectrometric detection of wheat proteins in meat products

   W. Jira, S. Hirschfeld, K. Speer and F. Schwägele

3. Mitigating heterocyclic amines formation in beef meat using specific process conditions

   A. Kondjoyan, S. Chevolleau, S. Portanguen, P. Ikonic, S. Clerjon and L. Debrauwer

4. Effects of meat origin and doneness degree on nucleotide breakdown compound content in cooked beef steak

   S. M. Kang, P.N. Seong, G. Kang, Y. Kim, B. Park and S. Cho

5. LC-MS/MS-detection of pea, lupine and soy proteins in meat products

   Björn Hoffmann, Siegfried Münch, Christian Neusüß, Fredi Schwägele and Wolfgang Jira

6. Antimicrobial activity of potential starter cultures towards food pathogens for the production of fermented meats without nitrate or nitrite

   M. Sánchez Mainar, R. Xafheri, S. Samapundo, F. Devlieghere, L. De Vuyst and F. Leroy

7. Process-induced toxicants and odorants generated by meat cooking

   M. Meurillon, A.Giri, J.Ratel and E. Engel

8. Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of boar taint in porcine meat and meat products

   K. Verplanken, J. Wauters, V. Vercruysse, M. Aluwé and L. Vanhaecke

9. Effect of hop extract addition on heterocyclic aromatic amines formation in beef patties

   Tomaž Polak, Mateja Lušnic Polak, Mojca Malenšek and Lea Demšar

10. Detection of chicken meat adulteration in meat mixtures with Fourier transform infrared (FT-IR) spectroscopy

    E. Deniz, B. Ayhan, E. G. Altuntaş, D. Ö. Demiralp and K. Candoğan

11. Green manufacturing technology: a challenge and opportunity for the meat industry

    X.Y. Guo, Z.Q. Peng and H.C. Lu

12. Relevance of volatile metabolome in animal-derived products to reveal a food chain contamination by hexabromocyclododecane

    J. Ratel, F. Mercier, S. Abou El Karam, R. Cariou, E. Dominguez-Romero, A. Travel, C. Jondreville and E. Engel

13. Use of liver volatile compounds as markers of animal exposure to toxic contaminants

    J. Bouhlel, J. Ratel, S. Abouelkaram, E. Baeza, C. Jondreville, D. Rutledge and E. Engel

14. Development of a GC×GC-TOF/MS based method to study the fate of 206 dioxin-like micropollutants in meat during cooking

    C. Planche, J. Ratel, F. Mercier, P. Blinet, L. Debrauwer and E. Engel

Session 10: Meat, nutrition and heath

1. Anti-inflammatory activity of porcine and bovine cardiac and aortic tissues

   A.B. Lisitsyn, I.M. Chernukha, L.V. Fedulova and E.A. Kotenkova

2. Prospects for using iodine-containing additives in meat products for child nutrition

   A.A. Semenova, A.S. Didikin, A.V. Ustinova, L.V. Fedulova and N.L. Vostrikova

3. Characterisation of the free radical chemistry in physicochemical conditions of the digestive tract

   P. Gatellier, A. Meynier, C. Dufour, C. Caris, P. Goupy, J.D. Daudin, M. Delosière, C. Ferreira and V. Santé-Lhoutellier

4. Protein identification and in vitro digestion of fractions from Tenebrio molitor

   L. Yi, M.A.J.S. van Boekel, S. Boeren and C.M.M. Lakemond

5. The assessment of bioactive compounds in loin and rump of beef during aging at 4°c

   H.J. Lee, S.H. Kim, D.D. Jayasena, S. Jung, K.C. Nam and C. Jo

6. Intra-muscular fat and fatty acid composition of Alpaca (Vicugna pacos) meat

   M.A. Smith, R.D. Bush, E. Hall, K. Bailes and D.L. Hopkins

7. Antioxidant and anti- inflammatory effects of pork meat extract

   J. Gil, D. Kim, H.-J. Kim, J.-Y. Yoon and A. Jang

8. Porcine myofibrillar proteins as a source of bioactive peptides – an in silico study

   J.Stadnik and P. Kęska

9. High-resolution mass spectrometry based metabolomics reveals acylcarnitines as key metabolites discriminating red from white meat colonic digestion

   C. Rombouts, L.Y. Hemeryck, T. Van Hecke, J. Vanden Bussche, S. De Smet and L.Vanhaecke

10. Food synergy: the effect of eating kiwifruit on the digestion of meat

    M. Boland, L. Kaur, C. Montoya, S. Rutherfurd, J. Ansell and P. Moughan

11. When phenolic acids become pro-oxidant during in vitro digestion of a low-fat and high-fat beef product

    T. Van Hecke, E. Vossen, L. Vanhaecke, J. Van Camp and S. De Smet

12. Characterization and variability of fatty acid composition of lamb commercialized in northern Spain: emphasis on trans-18:1 and CLA content and profile

    L. Bravo-Lamas, L.J.R. Barron, I. Etaio, J.K.G. Kramer and N. Aldai

13. Chemical composition of South African game species

    J. Neethling, L.C. Hoffman and N. Muller

14. Preliminary investigation on the behavior of beef patties during gastric digestion

    M. Motoyama, H. Kozu, I. Kobayashi, S. Ichikawa, T. Astruc and K. Sasaki

15. Characterization of retail horse-meat in northern Spain: chemical composition and fatty acid profile

    X. Belaunzaran, P. Lavín, A.R. Mantecón, J.K.G. Kramer and N. Aldai

16. Health benefits of meat products with reduced nitrite levels: the phytome project

    T.M. de Kok, V. Sagi-Kiss, K. Mathijs and G.G. Kuhnle

17. Bioactive natural polyphenols in reformulated meat products. Effects on quality traits

    G. Saccani, G. Barbieri, M. Bergamaschi, C. Blasi, M. Franceschini and G.Parolari

18. Nutritional properties of donkey meat products

    R. Marino, A. della Malva, M. Caroprese, A. Santillo, A. Sevi and M. Albenzio

19. Meat therapy for hepertension: hybrid hydrolysate as ACE inhibitory compounds

    N. Özer, C. Birisik, R. Sakata, H. Yetim and A.M. Ahmed

20. The assessment of bioactive compounds in loin and rump of beef during aging at 4 °C

    H.J. Lee, S.H. Kim, D.D. Jayasena, S. Jung, K. C. Nam and C. Jo

Session 11: Meat processed and its nutritional value

1. New regulation 1169/2011 EC and the impact on allergic consumer purchasing habits

   W. Freeman and K. Farag

2. Eating quality of the knuckle did not differ between genotypes and sex after 8 days of ageing in commercial beef

   M. M. Campo, M. Barahona, J. L. Olleta, E. Muela and C. Sañudo

3. Eating quality of beef produced with co-products from the Brazilian agribussiness

   A. Guerrero, C.E. Eiras, K.A. Souza, J.A. Pardo, C. Mottin and I.N. Prado

4. The best estimate of maturity for predicting eating quality depends on the age range of the carcasses examined

   S.P.F. Bonny, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, J.-F. Hocquette and G.E. Gardner

5. Nutritional and microbiological quality of a traditional Italian local meat product

   M. Lucarini, J. Sánchez del Pulgar, L. D’Evoli , A. Aguzzi, P.Gabrielli, L. Marinelli, G. Venuto, M. De Giusti, F.J. Comendador and G. Lombardi-Boccia

6. Well tasting, meat protein enriched meals for healthy ageing

   S. Støier, E.T. Hansen and L. Meinert

7. Anti-oxidation and procollagen enhancing effect of leg bone hydrolysates from Jeju crossbred horses

   D. Kim, J.-Y. Yoon, J. Gil, H.-J. Kim, H.-S. Chae, N.-G. Park and A. Jang

8. Nutritional composition in leg bone extracts from Jeju crossbred horses at different age

   H.-J. Kim, J.-Y. Yoon, J. Gil, D. Kim, H.-S. Chae and A. Jang

9. Turkish fermented Sucuk: a source of antihypertensive peptides

   C. Birisik, A.M., Ahhmed and H Yetim

10. Identification of antioxidative peptides from dry-cured Xuanwei ham

    L. Xing, G. Zhou and W. Zhang

11. Sausages with food ingredients from plant material

    U. Chomanov, T. Tultabayeva, G. Kenenbay, G. Zhumaliyeva, B. Tultabayev and A.Shoman

12. Wheat germ oil enrichment with alpha-lipoic acid in broiler: advanced approach to develop functional meat to combat hypercholesterolemia

    M.S. Arshad, F. M. Anjum and F. Saeed

13. Towards bovine connective tissue utilization: in silico insight on the potential of collagen in production of ace inhibitory peptides

    Y. Fu, J.F. Young and M. Therkildsen

14. Fatty acid profile of pork livers as raw material for petfood palatability enhancers

    C. Soltane, M. Concepción Aristoy, M. Flores, A. de Ratuld, I. Guiller and F. Toldrá

15. Antioxidant and angiotensin 1 converting enzyme inhibitory functions from chicken collagen hydrolysates

    S.P. Olugbenga, M. Mor-Mor, J. Saldo, A. Rovira and L. Peiro

16. Addition of fibers in frankfurters modifies the ready-to-swallow food bolus properties and oral bioaccessibility of nutrients after in vitro mastication

    A. Hennequin, M.A. Peyron, C. Ferreira, L. Aubry and V. Santé-Lhoutellier

17. Evolution of the fatty acid composition of dried sausage during drying according to the n-3 fatty acid content and the duration of plant antioxidant distribution in the pig feed

    J. Mourot, A. de Tonnac, L. Roger and Arturo-Schaan

18. Retrospective on proficiency tests for nutrient components in meat products

    M. Carlier

19. Effect of Jeju horse leg bone hydrolysates on anti-oxidation and wrinkle protection activity

    H. Kim, D. Kim, J.-Y.l Yoon, J. Gil, H.-J. Kim, H.-S. Chae, N.-G. Park and A. Jang

20. Development of fortified beef patties with enhanced protein content suitable for elderly consumers

    S. Baugreet, J.P. Kerry, C. Botinestean and R.M. Hamill

21. Antioxidant activity of peptides isolated from dry aged loins inoculated with lactobacillus probiotic strains

    A. Okoń, Z. J. Dolatowski, and J. Stadnik

Session 12: Meat consumption and consumer attitudes

1. Importance of imported red meat consumption in Algeria

   Sadoud M. , Chehat F. and Sadoud H.

2. Composition of beef from the Portuguese market place and its relation with consumer expectations

   A.C.G. Monteiro, R.J.B. Bessa and J.P.C. Lemos

3. Consumer attitude and purchase intention towards processed meat products with natural compounds and reduced nitrite

   Y. Hung and W. Verbeke

4. Boar taint compound levels in back fat versus meat products: do they correlate?

   J. Wauters, M. Aluwé, V. Vercruysse, K. Verplanken and L. Vanhaecke

5. Variability of beef quality from the Portuguese market place

   A.C. Gonçalves Monteiro, M.A. Fontes and J.P.C. Lemos

6. Consumer acceptance of pork patties from entire male pigs in four European countries

   M. Aluwé, M. Aaslyng, G. Backus, M. Bonneau, P.Chevillon, J.-E. Haugen, L. Meier-Dinkel, D. Moerlein, M.A. Oliver, H. Snoek, F. Tuyttens and M. Font i Furnols

Additional information

Session I Meat Global View Past and Future of Meat Science

1. DMRIpredict, a tool to determine shelf life of fresh meat

   L. Meinert; H. Christensen;

2. Slaughter age, weaning and sex effects on carcass and meat composition in lamb

   M. M. Campo; C.A. Fugita; L. Bellomo; J.L. Olleta; A. Guerrero; C. Sañudo;

3. Effect of beta-agonists on meat quality of Nellore cattle

   B. B. Baptista; S. L. Silva; M. R. Mazon; D. S Antonelo; K.E.Z. Nubiato; D.J. Brigida; P.R. Leme;

4. Green feeds in meat production: a preliminary study

   S. Barbera; S. Tassone;

5. An overview of beef marketing and classification standards among the industries of the United States, Canada, Uruguay, and Australia

   Megan J. Webb; Scott T. Howard; Dale R. Woerner; Martin E. O’Connor; J. Daryl Tatum; Robert J. Delmore; Keith E. Belk;

Session II Meat and Sustainability

1. Genetic improvement of feed efficiency and carcass and meat quality of Hereford cattle by genomics

   Elly A Navajas; María I. Pravia; Mario Lema; Juan Clariget; Ignacio Aguilar; Olga Ravagnolo; Gustavo Brito; Pablo Peraza; Marco Dalla Rizza; Fabio Montossi;

2. Longissimus muscle fatty acids profile of nellore bulls on different grazing heights of xaraés grass

   Bruno Lala; Vinícius V. Pereira; Gracielle C. Mari; Vinicius C. Brito; Bárbara L. Giangarelli; Ana M. Bridi; Marco A. A. F. Barbosa; Paula A. Grande; Ulysses Cecato;

3. Eating quality of filet and round from grazing Holstein bulls and Limousine x Holstein bulls and heifers

   Margrethe Therkildsen; Mogens Vestergaard;

4. Rice whole crop silage feeding and grazing: growth performance, carcass characteristics and meat quality in Japanese Black steers.

   Masahiro Shibata; Kazunori Matsumoto; Yasuko Hikino; Naoyuki Yamamoto;

5. Electrophoretic profile of proteins present in the rinse water of surimi produced with bullfrog (Lithobates catesbeianus) meat

   Sinara P. Fragoso; Edilza S. do Nascimento; Carlos A. A. Gadelha;

6. Pork quality of finishing pigs fed diet with low nutrient levels

   Alessandra N. T. Rigo Monteiro; Alexandre de Mello Kessler; Teresinha Marisa Bertol; Paulo Armando Victória de Oliveira; Marcelo Luiz Somensi; Arlei Coldebella; Eduardo A. de Oliveira;

7. Using dual energy X-ray absorptiometry for a rapid, non-invasive carcass fat and lean prediction in beef

   Ó. López-Campos; I. L. Larsen; N. Prieto; M. Juárez; J. L. Aalhus;

8. Production of slow growing broiler chicken using by-product from fruit juice processing

   Marcos F. Pinto; Alício J. C. Moreira; Iderlipes L. C. Bossolani; Elisa H. G. Ponsano; Manoel Garcia-Neto; Silvia H. V. Perri;

9. Effects of the inclusion of industrial by-products in pig diets on carcass and meat quality traits

   A. Torres-Pitarch; P. Hernández; P. Ferrer; A. Cerisuelo;

10. Physical and chemical characteristics of lambs fed with different sunflower pie levels

    Daviane M. Costa; Iraides F. Furusho-Garcia; Juan R. O. Perez; Letícia N. Resende; Tharcilla I. R. C. Alvarenga; Kellerson L. Silva; Eduardo Mendes Ramos; Brigida Regina Langa; Bárbara A. Alves;

11. Effect of type and sex on beef quality of commercial cattle in the tropics

    Cristina I. Mántaras; Alejandra S. Torres; Yolanda Perez; Aixa Rivera; Américo Casas; Héctor L. Sánchez; Melvin Pagán;

12. Fatty acid profile and meat quality of lambs fed crambe pie

    Brigida R. Langa; Iraides F. Furusho-Garcia; Daviane M. Costa; Juan R. O. Perez; Viviane A. A. Reis; Paulo C. G. D. Gomes; Luanna A. Sales; Joanne M. Lima; Tharcilla I. R. C. Alvarenga;

Session III Consumers Preferences, Perceptions, and Meat Quality

1. Consumer´s acceptability of beef from animals supplemented with essential oils

   A. Guerrero; D.C. Rivaroli; M.V. Valero; C. Sañudo; A.M. Jorge; I.N. Prado;

2. Surveillance of retail beef tenderness in the United States

   Meagan W. Igo; Ashley N. Arnold; Rhonda K. Miller; Kerri B. Gehring; Carol L. Lorenzen; Jr. Robert J. Delmore; Dale R. Woerner; Jeffrey W. Savell;

3. Effects of freezing and storage period on the quality traits of young camel (Camelus dromedarius) meat

   N. Al-Owaimer;

4. Emu meat quality and product development towards a niche market

   Naveena B. Maheswarappa; V.V. Kulkarni; M. Muthukumar; A.R. Sen; S. Vaithiyanathan; Y. Praveen Kumar; M. Kiran;

5. Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and CLA fatty acids

   Yasmina Baba; Zein Kallas; José Maria Gil; Carolina E. Realini;

6. LC-MS/MS-detection of milk proteins in meat products

   Wolfgang Jira; Fredi Schwägele;

7. A survey comparing meat quality attributes of beef from credence attribute-based production systems

   S. B. Markus; J. L. Aalhus; J. A. M. Janz; I. L. Larsen;

8. Possibility to evaluate meat colour using photographic references

   A. Brugiapaglia; G. Destefanis;

9. Identification of dried meat floss and dried meat powder using computer

   Meng-Han Hu; Qing-Li Dong; Yang-Tai Yang; Fang-Fang Wang;

10. Effect of postmortem ageing time on quality characteristics of horse meat

    Pil-Nam Seong; Kyoungmi Park; Soohyun Cho; Geunho Kang; Sun-Mun Kang; Beomyoung Park; Hoa Van Ba;

11. New rating method to score the fatness of beef cattle carcasses in French slaughterhouses

    T. Lefebre; C. Denoyelle; D. Bastien;

12. Patagonia (Argentina) beef quality

    Alejandra B. Picallo; María E. Cossu; Juan J. Grigera Naón; Ana M. Pereyra; María L. Lamanna; Alejandro Schor; Paola C. Gambetti; Darío Colombatto; Hugo von Bernard; Beatriz Coste; Felisa Rozen; Sonia Moisá;

13. Texture of Pietmontese beef culled cows aged 4-13 years

    A. Brugiapaglia; G. Destefanis; D. Pattono;

14. Instrumental and sensory meat tenderness in 13 heavy lamb muscles

    Javier Ithurralde; Gianni Bianchi; Oscar Feed; Fernando Nan; Fernando Ballesteros; Gustavo Garibotto; Alejandro Bielli;

15. Effects of dietary inclusion of Moringa oleifera leaf meal on feed conversion ratio and physico-chemical characteristics of pork from Large White and Kolbroek pigs

    Xola P. Nduku; T. Thobela; Voster Muchenje;

16. Relationship between meat juiciness intensity scores during chewing

    Hong Zhuang; Elizabeth M. Savage;

17. Factors affecting the physico- chemical quality and fatty acid profiles of mutton at point of purchase in the Eastern Cape province, South Africa

    Zikhona T. Rani; Carlos W. T. Nantapo; A. Hugo; Voster Muchenje;

18. Monensin, virginiamycin and functional oils on carcass characteristics and meat quality of cattle abruptly fed high concentrate diets

    A.P. Silva; R. Carvalho; C.A. Zotti; M. R. Mazon; S. L. Silva; P.R. Leme

19. Color and carotenoids in tilapia fish fed different carotenoids

    Elisa H. G. Ponsano; Thiago L. M. Grassi; Edson F. E. Santo; Marcelo T. S. Marcos; Jefferson F. Cavazzana; Marcos F. Pinto;

20. Effect on the quality of rabbit and chicken meat of adding n-3 fatty acids and plant antioxidants to the feed

    Jacques Mourot; Karine Meteau; Karina Bebin; Marina Panheleux; Christophe Briens; Marisela Arturo-Schaan;

21. Duration of plant antioxidant distribution in n-3 fatty acid rich diets: effect on fat peroxidation in pork and processed products

    Jacques Mourot; Marisela Arturo-Schaan; Cécile Perrier; Gwenola Robin; Laurent Roger;

22. The effect of freezing and thawing on meat quality of beef loins

    Michelle Hope-Jones; Kealeboga Mosimanyana; Phillip Strydom;

23. Effect of sex condition and time on feed on the sensory quality of crossbreed hair lamb meat

    M. R. Mazon; R. Carvalho; D. M. C. Pesce; M. M. Guizzo; S. L. Silva; P.R. Leme

24. Sensory properties and consumer acceptability of traditional Capretto and Chevon

    Monica Borgogno; Mirco Corazzin; Hannaneh Mousavikhorshidi; Saida Favotto; Elena Saccá; Omar Bearzi; Dario Furlan; Edi Piasentier;

25. Consumer’s segmentation based on acceptability of boar meat in a study carried out in Barcelona (Spain) and Reading (UK)

    N. Panella-Riera; M. Blanch; Maria Font-i-Furnols; M. Gil; Zein Kallas; M.A. Oliver;

26. Analysis of the stakeholders’ attitudes for banning of castration of male pigs in Europe: focus group methodology

    F. Borrisser-Pairó; Zein Kallas; N. Panella-Riera; M. Avena; M. Ibáñez; A. Olivares; José Maria Gil; M.A. Oliver;

27. Study of the prevalence of boar taint in Spanish commercial pigs by chemical analysis

    F.Y. Borrisser-Pairó; N. Panella-Riera; D. Zammerini; M.D. Garrido; B. Martínez; A. Olivares; M. Gil; J.A. García-Regueiro; M.A. Oliver;

28. A protocol to measure the free water in raw and cooked meat

    S. Barbera; Gabriela Grigioni;

29. Feeding system and glutathione peroxidase activity, selenium content and antioxidant status of Angus meat

    A. Terevinto; Ali Saadoun; M.C. Cabrera;

30. Meat and carcass quality of young bulls and steers from the northwest of argentina

    Alejandra B. Picallo; María E. Cossu; Julieta Fernández Madero; María L. Lamanna; Paola C. Gambetti; Beatriz Coste; Felisa Rozen; Ana M. Pereyra;

31. Effect of cooking system on Warner-Bratzler shear force measure in poultry meat

    J. Graziano; R. Fabre; F. Perlo; P. Bonato; G. Teira; O. Tisocco;

32. Dry cured sheep/lamb meat: Norwegian Birkebeiner “Fenalår” compared with sheep Pastrma from Bosnia-Herzegovina and Montenegro

    B. Egelandsdal; S. Stojković; V. Grabež; M. Bjelanović; G. Vučić; A. Martinović; E. Pallin; B. Markovic; P. Berg;

33. Disaster and hospital diet preferences as evaluated by different categories of consumers

    Herbert W. Ockerman; Herbert W. Ockerman;

34. Influence of myofibril orientation on lamb colour measurement and colour stability

    Benjamin W. B. Holman; Tharcilla I. R. C. Alvarenga; Remy J. van de Ven; David L. Hopkins;

35. Acceptability of ovine hamburger patties with increasing additions of peanut and α-tocopherol

    Fernando Ballesteros; Gianni Bianchi; Juan Franco; Juan Rivero; Antonella Goyeneche; Guillermo Moyna; Miguel A. Suarez; O. Bentancur;

36. Physicochemical and sensory parameters of chicken nuggets with partial substitution of meat and fat for pea fiber

    Y.J Polizer; M. H. Hirano; D. Pompeu; M.T.A. Freire; M.A. Trindade.;

37. Visual evaluation of beef tenderness by using surface structural observations and its relationship to meat colour

    Kedibone Y. Modika; L. Frylinck; K.W. Moloto; Phillip E. Strydom; Tebogo M,; Edward C. Webb;

38. Effect of feeding broken rice in substitution of corn on pH, colour and lipid and protein oxidation of fresh and aged poultry meat

    F. Levrero; M. Del Puerto; A. Terevinto; A. Saadoun; M.C. Cabrera;

39. Consumer acceptance of dry fermented sausages with 50% of their NaCl content reduced or substituted with KCl and/or CaCl2

    B. A. Dos Santos; B. A. Dos Santos; P. C. B. Campagnol; A. G. Cruz; R. Wagner; M.A.R. Pollonio;

40. Peptide fragments in water soluble fractions extracted from Hanwoo beef as influenced by chiller ageing and heating

    Jieun Yang; Touseef Amna; Inho Hwang;

41. Effects of immunocastration and beta-agonists on the meat sensory profile of Bos indicus cattle

    M. R. Mazon; S. L. Silva; D.S. Antonelo; K.E. Z. Nubiato; D. C. Brigida; H.B. Silva; M. Uemura; J. Balage; A.S. C. Pereira; P. R. Leme;

42. Effect of diet on sensory characteristics and acceptance of beef from crossbred animals

    Maria Lígia P. da Silva; R.T. Nassu; Alexandre Berndt; Rymer R. Tullio; Maurício M. de Alencar;

43. Quality of meat from non-castrated Nellore cattle with high and low residual feed intake

    H. B. Silva; M. R. Mazon; R. F. Carvalho; H. Fukumasu; P. A. Alexandre; M. H. A. Santana; S. L. SILVA;

44. The labelling of religiously slaughtered meat in the UK: an industry and consumer perspective

    Karim W. Farag; Karim W. Farag; Sarah Pinnock; Louise Manning;

45. Evaluation of ground beef quality following different antimicrobial interventions

    L. Clay Eastwood; Ashley N Arnold; Rhonda K. Miller; Kerri B Gehring; Jeffrey W Savell;

46. Impact of low-dose irradiation on the quality and palatability attributes of beef subprimals

    John L. Arnold; Ashley N Arnold; Rhonda K. Miller; Kerri B Gehring; Jeffrey W Savell;

47. Selenium in poultry diets: effect on pH, color, glycogen and lactate kinetic in fresh and aged pectoralis and Gastrocnemius muscles

    M. Del Puerto; M.C. Cabrera; A. Terevinto; R. Olivero; A. Saadoun;

48. Influence on carcass yield and subcutaneous fat thickness of Nellore bulls by Xaraés grass grazing height

    Bruno S. Lala; Vinicius C. Brito; Renan L. Miorin; Nayara Andreo; Ana M. Bridi; Marco A. A. F. Barbosa; Ulysses Cecato;

49. Sensory analysis of meat from Pantaneiro female lambs slaughtered with different subcutaneous thickness

    Natália H. A. P. Mora Mora; Bruno S. Lala; Ana Guerrero; Ana Guerrero; Francisco A. F. Macedo;

50. Organic and inorganic selenium in poultry diets: effect on lipid and protein oxidation, drip loss and GPX activity in fresh and aged meat

    M. Del Puerto; M. Del Puerto; A. Terevinto; M.C. Cabrera; A. Saadoun;

51. Effect of mild irradiation doses on quality attributes of meat trimmings for production of patties

    Ma de la Paz Xavier; Cecilia Dauber; Paula Mussio; Enrique Delgado; Ana Maquieira; Alejandra Soria; Ana Curuchet; Rosa Márquez; Carlos Méndez; Tomás López;