1. DRUG-LIKE INHIBITORS TARGETING BACTERIAL PROTEINS FOR TREATING BACTERIAL INFECTIONS OF ANIMAL FEEDS
   Heewon Jung1 and Sungkwon Park1*
2. PURIFIED LIGNIN IN LAMB FEED AND ITS EFFECTS ON PERFORMANCE, CARCASS AND MEAT QUALITY
   1CARVALHO, A. ; 1SILVA, M. M. , 1ALMEIDA, D. L., 1VEDOTE, A. V., 1KLEIN, V. B, 1OLIVEIRA, G. G. ,1LEME, P.R. ;1GALLO, B.S
3. IS RESIDUAL FEED INTAKE ASSOCIATED TO CARCASS AND MEAT QUALITY TRAITS?
   Santiago Luzardo1*, Guillermo de Souza1, Gustavo Brito1, Pablo Peraza2, Elly A. Navajas2 1
4. IN UTERO EXPOSURE TO EARLY OR CONVENTIONAL WEANING AND DAM PARITY INFLUENCE ON CARCASS CHARACTERISTICS OF NELLORE BULLS
   Matheus S. P. Carlis1, Gabriela Abitante1, Thiago K. Nishimura1, Miguel H.A. Santana1, Arlindo S. Netto1, Guilherme Pugliesi1, Germán D. Ramirez-Zamudio1, Patricia M. Ramos1, Carl R. Dahlen2, Saulo L. Silva1, Paulo R. Leme1*, Rodrigo S. Goulart1
5. BEEF QUALITY FROM ANIMALS RAISED IN THREE DIFFERENT GRAZING SYSTEMS
   Suelen Cristina S. Carvalho1*, Vanessa C. Francisco2, Althieres J. Furtado3, Sophia A. M. Chamilete1, Kalisa F. Silva1, Paulo H. M. Rodrigues3, Renata T. Nassu2
6. EFFECT OF RUMEN-PROTECTED FAT ON GROWTH PERFORMANCE, MEAT QUALITY AND INTRAMUSCULAR
   Yue Yuan1,2, Jiuqiang Guan2, Qin Bai2, Tianwu An2, Hongwen Zhao2, Yanling Zhao1, Zili Ren1, Xiangfei Zhang2,* and Xiaolin Luo2
7. BELLY QUALITY OF PIGS FED WITH DDGS-ENRICHED DIET
   GARBOSSA, P. L. M.1*, POLETI, M. D.1, GARBOSSA, C. A. P.2, FERRAZ, J. B. S.
8. LAIRAGE OVERNIGHT AT THE ABATTOIR – GOOD OR BAD?
   Katarina Arvidsson Segerkvist1*
9. Exploring the impact of Halal and Jhatka slaughter on welfare, meat quality and proteomic changes in slow growing broiler chicken
   Prasad M. Govindaiah1., Naveena B. Maheswarappa*2., Banerjee Rituparna2., Bidyut P. Mishra2, Balaji B. Manohar2, Judy Lalthanmawii2, and Diksha P. Gourkhede3
10. THE EFFECT OF DIFFERENT CATTLE MARKETING ALTERNATIVES ON THE EATING QUALITY OF BEEF
    Peter McGilchrist1*, Emma Lynch1, Rod P. Polkinghorne1,2, Holly Cuthbertson1,2, Nipa R. Sarker1
11. IMPACT OF SPACE ALLOWANCE ON VEAL CALVES’ BEHAVIOR AND PERFORMANCES
    LEFOUL V.1, BASTIEN D.2, CHANTEPERDRIX M.1,; MARTINEAU C.1, MOUNAIX B.1 , TOURTIER M.2, LEGRAND I.
12. R-ZETA® ADDITIVE FATTENING DIETS IMPACT ON MEAT QUALITY CATTLE
    M.E. Munilla*, J.S. Vittone
13. THE POTENTIAL OF INDIGENOUS CHICKENS IN SMALL-SCALE FARMING FOR MEAT PRODUCTION IN SOUTH-AFRICA
    Ennet Moholisa1*, Moeketsi, Segakoeng2, Khanyisile Hadebe2
14. Durvillaea antarctica and agar powder: new ingredients in the diet of meat lambs
    John Quiñones1,2*, Rodrigo Huaquipán1,2, Rommy Díaz1,2, Néstor Sepulveda1
15. EFFECTS OF ADDING A QUALITY COMPLEX ADDITIVE IN A STARTING DIET ON FEEDLOT PERFORMANCE OF BEEF CATTLE
    Brisa del Mar Torres-Martínez1, Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Armida Sánchez-Escalante1, José Luis Galindo-Guzman2, José Alejandro Vizcarra-Ibarra2, Rafael Trinidad Orozco-Gomez2
16. THERMAL STRESS AND TRANSPORT DENSITY: INFLUENCES ON TILAPIA (OREOCHROMIS NILOTICUS) FILLET QUALITY
    Daniela Kaizer Terto1, Guilherme Agostinis Ferreira1, Giovanna Lima Silva1, Natalia Nami Ogawa1, Natália Alves Pereira1, Amanda Gobeti Barro1, Rafael Humberto de Carvalho1, Ana Maria Bridi1*
17. CARCASS AND MEAT QUALITY TRAITS OF NELLORE YOUNG BULLS AND STEERS FED A HIGH OR LOW CONCENTRATE DIET THROUGHOUT FATTENING
    Luciano Saraiva Santos1*, Carolina Resende Alves1, Ana Clara Franklin Santos Souza1, Adailton Camêlo Costa1, Taiane da Silva Martins1, Cris Luana C. Nunes1, Cristina Mattos Veloso1, Caio Alves da Costa1, Mario Luiz Chizzotti1
18. EVIDENCE OF INTERACTION BETWEEN THE DEGREE OF DAILY FLUCTUATION IN DRY MATTER INTAKE AND PRODUCTION TRAITS IN NELLORE CATTLE
    Julian A. Muñoz1*, Marcelo S. Borges1, Letícia P. Silva1, Marina O. Silva1, Leticia F. L. Pompolim1, Roberta C. Canesin1, Joslaine N.S.G. Cyrillo1, Maria Eugênia Z. Mercadante1, Sarah F.M. Bonilha1.
19. MEASUREMENT OF HUMAN AND ANIMAL RELATIONSHIP IN A SLAUGHTERHOUSE OF FATTENING PIGS USING CO2 FOR STUNNING
    A. Mendes1, C. Saraiva1, I. Pires1, S. Saraiva1*
20. CASTRATION METHOD AND TYPE OF WEANING INTERFERE IN THE PRODUCTIVE CHARACTERISTICS OF CONFINED ANGUS X NELLORE CROSSBREED BOVINE
    Ester C. Fabrício1*, Julian A. Muñoz2, Hellencris C. Rocha1, Pollyana L. M. Garbossa1, Taiane S. Martins3, Gustavo A. Correr2, Julia M. Guardia2, Angélica S. C. Pereira2.

Consumer Topics

1. IMPACT OF ENVIRONMENTALLY FRIENDLY PRACTICES AND ANIMAL MANAGEMENT ON THE SENSORY PROFILE OF PREMIUM POULARD MEAT
   Noemí Echegaray1*, Lucio García1, Luis Vázquez1, Rubén Agregán1, Jose M. Lorenzo1,
2. Consumer expectations for beef in the French region Auvergne-Rhône-Alpes
   S. Chriki 1,2*, J. Normand 3, F. Noël 3, V. Payet 2, J.F. Hocquette 1
3. EVALUATION OF THE UMAMI INTENSITY OF BEEF HYDROLYSATE WITH DIFFERENT PROTEASES THROUGH CHEMICAL, ELECTRONIC TONGUE, AND SENSORY APPROACH
   Dongheon Lee, Hye-Jin Kim, Cheorun Jo*
4. NEOPHOBIA NEGATIVELY IMPACT THE PREDISPOSITION TO CONSUME INSECTS
   Danielle R. Magalhaes1*, Ana F. A. Carvalho1, Leticia A. Gonçalves1, Marco A. Trindade1
5. EFFECT OF FRESH DATE BAGASSES ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BEEF BURGER
   José Ángel Pérez-Álvarez1*, Judith Rodríguez-Párraga1, Ángel Joaquín Ponce-Martínez1, Casilda Navarro-Rodríguez de Vera1 and Estrella Sayas-Barberá1
6. SENSORY CHARACTERIZATION OF LOINS FROM ENTIRE MALE, EARLY AND LATE IMMUNOCASTRATED PIGS
   Núria Panella-Riera1, Albert Brun1, Ivana Božičković2, Radomir Savić 2, Dragan Radojković2, Maria Font-i-Furnols1*o
7. THE ATTITUDES OF SERBIAN CONSUMERS TOWARDS CULTURED MEAT
   Igor Tomasević1,2*, Slaviša Stajić1, Vladimir Kurćubić3, Nino Terjung2, Volker Heinz2
8. CONSUMER SENSORY EVALUATION OF MEAT FROM GROWING RABBITS FED DIET CONTAINING MULBERRY LEAVES
   Brugiapaglia A.1*, Biasato I.1, Cerutti G. L.1, Renna M.2, Bellezza Oddon S.1, Gasco L.1
9. APPLICATION OF THE CHECK-ALL-THAT-APPLY (CATA) METHOD IN BEEF PRODUCED IN THREE DIFFERENT GRAZING SYSTEMS
   Suelen Cristina S. Carvalho1, Vanessa C. Francisco2, Sophia A. M. Chamilete1, Kalisa F. Silva1, Gabriele V. Silva3, Paulo H. M. Rodrigues3, Renata T. Nassu2*
10. MICROBIOLOGICAL AND SENSORY ACCEPTABILITY OF HAM: EFFECT OF HIGH PRESSURE AND BIOPRESERVATION
    Laurence Pottier*1, Anja Rakotondramavo2, Marie de Lamballerie1, Monique Zagorec3
11. IMPACT OF ELECTRICAL STIMULATION ON THE SENSORY PERCEPTION OF NORMAL CHICKEN BREAST FILETS AND IN FILETS AFFECTED BY WOODEN BREAST MYOPATHY
    Helena Müller1, Tainá Simonetti1, Joabel Gossmann da Costa1, Liris Kindlein1*
12. The impact of intramuscular fat grade and aging on consumers’ evaluation of beef tenderness
    Dawoon Jeong1, Pil-Nam Seong2, and Inho Hwang1
13. SENSORY TEST OF DIFFERENT PIG PRODUCTION SYSTEMS IN EUROPE
    Hviid M.1*, M. Groenbeck1, L. Meinert1
14. SENSORY TRAITS IMPORTANCE DRIVEN BY THE BEEF CONSUMERS: PATHWAYS TO A 3G GLOBAL BEEF EATING QUALITY PREDICTIVE SYSTEM TO MEET CONSUMERS’ EXPECTATIONS
    A. Neveu1*, R. Polkinghorne1, H. Cuthbertson2, R. Watson3, J. Wierzbicki4
15. TESTIS WEIGHT IS A BETTER PREDICTOR OF BOAR TAINT THAN CARCASS WEIGHT OR AGE
    Joline van Zyl1, Phillip Strydom1*, and Jeannine Marais2
16. UNDERSTANDING BRAZILIAN CONSUMER’S AWARENESS OF DRY-AGED BEEF
    Ana C. C. O. Aust1,2, Guilherme A. Ferreira1, Luiza Poniewas1, Sérgio B. Pflanzer Jr3, Renata E. F. Macedo1
17. Influence of the Order of Presentation of Meat Samples on Consumers’ Sensory Perception of Tenderness
    Letícia Zanichelli de Oliveira1*, Leonardo Carvalho Pereira1,Giovana Fumes Ghantous 1, Saulo da Luz e Silva1, Marco Antônio Trindade1
18. How working mothers choose between processed meat and vegetable products: A mixed-methods approach
    Sepulveda-Truan G.*1, Quiñones, J.1, Mora, M.2, Adasme-Berríos, C.3, Schnettler, B.1
19. Brazilian Perspectives for Chicken Meat Production and Export
    Felipe Barbosa A. Pereira1, Darlila A. Gallina1, Manuel Pinto Neto1, Marcia Mayumi H. Haguiwara1, José Ricardo Gonçalves1*
20. Development of models of cooked hybrid products
    Gallina, D. A.1*, Sánchez-Molinero, F.2, Gou, P.
21. AMINOACID AND SENSORY PROPERTIES OF ALPACA MEAT (Vicugna pacos) PROCESSED BY SOUS VIDE TECHNOLOGY
    Yana-Apaza Leny, Aro-Aro Juan M.*, Calsin-Cutimbo Marienela, Yanapa-Sanga R., Percca Ccama Sheyla, Barrientos-Huanca N., Llano-Jallahui Mirian E. and Mayta-Barrios Nury
22. EVALUATION OF FATTY ACIDS, AND SENSORY PROPERTIES OF MEAT (Bos taurus) PROCESSED BY SOUS VIDE TECHNOLOGY
    Yanapa-Sanga Ruth, Aro-Aro Juan M.*, Calsin-Cutimbo Marienela, Yana-Apaza Leny., Percca-Ccama Sheyla, Barrientos-Huanca N., Llano-Jallahui Mirian E. and Mayta-Barrios Nury

Genetics and Physiology

1. PROTEOMIC BIOMARKERS OF BEEF TENDERNESS FROM STEERS FED SORGHUM AS A SUBSTITUTE FOR MAIZE
   Farouk Semwogererea*, Yonela Z. Njisanea, Gadija Mohamedb, Bongani Ndimbab and Cletos Mapiyea
2. Comparative analysis of pig lineages: impact on pre-slaughter weight and carcass traits
   Julia D. Gomes1*, Bruna P. M. Silva1, Stefano F. P. Duarte1, Soraia V. Ferreira2, Fernanda N. Ciconello1, Laura W. Pian1, Aline S. M. Cesar1
3. Exploring meat quality variations from Duroc, Hybrid, and Pietrain finishing pig lines
   Julia D. Gomes1*, Laura W. Pian1, Bruna P. M. Silva1, Stefano F. P. Duarte1, Soraia V. Ferreira2, Fernanda N. Ciconello1, Aline S. M. Cesar1
4. Camelina sativa as an emerging sustainable feedstuff for broiler quails (Coturnix japonica): In-depth exploration of the impacts on early post-mortem muscle using shotgun proteomics and bioinformatics
   Antonella Dalle Zotte1, Marco Cullere1*, Laura Alessandroni2 and Mohammed Gagaoua3
5. EARLY POST-MORTEM DISCRIMINATION BETWEEN BEEF TENDERNESS CLASSES IN FEEDLOT NELLORE BULLS USING MUSCLE LIPID BIOMARKERS
   Daniel S. Antonelo1,2*, Maria Eduarda O. Santos1, Leonardo R. Oliveira2, Christina R. Ferreira3, Júlio C. C. Balieiro2
6. CANDIDATE GENES CAST AND CAPN AS POTENTIAL COLOUR BIOMARKERS IN FRESH MEAT
   Luana França dos Anjos1, Cristina Tschorny Moncau Gadbem2, Aline Silva Mello Cesar1, Mirele Daiana Poleti3; Ana Cláudia da Silva1, Juliano Coelho da Silveira2, Júlio César de Carvalho Balieiro2, Carmen Josefina Contreras Castillo1*
7. TRANSCRIPTOME PROFILE OF ANGUS-NELLORE CATTLE OF DIFFERENT SEX CLASSES ASSOCIATED WITH CARCASS TRAITS
   Otávio Machado Neto1*, Welder Baldassini1, Luis Artur Cardulo1, Rogério A. Curi1, Marcos R. Chiaratti2, Sérgio Pereira-Junior2, Richard Ribeiro1, Lucas Rodrigo Camargo1
8. THE BIFUNCTIONAL EXPLORATION OF PYRUVATE KINASE IN POSTMORTEM MEAT
   Chi Ren1, Xin Li1*, Chengli Hou, Zhenyu Wang, Dequan Zhang1
9. SEX, SIRE AND AGING EFFECTS ON LIPIDS AND PROTEIN OXIDATIVE STABILITY IN COOKED LAMB DURING STORAGE
   Renyu Zhang1*, Prianshu Chawla1,2, Chathurika Samarakoon1,2, Mustafa M. Farouk1
10. Impact of visual dark-cutting severity and aging on the metabolomic profile of beef longissimus lumborum
    Keayla M. Harr1*, Madelyn A. Scott1, Frank Kiyimba1, Sunil More2, Gretchen G. Mafi1, Morgan M. Pfeiffer1, and Ranjith Ramanathan1
11. New Insights into Heme Proteins-Mediated Lipid Oxidation in Meat: Mechanisms and Inhibition
    Haizhou Wu1,*, Mark P Richards2
12. CATTLE TEMPERAMENT AND LONGISSIMUS MUSCLE METABOLITES
    Patricia M. Ramos1*, Eduardo F. Delgado2, Ana Cláudia da Silva2, Nara R. B. Cônsolo3, Vinicius Laerte Silva Herreira1, Luiz Alberto Colnago4, Saulo Luz e Silva1
13. Feeding regime alters mitochondrial metabolism in beef muscle
    Con-Ning Yen*, Jocelyn Bodmer1, Jordan Wicks2, Saulo Silva3 and David Gerrard1
14. EFFECT OF PROGENY ON BEEF QUALITY OF REPRESENTATIVE BULLS WAGYU KUROGE BREED IN TROPICAL CONDITIONS
    Ester Costa Fabricio1*, Iris Santana Souza1, Gabriela Lomba Dasqueve1, Sérgio Bertelli Pflanzer Júnior2, Fernando Baldi3, Angélica Simone Cravo Pereira 1
15. CATTLE TEMPERAMENT CHANGES NELLORE TRICEPS BRACHII METABOLISM
    Nara R. B. Cônsolo1,*, Patricia M. Ramos2, Eduardo F. Delgado3, João M. B. C. Valim1, Luiz A. Colnago4, Saulo Luz Silva2
16. METABOLOMIC FINGERPRINTING OF NELLORE CALVES WITH GENETIC VARIATION FOR MEAT TENDERNESS
    Vinicius L.S. Herreira1*, Fellipe Fonseca1, Fernanda M. M. Ocampos2, Luiz A. Colnago3, Melinda E.S. Rocha1, Nara R. B. Cônsolo2
17. The protein profile in the longissimus thoracis muscle from Nellore bulls harvested with different weights reveals proteins that may be related to variations in beef color
    Taiane S. Martins1*, Juliana C. Silva1, Cris Luana C. Nunes1, Rizielly S. R. Vilela1, Pâmela G. V. Boas1, Adailton C. Costa1, Edvaldo Barros2, Simone E. F. Guimaraes1, Mario Luiz Chizzotti1
18. MEAT AND CARCASS QUALITY OF ROMOSINUANO CREOLE CATTLE CROSSED BY BRAHMAN COMING FROM A PRODUCTIVE SYSTEM OF SINÚ VALLEY, CARIBBEAN REGION, COLOMBIA
    Aguayo-Ulloa, Lorena1*, Medina, Diego1, Mejía, Jorge1, Salcedo, Erica1, Serpa, Amir1
19. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups
    Alan Giovanini de Oliveira Sartori 1; Daniel Silva Antonelo 2; Gabriel Henrique Ribeiro 3; Luiz Alberto Colnago 3; Júlio César de Carvalho Balieiro 4; Eduardo Francisquine Delgado ¹; Monique Marcondes Krauskopf 1; Carmen Josefina Contreras Castillo 1* 1 Luiz de Queiroz
20. EXPLORING THE BIOCHEMICAL BASIS FOR DARK BEEF DEVELOPMENT
    Mariane Beline*1, Jocelyn S. Bodmer1, Con-Ning Yen1, Saulo L. Silva2, David E. Gerrard1

Meat and Health

1. SELENIUM, IRON, ZINC AND MAGNESIUM CONCENTRATIONS IN BRAZILIAN BEEF (LONGISSIMUS LUMBORUM) FROM ANGUS, WAGYU AND NELLORE CATTLE
   Flavio A. Cardello1*, Eduardo A. Orlando1, Juliana L. Pallone1, Jonatã H. Rezende-de-Souza1, Sergio Pflanzer1
2. POLYSACCHARIDE HYDROGELS WITH OLIVE OIL TO DEVELOP SUSTAINABLE MEAT PRODUCTS WITH A HEALTHIER LIPID CONTENT
   Ruiz-Capillas C.*, Herrero A.M.
3. EFFECT OF HEMOGLOBIN DEGRADATION ON THE ZINC PROTOPORPHYRIN IX FORMATION IN PORK LIVER HOMOGENATE
   Haruka Abe1*, Ricard Bou2, Toru Hayakawa1, Haruto Kumura1, Jun-ichi Wakamatsu1
4. ANGUS AND WAGYU BEEF: ESSENTIAL MINERALS, FROM DIFFERENT CUTS
   Flavio A. Cardello1*, Eduardo A. Orlando1, Juliana L. Pallone1, Dyana L Nogueira1, Jonatã H. Rezende-de-Souza1, Sergio Pflanzer1
5. ASSESSMENT OF THE NUTRITIONAL AND QUALITY IMPACT OF ADDING PITAHAYA (Hylocereus ocamponis) PULP FLOUR TO FRANKFURT SAUSAGES
   N. Muñoz-Tebar1, V. Reyes-García2, N. Juárez-Trujillo2, J. Fernández-López1, V. Santiago Santiago2, J.A. Pérez-Alvarez1, M. Viuda-Martos1*
6. Influence of Drylot feeding at Different Altitudes on Slaughtering Performance and Meat Nutrients Composition of Yaks
   Jiuqiang Guan1, Qin Bai1, Xiangfei Zhang1, Jianxu Zhou2, Yongliang Chao3, Tianwu An1, Yuanjie Zhao3, Hongwen Zhao1, Xiaolin Luo1
7. THE IMPACT OF DIETARY ANSERINE ON LIPID OXIDATION DURING IN VITRO DIGESTION OF COOKED GROUND CHICKEN MEAT
   Yi Yao Li1, Varoujan Yaylayan1, Simon Cliche2, Claude Gariépy2, Tania M. Ngapo2*
8. PROBIOTIC POWDER IN A PEMMICAN MODEL
   Tania M. Ngapo*, Chantal Turcotte, Yves Raymond, Claude P.
9. EFFECTS OF RAPESEED OIL IN SAUSAGES
   R. Rødbotten1*, S. Leivers1, L. Øverby1, TC. Johannessen1, V. Høst1, J. Skaret1, V. Almli1, A. Nilsson1, EM. Wetterhus1, JE
10. SHIITAKE (Lentinula edodes) STIPE EXTRACT AS AN ANTIOXIDANT IN FRANKFURTERS WITH SOYBEAN OIL AS ANIMAL FAT SUBSTITUTE
    Miriam M. Selani1, 2*, Tatiana Pintado2, Erick Saldaña3, Izabela D. Alvim4, Ana M. Herrero2, Claudia Ruiz-Capillas2
11. ADDING AN ANTIOXYDANT COCKTAIL TO PIG FEED REDUCED LUMINAL
    OXIDATION IN RATS FED A COOKED HAM DIET FROM SUPPLEMENTED REARING
    A. Promeyrat1*, M. Arturo-Schaan2, A. Hamard2, M. Carlier1, J.L. Martin1, B. Duchêne1, E. Fouche3, F. Gueraud3, N. Naud3, F.H.P. Pierre3
12. Reformulation of dry sausages with natural plant extracts prevents oxidation even in the absence of nitrates
    C SELEBRAN1, L AUBRY1, L PICGIRARD2, A LALEUW2, M CARLIER3, C SIRVINS3, NASSY3, A PROMEYRAT3, V SANTE-LHOUTELLIER1*
13. Formulation with fava bean (Vicia faba L.) or fava bean + flaxseed delayed lipid oxidation in frankfurter and during its digestion
    L AUBRY1, C SELEBRAN 1, A BERGER1, M KRISTIAWAN 2, D DUPONT3, M GUILLEVIC4, A GERMAIN4, G CHESNEAU4, MA PEYRON5, G DELLA VALLE2, V FERRARO1, V SANTE LHOUTELLIER1
14. SALT REDUCTION STRATEGIES FOR MEAT PRODUCTS
    Patrícia Bernardo1, Maria J. Fernandes1, Maria H. Fernandes1, Maria P. Teixeira1, C. Serrano2,3, Luís Patarata4 and Maria J. Fraqueza1*
15. Survey of Residual Nitrite and Nitrate in Processed Meats from Small Processors and in Meat Analogues at Retail in the United States
    Siyuan Sheng1, Jeffery J. Sindelar1, Erin M. Silva2, James R. Claus1*
16. Exogenous microRNA kinetics and the importance of animal protein intake in muscle
    maintenance
    Nadini H Gamage1 Anthony Qian2 Bradley S. Ferguson2 Amilton S. De Mello1*
17. ANTIOXIDANT ACTIVITY OF YERBA MATE (Ilex paraguariensis) EXTRACT IN LOW COST SAUSAGE
    Wensing, Cristiane Silvano2, Vilarinho Junior, Nelson1, Correa Lemos , Ana Lucia da Silva1, Harada Haguiwara ,Márcia Mayumi1, Rolim de Moura ,Sílvia Cristina Sobottka1
18. NUTRITIONAL AND IN VITRO PROTEIN DIGESTIBILITY COMPARISON BETWEEN BEEF, HYBRID, AND PLANT-BASED ANALOGUE BURGERS
    Mirian Santos1, Patrícia B. Batista1, Jamille S. Monteiro1, Júnior M. Furlan2; Mário R. Maróstica Junior1, Paulo C. B. Campagnol3, Roger Wagner3, Marise A.R. Pollonio1
19. PEPTIDE PROFILING ANALYSIS OF JINHUA HAM BROTH PEPTIDES AT DIFFERENT COOKING TIMES
    Ziyi Yang1, Wangang Zhang1*
20. DEVELOPMENT OF HEALTHY MEAT PRODUCTS: A BIBLIOMETRIC AND SENSORY PERSPECTIVE
    Karina Eduardo1*, Erick Saldaña1

Meat Products Development

1. REFORMULATION OF GOAT BURGER USING AÇAÍ OIL HYDROGEL
   Sodré, L.W.B 1, Silva, N.M 1, dos Santos, A.K1, Campos, T.A.F 1, Marins, A. R.1, Baumgartner, M.1 , Matiucci, M. A.1, Bezerra, R. A. D.1, Alcalde, C. R.1, Rossoni, D. F.1, Feihrmann, A.C 1*
2. INSECTS (Acheta domesticus and Tenebrio molitor) POWDER AS PARTIAL MEAT REPLACER IN FRANKFURT-TYPE SAUSAGES
   J. Fernández-López1*, J. Rodríguez-Párraga1, C. Botella-Martínez1, R. Lucas-González1, M. Viuda-Martos1, J.A. Pérez-Alvarez1
3. Effects of whey protein and its hydrolysate on the qualities of cured sausage
   Takeda S. 1*, Liu YT. 2, Mizunoya W. 1, Sakata R. 1 1 School of Veterinary Medicine, Azabu University, Sagamihara, Japan.
4. Effect of smoking on the texture of different casing-types of frankfurters
   Leible Malte1, Prozmann Julia1, Herrmann Kurt1, Gibis Monika1, Weiss Jochen1
5. COOKING SHRINKAGE IN PLANT-BASED AND MEAT PATTIES
   Salvatore Barbera
6. BOUGAINVILLEA SPECTABILIS AS A POTENTIAL ALTERNATIVE TO NITRITES IN
   COOKED HAM ELABORATION
   T. A. Ferreira1, J. A. Rodriguez2, I. Sanchez-Ortega2, J. M. Lorenzo 3, E. M. Santos2*
7. PHYSICAL-CHEMICAL INFLUENCE OF ACHETA DOMESTICUS FLOUR AS A PARTIAL REPLACEMENT FOR BEEF IN BURGERS
   Gonçalves, Leticia A.1*, Souza, Laura M.1, Magalhães, Danielle R.1, Trindade, Marco A.1
8. Revealing Nutrient Composition and Fatty Acid Diversity in Hybrid Products Combining Meat and Plant Protein
   Joanna Tkaczewska*1,2, Yi Xu2, Robyn Warner2
9. Correlation of machine learning-predicted viscosity of hydrocolloids with texture of plant-based meat analogue
   Sungmin Jeong1, Suin Yun1, Suyong Lee1*
10. INFLUENCE OF MEALWORM (TENEBRIO MOLITOR) FLOUR ADDITION AS MEAT REPLACER IN THE COMPOSITION AND MICROSTRUCTURE OF FRANKFURTERS WITH HEALTHIER LIPID CONTENT
    Carlos P. Cavalheiro1,2*, Rafael S. F. T. Passos1,2, Claudia Ruiz-Capillas2, Ana M. Herrero2
11. POTENTIAL OF TAMARIND (TAMARINDUS INDICA L.) AS MEAT REPLACER IN FRANKFURTERS
    Rafael S. F. T. Passos1,2, Ana M. Herrero2, Claudia Ruiz-Capillas2, Carlos P. Cavalheiro1,2*
12. Influence of muscle, freezing/thawing prior processing, and storage temperature on the formation of a white film on dry-cured meat
    Franziska Witte1, Igor Tomasevic1, Florian Stehle2, Kurt Herrmann2, Monika Gibis2, Jochen Weiss2, Volker Heinz1, Nino Terjung1*
13. HYBRID BURGERS BASED ON BEEF AND TEXTURIZED VEGETABLE PROTEINS
    P. Gou1*, G. Matas1, F. Sanchez-Molinero1, M.D. Guàrdia1
14. Analyses of the white film on fast produced dry-cured loin
    Franziska Witte1, Igor Tomasevic1, Florian Stehle2, Kurt Herrmann2, Monika Gibis2, Jochen Weiss2, Volker Heinz1, Nino Terjung1*
15. EFFECT OF PORK HAM WITH PSE-LIKE QUALITY DEFECTS ON WETCURED HAM
    S.G. Bjarnadottir1*, M.S. Sødring1, T.H. Haaseth1 1 Animalia
16. ENHANCING STORAGE STABILITY AND QUALITY OF HYBRID BEEFLENTIL SNACK BARS: THE ROLE OF STARCH GELATINIZATION AND LENTIL FLOUR ADDITION
    Yun Lin, Yongfeng Ai, Phyllis Shand*
17. Fermentation of pea and soy protein with Lactilactobacillus plantarum improves flavor of plant-based burger patties
    Joost de Mooij, Raquel Fernandez, Veronique Zuliani and Jens K.S. Møller*
18. SENSORY CHARACTERISTICS OF CANNED CORNED BEEF CURED WITH CELERY EXTRACT
    Elisa H. G. Ponsano1*, Christiane C. Deveze1, Dayse L. de Oliveira1, Rubén B. Poza2
19. EFFECT OF HIGH HYDROSTATIC PRESSURE COMBINED WITH SODIUM CHLORIDE AND SODIUM PHOSPHATE ON THE PALATABILITY OF CHICKEN MEAT GELS
    Anastasiia Maksimenko1*, Satomi Tsutsuura2, Tadayuki Nishiumi2
20. THE ROLE OF POTASSIUM AND CALCIUM CHLORIDE IN TECHNOLOGICAL AND SENSORY PROPERTIES OF SODIUM-REDUCED HYBRID BOLOGNA SAUSAGES
    Mirian Santos1, Jamille S. Monteiro1, Marise A.R. Pollonio1*
21. VALORIZATION OF MANILA TAMARIND PEEL (PITHECELLOBIUM DULCE) AS A MEAT PRODUCT ADDITIVE
    Brisa del Mar Torres-Martínez1*, Amrri Dimitree Gómez-Ponce2, Yuliana Aketzali Santana Pérez2, Andrea Yuliana Vázquez-Mandujano2, Rey David Vargas-Sánchez1, Armida Sánchez-Escalante1, Gastón R. Torrescano-Urrutia1
22. THE INFLUENCE OF PACKAGING TYPE AND ANTIOXIDANTS (NATURAL VS. SYNTHETIC) ON THE TEXTURE AND COOKING PROPERTIES OF CHICKEN BURGER
    João Marcos Ferreira de Jesus1, Beatriz Schmidt Menegali2, Iliani Patinho2, Erick Saldaña3, Carmen Josefina Contreras-Castillo2, Miriam Mabel Selani1
23. Effects of hyaluronic acid on gelatinization properties and in vitro digestibility of wheat starch
    Kangyu Wang 1, Yunhe Liu 1, Dong Han 1, Feng Huang 1, Chunhui Zhang 1*
24. DETERMINING THE TEXTURE OF CHARQUI MADE FROM MATURED, DEFROSTED, AND SALTED BEEF USING COMMON SALT (NaCl)
    Letelier R.1, Melín P.2, Bruna P.3, Ramirez C.4 and Gädicke P.1*
25. COMPARATIVE STUDY ON THE EFFECTS OF RABBIT AND CHICKEN MEAT ON THE PHYSICOCHEMICAL PROPERTIES OF LOW-FAT BURGERS WITH AMARANTH FLOUR
    Daniel V. G. Fonseca1, Mateus de A. Marques1, Aleff P. Machado1, Matheus G. Gomes1, Leandro S. Costa2, Ana K. F. I. Câmara1*
26. STRUCTURE, TEXTURE, AND SENSORY PROPERTIES OF HYBRID MORTADELLA WITH WHOLE AND DEFATTED CRICKET (GRYLLUS ASSIMILIS) FLOUR
    Roberta F. Oliveira1, Sabrina J. M. Andrade1, Camila de S. Paglarini2, Gilmar F. da Costa3, Marise A. R. Pollonio3, Ana K. F. I. Câmara1*
27. PSYLLIUM (PLANTAGO OVATA FORSK) GEL AND EMULSION GEL AS FAT REPLACERS IN PHOSPHATE-FREE AND LOW SALT SAUSAGES
    Diógenes G. Sousa1, Janiele F. Silva1, Gilmar F. da Costa1, Jamille S. Monteiro1, José Roberto dos Santos1, Camila S. Paglarini2*, Marise A. R. Pollonio1
28. Effect of the addition of collagen to Italian type salami on color and moisture parameters
    Carlos A. Alves Junior1*, Marcello L. Bertuci 1, Andrea C. Silva-Barretto1
29. The Development and Evaluation of Naturally Cured Lamb Ham
    Stephen Sevcech, Anand Mohan
30. Innovative Processing of Chicken Heart Protein Hydrolysates: A Physico-Chemical Study Post Lactobacilli Fermentation
    Bedika Bora1, Ashim Kumar Biswas1*,Devendra Kumar1, CKFaslu Rahman1, Anand TS1, Arup Ratan Sen1
31. ENHANCING BOVINE SATELLITE CELL GROWTH WITH CHITOSAN-MODIFIED MICROCRYSTALLINE CELLULOSE SCAFFOLDS
    Ingrida Pauliukaityte1*, Asta Krings2, Dainius Martuzevicius1, Darius Ciuzas1, Edvinas Krugly1, Alvija Salaseviciene1, Stig Skrivergaard2, Margrethe Therkildsen2
32. FRESH SAUSAGE ADDED ENCAPSULATED AÇAÍ OIL AS ANTIOXIDANT POTENTIAL
    Alinne Karla dos Santos1, Natallya Marques da Silva1, Marcos Antonio Matiucci1, Talita Aparecida Ferreira de Campos1, Claudete Regina Alcalde2, Lucineia Aparecida Cestari3, Andresa Carla Feihrmann1*
33. INVESTIGATING THE EFFECTS OF LOW-SALT PROCESSING ON THE UMAMI PEPTIDES OF DRY-CURED HAM USING PEPTIDOMICS TECHNIQUES
    Ming Ju1, Wangang Zhang*1

Meat Products Stability

1. Analysis of the temperature stability of essential oils and their effects when applied to fermented sausages
   Eun-Seon Lee*, Jong-Hui Kim. Bu-Min Kim, Mi-Hwa OH
2. PUMPKIN FLOWER AS A NATURAL ANTIOXIDANT IN CHICKEN PATTIES
   T. A. Ferreira1, J. A. Rodriguez2, Israel S. Ibarra2, J. M. Lorenzo 3, E. M. Santos2*
3. EFFECT OF “CHORIZO” FORMULATION (CLEAN LABEL VS. TRADITIONAL) ON THE CHEMICAL COMPOSITION, COLOR AND LIPID STABILITY DURING THE STORAGE PERIOD
   Rubén Domínguez-Valencia1, Adriana González-Peaguda1, Mirian Pateiro1, Roberto Bermúdez1, Anxo López2, José Manuel Lorenzo1,3*
4. Influence of air contact and pre-packaging treatment on the color stability of vacuum packaged beef
   Johannes Krell1, Alejandro Poveda-Arteaga2, Jochen Weiss1, Nino Terjung2, Monika Gibis*1
5. PRICKLY PEAR ENCAPSULATED EXTRACT AS ANTIOXIDANT IN BEEF PATTIES
   Raquel Lucas-González1, Laura Moraga-Babiano2, Roberto Bermúdez2, Mirian Pateiro2, Jose Angel Perez-Alvarez1, Rubén Domínguez-Valencia2, José M. Lorenzo2,3*
6. PURPLE SWEET POTATO ANTHOCYANINS AS ANTIOXIDANTS AND COLORANT OF PORK PATTIES
   Raquel Lucas-González1, Laura Moraga-Babiano2, Adriana González-Peagudo2, Roberto Bermúdez2, Mirian Pateiro2, Estrella Sayas1, Rubén Domínguez-Valencia2, José M. Lorenzo2
7. REPLACEMENT SYNTETHIC ANTIOXIDANTS WITH YERBA MATE EXTRACT POWDER IN SALAMI
   Matiucci, M. A.1, da Silva, N. M.1, Dalagna, V. C.1, dos Santos, P. D. S.1, Santos, O. O.1, da Costa, S. C.1, Fernandes, P. G. M.1, Feihrmann, A. C.1
8. LIPID AND COLOUR STABILITY OF CURED COW BLOOD SAUSAGE
   Prudence L. Seema1, 2*, Kealeboga Mosimanyana1, Liesl Morey1, Mpho E. Mashau2, Ennet Moholisa1
9. DOES A FREEZE-THAW CYCLE AFFECT THE QUALITY OF SOUS-VIDE BEEF?
   Monika Modzelewska-Kapituła1, Katarzyna Tkacz1, Zenon Nogalski2
10. VOLATILE COMPOUNDS PROFILE OF ONION-GARLIC-BASED FILMS AND COATED BEEF BURGERS
    Vanessa C. Francisco 1*, Raquel A. Mauricio 2, Henriette M. C. Azeredo 3, Rainara M. Beletato 2, Renata T. Nassu 1 1 Embrapa Pecuária Sudeste.
11. Effect of high pressure processing on the physicochemical properties and sensory evaluation of low-salt pork gels
    Weitong Wang1, Satomi Tsutsuura1, Tadayuki Nishiumi1
12. Evaluation of addition of “ora-pro-nóbis” (Pereskia aculeata Miller) as antioxidant in sausages containing mechanically deboned poultry meat during refrigerated storage
    Jenifer M. M. Henck1, João M. dos Santos1, Marcello L. Bertuci 1, Viviane C. Lima1, Andrea C. Silva-Barretto1*
13. Grumixama (Eugenia Brasiliensis Lam.): a Brazilian native fruit as natural antioxidant on beef patties during the refrigerated storage
    Gabriela X. Oioli*, Carlos A. Alves Junior1, Rick A. F. Mangueira2, Larissa T. Carvalho1, Camila V. Bis-Souza1, Andrea C.S. Barretto1
14. ANTIOXIDANT EFFECT OF MAQUI (Aristotelia chilensis) AND MURTILLA (Ugni molinae) LEAVES IN THE ELABORATION OF PROCESSED MEAT PRODUCTS
    L. Velazquez1,2, J. Quiñones1, G. Sepúlveda1,2, J. Lorenzo 3, C. Velasquez1,2, N. Sepúlveda1*
15. PULSED ELECTRIC FIELD (PEF) PRE-TREATMENT TO PROTEIN EXTRACTION FROM PORK LIVER. INFLUENCE ON TECHNOFUNCTIONAL PROPERTIES
    Marina Contreras*, Imane Abounnour, Jose Benedito, Jose Vicente Garcia-Perez
16. PLEUROTUS OSTREATUS CULTIVATED IN AGROINDUSTRIAL WASTES COULD BE USED AS AN ANTIOXIDANT ADDITIVE IN MEAT PRODUCTS
    Armida Sánchez-Escalante1*, Brisa del Mar Torres-Martínez1, Rey David Vargas-Sánchez1, Nelson Huerta-Leidenz2, Félix J. Ibarra-Arias3, Gastón R. Torrescano-Urrutia1
17. BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM GREEN COFFEE BEANS OBTAINED WITH DIFFERENT EXTRACTION SOLVENTS AND TIMES
    Armida Sánchez-Escalante1*, Wendy A. Atondo-Echeagaray1, Brisa del Mar Torres Martínez1, Rey D. Vargas-Sánchez1, Nelson Huerta-Leidenz2 Gastón R. Torrescano-Urrutia1
18. Inhibition of Listeria monocytogenes in RTE Beef Strips using NATPRE T10, Celery Powder and Nitrite
    Rafael Martínez1*, Markus Miller1, Marcos Sánchez1, Christine Alvarado2, Hannah Berry1 Mindy Brashears1
19. VALORIZATION OF PLEUROTUS GENUS POWDERS AS POTENTIAL ADDITIVES IN MEAT PRODUCTS
    Nelson Huerta-Leidenz1, Yuliana Aketzali Santana-Pérez2, Andrea Yuliana Vázquez Mandujano2, Amrri Dimitree Gomez-Ponce2, Gastón R. Torrescano-Urrutia3, Brisa del Mar Torres-Martínez3, Félix J. Ibarra-Arias4, Armida Sánchez-Escalante3, Rey David Vargas Sánchez3*
20. Physicochemical stability of refrigerated cooked cured smoked “Calabresa” sausage
    Gallina, D. A.1*, Lemos, A. L. S. C.1, Haguiwara, M. M.1, Gonçalves, J. R.1, Aoki, M. V. C.1
21. EFFECT OF NATURAL ANTIOXIDENTS ON THE TEXURAL PROPERTIES OF GAME MEAT PATTIES DURING STORAGE
    Peter Mukwevho*1, Vhutali Netshikhudini1
22. EXPLORING THE ROLE OF NATURAL ANTIOXIDANTS IN THE DEVELOPMENT OF DIETARY GOAT MEAT PASTES
    Tamara Tultabayeva1, Galia Zamaratskaia2, Kadyrzhan Makangali1,*
23. MEAT QUALITY AND OXIDATIVE STABILITY OF HIGH-VALUE CHICKEN MEAT CUTS FROM POULTRY FED WITH CANOLA MEAL
    Ayrton da Silva*1, Marta del Puerto1, Alejandra Terevinto1, M. Cristina Cabrera1,2, Ali Saadoun1
24. Potentials of Edible Flowers on Reducing Lipid and Protein Oxidation in Ground Beef
    Krishna Brunda Duggirala, Anand Mohan
25. Application of açaí and celery extracts as antioxidants in Italian-type salami
    Marcello L. Bertuci1*, Larissa Tátero Carvalho 1, Carlos Alberto Alves Junior1 and Andrea C. S. Barretto1
26. Açaí processing residue extract as a potential antioxidant in beef patties at frozen storage
    Bruna Caroline da Silva Lima1, Carlos Alberto Alves Junior1, Marcello Lima Bertuci1* and Andrea Carla da Silva Barretto1
27. Addition of freeze-dried beef exudate alters volatile flavor profile of cooked ground beef patties
    Jerrad F. Legako1*, Ariana D. Roldan1, Thomas W. Dobbins1, Benjamin J. Carpenter2, M. Sebastian Hernandez1
28. ULTRASOUND PRETREATMENT INFLUENCES FLAVOR PROFILE OF DRY-CURED HAM SLICES
    Jian Zhang1, Leticia Mora3 , Fidel Toldrá3, Wangang Zhang2, Mónica Flores3
29. THE USE OF ORGANIC ACID WHEY DURING COOKED SAUSAGE PRODUCTION WITH REDUCED ADDED NITRITES
    Szymański P.*, Okoń A., Łaszkiewicz B., Onacik-Gür S.
30. THE INFLUENCE OF ORGANIC ACID WHEY FROM VARIOUS REGIONS IN POLAND ON THE LIPID COMPOSITION AND OXIDATIVE STABILITY OF COOKED SAUSAGE
    Okoń A.*, Szymański P., Łaszkiewicz B., Onacik-Gür S., Siekierko U.

Meat Safety

1. PREDICTIVE MODELING OF MICROORGANISMS IN PORK USING DRIP METABOLITES AND ELASTIC NET REGRESSION
   Hyun-Jun Kim, Hye-Jin Kim, Heesang Hong, Minwoo Choi, Cheorun Jo*
2. Staphylococcal Enterotoxin A (SEA) Reteined in Cells and Its Degradation in a Model Gastric Juice
   Satomi Tsutsuura1*, Tadayuki Nishiumi1, Masatsune Murata2
3. STUDY OF THE EFFECT OF SODIUM LACTATE ADDITION AND FERMENTATION TEMPERATURE ON LISTERIA MONOCYTOGENES INACTIVATION DURING SALAMI PRODUCTION
   G. Brugnini*, R. Boccagni, B. Abella, C. Rufo
4. WHAT IS THE REAL IMPACT OF HAFNIA ALVEI DURING COLD-STORAGE OF VACUUM-PACKED BEEF?
   Pierre Ledormand1*, Christophe Denoyelle1, Matthieu Lemoine2, Catherine Malayrat2, Valerie Hardit2, Nathalie Desmasures3, Isabelle Legrand1 and Clemence Bieche-Terrier1
5. Multi-layer films based on furcellaran containing active ingredients (curcumin extract, MMT, AgNPs and capsain) for storing pork loins
   Ewelina Jamróz1*, Piotr Kulawik2, Joanna Tkaczewska2, Nikola Nowak1, Wiktoria Grzebieniarz1, Eskindir Endalew Tadesse2, Wondyfraw Tadele2, Paulina Guzik2, Rafał Szram2
6. Influence of the shower treatment on the PAH levels in Frankfurters after smoking
   Yiqun Cheng1, Malte Leible2, Jochen Weiss2, Monika Gibis2*
7. INACTIVATION OF TOXOPLASMA GONDII IN MEAT SAMPLES
   Theo Verkleij1, Marieke Opsteegh2, Gereon Schares3, Bavo Verhaegen4 , Břetislav Koudela5 ,Tryntsje Cuperus2 Henk J. Wisselink6*
8. RAPID DETECTION OF TUBERCULOSIS IN BEEF CARCASSES
   Albenones J. de Mesquita1*, Marcos B. Heinemann 2, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Whatyna K. S. L. Silva3, Luciana C. de O. Alves3, Belisa P. França3, Celia R. Mattia3, Maria E. Raucci3. 1 NeoGene Ltda., Goiânia, Brazil 2
9. BACTERIAL TRANSLOCATION DURING DELAYED EVISCERATION
   Albenones José de Mesquita1*, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Lidiane Surpilli, Patrícia Dias da Silva, Lidiane M. G. B. de Macedo, Celia R. Mattia2
10. MOLECULAR DETECTION OF NON-VIABLE SARS-COV-2 IN FROZEN MEAT PACKAGING
    Fernanda Craveiro Franco1, Marcelle Silva-Sales1, Megmar Aparecida dos Santos Carneiro1*, Albenones José de Mesquita2, Eurione A.G. da Veiga Jardim2, Rolando Mazzoni2
11. EFFICACY OF DIFFERENT ANTIMICROBIALS TREATMENT ON CHICKEN CARCASS DECONTAMINATION
    Ennet Moholisa1*, Itumeleng Matle2, Prudence L. Seema1, 3, Andrew D. Clarke4
12. Spray-on application of food cultures for safety and quality improvement of cooked, cured meat products
    Jens K.S. Møller & Veronique Zuliani
13. Effect of lactic acid, UV-C radiation and vacuum packaging on Listeria monocytogenes, Salmonella spp., Pseudomonads spp. and Lactic acid bacteria growth on raw chicken breasts
    C. Rufo*, G. Brugnini; S. Rodríguez; R. Boccagni, B. Abella.
14. A PRELIMINARY ATTEMPT TO CULTIVATE AWARENESS OF ALPHA-GAL SYNDROME IN RURAL KANSAS AND ASSESS CONCENTRATIONS OF ALPHA-GAL IN VARIOUS MEAT PRODUCTS
    Sara R. Hene1, Jordan T. Looper1, Jack R. Kress1, Yoonseong Park2, Priscilla Brenes3 and Michael D. Chao1
15. Effect of UV pulse light on the growth and resistance of Pseudomonas spp
    Maria P. Teixeira 1, Patrícia Bernardo 1, Maria H. Fernandes 1, Maria J. Fernandes 1, Teresa Aymerich 2, Maria Miragaia3, Maria J. Fraqueza 1*
16. HYPERBARIC STORAGE EFFECT ON CAMPYLOBACTER CONTROL ON POULTRY
    Patrícia Bernardo1, Maria H. Fernandes1, Maria J. Fernandes1, Maria P. Teixeira1, Patrícia Araújo1 and Maria J. Fraqueza1*
17. EFFECTS OF TEMPERATURE AND TIME ON INDIGENOUS BACTERIA OF DRY-AGED BEEF
    Ana C. C. O. Aust1,2, Guilherme Agostinis Ferreira1, Luiza Poniewas1, Sérgio B. Pflanzer Jr3, Renata E. F. Macedo1*
18. Microorganisms isolated from fresh meats and meat products sold for consumption – detection of virulence and antimicrobial resistance genes
    J. Paiva1, V. Silva1-7, P. Poeta1-2,4-7, C. Saraiva,6-7*
19. INFLUENCE OF EMERGING PRESERVATION TECHNOLOGIES ON THE SPOILAGE PATTERN OF A COOKED MEAT AND BREAD-BASED SAUSAGE
    Ana. F. Borges1, Luís Patarata2,3, T., Krivorotova4,5, Maria J. Fraqueza
20. USE OF THE MICROBIAL GROWTH PREDICTOR TO INDICATE CHANGES IN THE SAUSAGE’S APPEARANCE AFFECTING THE SALE FLUX IN MARKETS
    Carlos A. Guerra1*, Lucas M. Costa1, Letícia G. O. Alves2, Isabella R. Viviani2, André F. Guerra2
21. USE OF BIOPRESERVATIVE TO ENSURE MICROBIOLOGICAL SAFETY IN BACON
    Lucas M. Costa 1*, Carlos A. Guerra 1, Edson P. Barbosa Júnior2, André F. Guerra 2
22. Antimicrobial Properties of Sodium Alginate Films Loaded with Laurel and Olive Leaves Extracts for Extending the Shelf-life of Fresh Meat
    Márcio Moura-Alves1,2, José A. Silva1,2, Alexandra Esteves1,2, Lorenzo M. Pastrana3, Miguel A. Cerqueira3 and Cristina Saraiva1
23. Identifying features of abscess caused by foot-and-mouth disease (FMD) vaccination in pork meat and detection through hyperspectral imaging
    Juntae Kim1, Insuck Baek2, Moon Sung Kim2, Byoung-Kwan Cho1,3*
24. Control of Staphylococcus aureus During Biltong Production
    Mia Stewart, Adeel Manzoor, Isabel Ribeiro, Laurent Lagos Mendoza, Karina Vestergaard, Mia Nunez, Beatriz Castanho, Gabrielle Allen, Jason M. Scheffler
25. USE OF MESQUITE PROPOLIS EXTRACT AS A NATURAL ADDITIVE FOR PRESERVING MINCED PORK MEAT
    Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Brisa del Mar Torres Martínez1, Rogerio R. Sotelo-Mundo1, Nelson Huerta-Leidenz2, Armida Sánchez Escalante1
26. PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF MINCED PORK TREATED WITH MESQUITE HONEY
    Gastón R. Torrescano-Urrutia1*, Rey David Vargas-Sánchez1, Brisa del Mar Torres Martínez1, Rogerio R. Sotelo-Mundo1, Nelson Huerta-Leidenz2, Armida Sánchez Escalante1
27. Innovative Cloth Sampling Mitt to Improve Pathogen Detection for Turkey Carcasses
    Terrance M. Arthur1 and Tommy L. Wheeler1*
28. CLOSTRIDIUM SPOROGENES PA3679 SPORES GERMINATION IN LOW- COST SHELF-STABLE BOLOGNA-TYPE PRODUCT AS AFFECTED BY REPLACEMENT OF NaCl BY KCl
    Suzana E. Yotsuianagy1, Maristela S. Nascimento2, Márcia M. H. Haguiwara3, Renata Bromberg and Ana Lúcia da S.C. Lemos3*
29. Enumeration of Microbial Indicators in Beef Trimmings using a MicroTally Mitt vs MicroTally Cloth Samples
    Michael Starnes1*, Marcos Sanchez1, Markus Miller 1, Alejandro Echeverry 1, and Mindy Brashears1.
30. THE EFFECT OF TEMPERATURE ON THE ABILITY TO FORM BIOFILMS BY THE FOOD PATHOGEN L.MONOCYTOGENES
    Yulia K. Yushina, Elena V. Zaiko*, Anzhelika A. Makhova, Dagmara S. Bataeva 1 V. M. Gorbatov
31. CO2 Emitter Pads as an Alternative to Gas Flushing: Microbial and Meat Quality Evaluation
    Seyed Mohammad Hassan Mortazavi a*, Mandeep Kaur a, Asgar Farahnaky a, Peter J. Torley
32. ISOLATION OF BACTERIOPHAGES FOR BIOCONTROL OF PATHOGENIC MEAT BACTERIA
    Fabiana de Andrade Farias1, Patrick Gabriel Dantas Ferraz2, Gláucia Bodelon Francelin3, Ivonete Domingos do Nascimento Santos3, Renata Bromberg3*
33. “Microbiome of Healthy Beef Cattle Lymph Nodes and Digesta using 16S rRNA Gene Sequencing Analysis”
    Brayan Montoya-Torres, M.S.1, Mohamed Fokar, Ph.D.2, Mostafa Abdelrahman, Ph.D.3, Kendra Nightingale, Ph.D.1, Markus Miller, Ph.D.1, Marcos Sanchez-Plata, Ph.D.1and Mindy Brashears, Ph.D.1
34. Impact of Frozen Storage Temperatures on Ground Beef Microbial Quality
    Amanda R. Ary1, Ifigenia Geornaras1, Mahesh N. Nair1, Robert J. Delmore1, John A. Scanga1, Stephen W. Neel2, and Keith E. Belk1*
35. CONTAMINATION FROM CONDENSATION DROPLETS IN SLAUGHTERHOUSES ENVIRONMENT
    Albenones José de Mesquita1*, Eurione A.G. da Veiga Jardim1, Rolando Mazzoni1, Patrícia Dias da Silva2, Lidiane M. G. B. de Macedo, Celia Regina Mattia2 1 NEOGENE Ltda.
36. Impact of Peracetic acid concentrations on microbial and quality traits of broiler meat
    Hafiz Mughis Ahmad Khan1, Sher Ali1, Kashif Nauman1, Jamal Nasir1, 3, Dr. Muhammad Hayat Jaspal1, Ihtesham ul Haq1, Bilal Asghar1, 2*
37. HANDHELD SCANNER FOR RAPID ASSESSMENT OF HYGIENE STATUS IN MEAT SLAUGHTERING AND MEAT HANDLING FACILITIES
    Fartash Vasefi1*, Hamed Taheri Gorji1,2, Kouhyar Tavakolian2, Mahsa Aliee1,2, Insuck Baek3, Moon S Kim3, Chanson Hwang3, Albenones Mesquita4, Eurione A.G. da Veiga Jardim4, Rolando Mazzoni4 1SafetySpect Inc
38. Profiling of microbial populations as tool for meat quality and safety
    Kalliopi Rantsiou*, Cristian Botta, Irene Franciosa, Ilario Ferrocino, Luca Cocolin*

Muscle Biology&Meat Quality

1. RELATIONSHIPS BETWEEN TEXTURE AND WATER PROPERTY MEASUREMENTS IN RAW INTACT BROILER BREAST FILLETS WITH THE WOODEN BREAST CONDITION
   Hong Zhuang1*, Bin Pang2, Jian Zhang3, Brian Bowker1
2. INFLUENCE OF GENDER STATUS ON INTRAMUSCULAR CONECTIVE TISSUE AND BEEF TENDERNESS IN DIFFERENT MUSCLES OF CROSSBRED ANGUS X NELLORE CATTLHE
   Hellencris Cassin Rocha1, Pollyana Leite Matioli Garbossa1, Taiane da Silva Martins2, Julian Andrés Muñoz1, Angélica Simone Cravo Pereira2, Marco Antonio Trindade1
3. PHYSICAL-CHEMICAL CHARACTERIZATION OF UNIQUE TEXTURE OF DRIED HORSE MACKEREL MEAT
   Masanori Matsuishi*, Takamitsu Momoi, Taiga Kenmotsu, Yutaro Kobayashi Nippon
4. Comparison of quality characteristics according to the carcass chilling conditions of goat
   In-Seon Bae1*, Jeong Ah Lee1, Van Ba Hoa1, Hyoun-Wook Kim1, Yunseok Kim1, Dong Gyun Kim1, Soo-Hyun Cho1
5. Effects of dry ageing in bag and thermal processing on the fatty acid profile of Serpentina chevon
   André M.V.1*, Alves V.1, Prista C.1, Martins L. L.1, Mota M.1, Mourato M. P.1, Almeida A.1, Bessa R. J. B.2,3, Alves S. P.2,3 and Matos T. J. S.1 1LEAF-Linking Landscape
6. Microbiological status of Serpentina chevon dry aged in bag
   André M.V.1*, Alves V.1, Prista C.1, Martins L. L.1, Mota M.1, Mourato M. P.1, Almeida A.1, Bessa R. J. B.2,3, Alves S. P.2,3 and Matos T. J. S.1 1LEAF-Linking Landscape
7. CHEMICAL COMPOSITION OF ORGANIC FREE-RANGE ROOSTER MEAT AS AFFECTED BY THE DIETARY SUPPLEMENTATION WITH AGRO-INDUSTRIAL BY-PRODUCTS AND FLAX SEED
   Rubén Agregán1*, Noemí Echegaray1, Lucio García1, Luis Vázquez1, José M. Lorenzo1
8. BRAZILIAN BEEF: A FOCUS ON TENDERNESS AND SARCOMERE LENGTH
   Dyana Carla L. H. Noguera1*, Jonatã Henrique R. de Souza1, Isabela B. de Barros, Flavio A. B. Cardello, and Sérgio B. Pflanzer Jr.1
9. ENHANCING BEEF QUALITY THROUGH EXTREMELY LOW-FREQUENCY ELECTROMAGNETIC FIELDS: PRELIMINARY RESULTS
   Lucas Camargo1, Rodrigo Lovato2, Luzo Dantas Jr2, Murilo Magistri3, Rodrigo Torres3, Gregori Rovadoscki4, Marcelo Coutinho4, Guilherme Pereira3, Luis A. Chardulo3, Welder Baldassini3*
10. URUGUAYAN BEEF QUALITY AUDIT-2022: A SURVEY OF CARCASS TRAITS RELATED TO QUALITY AND VALUE OF CATTLE
    G. Brito1*; M. Del Campo1; S. Luzardo1; G. de Souza1; J. M. Soares de Lima1; D. Correa1; A. Borca2; I. Pereira2; V. Villalba2; N. Barsanti2
11. A SECOND LOOK INTO THE UNDERLYING BIOCHEMICAL MECHANISMS OF ELECTRICALLY STIMULATED CARCASSES AS REVEALED BY PROTEOMICS: RESULTS OF AN INTEGRATIVE ANALYSIS ON CATTLE
    Mohammed Gagaoua 1,, Welder Baldassini 2,, Nuria Prieto 3, David Hopkins 4, Yimin Zhang 5, Oscar López-Campos 3, Marzia Albenzio 6 and Antonella della Malva 6
12. NADPH IMPROVES RED COLOR FORMATION IN BEEF INCUBATED WITH NO-SYNTHASE AND L-ARGININE
    Marzena Zając1*, Krzysztof Zając2
13. THE QUALITY OF STEAKS PRODUCED FROM DAIRY VS BEEF CATTLE BREEDS
    Katarzyna Tkacz1*, Monika Modzelewska-Kapituła1, Zenon Nogalski2
14. Effect of intermediate ultimate pH beef over aging time on Longissimus lumborum muscle proteome from grass-fed Nellore
    Monique M. Krauskopf1, Daniel S. Antonelo2, Chimenes D. L. Araújo1, Eduardo F. Delgado3, Carmen J. Contreras-Castillo1*
15. EFFECT OF TIME AND TEMPERATURE ON THE PROFILE OF VOLATILE COMPOUNDS IN BEEF PROCESSED BY THE SOUS VIDE METHOD
    Vanessa C. Francisco1*, Kalisa F.Silva2, Suelen C. S. Carvalho2, Stanislau Bogusz Jr.3 Renata T. Nassu1 1 Embrapa Pecuária Sudeste.
16. THE USE OF 1H NMR IN THE QUANTIFICATION OF FREE AMINO ACIDS IN DRY-AGED AND WET-AGED BEEF
    Cristiano S. Prado1*, Andressa K. Silva1,4, Cintia S. Minafra e Rezende1, Jonatã H. R. Souza2, Sérgio B. Pflanzer Junior2, Maria F. C. Santos3, Claudio F. Tormena3, Luciano M. Lião4
17. DRY-AGING IMPACTS ON COLOR, FATTY ACID, AND LIPID OXIDATION OF STRIPLOIN FROM DAIRY CROSSBRED YEARLING AND 2-YEAR-OLD CATTLE
    Renyu Zhang*, Noby Jacob, Michael Agnew, Mustafa M. Farouk, Carolina E
18. DETERNIMATION OF ALDOSES IN BEEF SAMPLES BY APPLYING AN ALDONONITRILE ACETATE DERIVATIZATION METHOD
    Yutaro Kobayashi*, Masanori Matsuishi Nippon
19. INFLUENCE OF WEIGHT GAIN DURING REARING ON THE LONGISSIMUS MUSCLE AREA OF BEEF CATTLE
    Miguel H.A. Santana1*, Guilherme H.G. Polizel1, Fernando J. Schalch Junior2, Bárbara C.T. Prati1, Pamella C.B. Silva3, Erik R.J. Korim3, Édison Furlan1, Arícia C. Fernandes1
20. Glycogen supplementation in-vitro promotes pH decline in dark-cutting beef by reverting the muscle’s metabolome towards normal postmortem muscle state
    Frank Kiyimba1, Keayla M. Harr1, Gretchen G. Mafi1, and Ranjith Ramanathan1*
21. INFLUENCE OF DIFFERENT ELECTRICAL STIMULATION TREATMENTS AT THE CUTTING ROOM ON QUALITY PARAMETERS OF DEBONED CHICKEN BREAST FILETS
    Helena Müller1, Tainá Simonetti1, Joabel Gossmann da Costa1. Liris Kindlein1*
22. VASCULAR RINSING LAMB CARCASSES WITH CALCIUM CHLORIDE IN COMBINATION WITH ELECTRICAL STIMULATION CAUSES PROTEOLYTIC CHANGES ASSOCIATED WITH MEAT TENDERNESS
    Napatsawan Pharino1, Adam J. Franzen1, Koeun Hwang1, Robert E. Campbell2, James R. Claus1*
23. Effect of aging and intramuscular fat grade on WBsf in Longissimus Thoracis Muscle of Hanwoo
    Dawoon Jeong1, Pil-Nam Seong2, and Inho Hwang1*
24. Elite Dairy Beef – A pathway for male dairy calves into the premium beef market
    H. Cuthbertson1*, R. Polkinghorne1, A. Neveu2, O. Catalan3 and R. Law4
25. COMPARISON OF DENTAL CARCASS MATURITY IN NELLORE BULLS: EFFECTS ON CARCASS AND MEAT QUALITY TRAITS
    Yasmin V.F. Madio1, Ana Paula Moraes2, Evelyn R. dos Santos2, Leonardo H. F. Munhoz2, Guilherme L. Pereira3, Rogério A. Curi3, Luis Artur L. Chardulo3, Otavio R. Machado Neto3, Welder A. Baldassini3
26. The PI3K-Akt signaling pathway plays an important role in the differentiation of adipocytes promoting the adipogenesis in crossbred calves supplemented with vitamin A
    Chardulo, L. A. L.1*, Baldassini, W. A.1, Losi Filho, A. 1, Costa, C. E. 1, Curi, R. A.1, Machado Neto, O. R.1, Ladeira, M. M.2, Pereira, G. L.1
27. DIGESTIBILITY OF PROTEIN HYDROLYSATES FROM GAME MEAT
    Peter Mukwevho*1, Carina Maber1
28. From sub-zero to cryo-freezing: detectability of beef quality differences among different freezing temperatures
    D. Münch1,2*, M. Peukert3, S.M. Abie4, D. Brüggemann3
29. CARCASS TRAITS AND BEEF QUALITY OF FEEDLOT NELLORE BULLS DIVERGENT FOR STRIPLOIN TENDERNESS
    Fernando P. C. Polveiro1, Cristiano S. Prado1*, Ubirajara O. Bilego2, Saimon S. Souza1, Carla D. S. Leite1, Eliene P. Souza1, Cintia S. Minafra e Rezende1, Vivian V. Almeida1, João Restle1, Amoracyr J. C. Nuñez1
30. POSTMORTEM CHANGES IN WATER PROPERTIES OF WOODEN BREAST MEAT
    Janghan Choi1, Hong Zhuang1, Brian C. Bowker1*
31. The effect of a vascular rinse and chill on lamb carcase yield
    Stephanie M. Fowler1,*, Brad Wilesmith2, David L Hopkins3 and David L. Rutley4
32. PROTEOLYSIS IN VITRO REVEALS CALPAIN-1 ACTIVITY DURING THE BEEF MATURATION PROCESS
    Bodmer, J.S., M. Beline, C. N. Yen, J.C. Wicks, S.K. Matarneh, M. Koohmaraie, T.H. Shi, S.L. Silva, and D. E. Gerrard Virginia Polytechnic
33. Sous vide cooking improves the eating quality of spent buffalo (bubalus bubalis) meat
    Bilal Asghar1, 2*, Jamal Nasir1, 3, Adeel Manzoor1, 4, Sher Ali1, Kashif Nauman1, Ihtesham ul
    Haq1
34. Text-mining assessment of hot boning applications in meat research and associated processing technologies: Analysis of current knowledge and research trends
    Sasa Novakovic1*, Ruth M. Hamill1, Mohammed Gagaoua2, Geraldine Duffy1, Eoghan McDermott1 and Declan Troy1 1 Teagasc
35. EFFECTS OF SOYBEAN MEAL REPLACEMENT WITH UREA ON BEEF QUALITY AT DIFFERENT AGING TIMES
    Pâmela Gracioli Vilas Boas*1, Cris Luana de Castro Nunes1, Isabelle Pinheiro Siqueira1, Jenifer Maira Lima Ramos1, Julia Travassos da Silva1, Sebastião de Campos Valadares
    Filho1, Mario Luiz Chizzotti1.
36. Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore
    Monique M. Krauskopf1, Daniel S. Antonelo2, Chimenes D. L. Araújo1, Eduardo F. Delgado3, Carmen J. Contreras-Castillo1
37. PRE-SLAUGHTER TRANSPORT STRESS ACCELERATED GLYCOLYSIS OF POSTMORTEM PORK: THE INITIAL REGULATORY ROLE OF S-NITROSYLATION ON INTRACELLULAR CALCIUM
    Chao Ma1, Wangang Zhang1*
38. ULTRASOUND-INDUCED MODIFICATIONS OF BEEF FLAVOR CHARACTERISTICS DURING POSTMORTEM AGING
    Chao Ma1, Wangang Zhang1*

Objective measurement of carcass and Meat Quality

1. EFFECTS OF GRADED INCLUSION LEVELS OF SORGHUM IN FINISHER DIETS FOR STEERS ON BEEF FATTY ACID PROFILES
   Cletos Mapiyea*, Farouk Semwogererea, Yonela Z. Njisanea and Bongani Ndimbab
2. Aging Methods Effect on Meat Quality Attributes from Steers Under Different Finishing Diets
   D. Correa1*, M. del Campo1, S. Luzardo1, G. de Souza1, C. Alvarez2, M. Font i-Furnols3, G.
   Brito1
3. TREATMENT OF LAMB MEAT WITH HIGH-INTENSITY ULTRASOUND
   Fabiana A. Almeida1*, Arielen A. Quintiliano1, Laryssa S. Rudeck1, Gilnara A. N. Saldanha1, Renata E. F. de Macedo2, Alda L. G. Monteiro1
4. CARCASS AND MEAT QUALITY ATTRIBUTES OF FOUR PUREBRED ZEBU YOUNG BULLS
   Jonatã H. Rezende-de-Souza1*, Dyana Carla L. H. Noguera1, Flavio A. B. Cardello1, Isabela B. de Barros1, Geovanna S. Araújo1, Sergio B. Pflanzer1
5. DOES REARING SYSTEM IMPACT ON METABOLITE COMPOSITION OF DAIRY LAMB MEAT AS MEASURED USING RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY?
   Renyu Zhang1*, Mingshu Cao1, Dandan Mou2, Carolina E. Realini1, Susan A. McCoard1, Alastair B. Ross2 1 AgResearch Ltd
6. THE USE OF MALDI – TOF MS FOR MICROBIAL IDENTIFICATION OF DISCOLORED VACUUM PACKAGED BEEF
   Alejandro Poveda-Arteaga 1,2, Johannes Krell 2, Volker Heinz 1, Igor Tomasevic 1, Nino Terjung 1, Monika Gibis 2*
7. Validation trials for the prediction of water holding capacity of pork meat by vision and VisNIR spectroscopy
   Antoine Vautier*1, Thierry Lhommeau1, Eric Gault1, Pierrick Girard1, Pierre-Jean Escriva2 1IFIP
8. INFLUENCE OF CARCASS VASCULAR RINSING WITH CALCIUM CHLORIDE ON NON-ELECTRICALLY STIMULATED AND STIMULATED CARCASSES ON MEAT QUALITY OF LAMBS
   Adam J. Franzen1, Napatsawan Pharino1, Koeun Hwang1, Robert E. Campbell2, James R. Claus1*
9. HYPERSPECTRAL IMAGING CAN BE A RAPID TOOL TO MONITOR WEIGHT LOSS AND QUALITY CHANGES DURING DRY-AGING OF BEEF
   Yash Dixit, Renyu Zhang*, Mustafa M. Farouk, Marlon M. Reis, Carolina E. Realini AgResearch Ltd
10. A dietary sugarcane-derived polyphenol mix reduces enteric methane emissions and improves meat quality in pasture-fed beef cattle
    Jamal Nasir1, Pragna Prathap1, Frank R. Dunshea1,2, Robyn D. Warner1, David McGill3 and Surinder S. Chauhan1
11. TOWARD OBJECTIVE MEAT QUALITY EVALUATION: MULTISPECTRAL MACHINE VISION APPROACH
    Eli Gjerlaug Enger1*, Christopher Coello1, Binu Melit Devassy2, Faouzi Alaya Cheikh2, Caroline Mitchell3+, Matt Schulte3+ 1Norsvin
12. PREDICTING BEEF CARCASS COMPOSITION USING DUAL ENERGY XRAY ABSORPTIOMETRY (DXA) SCANNING OF DIFFERENT CARCASS SECTIONS
    Cris L. C. Nunes1*, Caio A. Costa1, Adailton C. Costa1, Luciano S. Santos1, Lilian K. E. S. Jesus1, Guilherme H. Freitas1, Erica B. Schultz1, Mario L. Chizzotti1
13. COOKING EFFECT ON ANTIOXIDANT ACTIVITY OF POULTRY MEAT ENRICHED WITH n-3 BY CHIA SEEDS IN THE DIET
    Alejandra Terevinto1*, Ayrton da Silva1, Marta del Puerto1, María Cristina Cabrera1,2, Ali Saadoun1
14. DIGITAL SLAUGHTERHOUSE – Training the next generation of the meat industry
    Yusta-Berodas N1*, Wigham E1, Dadios N2, Mateus A2, Contadini F3, Deza-Cruz I
15. Variation in Near Infra-red spectra collected from lamb carcases over multiple kills
    Stephanie M. Fowler*, Stephen Morris2, Suzanne Mortimer3 and David L. Hopkins4
16. CAN THREE-DIMENSIONAL MODELS OF PIG CARCASSES PREDICT CARCASS WEIGHT AND TOTAL SALEABLE MEAT?
    Isabelle Pinheiro Siqueira1, Cris Luana de Castro Nunes1*, Layla Cristien de Cássia Miranda Dias1, Pamela Gracioli Vilas Boas1, Erica Beatriz Schultz1, Mario Luiz Chizzotti1
17. Influence of Cutting Orientation and Aging Time on Juiciness of Different Beef Cuts
    Letícia Zanichelli de Oliveira1*, Leonardo Carvalho Pereira1,Giovana Fumes Ghantous 1, Saulo da Luz e Silva¹, Marco Antônio Trindade1
18. CARCASS LEAN MEAT PERCENTAGE DETERMINED WITH COMPUTED TOMOGRAPHY IMAGES OF LIVE PIGS AND CARCASSES
    Maria Font-i-Furnols*, Albert Brun
19. CAMERAS AND AI TO ENHANCE THE MEAT INSPECTION PROCESS
    Daniel Lindegaard Hjorth Lund1,2, Jeppe Seidelin Dam2, Abbey Olsen1, Ole Ryding2, Niels T. Madsen2
20. ESTIMATING BEEF CARCASS COMPOSITION USING 3D IMAGE MODELS
    Caio A. Costa1*, Cris L. C. Nunes1, Adailton C. Costa1, Luciano S. Santos1, Jenifer M. L. Ramos1, Taiane S. Martins1, Severino D. J. Villela1, Erica B. Schultz1, Mario L. Chizzotti1
21. BEEF TENDERNESS BY NMR: DETERMINATION IN A NON-DESTRUCTIVE WAY
    Fabiane de Souza Costa1*, Karla Rodrigues Borba1, Daniel Martelozo Consalter1, Giancarlo Tosin1, João Rafael Florentino Silva1, Cristina Consalter1, Silvia de Azevedo1
22. EFFECT OF SPACE REDUCTION ON THE COOLING RATE OF PIG CARCASSES IN STATIC COOLING CHAMBERS
    Maria Eduarda dos Santos1,2, Jaqueline Back2, Saulo Henrique Webber1, Renata E. F. Macedo1*
23. PREDICTING BEEF CARCASS ULTIMATE pH: OCULAR THERMOGRAPHY AND BLOOD PARAMETERS
    Guilherme Agostinis Ferreira1, Amanda Gobeti Barro1, Natalia Nami Ogawa1, Daniela Kaizer Terto1, Giovanna Lima Silva1, Natália Alves Pereira1, Rafael Humberto de Carvalho1, Ana Maria Bridi1*
24. Beef fecal detection using a fluorescence multispectral camera system and deep learning object detection algorithm
    Juntae Kim1, Hamed Taheri Gorji2, Fartash Vasefi2, Moon Sung Kim3, Byoung-Kwan Cho1
25. PROTOCOLS EVALUATION FOR SERUM METABOLOMICS ANALYSIS IN BEEF CATTLE
    Eduardo S. P. Santos1, Brenda S. Oliveira1, Luiz A. Colnago2, Erly S. C. Jiménez3, Nara R. B. Cônsolo3
26. THE USE OF DUAL-ENERGY X-RAY ABSORPTIOMETRY (DXA) FOR PREDICTING TOTAL
    AND INTRAMUSCULAR FAT IN PORK LOIN STEAKS
    Jenifer Maira Lima Ramos1*, Isabela Oliveira Frank 1, Pâmela Gracioli Vilas Boas1, Cris Luana de Castro Nunes1, Cristina Mattos Veloso 1, Melissa Izabel Hannas1, Mario Luiz Chizzotti1
27. METABOLOMIC FINGERPRINTING OF NELLORE CALVES WITH VARIATION IN BIRTH WEIGHT
    João Marcos B. C. Valim1*, Vinicius Laerte S. Herreira2, Ana Laura dos S. M. Gôngora1, Luiz A. Colnago3, Fernanda M. M. Ocampos3, Nara R. B. Cônsolo1
28. EFFECT OF SEX AND AGE ON BEEF TENDERNESS IN PASTURE-RAISED CATTLE
    Isabela B. Barros1*, Dyana C. Lima1, Jonatã S. Rezende1, Sergio Pflanzer1
29. INFLUENCE OF CASTRATION ON MEAT COLOR OF NELLORE CATTLE FED A DIET HIGH OR LOW IN CONCENTRATE THROUGHOUT FATTENING
    Carolina Resende Alves 1*, Luciano Saraiva Santos1, Ana Clara Franklin Santos Souza1, Adailton Camêlo Costa1, Taiane da Silva Martins1, Cris Luana C. Nunes1, Cristina Mattos Veloso1, Caio Alves da Costa1, Mario Luiz Chizzotti1
30. FASTER PRE RIGOR PH DECLINE IS ASSOCIATED TO GREATER MYOFIBRILLAR FRAGMENTATION IN TRICEPS BRACHII MUSCLE OF EXCITABLE BOS INDICUS CATTLE
    Victoria C. Batista1, Letícia C. B. Soares1, Letícia K. Huang2, Maiara Oliveira1, Marília C. R. Durante1, Eduardo F. Delgado3, Saulo Luz Silva1 and Patricia M. Ramos1*
31. DETERMINATION OF THE PROPORTION OF PORK AND CHICKEN IN FRESH SAUSAGE BY REAL-TIME PCR
    Yamashita, D. M.1*, Kumata, B. M.1, Aoki, M. V. C1, Haguiwara, M. M. H.1, Lemos, A. L. S. C.1
32. CORRELATION BETWEEN LAB VALUES AND MYOGLOBIN FRACTIONS IN DRY-AGED BEEF
    Ana J. Ribeiro1,2●*, Fernando G. Braga3●, Paula Teixeira4 and Cristina M. Saraiva1
33. USE OF ARTIFICIAL INTELLIGENCE TO EVALUATE BEEF CARCASS FAT COVERAGE IN BRAZIL
    Angelo Polizel Neto1*, Evelyn P. Brito1, João P. L. Lopes2, Elton F. dos Santos2, Guilherme R. M. Silva2, Marçal H. Moreira2, Tiago Bremm2, Vicente K. Erbs2, Marcelo E. R. da Silva Filho2, Emerson A. Santos2, Rafael S. Zaratin2, and Michel F. M. M. Prates2
34. USE OF ARTIFICIAL INTELLIGENCE TO EVALUATE STANDARD OPERATING PROCEDURE (SOP) FOR BOVINE CARCASSES IN BRAZIL
    Angelo Polizel Neto1*, Evelyn P. Brito1, João P. L. Lopes2, Elton F. dos Santos2, Guilherme R. M. Silva2, Marçal H. Moreira2, Tiago Bremm2, Vicente K. Erbs2, Marcelo E. R. da Silva Filho2, Emerson A. Santos2, Rafael S. Zaratin2, and Michel F. M. M. Prates2
35. MICROBIOLOGICAL QUALITY OF MEAT POULTRY FOODS (VISCERA, NECK AND FEET) AT THE RETAIL LEVEL IN PORTUGAL
    Sónia Saraiva1,2,3, Juan García-Diez1,2,3, Kamila Soares1,2,3, Ana Leite1,2,3, Cristina
    Saraiva1,2,3, Thomai Lazou4
36. Effects of medium voltage electrical stimulation on color during ageing and frozen storage of Nellore beef
    Eloise Soares de Alvarenga1, Maria Fernanda Isac1, Marcello Lima Bertuci1, Carlos Alberto Alves Junior1*, Andrea Carla da Silva Barretto1
37. DYNAMICS OF METABOLITES AND FREE FATTY ACIDS IN BEEF DURING COLD STORAGE
    Ueda S1, Yoshida Y2, Kitamura C1, Kebede B3, Fukuda I1, Shirai Y1
38. METABOLOMIC PROFILE OF MEAT FROM DIFFERENT ZEBU BREEDS
    Jonatã H. Rezende-de-Souza1*, Nara R. B. Cônsolo2, Vinicius L. Herreira2, Fernanda O. Campus2, Luiz A. Colnago3, Dyana C. L. H. Noguera1, Flavio A. B. Cardello1, Isabela B. de Barros1, Sergio B. Pflanzer1
39. EFFECT OF A RECYCLABLE FILM ON THE COLOR AND SENSORY EVALUATION OF FROZEN ‘BLACK PIG’ MEAT
    Maria Inês Rouxinol1, Ana Galveias2, Patrícia Capelo Soares3, Ana Cristina Agulheiro Santos1,4, Maria Eduarda Potes1,5, Marta Laranjo1,5, Sara Ricardo-Rodrigues1, Miguel Elias
40. MEDIUM VOLTAGE ELECTRICAL STIMULATION COMBINED WITH MULTI-FREQUENCY WAVEFORM AND BEEF QUALITY FROM BOS INDICUS
    Marília C. R. Durante1, Patricia M. Ramos1, Aluisio F. A. Ferreira1, Maiara R. A. de Oliveria1, Alessandra F. Rosa2, David E. Gerrard3, Saulo L. Silva1*
41. Application of tenderness thresholds to Cachena beef
    Ana Cristina Agulheiro-Santos1,2*, Sara Ricardo-Rodrigues1, Marta Laranjo1,3, Maria Eduarda Potes1,3, Miguel Elias1
42. MEDIUM VOLTAGE ELECTRICAL STIMULATION AND PELVIC SUSPENSION AS TOOLS TO IMPROVE MEAT TENDERNESS IN NELORE CATTLE
    Maiara R. A. de Oliveira1*, Patricia M. Ramos1, Alessandra F. Rosa2, Marilia C. R. Durante1, Victoria C. Batista1, Saulo Luz Silva1
43. Feasibility of Hyperspectral Imaging as a tool for Quality Evaluation of Beef Burger Patties
    Ahmed M. Rady1*, Ian Fisk3, Nik Watson2, Brijesh Tiwari1, Carlos Alvarez1, Ruth M. Hamill1,

Sustainability

1. EXPLORING SUSTAINABLE FEEDING SOLUTIONS FOR THE NATIVE ‘PORCO CELTA’ BREED WITH LOCAL RESOURCES INCLUSION
   Noemí Echegaray1*, Lucio García1, Luis Vázquez1, Rubén Agregán1, Jose M. Lorenzo1
2. EFFECT OF DIETARY SUPPLEMENTATION WITH AGRO-INDUSTRIAL BY-PRODUCTS AND FLAX SEED ON THE PHYSICOCHEMICAL QUALITY OF ORGANIC FREE-RANGE ROOSTER MEAT
   Rubén Agregán1*, Noemí Echegaray1, Lucio García1, Luis Vázquez1, José M. Lorenzo1
3. Bulls technological meat quality influenced by breed and rearing intensity
   E. Stenberg1*, A.H. Karlsson1,K. Arvidsson Segerkvist1
4. Lactate measurement in pig blood at exsanguination as predictor for meat quality
   Theo Verkleij1, Puneet Mishra1,2*, Esra Kurt3, Rick van de Ven3, Sjaak Wisse3 and Ronald Klont3
5. ARTICHOKE BRACTS SILAGE IN BEEF CATTLE DIET: MEAT QUALITY DURING DRY AGING
   Aristide Maggiolino, Lucrezia Forte, Alessia Seccia, Roberta Greco, Francesco Giannico, Francesca Chiaia Noya, Giovanna Calzaretti, Pasquale De Palo1
6. THE EFFECT OF BOVAER® SUPPLEMENTATION (3-NITROOXYPROPANOL) ON THE EATING QUALITY OF BEEF
   Peter McGilchrist1*, Emil W. Hall1, Francis C. Cowley1
7. SUSTAINABILITY OF PRODUCERS OF MEATS AND MEAT PRODUCTS IN SHORT CIRCUITS
   A. Bozec1*, C. Pineau2, JM. Cappelier3, C. Bièche2
8. Enteric methane emissions expressed by carcass productivity of Nellore cattle raised in different pasture systems
   Althieres José Furtado1*, Suelen Cristina dos Santos Carvalho2, Sophia Aparecida Morro Chamilete2, Jaqueline Fernandes Bruno1, Flavio Perna Junior¹, Alexandre Berndt3, Renata Tieko Nassu3, Patricia Perondi Anchão de Oliveira3, Paulo Henrique Mazza Rodrigues1
9. FOSTERING SUSTAINABLE PRACTICES IN INDIGENOUS SLOW-GROWING CHICKEN PRODUCTION: DESIGN OF A REDUCED-SOY DIET FORMULATION
   Noemí Echegaray1, Lucio Garcia1, Luis Vázquez1, Ruben Agregán1, Jose M. Lorenzo1,2*
10. Proteomic analysis reveals change in the lipid metabolism of muscle in beef cattle submitted to early weaning and pasture finished
    Juliana A. Torrecilhas1, Gustavo L. B. Tinoco1, Rafaela C. Rodrigues1, Paloma L. G. Melo1, Pedro I. Lima1, Luana M. L. Vitoretti1, Rebeca S. Nogueira1, Luis Artur L. Chardulo1, Rogério A. Curi1, Marcelo R. Vicari2, Philipe Moriel3, André M. Almeida4, David M. Ribeiro4 Otávio R. Machado Neto1*, Guilherme L. Pereira1
11. GENETIC PROGRESS SIGNIFICANTLY IMPACTS GREENHOUSE GAS EMISSION INTENSITIES IN GLOBAL PORK PRODUCTION
    E. Gjerlaug Enger 1*, Egiel Hanenberg2, Caroline Mitchell2+, Matt Schulte2+ 1Topigs Norsvin
12. BEEF-ON-DAIRY HEIFERS GRAZING SEMI-NATURAL GRASSLANDS CAN PRODUCE TENDER BEEF
    A. H. Karlsson1*, F. F. Drachman2, K. Wallin1 & M. Therkildsen2
13. PERFORMANCE, CARCASS TRAITS, AND MEAT QUALITY OF NELLORE CATTLE
    SUBJECTED TO DIFFERENT POST-WEANING FEEDING STRATEGIES
    Adailton Camêlo Costa1, Pauliane Pucetti1, Guilherme Henrique Freitas, Taiane da Silva Martins1, Severino Delmar Junqueira Villela*, Luciano Saraiva Santos1, Cris Luana C. Nunes1, Sebastião Valadares Filho1, Mario Luiz Chizzotti1
14. PRODUCTION TRAITS IN NELORE CATTLE CLASSIFIED BY RESIDUAL FEED INTAKE AND DEGREE OF DAILY FLUCTUATION IN DRY MATTER INTAKE
    Julian A. Muñoz 1*, Marcelo S. Borges 1, Letícia P. Silva 1, Marina O. Silva 1, Leticia FL Pompolim 1, Roberta C. Canesin 1, Joslaine N.S.G. Cyrillo 1, Maria Eugênia Z. Mercadante 1, Sarah F.M. Bonilha 1
15. CARCASS TRAITS OF PIGS FED WITH DDGS-ENRICHED DIETS
    GARBOSSA, P. L. M.1*, POLETI, M. D.1, GARBOSSA, C. A. P.2, FERRAZ, J. B. S.1

The post 2024 appeared first on Digicomst.

1. EFFECTS OF SEX AND SLAUGHTER AGE ON LIPID FATTY ACIDS PROFILE IN MEAT OF CROSSBRED DONKEY FOALS
   Paolo Polidori1*, Silvia Vincenzetti2, Jing-Jing Zhang2
2. EFFECTS OF DIETARY SUPPLEMENTATION WITH HISTIDINE ON CARNOSINE AND ANSERINE CONTENT, PH AND DRIP LOSS IN PORK
   M. Paniagua1*, B. Saremi2, B. Matton2 and S. De Smet3
3. ROLE OF MITOCHONDRIA IN LIGHT-INDUCED OXIDATION OF OXYMYOGLOBIN IN MEAT
   Masahiro Waga1*, Kazumasa Nodake1, Ryoich Sakata2 and Koji Nakade1
4. AGE-RELATED LIPOLYTIC AND OXIDATIVE STABILITY OF MALE LAYER-TYPE CHICKENS’ MEAT
   Stefan Dragoev1*, Desislava Vlahova-Vangelova1, Desislav Balev1, Nikolay Kolev1, Teodora Popova2, Evgeni Petkov2 and Maya Ignatova2
5. CALPAIN ACTIVITY AND PROTEIN DEGRADATION OF RED, FIRM AND NON-EXUDATIVE AND RED SOFT AND EXUDATIVE PORK LOINS
   Callie E. Lambert1, Daniela A. Alambarrio1, Brandon Fields2, Andrzej Sosnicki2, and John
   M. Gonzalez1*
6. RESISTANT PH DECLINE IS RELATED TO SLOWER RATE OF BEEF TENDERIZATION IN EXCITABLE BOS INDICUS CATTLE
   Patricia Maloso Ramos1*, Ana Claudia da Silva2, Eduardo Francisquine Delgado2 and Saulo Luz Silva1
7. EFFECT OF YEAST-DERIVED PEPTIDES ON SKELETAL MUSCLE FIBER TYPES IN C2C12 MYOTUBE CELLS
   Wangang Zhang* and Jiaming Cai
8. DISTRIBUTION AND DEGRADATION OF PORK FILAMIN DURING POSTMORTEM AGING
   Tongyao Du1, Wangang Zhang2*
9. CHARACTERISATION OF POST-MORTEM PH EVOLUTION IN BOTUCATU RABBIT CARCASSES OF DIFFERENT CATEGORIES
   Daniel R. Dutra1*, Erick A. V. Cayllahua1, Lucas E. Ferreira1, Giovanna G. Baptista1, Ana
   V. L. Dias1, Francielly M. Santos1, Érika N. F. Cavalcanti1, Mateus R. Pereira1, Leandro D. Castilha2, Hirasilva Borba1
10. LONG-TERM STORAGE ON CHEMICAL COMPOSITION OF CHICKEN BREAST MEAT AFFECTED BY WOODEN BREAST MYOPATHY
    Hirasilva Borba1*, Erick A. V. Cayllahua1, Daniel R. Dutra1, Juliana L. M. Mello1, Rodrigo F. Oliveira1, Érika N. F. Cavalcanti1, Mateus R. Pereira1, Fábio B. Ferrari1, Rodrigo A. Souza1, Nívea M. G. M. Carneiro1, Heloísa A. Fidelis1, Aline G. Ganeco1, Pedro A. Souza1
11. EFFECT OF MEAT TEMPERATURE ON MOISTURE LOSS AND WATER PROPERTIES IN BROILER PECTORALIS MAJOR WITH THE WOODY BREAST CONDITION
    Hong Zhuang1, Bin Pang2, Brian C. Bowker1
12. COMBINATION OF VACUUM-SKIN PACKAGING AND OXYGEN ABSORBER FOR THE ENHANCEMENT OF COLOR STABILITY IN WET-AGED BEEF
    Dongheon Lee, Hye-Jin Kim, Seungchul Lee, Sethukali Anand Kumar, Minwoo Choi, Azfar Ismail and Cheorun Jo*
13. REPEATABILITY OF A CHLOROFORM SOXHLET EXTRACTION METHOD TO DETERMINE FAT CONTENT IN BEEF
    Sarah M. Stewart1*, Peter Watkins2 and Graham E. Gardner1
14. STEAK PERFECTION: HOW VISUAL AND INSTRUMENTAL MEASUREMENTS ENSURE THE IDEAL TEMPERATURES FOR DEGREES OF DONENESS
    Marbi Schwartz1, Phillip E. Strydom2, Louwrens C. Hoffman3, Marieta Van der Rijst4, and Jeannine Marais1
15. DOES ULTRASOUND HAVE THE CAPACITY TO MODULATE THE GLYCOLYTIC METABOLISM KINETICS? AN IN VITRO STUDY
    Mary Ann Kent1,2, Anne Maria Mullen1, Eileen O’Neill2 and Carlos Álvarez1*
16. CALPASTATIN SNP POLYMORPHISM ASSOCIATED WITH MYOFIBRILLAR FRAGMENTATION INDEX IN BEEF FROM EXCITABLE BOS INDICUS CATTLE
    Ana Claudia Silva1*, Patricia M. Ramos2, Aline S. M. Cesar1, Joao Pedro S. do Vale1,
    Saulo L. Silva2 and Eduardo F. Delgado1
17. LONGITUDINAL INTRAMUSCULAR VARIATION IN MUSCLE FIBRE DISTRIBUTION AND MEAT QUALITY CHARACTERISTICS OF BOVINE M. LONGISSIMUS THORACIS
    Junyoung Park1,2, Sumin Song1, Huilin Cheng1, Choeun Im1, Lixin Du1 and Gap-Don Kim1,*
18. GLOBAL PORK QUALITY BENCHMARKING – PIC® COMPASS™
    Clay Eastwood1*, Xuenan Chen1, Neal Matthews1, Andrzej Sosnicki1, and Brandon Fields1
19. EFFECT OF CHILLING RATE ON PORK QUALITY DEVELOPMENT
    Neal Matthews1*, Clay Eastwood1, Xuenan Chen1, Andrzej Sosnicki1, and Brandon Fields1
20. EFFECT OF LOIN PH AND TEMPERATURE DECLINE ON MEAT QUALITY TRAITS IN FOUR COMMERCIAL PLANTS
    Xuenan Chen1*, Neal Matthews1, Clay Eastwood1, Andrzej Sosnicki1 and Brandon Fields1
21. EVALUATION OF CO-SPOILAGE POTENTIAL OF PSEUDOMONAS FRAGI AND PSEUDOMONAS LUNDENSIS IN CHILLED PORK
    Han Dou1,2, Anthony Bassey1,2, Jingwen Li1,2, Keping Ye*1,2
22. INFLUENCE OF ULTIMATE PH AND FREEZING STORAGE TIME ON THE QUALITY OF LONGISSIMUS LUMBORUM STEAKS FROM NELORE (BOS INDICUS) CATTLE
    Milagros M. Coaguila G.1, Cecylyana Leite C.1; Iliani Patinho1; Luana França dos Anjos1
    and Carmen J. Contreras-Castillo *1
23. DIFFERENT ULTIMATE pH RANGES EFFECTS ON AGED BEEF VOLATILE ORGANIC COMPOUNDS
    Cecylyana L. Cavalcante1, Beatriz G. Lopes2, Taciana V. Savian2, Milagros M. C. Gonza1, Carlos E. C. A. Freire1, Carolina S. Moreira1, Jair S. S. Pinto1, and Carmen J. Contreras-Castillo1*
24. PLANT CELLULOSE AS AN ECONOMICAL 3D SCAFFOLD FOR CHICKEN MUSCLE TISSUE CULTURE
    Tae Kyung Hong1, Sung Gu Han2 and Jeong Tae Do1*
25. EFFECT OF FROZEN STORAGE ON MORPHOLOGY AND FIRMNESS OF PORK BELLY
    Cristina Zomeño*, Michela Albano-Gaglio, Albert Brun, Marina Gispert, Begonya Marcos,
    and Maria Font-i-Furnols
26. FRESH AND FROZEN LAMB MEAT ─ A COMPARISON OF MEAT COLOUR, FLUID LOSSES AND WARNER-BRATZLER SHEAR FORCE
    Elin. Stenberg1*, Katarina. Arvidsson-Segerkvist1, Anders. Karlsson1, Aðalheiður. Ólafsdóttir 2, Óli Þór. Hilmarsson2, María. Gudjónsdóttir 2,3 and Gudjon. Thorkelsson2,3
27. DISRUPTED MITOCHONDRIA INCREASE CALPAIN-1 ACTIVITY AND SUBSEQUENT PROTEOLYSIS IN VITRO
    Chandler D. Stafford1, Jared F. Buhler1, Mackenzie J. Taylor1, David S. Dang1, Kara J. Thornton2, and Sulaiman K. Matarneh
28. SAMPLE SIZE FOR DETERMINATION OF CHEMICAL INTRAMUSCULAR FAT IN BEEF
    Sarah M. Stewart1*, Graham E. Gardner2 and Garth. Tarr3
29. THE IMPACT OF AGING PARAMETERS ON DRY-AGED BEEF FLAVOR
    Nicolas J. Herrera*1, Chris R. Calkins1, Gary A. Sullivan1, Shangshang Wang2, Thu Dinh2, Rhonda K. Miller3 Chris Kerth3
30. STUDY ON THE MECHANISM OF PEROXIREDOXIN 6 REGULATING MITOCHONDRIAL FUNCTION
    Tingting Qi, Yimin Zhang, Rongrong Liang, Yanwei Mao*
31. VITAMIN D TREATMENT ENHANCES ADIPOGENIC MRNA EXPRESSION IN STROMAL VASCULAR CELLS ISOLATED FROM BEEF CATTLE
    Junhee Lee1, Yuan H. Brad Kim2, Dongqiao Peng3, Xuecheng Jin1, Bomi Kim1, Jinsoo
    Park1 and Hong Gu Lee1*
32. CHANGES OF GLYCOLYTIC POTENTIAL, CITRATE SYNTHASE AND ANTI-OXIDANT ENZYMES IN NORMAL AND WOODEN BREAST PECTORALIS MAJOR MUSCLE
    Binbin Li1, Niina Kalmu1, Xinyue Dong1, Jere Lindén2,
    Eero Puolanne1 and Per Ertbjerg1,*
33. MUSCLE, CARCASS WEIGHT AND SEASON AFFECTED PORK TEXTURE AND COMPOSITION
    Xiying Li1*, Minh Ha1, Robyn D. Warner1, Amy Lealiifano2, Robert J.E. Hewitt3, Darryl N. D’Souza3, Megan Trezona4 and Frank R. Dunshea1,5
34. NICOTINAMIDE RIBOSIDE IN OVO FEEDING EFFECTS ON HIGH-YIELD BROILER PECTORALIS MAJOR MUSCLE MYOGENESIS, MUSCLE WEIGHT, AND MUSCLE FIBER MORPHOMETRICS
    Taketo Haginouchi1, Clay Maynard2, Casey M. Owens2, Olivia G. Ellis3, Daniela A.
    Alambarrio3, Ashunti R. Jackson4, Takafumi Gotoh5, John M. Gonzalez3*
35. EFFECT OF LIPOPOLYSACCHARIDE (LPS) ON SKELETAL MUSCLE REGENERATION IN MICE
    Yuto Adachi, Keizo Arihara, Yusuke Komiya*
36. PHOSPHORYLATION AND ACETYLATION OF GLYCOLYTIC ENZYMES COOPERATIVELY REGULATE THEIR ACTIVITY AND MEAT QUALITY
    Chi Ren, Xin Li, Chengli Hou, Li Chen, Xiaochun Zheng, Zhenyu Wang and Dequan Zhang*
37. CROSSTALK BETWEEN PHOSPHORYLATION AND ACETYLATION OF PYRUVATE KINASE REGULATE ITS ACTIVITY IN VITRO
    Xiaolan Huang, Xin Li, Li Chen*, and Dequan Zhang
38. COMPREHENSIVE ANALYSIS OF BIOLOGICAL PROCESSES OCCURRING IN ATROPHIED MUSCLES
    Yuta Kawamura1, Toshiya Hayashi2 and Mao Nagasawa2*
39. CHANGES OF cAMP-DEPENDENT PROTEIN KINASE ACTIVITY IN MEAT OF DIFFERENT QUALITY
    Ying Xu, Xubo Song, Zhenyu Wang*, Li Chen, Xiaochun Zheng, Xin Li and Dequan Zhang
40. CUTTING AND BONING BEFORE TEMPERATURE EQUALISATION – WOULD ELECTRICAL STIMULATION IMPROVE THE MEAT QUALITY?
    Marchen Hviid1*, Anne Saaby Schmidt-Høier1
41. RESEARCH ON UNDERLYING MECHANISMS OF BEEF TENDERNESS DIFFERENCES FOR BEEF WITH DIFFERENT ULTIMATE pH
    J. Li1, L. Zhu1, Y. Mao1, D.L. Hopkins2, L. Tong3 and Y. Zhang1*
42. NCREASED COMPUTED TOMOGRAPHY LEAN % IS ASSOCIATED WITH REDUCED INTRAMUSCULAR FAT % OF THE M. LONGISSIMUS THORACIS IN AUSTRALIAN PORK
    Fiona.Anderson1,2*, Maddison. Corlett1,2, Andrew. Williams1,2, Graham.E. Gardner1,2
43. ANTE-MORTEM STRESS EFFECTS THE OXIDATIVE PRODUCTS AND COLOUR STABILITY OF STEAKS FOLLOWING RETAIL DISPLAY
    Samantha N. Barker1*, Kesley B. Kohl1, Nicole C. Burdick Sanchez2, Paul R. Broadway2, Jeffery A. Carroll2, Christy L. Bratcher1, Jerrad F. Legako1
44. MUSCLE TYPE AND EARLY POST-MORTEM TEMPERATURE AFFECT COLOUR AND WATER HOLDING CAPACITY ACROSS TWO AUSTRALIAN PORK PROCESSORS
    Huiling Huang1*, Melindee Hastie1, Robert Hewitt2, Darryl D’Souza2, Helen Grigg3, Rebecca Morrison3, Frank Dunshea1, Robyn Warner1
45. ANALYSIS OF MYOFIBRILLAR PROTEIN UBIQUITINATION IN MUTTON WITH DIFFERENT TENDERNESS
    Xinran Zhao, Saisai Wu, Xin Li*, Chengli Hou and Dequan Zhang
46. THE POTENTIAL OF MUSCLE IRON CONCENTRATION ON ALLEVIATING DARK CUTTING INCIDENCE IN SHEEP
    Eric N. Ponnampalam1,2*, Matthew I. Knight2, Matthew G. Kerr2 and Kym L. Butler2,3
47. DYNAMIC CHANGES IN POST-MORTEM QUALITY OF MIRROR CARP (CYPRINUS CARPIO L.): BASED ON OXIDATION REACTION AND MITOCHONDRIAL IMPAIRMENT
    Haijing Li1, Xue Bai1, and Xiufang Xia1*
48. MYOPATHY SCORE FOR PSE-LIKE SYNDROME IN A NORWEGIAN PIG POPULATION
    Paweł Suliga1*, Bjørg Egelandsdal2, Ole Alvseike3, Sisay M. Abie1 and Daniel Münch1,3
49. EFFECTS OF ULTIMATE pH AND SUCCINATE ON THE BLOOMING PROPERTIES OF LONGISSIMUS LUMBORUM IN HIGH OXYGEN PACKAGING
    Monique M. Krauskopf1, Eduardo F. Delgado2 and Carmen J. Contreras-Castillo1*
50. EFFECTS OF PHOTOSTIMULATION ON SKELETAL MUSCLE WEIGHT AND BLOOD TESTOSTERONE LEVELS IN MALE JAPANESE QUAILS
    Ai S. Egusa 1*, Miki Tsuihiji 1, Kanako Mayumi 1 and Nobuhiro Nakao 2
51. INFLUENCE OF SPAGHETTI MEAT MYOPATHY ON THE WATER HOLDING CAPACITY OF BROILER BREAST AND THIGH MEAT
    Hirasilva Borba1*, Mateus R. Pereira1, Erick A. V. Cayllahua1, Ana V. L. Dias1, Rodrigo F. de Oliveira2, Daniel R. Dutra1, Rodrigo A. de Souza1, Aline G. Ganeco1, Juliana L. M. de Mello1, Pedro A. de Souza1
52. INFLUENCE OF MUSCLE POSITION ON THE QUALITY OF VACUUMPACKED
    BEEF
    Alejandro Poveda1*, Alexander Bobe1, Johannes Krell 2, Monika Gibis 2, Volker Heinz 1,
    Nino Terjung 1, Igor Tomasevic 1
53. OXIDATIVE STATE IN LOINS FROM MANGALICA AND COMMERCIAL HYBRIDS PIGS
    Saida Favotto1, Mirco Corazzin1*, Ilario Brunner1 and Edi Piasentier1
54. INFLUENCE OF WOODEN BREAST MYOPATHY ON THE COLOR OF BROILER BREAST MEAT
    Pedro A. de Souza1*, Mateus R. Pereira1, Erick A. V. Cayllahua1, Ana V. L. Dias1, Rodrigo F. de Oliveira2, Rodrigo A. de Souza1, Aline G. Ganeco1, Juliana L. M. de Mello1, Hirasilva Borba1
55. COOKING ENDPOINT TEMPERATURE AFFECTS WARNER-BRATZLER SHEAR FORCE AND COOKING LOSS OF SEAFOOD
    Kieren Watkins1*, Melindee Hastie1, Minh Ha2, Robyn Warner1
56. CHANGES IN SELECTED QUALITY CHARACTERISTICS OF BEEF SUBJECTED TO DIFFERENT BLEEDING TIMES AFTER SLAUGHTERING
    Dilek Ceyda Öztekin1* and Kezban Candoğan1
57. HYDROLYSIS OF MYOFIBRILLAR AND SARCOPLASMIC PROTEINS IN PORK LOIN BY FREEZE-DRIED KIWIFRUIT POWDER AND ANTIOXIDANT PROPERTIES OF HYDROLYSATES
    Ha E. Kim1 and Koo B. Chin1*

Omics Sciences

1. REVEALING THE MICROBIOME-GENE INTERACTION VIA METABOLITE ANALYSIS USING MULTI-OMICS INTEGRATION IN HEAT-STRESSED GROWING SWINE
   Young-Jun Seo1, Chiwoong Lim 1 and Jun-Mo Kim1*
2. GENOMICS APPLIED TO THE FERMENTED MEAT ISOLATE STAPHYLOCOCCUS XYLOSUS IMDO-S216: ANTIMICROBIAL COMPOUNDS AND COMPETITIVENESS FACTORS
   A. Sosa-Fajardo1*, C. Diaz-Muñoz1, D. Van der Veken1, I. Pradal1, M. Verce1, S. Weckx1, F. Leroy1
3. DEVELOPMENT OF CHICKEN MEAT-LIKE BROTH FOR MICROBIAL CULTIVATION
   Hye-Jin Kim, Hyun-Jun Kim, Seungchul Lee, Heesang Hong, Dongheon Lee and Cheorun Jo*
4. CHANGES IN PROTEOLYSIS OF NITRITE-FREE ITALIAN-TYPE SALAMI MODIFIED IN FORMULATION AND PROCESSING
   Cecilia Loffi 2*, Martina Cirlini1, Natascia Cavalca1, Giovanna Saccani2, Roberta Virgili2, Gianni Galaverna1, Tullia Tedeschi1
5. SHORT-TERM IMPLANTING ALTERS THE BEEF TRANSCRIPTOME – EFFECTS ON MICRORNA EXPRESSION
   Amilton S. de Mello1*, Francine M. Giotto1, Mozart A. Fonseca1, Brad S. Ferguson2, Tong Zhou3
6. DISTINCTION OF BEEF WITH DIFFERENT STORAGE PERIODS BY ARTIFICIAL INTELLIGENCE-BASED TECHNOLOGY
   Sumin Song1, Junyoung Park1,2, Huilin Cheng1, Choeun Im1, Lixin Du1 and Gap-Don
   Kim1,3,*
7. EXPLORATORY STUDY TO IDENTIFY POTENTIAL METABOLOMIC BIOMARKERS TO FORESEE THE IMPACT OF HEARD HEALTH STATUS ON MEAT MICROBIAL QUALITY
   Linda Saucier1,2,3*, Pascal Laforge1,2,3, Antony T. Vincent1,2,3, Annick Dion-Fortier2,
   Pier-Luc Plante2, Éric Pouliot5, Sylvain Fournaise5
8. MUSCLE PROTEOME CHANGES IN LONGISSIMUS THORACIS ET LUMBORUM MUSCLE AFTER 28 DAYS OF DRY-AGING
   Sara Álvarez1,2*, Mohammed Gagaoua3, Carlos Álvarez1, Ruth M. Hamill1, Eileen O’Neill2, Anne Maria Mullen1
9. SAMPLING LOCATION MATTERS: DIFFERENCES IN THE PROTEOME CHANGES AND BIOCHEMICAL PATHWAYS BETWEEN INTERIOR AND SURFACE TISSUES OF BOVINE STRIPLOINS DURING DRY-AGING
   Sara Álvarez1,2*, Mohammed Gagaoua3, Carlos Álvarez1, Ruth M. Hamill1, Eileen O’Neill2, Anne Maria Mullen1
10. EXUDATE MEAT PROTEOME ANALYSIS USING LABEL-FREE PROTEOMICS: A NOVEL WAY TO DECIPHER THE COMPLEX UNDERLYING MECHANISMS OF MEAT AGING
    Mohammed Gagaoua1*, Melisa Lamri2, Marzia Albenzio3 and Antonella della Malva3
11. PROTEIN PATTERN CHANGES IN POST-MORTEM GOAT SEMITENDINOSUS MUSCLE: A CLUSTERING ANALYSIS TO REVEAL THE UNKNOWNS IN MUSCLE TO MEAT CONVERSION
    Melisa Lamri1, Antonella della Malva2, Djamel Djenane1, Marzia Albenzio2 and Mohammed Gagaoua3
12. ARE THE BIOCHEMICAL PATHWAYS UNDERLYING LAMB MEAT COLOUR AND TEXTURE DETERMINATION SIMILAR?
    Antonella della Malva1*, Mohammed Gagaoua2, Alessandro Priolo3, Agostino Sevi1 and
    Marzia Albenzio1
13. IMPROVING KNOWLEDGE ON FRESH PORK COLOUR VARIATIONS AND UNDERLYING MECHANISMS THROUGH INTEGRATED DATA MINING OF PROTEOMICS STUDIES
    Mohammed Gagaoua 1*, Surendranath P. Suman 2, Peter P. Purslow 3 and Bénédicte Lebret 1
14. EXPLORATORY STUDY TO IDENTIFY POTENTIAL EFFECT OF DEAMINASE INHIBITOR ON CAMPYLOBACTER AND CECAL MICROBIOTA SUPPLEMENTED WITH PEPTIDES
    Elena G. Olson1,2, Steven C. Ricke,1,2* and Hilario Mantovani2
15. SWATH‐MS AS AN EMERGING TOOL FOR DARK-CUTTING BEEF BIOMARKER DISCOVERY
    Laura González-Blanco1*, Verónica Sierra1, Mohammed Gagaoua2 and Mamen Oliván1
16. SELECTION OF NORMALIZERS FOR DIFFERENTIAL MIRNAS EXPRESSION IN DARK-CUTTING BEEF SAMPLES
    Laura González-Blanco1*, Verónica Sierra1, Luis J. Royo2 and Mamen Oliván1
17. IDENTIFICATION OF VOLATILE COMPOUNDS FROM COOKED BEEF, PORK, AND MIXED SAMPLE AND THEIR DIFFERENTIATION USING HS-SPME-GC-MS
    Zubayed Ahamed1, Jeong-Uk Eom1, Han-Sul Yang1,2*
18. PREDICTING COOKED BEEF CONSUMER LIKING AND SENSORY FRESHNESS USING RAPID EVAPORATIVE ION SPECTROMETRY
    Chathurika S. Samarakoon1,3*, Carolina E. Realini2, Nazimah S.A. Hamid3, Maryann R. Staincliffe1, Alastair Ross4, Santanu Deb-choudhury4, Arvind Subbaraj4 and Mustafa M. Farouk1
19. CAN METABOLOMICS FINGERPRINTING DETECT THE ANTIBIOTIC ADMINISTRATION IN PIGS?
    Maria P. Fabrile1, Augusta Caligiani1, Sergio Ghidini1, Giovanni L. Alborali2, Silvio De Luca1, Federico Scali2, Veronica Lolli1, Mauro Conter3, Maria O. Varrà1, Adriana Ianieri1, Emanuela Zanardi1*
20. EXPLORING THE IMPACT OF SILKWORM-SUPPLEMENTED DIETS ON GENE EXPRESSION IN JAPANESE QUAIL
    Sachithra K. Yaddehige1* Marco Cullere1, Yazavinder Singh1, Severino Segato1, Daniela Pasotto1, Antonio Frangipane Di Regalbono1, Paolo Catellani1, Giovanni Bertoldo2, Antonella Dalle Zotte1 and Cristian Taccioli1
21. SERIAL TIME ANALYSIS OF POST-MORTEM MUSCLE UNVEILS A DISPARITY IN THE BIOMARKERS AND BIOCHEMICAL PATHWAYS UNDERPINNING DARK-CUTTING BEEF DEVELOPMENT
    Iliani Patinho 1*, Daniel S. Antonelo 2, Eduardo F. Delgado 3, Julio C.C. Balieiro 2, Laura Alessandroni 4, Carmen J. Contreras-Castillo 1 and Mohammed Gagaoua 5
22. SHOTGUN PROTEOMICS AND CHEMOMETRICS TO DISCRIMINATE NORMAL AND DARK-CUTTING BEEF MUSCLES
    Iliani Patinho 1*, Daniel S. Antonelo 2, Eduardo F. Delgado 3, Julio C.C. Balieiro 2, Laura Alessandroni 4, Carmen J. Contreras-Castillo 1 and Mohammed Gagaoua 5
23. AN EVALUATION OF SENSORY QUALITY OF BEEF MUSCLES USING CONSUMER RESPONSES AND RAPID EVAPORATIVE IONISATION MASS SPECTROMETRY (REIMS) ANALYSIS
    Lynda Perkins1*, Wenyang Jia1, Alix Neveu², Tim Rowe³, Rod Polkinghorne², Pip Nicholas-Davies⁴, Anastasios Koidis1 and Nigel Scollan1
24. GENETIC MECHANISMS THAT INFLUENCE SHEAR FORCE OF BEEF FROM CARCASSES SUBJECTED TO ELECTRICAL STIMULATION
    Penny K. Riggs1* and Robert N. Vaughn1
25. APPLICATION OF MASS SPECTROMETRY FOR DETERMINING THE GEOGRAPHIC PRODUCTION AREA OF WAGYU BEEF
    Shuji Ueda1, Yunosuke Gotou2, Yasuharu Takashima2, Takeshi Suzuki1, Chiaki
    Kitamura1, Ituko Fukuda1, Yasuhito Shirai1.
26. BEEF ULTIMATE PH-DEPENDENT BIOMARKERS IDENTIFIED BY TWO- DIMENSIONAL GEL-BASED PROTEOMICS
    Priscila R. dos Santos-Donado1*, Alessandra Rosa2, Patricia M. Ramos3, Ana Cláudia Silva3, Julio C. C. Balieiro2, Eduardo F. Delgado3 and Carmen J. Contreras-Castillo1
27. A NOVEL MACHINE LEARNING-BASED APPROACH FOR PREDICTING PORK TENDERNESS USING TRYPTIC PEPTIDES FROM DISTINCT PROTEIN FRACTIONS
    Logan G. Johnson1, Elisabeth Huff-Lonergan1 and Steven M. Lonergan1*
28. TRANSCRIPTOME ANALYSIS REVEALS THE NUTRITIONAL METABOLIC MECHANISM OF IMF DEPOSITION IN YAK AT DIFFERENT AGES
    Qin Bai1, Jiuqiang Guan1, Tianwu An1, Hongwen Zhao1, Xiaolin Luo1,* and Xiangfei Zhang1,*

Meat Safety

1. THE EFFECTS OF DAVIDSON`S PLUM FRUIT POWDER AS PLANT-BASED PRESERVATIVE IN RAW PROCESSED MEAT
   Michel M. Beya1,2*, Michael E. Netzel1,2, Yasmina Sultanbawa1,2, Heather Smyth1,2 and Louwrens C. Hoffman1,2
2. MEAT PLANT RESILIENCE TO TEMPORAL VARIABILITY OF PORK MEAT QUALITY
   Sophie Gosselin1,2,3*, Alex-An Gilbert1,2,3, Amal Touahri1,2,3, Hélène Fecteau4,
   Antony T. Vincent1,2,3, Éric Pouliot5, Sylvain Fournaise5 and Linda Saucier1,2,3
3. EFFICACY OF POTASSIUM BASED ORGANIC ACID SALTS AGAINST SPOILAGE BACTERIA AND CONTROL OF LISTERIA MONOCYTOGENES
   Joyjit Saha1, Rebecca Furbeck1, Nicolette Hall1*, Simone Potkamp2, Eelco Heintz2, and
   Saurabh Kumar1
4. BIOGENIC AMINES AND GAMMA-AMINOBUTYRIC ACID CONTENT IN DRY FERMENTED SALAMIS ON THE SLOVENIAN MARKET
   Mateja Lušnic Polak1*, Mojca Kuhar1, Lea Demšar1, Iva Zahija1 and Tomaž Polak1
5. CURING ALTERNATIVE FOR EMULSIFIED COOKED PORK SAUSAGES
   Ines J.P. Colle*, Serena Martini
6. DISTINGUISHING BETWEEN MSM AND NON-MSM MEAT: A MICROSCOPIC APPROACH
   Francesco Pennisi*, Marzia Pezzolato, Elena Biasibetti, Alessandro Benedetto, Cristiana
   Maurella, Elena Bozzetta
7. SCREENING OF SPECIFIC SPOILAGE ORGANISMS IN SMOKED CHICKEN LEGS WITH MODIFIED ATMOSPHERE PACKAGING AT 4 °C
   Qiang Wang, Xiang-ao Li, Qian Chen and Baohua Kong*
8. FIRST RESULTS OF A CHALLENGE TEST STUDY ON PSEUDOMONAS SPP. IN VACUUM-PACKED PLAICE FILLETS
   Giulia Alberghini1, Vincenzo Di Leva2, Riccardo Forzano2, Matteo Pappalardo1 and Valerio Giaccone1*
9. EFFECTS OF HOT WATER AND LACTIC ACID DECONTAMINATION ON BACTERIAL LOADS ON BROILER CARCASSES
   Sigrun J. Hauge1*, Solfrid Bjørkøy2, Janne Holthe1, and Gunvor Elise Nagel-Alne1
10. VACUUM-PACKED BEEF MEATS: ARE THE MICROBIOLOGICAL INDICATORS RELIABLE?
    Clemence Bieche-Terrier1*, Pierre Ledormand1, Jean-Michel Bré2, Catherine Malayrat3, Mickaël Fleury1, Paul Tribot-Laspiere1,2, Isabelle Legrand1 and Nathalie Desmasures2
11. SPANISH FERMENTED SAUSAGES (SALCHICHÓNES) OBTAINED WITH THE ADDITION OF TWO ANTI-LISTERIAL AUTOCHTHONOUS STARTER STRAINS
    Federica Barbieri1*, David García-López2, Alberto Baños2, Josè M. Garcia Madero2, Fausto Gardini1, Chiara Montanari1 and Giulia Tabanelli1
12. ANTI-LISTERIAL ACTIVITY OF AUTOCHTHONOUS LACTIC ACID BACTERIA IN FRESH PORK SAUSAGES
    Chiara Angelucci1*, Federica Barbieri1, Alberto Baños2, Josè M. Garcia Madero2, Chiara Montanari1, Giulia Tabanelli1 and Fausto Gardini1
13. PRESLAUGHTER FEED WITHDRAWAL TIME AND ITS EFFECT ON RABBIT’S CAECUM AND FAECES MICROBIOTA
    Anne-Sophie Larivière-Lajoie1,2, Pascal Laforge1,2, Antony T. Vincent1,2,3, Simon Binggeli1, Dany Cinq-Mars1, Frédéric Guay1, Frédéric Raymond2, Antoni Dalmau4 and
    Linda Saucier1,2*
14. INHIBITION OF LISTERIA MONOCYTOGENES IN COOKED HAM DURING STORAGE THROUGH NATURAL ANTIMICROBIALS
    Gema Nieto1,2, Rocío Peñalver1,2, Carmen Ortuño2, Juan D. Hernández2 and Isidro Guillén2
15. COMBINED HYPERSPECTRAL IMAGING AND PREDICTIVE MICROBIOLOGY FOR NON-INVASIVE EVALUATION OF FOOD SAFETY
    Elena Fulladosa1*, Eva Torres-Baix1, Israel Muñoz1, Belen Martin1, Alejandro Olmos2, Pere Gou1 and Sara Bover-Cid1
16. LIMITATIONS OF BIOIMPEDANCE-BASED AUTHENTICATION OF PREVIOUSLY FROZEN BEEF– EFFECTS OF SHELF LIFE AND FREEZING TEMPERATURES
    Sisay M. Abie1*, Manuela Peukert2, Dagmar Brüggemann2 and Daniel Münch1,3
17. STUDY ON THE MECHANISM OF SUBINHIBITORY CONCENTRATION CINNAMALDEHYDE INHIBIT THE BIOFILM FORMATION OF LISTERIA MONOCYTOGENES
    Huixuan Yang1, Xin Luo1, Pengcheng Dong1, Yunge Liu1*, Yimin Zhang1
18. DISTINGUISHING BETWEEN FRESH AND FROZEN-THAWED POULTRY MEAT: HISTOLOGY TO DETECT FOOD ADULTERATION
    Marzia Pezzolato*, Francesco Pennisi, Elena Biasibetti, Alessandro Benedetto, Cristiana Maurella, Elena Bozzetta
19. RELATION BETWEEN THE EQUALIZATION TEMPERATURE AND THE THERMOGRAPHIC PROFILE OF THE HAM CUT SURFACE
    Glenn G. B. Nielsen1*, Ivan R. Perch-Nielsen1, Susanne Støier1, Dennis B. Nielsen1 and Marchen Hviid1
20. ANTIMICROBIAL ACTIVITY OF SODIUM ALGINATE FILMS INCORPORATED WITH LAUREL LEAVES EXTRACT FOR MEAT PRESERVATION
    Márcio Moura-Alves1,2*, Alexandra Esteves1,2, Maria Ciríaco1,2, José A. Silva1,2, Kamila
    Soares1,2, Lorenzo M. Pastrana3, Miguel A. Cerqueira3 and Cristina Saraiva1,2
21. EFFECTS OF TEMPERATURE ON THE GROWTH OF E. COLI O157:H7 IN DRY AGED BEEF
    Ana C. C. O. Aust1, Kaliane Oliveira1, Luiza Poniewas1, Sérgio B. Pflanzer Jr2, Renata E.
    F. Macedo1*
22. EFFECTS OF HELIUM GAS UTILIZATION IN MODIFIED ATMOSPHERE PACKAGING (MAP) ON BEEF QUALITY
    Lauren T. Lee, Shelley A. Curry, Trent E. Schwartz, Ashley A. Arnold, Jeffrey W. Savell and Kerri B. Gehring*
23. THE EFFECT OF XANTHAN GUM ON THE EFFICACY OF LAMINATED ANTIMICROBIAL FILMS TO INHIBIT FOODBORNE PATHOGENS ASSOCIATED WITH BEEF PRODUCTS
    Brittani Bedford, Veronica Stefanick, Rachel Godshall, and Catherine Cutter*
24. EFFICACY OF LOOP-MEDIATED ISOTHERMAL AMPLIFICATION OF BACTEROIDALES ON BEEF CARCASS SURFACES AS AN INDICATOR FOR SANITARY DRESSING PRACTICES
    John A. Scanga1*, Joelle Mosso1, Daniel Demarco1, Christopher Crowe1, Erica Miller1,
    Andrzej Benkowski1, Douglas Marshall1 and David Legan1
25. ASSESSING THE EFFECTS OF COLD ATMOSPHERIC PLASMA TREATMENT ON SPOILAGE MICROBIOTA AND QUALITY OF PORK
    Yelyzaveta Oliinychenko1, Sotirios I. Ekonomou1, Adrian Crew1, John P. Hart 1, Brijesh K. Tiwari 2 and Alexandros Ch. Stratakos1*.
26. ANTIMICROBIAL ACTIVITY OF ANGOLAN PLANT PHENOLIC EXTRACTS SENSORY IMPLICATIONS IN REDUCED NITRITE GOAT-CURED SAUSAGE
    Aristides Manuel1,2*, Sara Rei, 1; Virgínia Santos1; Alfredo Teixeira3; Luis Patarata1
27. IN VIVO ANTIMICROBIAL EFFICACY OF CECROPIN-A (1-7)- MELITTIN CHITOSAN NANOPARTICLES AGAINST MEAT ASSOCIATED MULTI-DRUG-RESISTANT NON-TYPHOIDAL SALMONELLA
    Diksha P. Gourkhede1, Deepak B. Rawool*2, Sukhadeo B. Barbuddhe3, Satyaveer S. Malik4
28. THE ROLE OF PHOP/PHOQ SYSTEM IN REGULATING ACID TOLERANCE RESPONSE IN ESCHERICHIA COLI O157:H7
    Jina Han1, Xin Luo1, George-John Nychas2, Lixian Zhu1, Yimin Zhang1, Guangxing Han3, and Pengcheng Dong1
29. STUDY OF THE TRANSFER OF SHIGA TOXIN-PRODUCING ESCHERICHIA COLI DURING THE SLAUGHTER OF CATTLE USING MOLECULAR TYPING COMBINED WITH EPIDEMIC DATA
    Xueqing Jiang1, Xin Luo1, George-John Nychas2, Yimin Zhang1, Guangxing Han3 and Pengcheng Dong1*
30. RELEVANT PARAMETERS RESPONSIBLE FOR THE DURABILITY OF VACUUM-PACKAGED COOKED SAUSAGE – INITIAL MICROBIAL LOAD, WATER ACTIVITY, AND STORAGE TEMPERATURE
    Carlos A. Guerra1,2*, Lucas M. Costa2, Wilson J. F. Lemos Junior3, Vanessa S.
    Oliveira4, Angela G. Barreto5, Fabiano A. Oliveira5; Breno P. Paula5; Erick A.
    Esmerino4, Viviana Corich6, Alessio Giacomini6, André F. Guerra5
31. ACCEPTABILITY OF FRESH MEAT AND MEAT PRODUCTS OBTAINED IN DIFFERENT TYPES OF ESTABLISHMENTS
    Joana T. Paiva1, Vanessa S. Silva1,2,3, Patrícia D. Poeta1,4,5 and Cristina T. Saraiva1,4,5
32. MULTIRESISTANT STAPHYLOCOCCUS AUREUS VS. PH, LIQUID SMOKE, BACTERIOCINS, AND ESSENTIAL OILS
    Maria P. Teixeira 1, Margarida Pimenta 1, Maria H. Fernandes 1, Patrícia Bernardo 1,
    Andrea Lauková 2, Maria Miragaia 3, Maria J. Fraqueza 1*
33. THE EFFECT OF NITRITE AND SALT REDUCTION ON THE MICROBIOLOGICAL PROFILE OF AN INDUSTRIAL PEPPERONI RECIPE
    Ciaran Crowley1*, Joseph Kerry1 and Geraldine Duffy3
34. A SURVEY OF THE PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF PEPPERONI AND SALAMI PRODUCTS AVAILABLE ON THE IRISH MARKET
    Ciaran Crowley1*, Geraldine Duffy2 and Joseph Kerry1
35. PHYSICAL HAZARDS IN AEPYCEROS MELAMPUS CARCASSES KILLED FOR MEAT PURPOSES BY AERIAL AND THORACIC SHOTS
    Davies Nkosi 1*, Johan Bekker 1, Luzyl Gower 2, Marie Van der Watt 2
    and Louwrens Hoffman 3&4

Animal Biodiversity

1. QUALITY AND SENSORY ASPECTS IN WILD BOAR MEAT AND COMPARISON TO PORK MEAT
   Katarina A. Segerkvist1*, Maja Jonsson2, Mats Sandgren2, Anders H. Karlsson1 and Sabine Sampels2
2. SENSORIAL ANALYSIS OF RABBIT MEAT PRODUCED AND SLAUGHTERED IN CHILE PREPARED WITH TWO COOKING METHODS
   Reinaldo E. Letelier1*, Paulina I. Bruna2, Fernando B. Gonzalez2, Paula C. Gädicke1 and
   Pedro S. Melin3
3. SLAUGHTER CHARACTERISTICS OF SOUTH AFRICAN BOER GOATS AND DOHNE MERINO SHEEP
   T.S. Brand1,2* J.P. van der Westhuyzen1, R Swart2, J.H.C. van Zyl1 and P.E. Strydom1
4. EFFECTS OF WET AND DRY AGEING ON THE PHYSICAL, CHEMICAL AND SENSORY QUALITY OF FLECKVIEH CATTLE MEAT
   Daniel Bureš1,2*, Tersia Needham3, Nicole Lebedová1, and Luděk Bartoň1
5. COMPARISON OF CHEMICAL COMPOSITION AND LIPID METABOLISMRELATED GENES EXPRESSION BETWEEN KOREAN HANWOO AND BRINDLE CHIKSO CATTLE
   Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, In-Seon
   Bae, and Soo-Hyun Cho*
6. QUALITY ATTRIBUTES, TASTE-AND AROMA-RELATED COMPOUNDS IN BEEF FROM KOREAN HANWOO AND BRINDLE CHIKSO CATTLE
   Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Hyun-Wook Kim, In-Seon
   Bae, and Soo-Hyun Cho*
7. CARCASS CHARACTERISTICS OF SWEDISH NATIVE SHEEP BREEDS
   Anders H. Karlsson1*, Nina Svartedal2, Maria Kjetså3, Bjørg Egelandsdal4, Morten Røe5, Guðjón Þorkelsson6,7, María Guðjónsdóttir6,7, Mervi Honkatukia3, Liisa Keto8, Per Ertbjerg9, Anna Hessle1 , Mogens Vestergaard10 Morten Kargo11 , Katarina A. Segerkvist1 and Margrethe Therkildsen12
8. INFLUENCE OF MANAGEMENT SYSTEMS ON CARCASS TRAITS, MEAT QUALITY, AND SENSORY ATTRIBUTES OF BISON BULLS
   Lydia M. O’Sullivan1*, Clay J. Newton1, Keith R. Underwood1, Judson K. Grubbs1, Christina
   E. Bakker1, Kristi M. Cammack1, Thu Dinh2, Carter Kruse3, and Amanda D. Blair1
9. EVALUATION OF FATTY ACIDS, AND SENSORY PROPERTIES OF ALPACA MEAT (VICUGNA PACOS) PROCESSED BY SOUS VIDE TECHNOLOGY
   Percca-Ccama Sheyla1, Aro-Aro Juan M.1*, Calsin-Cutimbo Marienela1, Ibañez-Quispe Vladimiro2, Ruelas-Calloapaza Domingo3, Foraquita-Choque Simon3, Yana-Apaza Leny1, Yanapa-Sanga R.1, Barrientos-Huanca N.1, Llano-Jallahui Mirian E.1 and Mayta-Barrios Nury1
10. EFFECT OF RED PITAYA POWDER (HYLOCEREUS GUATEMALENSIS) AS NATURAL ANTIOXIDANT IN ALPACA MEAT SAUSAGE (VICUGNA PACOS) PROCESSED BY SOUS VIDE
    Llano-Jallahui Mirian E.1, Aro-Aro Juan M.1*, Elias-Peñafiel Carlos2, Farfán-Rodríguez Lucero2 and Encina-Zelada Christian R.2
11. IDENTIFYING POSSIBLE MARKET ADVANTAGES OF MEAT FROM NATIVE ENDANGERED CATTLE BREEDS
    Nicola Sambugaro1,2, Bjørg Egelandsdal2, Vladana Grabez2, Morten Røe3, Antonella Dalle Zotte1, Margrethe Therkildsen4and Nina Svartedal5
12. CARCASS CHARACTERISTICS OF NORDIC NATIVE CATTLE BREEDS
    Nicolai Jensen1, Mogens Vestergaard1, Morten Kargo1, Liisa Keto2, Per Ertbjerg3, Gudjon Thorkelsson4,5, Maria Gudjónsdóttir4,5, Maria Kjetså6, Mervi Honkatukia6, Bjørg Egelandsdal7, Nina Svartedal8, Morten Røe9, Freddy W. Fikse10, Anders H. Karlsson11, Anna Hessle11 and Margrethe Therkildsen1*
13. EUROPE FAT CARCASS CLASSIFICATION AND EATING QUALITY OF ICELANDIC LAMB MEAT
    Gudjon Thorkelsson1,2*, Adalheidur Ólafsdóttir1, Eva M. Jónudóttir1, Oli T. Hilmarsson1

Animal Welfare and Production Systems

1. BEEF-ON-DAIRY VS. REARING CONDITIONS: EVALUATION OF MEAT QUALITY
   Paolo Silacci*, Isabelle Morel, Sébastien Dubois, Christophe Joye and Sylvain Lerch
2. GRASS-BASED ORGANIC BEEF FOR SUSTAINABLE EATING
   Margrethe Therkildsen1*, Barbara V. Andersen1, Nora Chaaban1, Mogens Vestergaard2, Iben A. Christiansen3, Kirstine Jørgensen4, Camilla Kramer4, Lisbeth Mogensen5 and Troels Kristensen5
3. CHARACTERIZATION OF KNOWN AGE BRUISES IN BEEF CATTLE THROUGH INNOVATIVE FORENSIC TECHNIQUES
   Marcia del Campo1*; Gustavo Brito1; Hugo Rodríguez Almada2, Carlos Negreira3, Guillermo Cortela3, María N. Rodríguez2, Francisco Garagorry4, Mario Echenique4, Dardo Centurión4, Sebastián Urbina1a, Verónica Zamit1b, Juan. M. Soares de Lima1
4. EFFECTS OF WATER RESTRICTION ON MEAT PRODUCTION AND QUALITY OF SELECTED SOUTH AFRICAN SHEEP BREEDS
   Nolutsha Pahlane, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, Leo N. Mahachi, Annelin H. Molotsi, Cletos Mapiye
5. EXHAUSTED HOOLIGANS – SKIN LESIONS AS FIGHT MARKERS AND ULTIMATE PH IN THE NECK OF SLAUGHTER PIGS
   Madeleine Dupuy1 and Martin R. L. Scheeder2*
6. PROGRESS TOWARDS INLINE SPECTRAL SENSING OF LACTATE IN PIG BLOOD AT EXSANGUINATION
   Theo Verkleij1, Puneet Mishra1,2*, Esra Kurt3, Rick van de Ven3, Sjaak Wisse3 and Ronald Klont3
7. BEEF QUALITY OF YOUNG NELLORE CATTLE IS NOT AFFECTED BY POST-WEANING GROWTH RATE OR GENDER
   Ana Julia A. Hayashida1*, Luiza B. Andrade1, Mariane Beline1,2, Rodrigo S. Goulart1, Paulo
   Fantinato-Neto1, Paulo R. Leme1, Patrícia M. Ramos1, David E. Gerrard2, Saulo L. Silva1
8. MEAT QUALITY AND LIPID COMPOSITION OF LOIN AND TOPSIDE FROM DAIRY-BEEF CROSSBRED YEARLING CALVES AND 2-YEAR-OLD STEERS
   Renyu Zhang, Alvaro Romera, Santanu Deb-choudhury, Noby Jacob, Renna Alfante, Michael Agnew, Mustafa M. Farouk and Carolina E. Realini*
9. EFFECT OF WEANING AGE OF CROSSBRED DAIRY CALVES ON MEAT QUALITY AND FATTY ACID PROFILE OF BEEF LOIN AND TOPSIDE
   Renyu Zhang1, Ajmal Khan1, Leonel N. Leal2, Noby Jacob1, Renna Alfante1, Michael Agnew1 and Carolina E. Realini1*
10. VALIDATION OF RAMAN SPECTROSCOPY TO VERIFY PREMIUM AUSTRALIAN BEEF CARCASES
    Stephanie M. Fowler*, David L. Hopkins2 and Leigh Schmidtke3
11. EFFECT OF HAIR SHEARING ON MEAT QUALITY TRAITS OF GROWING RABBITS UNDER HOT AMBIENT TEMPERATURE
    Marco Cullere1, Emanuele Pontalti1*, Yazavinder Singh1, Zsolt Szendrő2, Zsolt Matics2,
    Zsolt Gerencsér2, and Antonella Dalle Zotte1
12. INFLUENCE OF STOCKING DENSITY AND LAIRAGE TIME ON BEHAVIOUR AND SKIN LESION SCORES IN PIGS
    Luana T. Rocha1*, Paulo L. O. Carvalho1, Jansller L. Genova2 and Luigi Faucitano3
13. EFFECT OF FREQUENTLY DISTRIBUTED TOTAL MIXED RATION BY AN AUTOMATIC FEEDING SYSTEM ON FATTENING PERFORMANCE OF BULLS AND HEIFERS
    Oliver Martinić, Luisa Magrin*, Paola Prevedello, Giorgia Fabbri, Giulio Cozzi and Flaviana Gottardo
14. UNCOVERING NOVEL INSIGHTS INTO MEAT QUALITY AND POULTRY WELFARE: A COMPARATIVE ANALYSIS OF DIFFERENT SLAUGHTER TECHNIQUES
    Prasad M. Govindaiah1., Naveena B. Maheswarappa*2., Banerjee Rituparna2., Bidyut P.
    Mishra2, Balaji B. Manohar2 and Diksha P. Gourkhede3
15. MEAT QUALITY CHARACTERISTICS OF HOLSTEIN CATTLE: THE STORY OF DAIRY BEEF
    Miri Cohen-Zinder*, Einav Shor-Shimoni and Ariel Shabtay
16. THE EFFECT OF SOYBEAN-SUNFLOWER OIL BLEND AND ANTIOXIDANT SUPPLEMENTATION IN FEEDLOT LAMB DIETS ON SENSORY QUALITY
    Alannah M Olivier1*, Phillip E Strydom1 and Jeannine Marais2
17. EXPLORING TEXT MINING FOR MEAT RESEARCH TRENDS
    Sara Khazzar1*, Barbara Contiero1, Ilaria Lanza1, Giorgia Riuzzi1, Stefania Balzan2, Elisabetta Garbin1, Lorenzo Serva1, Enrico Novelli2 and Severino Segato1
18. SENSORY CHARACTERISTICS OF WET AND DRY-BAG AGED BEEF FROM GRAIN AND PASTURE FINISHED STEERS
    Núria Panella-Riera1, Daniela Correa2, Gustavo Brito2, Marcia del Campo2, Santiago Luzardo 2 and Maria Font-i-Furnols1*
19. IMPACT OF TYPE OF FLOOR AND GROUP SIZE ON VEAL CALVES’ BEHAVIOR AND PERFORMANCES
    Didier Bastien1, Virginie Lefoul1 and Magdéléna Chanteperdrix1
20. IMPACT OF INDIVIDUAL PENS REMOVAL ON VEAL CALVES’ BEHAVIOR AND PERFORMANCES
    Didier Bastien1, Virginie Lefoul1 and Magdéléna Chanteperdrix1
21. NATIONAL BEEF QUALITY AUDIT–2022: TRANSPORTATION, LIVE CATTLE ASSESSMENTS, AND HARVEST FLOOR DEFECTS
    Trent E. Schwartz1, Sydni E. Borders1, Thachary R. Mayer1, Jeffrey W. Savell1*, Kerri B. Gehring1, Davey B. Griffin1, Christopher R. Kerth1, Keith E. Belk2, Lilly Edwards-Callaway2, J. Brad Morgan2, Jarrett B. Douglas2, Morgan M. Pfeiffer3, Gretchen G. Mafi3, Keayla M. Harr3, Ty E. Lawrence4, Travis C. Tennant4, Loni W. Lucherk4, Travis G. O’Quinn5, Phil D. Bass6, Lyda G. Garcia7, Robert J. Maddock8, Chad C. Carr9, T. Dean Pringle10, Keith R. Underwood11, Bailey N. Harsh12, and Crystal M. Waters13
22. PALE, SOFT, AND EXUDATIVE (PSE) LIKE ZONES IN PORK: A PILOT STUDY ON HOW TO HANDLE THIS NEW MEAT QUALITY PROBLEM
    Qasim Mashood1*, Anders H. Karlsson1, Anna Wallenbeck1, Susanne Eriksson2, Anna M. Johansson2 and Katarina A. Segerkvist1
23. INFLUENCE OF SHORT-DISTANCE TRANSPORTATION ON WELFARE AND MEAT QUALITY OF HORSES WITH DIFFERENT HEALTH STATUS
    Nikola Čobanović*, Vesna Božić, Sara Kovačević, Ivan Vićić, Branko Suvajdžić, Nevena
    Grković, Mirjana Dimitrijević, Dragan Vasilev and Nedjeljko Karabasil
24. DIETARY SUPPLEMENTATION OF PINUS TAEDA HYDROLYSED LIGNIN WITH OR WITHOUT GUM ROSIN AFFECTS IN VIVO BROILER PERFORMANCES AND BREAST MEAT QUALITY
    Roxana E. Amarie1*, Giulia Foggi1, Sara Tinagli1, Laura Casarosa1, Arianna Buccioni2, Federica Mannelli2, Matteo Daghio2, Alberto Mantino1, Marcello Mele1, Andrea Serra1
25. RELATIONSHIPS BETWEEN FEED EFFICIENCY AND PERFORMANCE IN FEEDLOT FINISHED NELLORE CATTLE
    Julian A. Muñoz1*, Renata H. Branco1, Roberta C. Canesin1, Joslaine N.S.G. Cyrillo1, Maria-Eugênia Z. Mercadante1, Sarah F.M. Bonilha1
26. INFLUENCE OF SLAUGHTER WEIGHT ON INTRAMUSCULAR FAT CONTENT AND TASTE CHARACTERISTICS OF PORK LOIN
    Young-Hwa Hwang1, Eun-Yeong Lee2, Yu-Min Son2, Chan-Jin Kim2, So-Hee Kim2
    and Seon-Tea Joo1,2*
27. QUALITY TRAITS OF THIGH MEAT FROM THE MORE PROMISING MEDIUM-GROWING GENOTYPES TO BE USED FOR EUROPEAN BROILER PRODUCTION
    Mara A. Gagliano*, Francesca Soglia, Matilde Tura, Marco Zampiga, Enrico Valli, Tullia Gallina Toschi, Federico Sirri and Massimiliano Petracci
28. SELECTING FOR INCREASED SIRE IMF% ESTIMATED BREEDING VALUE IMPROVES AUSTRALIAN LAMB EATING QUALITY
    Sonya M. Moyes1*, Daniel J. Brown2, Graham E. Gardner1, David W. Pethick1 and Liselotte Pannier1
29. MEAT QUALITY OF ZEBU X HOLSTEIN CROSSBRED CATTLE HARVESTED AT TWO SLAUGHTER WEIGHTS
    Adailton C. Costa1, Taiane S. Martins1, Natália M. Panosso1, Caio A. Costa1, Thais C.
    Costa1, Walmir Silva1, Simone E. F. Guimarães1, Juliana C. Silva1, Mario L. Chizzotti1*
30. PRODUCTIVE PERFORMANCES AND CARCASS TRAITS OF BROILERS FED DIETS SUPPLEMENTED WITH PHYTASE AND PROTEASE DURING SUMMER SEASON
    Mohammad Y. Miah1*, AKM R. A. Sarker2 and Rider A. Perez- Maldonado3
31. EFFECTS OF ADDING NARASIN OR THE COMBINATION OF MONENSIN AND VIRGINIAMYCIN IN THE DIETS OF FEEDLOT NELLORE HEIFEIRS ON BEEF QUALITY TRAITS AND METABOLIC PROFILE
    Cristiano S. Prado1*, Saimon S. Souza1, Nara Regina B. Cônsolo2, Luiz Eduardo C. Nascimento1, Ubirajara O. Bilego3, Andressa K. Silva4, Carla Daniela S. Leite1, Amoracyr José C. Nuñez1, Vivian V. Almeida1, Luciano M. Liao4, Cintia S. Minafra-Rezende1 and João Restle1
32. EFFECTS OF ADDING NARASIN OR THE COMBINATION OF MONENSIN AND VIRGINIAMYCIN IN THE DIETS OF FEEDLOT NELLORE HEIFEIRS ON THE BEEF METABOLITE PROFILE
    Cristiano S. Prado1*, Saimon S. Souza1, Nara Regina B. Cônsolo2, Luiz Eduardo C. Nascimento1, Ubirajara O. Bilego3, Andressa K. Silva4, Carla Daniela S. Leite1, Amoracyr José C. Nuñez1, Vivian V. Almeida1, Luciano M. Liao4, Cintia S. Minafra-Rezende1 and João Restle1
33. INFLUENCE OF FINISHING SYSTEMS ON CARCASS TRAITS, NUTRITIONAL PROFILE, MEAT QUALITY, AND SENSORY ATTRIBUTES OF BISON BULLS
    Lydia M. O’Sullivan1*, Clay J. Newton1, Keith R. Underwood1, Judson K. Grubbs1, Christina
    E. Bakker1, Kristi M. Cammack1, Thu Dinh2, Carter Kruse3, and Amanda D. Blair1
34. COLOUR, LIPID AND PROTEIN OXIDATION IN BREAST AND THIGH MEAT OF BROILERS RAISED IN FOUR PRODUCTION SYSTEMS IN BELGIUM
    Zeshan Ali*, Eline Kowalski and Stefaan De Smet
35. TRANSPORT LOSSES IN FINISHER PIGS IN ITALY: A RETROSPECTIVE STUDY ON MORTALITY RATES FROM DATABASES AND AN ITALIAN ABATTOIR
    Martina Zappaterra1*, Laura Menchetti2, Barbara Padalino1 and Leonardo Nanni Costa1
36. A NEW ALGORITHMIC APPROACH TO BETTER PREDICT EATING QUALITY FROM REARING PRACTICES
    John Albechaalany1, 2, 3 *, Marie-Pierre Ellies-Oury1, 2, Jean-François Hocquette2, Cécile Berri4, Jerome Saracco3
37. IMPACT OF PHAGE THERAPY AND LAIRAGE ON SALMONELLA AND CECAL MICROBIOTA OF BROILERS DURING IN VITRO INCUBATION
    Jessica A. Brown1, Dana K. Dittoe2, James E. Corban3, Srivatsan Raman3, and Steven C. Ricke1*
38. ENERGY METABOLISM IN DEPENDENCE OF THE STUNNING METHOD DURING PIG SLAUGHTER PROCESSES
    Manuela Peukert and Dagmar A. Brüggemann*
39. EFFECT OF TEMPERAMENT AND REACTIVITY OF HEIFERS ON MEAT QUALITY – A STUDY IN A COMMERCIAL ENTERPRISE
    Ana Geraldo1*, Cíntia Mendes2,3, Fernanda Lüdtke2,3, Joana Martins2,3, Jorge M. Vieira2,3, Mateus Paranhos da Costa4, António Vicente2,3 and Alfredo Pereira1
40. BEEF PRODUCTION FROM DAIRY HERDS IN MOUNTAIN AREAS
    Enrico Sturaro1*, Nicolò Amalfitano1, Marco Berton1, Ilario Bazzoli2, and Luigi Gallo1
41. NUTRITIONAL INTERVENTION TO RESTORE VALUE OF LITTLE PIGS
    Robert J. E. Hewitt1*, Sally M. Tritton1, Kate J. Plush1 and Darryl N. D’Souza1
42. BUSHFIRE EXPOSURE IS ASSOCIATED WITH DARKER COLOUR OF BEEF LOIN AT GRADING
    Melindee Hastie1*, Graham Hepworth2, Caitlin Pfeiffer3, Allison Hillman4, Brendan Cowled4 and Robyn Warner1
43. INNOVATIVE FOOD SUPPLY CHAINS AND NEW BUSINESS MODELS FOR SLAUGHTERHOUSE WASTE: BS GREEN® CASE-STUDY
    Maria F. Caratzu1, Fabio Correddu1, Mondina F. Lunesu1, Sara Sechi1, Andrea Massidda2, Salvatore Mastio2 and Giuseppe Pulina1
44. ANIMAL HEALTH AND WELFARE INDICATORS, PRODUCTION SYSTEMS, AND MANAGEMENT PRACTISES ON CATTLE FARMS IN NORTHERN PORTUGAL
    Elisabete M. Freire1,2*, Ângela Martins1,2, Sónia Saraiva1,2, Luís Cardoso1,2, Severiano Silva1,2, Filipe Silva1,2 and Cristina Saraiva1,2
45. CONSUMER’S PREFERENCES FOR BEEF PURCHASED ON FARM
    Valerio Bondesan1* and Francesca Chiarini1
46. EFFECT OF LACTIPLANTIBACILLUS PLANTARUM N-1 AND ITS SYNERGIES WITH OLIGOMERIC ISOMALTOSE ON THE GROWTH PERFORMANCE AND MEAT QUALITY IN HU SHEEP
    Zhiqiang Zhou 1, Dongmei Luo 2, Zhiwei Zhou 2, Tianwu An 3, * and Qun Sun 1, 2, *

Traditional Meat Products

1. EFFECT OF INTENSIVE FEEDING ON KAROO LAMB SENSORY QUALITY
   J.M. Boden1, J. Marais2, L.C. Hoffman3 and P.E. Strydom1*
2. QUALITY AND STORAGE CHARACTERISTICS OF CHICKEN PATTIES WITH ROBINIA PSEUDOACACIA HONEY
   Sehyuk Oh1, Sanghun Park1, Yunhwan Park1, Gyutae Park1, Nayoung Choi1, Youngho Lim1, Taeyeon Moon2, and Jungseok Choi1*
3. CONSUMER PURCHASE INTENT AND WILLINGNESS TO PAY FOR COW BLOOD SAUSAGES IN SOUTH AFRICA
   Ennet Moholisa1*, Kealeboga Mosimanyana1, Lizelle Rheeders1, Prudence Seema1 and
   Phillip Strydom2
4. EFFECT OF SMOKE GENERATION ON PROFILE OF AROMA-ACTIVE COMPOUNDS IN BEECHWOOD SMOKE
   Johannes Krell1, Marina Rigling2, Yanyan Zhang2, Jochen Weiss1, and Monika Gibis1
5. EFFECT OF FREEZE-DRIED KOREAN NATIVE CHINESE CHIVES (ALLIUM WAKEGI ARAKI) ADDITION TO THE FRIED CHICKEN MEAT
   Sin-Young Park1, Ji-hyuk Kim1, Hee-Bok Park1, Kyu-Sang Lim1, and Hack-Youn Kim1,2*
6. REFORMULATING TRADITIONAL MEAT PRODUCTS: CHORIÇAS DE VINHAIS WITH GELLED EMULSION BASED ON CHIA OR HEMP OIL
   Carmen Botella-Martínez1, Manuel Viuda-Martos1, Ana Leite2, Sandra Rodrigues2, Jose A. Pérez-Álvarez1, Alfredo Teixeira2, Juana Fernández-López1*
7. THE EXTRACTABILITY OF ZINC PROTOPORPHYRIN IX-MYOGLOBIN COMPLEX FROM PARMA HAM IS DEPENDENT ON THE pH
   Haruka Abe1*, Toru Hayakawa1, Haruto Kumura1, Jun-ichi Wakamatsu1
8. COMPARISON OF TASTE COMPOUNDS OF CHICKEN BROTH MADE OF KOREAN NATIVE CHICENS AND BROILER
   Dong-Jin Shin1, Yousung Jung1, Dongwook Kim1, Soomin Oh1, and Aera Jang1*
9. THE QUALITY OF LAMB MEAT THAT IS AGED FOR UP TO 20 WEEKS
   Benjamin W.B. Holman1*, and David L. Hopkins2
10. FATTY ACID COMPOSITION OF SUBCUTANEOUS FAT TO DIFFERENTIATE IBERIAN HAM QUALITY CATEGORIES
    Trinidad Pérez-Palacios1*, Soledad Sánchez1, Abraham Pajuelo1 and Teresa Antequera1
11. 1H NMR AND CHEMOMETRICS TO ANALYSE THE LIPID PROFILE OF MEAT FROM IBERIAN AND CELTIC PIGS
    Trinidad Pérez-Palacios1* Jose Luis Ramiro1,2, Ana G. Neo2, Carlos F. Marcos2, Abraham Pajuelo1 and Teresa Antequera1
12. COMPARISON OF THE QUALITY OF TRADITIONAL AND CONVENTIONAL DRY SAUSAGES COLLECTED FROM NORTHEAST CHINA
    Huiping Wang, Xiangao Li, Dongmei Zheng* and Qian Chen*
13. THE TRADITIONAL TASTE OF INNOVATION: THE EXAMPLE OF THE VENETO REGION
    Giulia Cento1*, Alberto Zampiero1, Andrea Gazzetta2, Luca Buffon3, Stefano De Rui3, Simone Belluco1, Michela Favretti1, Antonia Ricci1
14. APPLICATION OF AUTOCHTHONOUS LACTIC ACID BACTERIA STRAINS FOR ITALIAN FERMENTED SAUSAGES INDUSTRIAL PRODUCTION
    Federica Barbieri1*, Alberto Baños2, Josè M. Garcia Madero2, Rudy Magnani3, Gabriele Gardini3, Fausto Gardini1, Chiara Montanari1 and Giulia Tabanelli1
15. VARIATIONS IN CARBON AND NITROGEN ISOTOPE RATIO ASSOCIATED WITH DRY-CURED HAM LABEL
    Anna Pinna1*, Rosaria Fragni1, Roberta Virgili1 and Tania Toscani2
16. EFFECTS OF WET-DRY CROSS-AGING (WDCA) ON MEAT QUALITY AND TASTE CHARACTERISTIC OF PORK LOIN
    Eun-Yeong Lee1, Yu-Min Son1, Chan-Jin Kim1, So-Hee Kim1, Yeon-Hae Jung2,
    Young-Hwa Hwang3, and Seon-Tea Joo1,3*
17. IMPACT OF ICE STRUCTURING PROTEIN ON MYOFIBRILLAR PROTEIN AGGREGATION BEHAVIOUR AND STRUCTURAL PROPERTY OF QUICK-FROZEN PORK PATTY DURING FROZEN STORAGE
    Fangfei Li*, Xiufang Xia and Yihong Bao
18. INFLUENCE OF PIG FARM ON FERROCHELATASE ACTIVITY IN FRESH HAM AND ZINC PROTOPORPHYRIN IN MATURED HAMS
    Roberta Virgili 1*, Angela Faccioli 1, Cristina Schivazappa 1, Nicoletta Simoncini 1, Jacopo Vegni 2, Martina Zappaterra 2 and Paolo Zambonelli 2
19. EFFECTS OF DIFFERENT MANAGEMENT AND DIETARY TREATMENTS OF PIGS ON PHYSICAL AND SENSORY ATTRIBUTES OF PDO VENETO DRY-CURED HAM
    Diego Bottegal1*, Stefano Schiavon2, Paolo Carnier3 and Luigi Gallo2
20. THE IMPACT OF FREEZING/REFRIGERATING SUBPRIMALS AND/OR STEAKS ON QUALITY AND PALATABILITY CHARACTERISTICS
    Shelley A. Curry, Ashley N. Arnold, Jeffrey W. Savell, and Kerri B. Gehring*
21. CONSUMER SENSORY PANEL RATINGS AND TEXTURE PROFILE ANALYSIS OF GROUND BEEF ACROSS UNITED STATES RETAIL ESTABLISHMENTS
    Audrey De La Zerda, E. Paige Williams, Ayleen A. Gonzalez, Trent E. Schwartz, Ashley N. Arnold, Davey B. Griffin, Rhonda K. Miller, Jeffrey W. Savell, and Kerri B. Gehring*
22. NATIONAL BEEF TENDERNESS SURVEY – 2022: ASSESSMENT OF WARNER-BRATZLER SHEAR FORCE AND CONSUMER PANEL EVALUATION OF BEEF STEAKS
    MacKenzie G. Chapman, Ayleen A. Gonzalez, E. Paige Williams, Trent E. Schwartz,
    Ashley N. Arnold, Davey B. Griffin, Rhonda K. Miller, Kerri B. Gehring and Jeffrey W.
    Savell*
23. NATIONAL BEEF QUALITY AUDIT–2022: IN-PLANT SURVEY OF BEEF CARCASS CHARACTERISTICS FROM FED STEERS AND HEIFERS
    Jeffrey W. Savell1*, Trent E. Schwartz1, Sydni E. Borders1, Thachary R. Mayer1, Kerri B. Gehring1, Davey B. Griffin1, Christopher R. Kerth1, Keith E. Belk2, Lilly Edwards-Callaway2, J. Brad Morgan2, Jarrett B. Douglas2, Morgan M. Pfeiffer3, Gretchen G. Mafi3, Keayla M. Harr3, Ty E. Lawrence4, Travis C. Tennant4, Loni W. Lucherk4, Travis G. O’Quinn5, Phil D. Bass6, Lyda G. Garcia7, Robert J. Maddock8, Chad C. Carr9, T. Dean Pringle10, Keith R. Underwood11, Bailey N. Harsh12, and Crystal M. Waters13
24. EFFECT OF POMEGRANATE AND DATE PALM FRUIT COPRODUCTS AS POTENTIAL NEW INGREDIENTS UPON A DRY-CURED SAUSAGE: EFFECTS UPON INDUSTRIAL AND PHYSICOCHEMICAL PROPERTIES
    José.A. Pérez-Alvarez1*, Lourdes Pérez-Chabela2, Jorge L. Garrido-Cruz2, Manuel Viuda-Martos1, Nuria Muñoz-Tébar1, Carmen Botella-Martínez1, Clara Muñoz-Bas, Laura Candela-Salvador1, Estrella Sayas-Barberá1, and Juana Fernández-López1
25. LEVELS OF INVOLVEMENT OF SPANIARDS IN THE CONSUMPTION OF IBERIAN DRY-CURED HAM
    Lary Souza, Maria T. Benítez, Mario Estévez and Sonia Ventanas*
26. COOKING TEMPERATURE INFLUENCES GOAT MEAT QUALITY
    Archana Abhijith*1, Robyn D. Warner1 Frank R. Dunshea1,2, Brian J. Leury1, and Surinder S. Chauhan1
27. THE EFFECT OF SOUS-VIDE GRILL COOK METHOD ON CONSUMER SENSORY SCORES FOR BEEF STEAKS
    Peter McGilchrist1*, Garth Tarr2, Rod J. Polkinghorne1,3 and Jarrod C. Lees1,4
28. A CUT BY COOK EVALUATION OF MUTTON EATING QUALITY
    Claire E. Payne*1,2, David W. Pethick2, Fiona Anderson2, Graham E. Gardner2, and Liselotte Pannier2
29. EXPLORING BEEF MICROBIAL, PHYSICOCHEMICAL AND SENSORY TRAITS DURING DRY AGEING PROCESS
    Ana J. Ribeiro1,2*, Kamila Soares1, Irene Oliveira3,4, Maria Ciriaco2, Sónia Saraiva1,2, Paula Teixeira5 and Cristina Saraiva1,2
30. EFFECT OF DIFFERENT COOKING METHODS ON FATTY ACID PROFILE OF PORK MEAT CUTS
    Massimo Lucarini1*, Laura D’Evoli1, Paolo Gabrielli1, Alessandra Durazzo1 and Ginevra
    Lombardi-Boccia1
31. APPLICATION OF FOODEX2 AND LANGUALTM CODING SYSTEMS: A CASE STUDY OF OSSOBUCO ALLA MILANESE
    Niccolò Pilla1, Paolo Gabrielli1, Altero Aguzzi1, Stefano Ferrari Nicoli1, Emanuela Camilli1,
    Ginevra Lombardi-Boccia1, Massimo Lucarini1*, Alessandra Durazzo1
32. UNDERSTANDING THE SENSORY SPOILAGE OF ALHEIRA TREATED WITH HIGH HYDROSTATIC THROUGH A RATE ALL THAT APPLY TEST
    Ana. F. Borges1, Maria J. Fraqueza1, Luís Patarata2*
33. VARIATION IN NITRATE REDUCTASE OF STAPHYLOCOCCI STRAINS AND OPTIMAL COLOR IN LOW-NITRITE CURED MEAT PRODUCTS
    Jens K.S. Møller*, Tim M. Seibert and Veronique Zuilani
34. EFFECT OF DATE PALM PULP UPON COLOR, REFLECTANCE SPECTRA AND PHYSICOCHEMICAL PROPERTIES IN A HEALTHY PAPRIKA-ADDED DRY-CURED MEAT SNACK MODEL SYSTEM
    José A. Pérez-Alvarez1*, Laura Candela-Salvador1, Clara Muñoz-Bas, Carmen, Botella-Martínez1, Nuria Muñoz-Tébar1, Estrella Sayas-Barberá1, Manuel Viuda-Martos1, José M. Lorenzo2, and Juana Fernández-López1.
35. DISCRIMINATION BETWEEN MANGALICA AND COMMERCIAL HYBRIDS PIGS THROUGH BULK ISOTOPIC ANALYSIS
    Silvia Pianezze1,2*, Matteo Perini2, Jose M. Moreno-Rojas3, Jose M. Muñoz-Redondo3 and
    Edi Piasentier1
36. THE IMPACT OF GROWTH RATE ON INTRAMUSCULAR FAT OF LAMBS
    Hussein Al Moadhen 1*, Jarrod C. Lees1,2 and Peter McGilchrist 1
37. STUDY ON THE MEAT QUALITY AND DEPOSITION MECHANISM OF INTRAMUSCULAR FAT IN GRAZING YAKS AT DIFFERENT AGES
    Qin Bai1, Jiuqiang Guan1, Tianwu An1, Hongwen Zhao1, Xiaolin Luo1,* and Xiangfei Zhang1,*
38. EFFECTS OF MANDARIN FIBER ADDITION ON WATER-HOLDING CAPACITY, TEXTURE, COLOUR, AND ANTIOXIDANT CAPACITY OF LOW-FAT FRANKFURTERS
    Xinyue Diao1, Yehan Li1 and Weixin Ke1

Innovation in Meat Processing

1. EFFECTIVENESS OF MASTER BAG SYSTEM PACKAGING WITH LOW RESIDUAL OXYGEN TO EXTEND THE SHELF LIFE OF BISON MEAT
   Jannatun Rothy1, Ankita Saikia2, Kavitha Koti1, Mahmudul Hasan1, Claudia Narvaez-Bravo1, Nuria Prieto3, and Argenis Rodas-Gonzalez1,2*
2. EFFECT OF RADIO FREQUENCY HEATING ON OXIDATION PROCESSES IN MAP PACKAGED FRIED MEATBALLS
   Stefan Dragoev1*, Nikolay Kolev1, Desislava Vlahova-Vangelova1, Desislav Balev1, Milena Krasimova1 and Nikoleta Prodanova1
3. PREPARATION AND CHARACTERIZATION OF NANOCOMPOSITE FILM LOADED WITH TIO2 NANOPARTICLES AND MICROENCAPSULATED LYCIUM BARBARUM LEAF FLAVONOIDS AND ITS APPLICATION IN THE PRESERVATION OF TAN MUTTON
   Qiwen Xie1, Jiajun Guo1, Yuanlv Zhang1, and Guishan Liu1*
4. PREDICTION OF PRIMAL CUTS WEIGHT OF LYD PIG CARCASS USING VCS2000 EQUIPMENT
   Yunhwan Park1*, Youngho Lim1, Sanghoon Park1, Gyutae Park1, Sehyuk Oh1, Nayoung Choi1, Kwantae Kim1, Jongtae Seo2 and Jungseok Choi1
5. EFFECTS OF PROPOLIS ON STORAGE STABILITY AND SENSORY EVALUATION OF CHICKEN PATTY
   Gyutae Park1, Sanghun Park1, Yunhwan Park1, Sehyuk Oh1, Nayoung Choi1, Youngho Lim1, Taeyeon Moon2 and Jungseok Choi1*
6. EFFECTS OF FEED ENERGY & NUTRIENT LEVELS ON LYD PIG CARCASS & PRIMAL CUTS WEIGHTS MEASURED BY VCS2000
   Youngho Lim1, Yunhwan Park1, Sanghun Park1, Gyutae Park1, Sehyuk Oh1,
   Nayoung Choi1, Kwantae Kim1, Jongtae Seo2 and Jungseok Choi1*
7. VOLATILE COMPOUNDS PROFILE IN AGED BEEF USING LIPIDIC SOURCES COATINGS
   Renata T. Nassu1*, Vanessa C. Francisco1 Jonatã H. R. Souza² and Sérgio B. Pflanzer2
8. EFFECTS OF DRONE PUPAE (APIS MELLIFERA L.) POWDER ON STORAGE AND ANTIOXIDANT STABILITY OF PORK PATTIES DURING COLD STORAGE
   Nayoung Choi1, Sanghun Park1, Yunhwan Park1, Gyutae Park1, Sehyuk Oh1, Youngho Lim1, Kisu Ahn2 and Jungseok Choi1*
9. EFFECT OF PLASMA-ACTIVATED GALLIC-LACTIC ACID ON THE BIOLOGICAL AND PHYSICOCHEMICAL TRAITS OF CHICKEN DURING STORAGE
   Azfar Ismail, Hye-Jin Kim, Hag Ju Lee, Sethukali Anand Kumar, Dongbin Park and Cheorun Jo*
10. MOISTURE ABSORBERS AND MECHANICAL TENDERIZATION FOR AGED BEEF PRODUCTION
    Ana Paula Moraes de Paula1, Daniel Candido Piau1, Jonatã Henrique de Souza-Rezende1, Sérgio Bertelli Pflanzer1
11. CLASSIFICATION OF PORK NECK BASED ON THE PH THROUGH VIS-NIR HYPERSPECTRAL IMAGE ANALYSIS
    Kyung Jo1, Seonmin Lee1, Seul-Ki-Chan Jeong1, and Samooel Jung1*
12. PREDICTION OF FREEZING TEMPERATURES AND STORAGE PERIOD OF PORK LOIN USING VIS-NIR HYPERSPECTRAL IMAGE ANALYSIS
    Seul-Ki-Chan Jeong1, Kyung Jo1, Seonmin Lee1, and Samooel Jung1
13. ASSESSING THE WATER DYNAMIC OF AGED BEEF BY TD-NMR RELAXOMETRY
    Nara R. B. Cônsolo1*, Ana Paula M. de Paula2, Eduardo S. P. Santos1, Luiz A. Colnago3, Tiago B. Moraes4, Renata T. Nassu5, Sérgio Bertelli Pflanzer2
14. WATER DYNAMIC OF AGED BEEF INVESTIGATED TROUGH TD-NMR AND MULTIVARIATE APPROACHES
    Nara R. B. Cônsolo1*, Ana Paula M. de Paula2, Beatriz M. Foz1, Luiz A. Colnago3, Tiago B. Moraes4, Renata T. Nassu5, Poliana M. dos Santos6, Sérgio Bertelli Pflanzer2
15. RESPONSE SURFACE MODELLING OF DRIED CHARD AND BLACK CURRANT ON CIE-a, NOMb, AND MDA IN A REFRIGERATED COMMINUTED MEAT MODEL
    Guadalupe Lavado1, Luis Ladero2, Verónica Hermoso1, Irene Barroso1, Enrique Riaguas3, María Carmen Vidal-Aragón3, and Ramón Cava1
16. ANTIOXIDANT EFFECT OF POMEGRANATE PEEL AND ACORN CUPULE EXTRACTS DURING IN VITRO DIGESTION OF UNCURED DRY SAUSAGES
    Guadalupe Lavado and Ramón Cava*
17. BUTTER-AGED AND OTHER FAT COATINGS TO AGE MEAT
    Jonatã H. Rezende-de-Souza1, Kathelen L. C. R. Jacinto1, Isaac L. Vieira1, Gabriela L. Oliveira1, Dyana C. Lima1 and Sérgio B. Pflanzer1*
18. UNDERSTANDING CONSUMER FEARS ABOUT THE USE OF IRRADIATION OF MEAT PRODUCTS
    Isabela R. dos Santos1, Manoela A. Pires1, Julliane C. Barros1, Yana J. P. Rocha1, Danielle R. Magalhaes1, Marco A. Trindade1*
19. COMPARATIVE STUDIES OF PILOT PLANT AND INDUSTRIAL TRIALS ON THE ADDITION OF RE-FED MEAT ON QUALITY IN HAMBURGER
    Kurt Herrmann1, Lisa M. Berger1, Monika Gibis1, Jochen Weiss1*
20. MECHANICAL AND STRUCTURAL CHARACTERIZATION OF INDUSTRIAL GROUND BEEF AND HAMBURGER PROCESSING LINE
    Lisa M. Berger1, Kurt Herrmann1, Monika Gibis1, Jochen Weiss1*
21. DRIVERS AND BARRIERS OF BLOCKCHAIN USE IN THE DUTCH PORK MEAT SUPPLY CHAIN
    Linh Pham1*, Sara Erasmus1 and Lars Esbjerg2
22. THE VALUE OF OPTIMISATION IN THE ALLOCATION OF BEEF CARCASES TO FABRICATION PLANS: A TEST CASE
    Farrah L. Preston1*, Guangsong Wang1, David Rutley1, Chris Smith2, Daniel Meehan3 Sean M. Miller1 and Wayne S. Pitchford1
23. EFFECT OF THREE DIFFERENT FRUIT EXTRACTS AS NATURAL ANTIOXIDANTS ON TBARS AND LACTIC ACID BACTERIA IN FERMENTED SAUSAGE
    João M. dos Santos1, Jenifer M. M. Henck1, Eduardo O. Ignácio 1, Larissa T. Carvalho1 and Andrea C. Silva-Barretto1*
24. VIABILITY OF THE APPLICATION OF POTENTIAL PROBIOTIC LACTOBACILLUS CASEI IN SALAMI
    Marcello L. Bertuci1, Carlos A. Alves-Junior1, Camila V. Bis-Souza1 and Andrea C. Silva-Barretto1*
25. MEDIUM VOLTAGE ELECTRICAL STIMULATION AS A TOOL TO IMPROVE NELORE BEEF QUALITY
    Daniela A. Vasco1, Mariane Beline1,2, Camylla P. Monteiro1, Alessandra F. Rosa3, Luiza B.
    Andrade1, Ana J. A. Hayashida1, Enzo M. Ribeiro1, Patricia M. Ramos1, David E. Gerrard2
    and Saulo L. Silva1*
26. MODELLING SOME QUALITY PARAMETERS BY USING RSM OF BEEF GELS WITH DIFFERENT HIGH PRESSURE PROCESSING CONDITIONS AND SALT ADDITIONS
    Gamze Okur1* Satomi Tsutsuura1 and Tadayuki Nishiumi1
27. THE EFECT OF FUNGAL BIOSTARTER ON MIOFIBRYLLAR PROTEIN STATUS AND STABILITY OF DRY AGED BEEF
    Wiesław Przybylski1*, Natalia Kasałka-Czarna2, Magdalena Montowska2, Danuta
    Jaworska1, Piotr Sałek1, Jakub Nowak3, Magdalena Płecha4, Grzegorz Ostrowski4,
    Krzysztof Sawicki5, Julia Pawłowska4
28. IMPACT OF BIOSTARTER APLICATION ON VOLATILE COMPOUNDS AND SENSORY QUALITY OF DRY AGED BEEF
    Danuta Jaworska1, Julia Pawłowska2, Magdalena Płecha2, Grzegorz Ostrowski2, Dorota Derewiaka1, Piotr Sałek1, Krzysztof Sawicki3, Mateusz Barczak1 and Wiesław Przybylski1
29. EXTENDED DRY AGING OF BEEF IN FRENCH BUTCHER SHOPS
    Isabelle Legrand1*, Paul Tribot Laspière1 and Pierre Ledormand1
30. HYBRID BOLOGNA: INNOVATIVE USE OF PLANT-BASED EMULSION GELS AS A HEALTHIER ALTERNATIVE TO PORK FAT
    Fatemeh Keivaninahr1, Supratim Ghosh1 and Phyllis J. Shand1*
31. SOUS VIDE COOKING IMPROVED THE PHYSICOCHEMICAL PARAMETERS OF HOT-BONED BOVINE SEMIMEMBRANOSUS MUSCLE
    Baochen Xu1, Qingwei Zhang1, Yimin Zhang1* and Rongrong Liang1*
32. THE CONFINEMENT ODOUR OF THAWED LAMB RACKS, FROZEN AFTER AN INITIAL AGEING PERIOD OF UP TO 3 WEEKS
    Benjamin W.B. Holman1* and Emma E.M. Lynch2
33. EFFECT OF CINNAMON POWDER ON FLAVOUR IMPROVEMENT OF FRIED KOREAN NATIVE CHICKEN
    Yousung Jung1, Dong-Jin Shin1, Soomin Oh1, Dongwook Kim1, Anneke1, Ki-Chang Nam2, Cheorun Jo3, Jun-Heon Lee4, Hyo-Jun Choo5 and Aera Jang1*
34. PREDICTION OF INTRAMUSCULAR FAT OF LAMB LOINS EARLY POSTMORTEM IN-SITU
    Stephanie M. Fowler*, Stephen Morris2, Suzanne Mortimer3 and David L. Hopkins4
35. EFFECT OF ADDITION OF MILLET GRAIN-IMMOBILISED PROBIOTIC ON OXIDATION AND VOLATILE PROFILE OF DRY-FERMENTED SAUSAGE
    MARILIA M. S. KARWOWSKI 1, CAROLINE M. DE A. CAVALARI 1, BRUNO J. G. DA SILVA 2 AND RENATA E. F. MACEDO 1*
36. IMPROVEMENT OF ZINC-PROTOPORPHYRIN FORMATION YIELD AND ITS SOLUBILITY IN PORCINE LIVERS BY ADDING ZINC ACETATE AND HEMOGLOBIN
    Ricard Bou1*, Afra Morera1 and Elena Saguer2
37. SMART NIRS DISCRIMINATION OF FREEZE-DRIED VEGAN AND MEAT BURGERS
    Giorgio Masoero1 2, Khalil Abid1, Sabah Mabrouki1, Sara G. Patrucco1, Sonia Tassone1,
    Salvatore Barbera1*
38. TEXTURE PROFILE ANALYSIS IN COOKED BURGER AS IT IS OR AFTER HOMOGENISATION WITH THE BACK EXTRUSION TEST
    Sabah Mabrouki1*, Salvatore Barbera1, Alberto Brugiapaglia1, Peter Dekker2, Lisette S.
    Slikkerveer2, Filip Oosterlink2, Sara G. Patrucco1, Sonia Tassone1and Khalil Abid1
39. EFFECT OF LOW-TEMPERATURE PRE-COOKING ON CONSUMER LIKING OF BEEF LOIN STEAKS
    Carolina E. Realini1*, Enrique Pavan1,2, Renyu Zhang1, Arvind K. Subbaraj3 and Santanu
    Deb-Choudhury3
40. EFFECT OF SOUS VIDE ON THE QUALITY CHARACTERISTIC OF HORSE MEAT
    Sangrok Lee1, Hee-Jeong Lee1, Dongwook Kim1, Dong-Jin Shin1 and Aera Jang1*
41. EFFECTS OF CALCIUM ACETATE ON PROTEOLYSIS AND TENDERIZATION OF SPENT DUCK MEAT
    Ya-Shiou Chang*
42. OXIDATIVE STABILITY OF MINCED PORK TREATED WITH COFFEE SILVERSKIN FERMENTED WITH PLEUROTUS PULMONARIUS MYCELIUM
    Armida Sánchez-Escalante1*, Stephany C. Terán Rivera1, Brisa del Mar Torres-Martínez1, Nelson Huerta-Leidenz2, Félix J. Ibarra-Arias3, Gastón R. Torrescano-Urrutia1 and Rey D. Vargas-Sánchez1
43. USE OF PLEUROTUS GENUS ETHANOL EXTRACTS AS ANTIOXIDANT ADDITIVES FOR MINCED PORK
    Armida Sánchez-Escalante1*, Brisa del Mar Torres-Martínez1, Rey D. Vargas-Sánchez1, Nelson Huerta-Leidenz2, Félix J. Ibarra-Arias3, and Gastón R. Torrescano-Urrutia1
44. COFFEE SILVERSKIN EXTRACT ENHANCES THE ANTIOXIDANT STATUS OF MINCED PORK
    Gastón R. Torrescano-Urrutia1*, Rey D. Vargas-Sánchez1, Brisa del Mar Torres-Martínez1, Nelson Huerta-Leidenz2, and Armida Sánchez-Escalante1
45. POLYPHENOL CONTENT AND ANTIMICROBIAL ACTIVITY OF PLEUROTUS PULMONARIUS MYCELIUM ON MEAT HOMOGENATES
    Gastón R. Torrescano-Urrutia1*, Rey D. Vargas-Sánchez1, Brisa del Mar Torres-Martínez1, Armida Sánchez-Escalante1, Nelson Huerta-Leidenz2 and Félix J. Ibarra-Arias3
46. CONCENTRATION-DEPENDENT EFFECT OF EUGENOL ON PORCINE MYOFIBRILLAR PROTEIN GEL FORMATION
    Hongsheng Chen1,2, Deyin Pan1, Jinming Ma1, Jingjing Diao1, Rongan Cao1 and Youling L. Xiong2
47. THE VALUE OF PRECISE DEXA CUT WEIGHT PREDICTIONS IN OPTIMISED LAMB PROCESSING
    Honor B Calnan1*, Clair Alston-Knox2, Guangsong Wang3, Andrew Williams1 and Graham E. Gardner1
48. EFFECTS OF LOW-TEMPERATURE LONG-TIME COOKING METHOD ON PEKIN DUCK FILLET
    Ya-Shiou Chang1*
49. CONTROL OF LIPID OXIDATION WITH ANTIOXIDANTS DURING FROZEN PORK FAT TRIM SHELF LIFE
    Rebecca M. Stayner1, Elizabeth A. E. Boyle2*, Travis G. O’Quinn2, Lauren M. Sammel3,
    and Justin J. Kastner4
50. CALIBRATION ROBUSTNESS IMPROVEMENTS FOR THE EARLY PREDICTION OF THE PH24 OF PORK WITH RAMAN SPECTROCOPY
    Antoine Vautier*1, Aurélie Promeyrat1, Thierry Lhommeau1, Eric Gault1, Heinar Schmidt2
51. THE IMPACT OF ROSE HIP EXTRACT ON THE VITAMIN AND MINERAL COMPOSITION OF HORSE MEAT SAUSAGES
    G. Kenenbay, U. Chomanov, A. Tursynov, T. Zhumalieva, N. Tultabayev
52. NEAR INFRARED SPECTROSCOPY (NIR) TO DISCRIMINATE MEAT OF LINSEED-FED RABBITS
    Sebastiana Failla1, Michela Contò1*, Giulia F. Cifuni1, Alessandro Dal Bosco2, Bayrem Jemmali3, El-Sayed Abdel-Kafy4, Stella Agradi5, Gabriele Brecchia5
53. MEAT BASED FUNCTIONAL FOOD – VARIABILITY OF THE GLYCATION REACTION IN GELATIN
    Stéphane Portanguen*, Charlotte Dumoulin, Maïa Meurillon, Anne Duconseille, Jason
    Sicard, Pierre-Sylvain Mirade, Thierry Sayd, Christophe Chambon, Laëtitia Théron and
    Thierry Astruc
54. COMBINATION OF ULTRASOUND TREATMENT AND STARTER CULTURE FOR IMPROVING THE QUALITY OF BEEF JERKY
    Yingying Hu, Huiping Wang, Baohua Kong and Qian Chen*
55. COMPARATIVE EFFECTS OF MICRO vs. NANO FILLER EMULSIONS ON TEXTURAL PROPERTIES OF MYOFIBRILLAR PROTEIN COMPOSITE GELS
    Jiseon Lee1*, Youling L. Xiong2, and Mi-Jung Choi3
56. CO-INOCULATION OF DEBARYOMYCES HANSENII AND LACTIC ACID BACTERIA: A STRATEGY TO IMPROVE THE TASTE AND ODOUR PROFILES OF DRY SAUSAGES
    Rongxin Wen1, Qian Chen2, Jiawang Wang2, Baohua Kong2*
57. EFFECT OF FREEZING METHOD ON MEAT QUALITY OF BEEF CATTLE
    Severino Segato1*, Lisa Maccatrozzo2, Marco Patruno2, Elisabetta Garbin1, Sara Khazzar1,
    Lorenzo Serva1, Sandro Tenti1, Giulia Righetti3, Giorgia Riuzzi1, Barbara Contiero1,
    Massimo Mirisola1, Giovanni A. Longo3 and Claudio Zilio3
58. EFFECT OF ADDITON OF SUNFLOWER AND MAIZE CROP RESIDUE EXTRACT ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF PORK LIVER PÂTÉ
    Milica Glišić1*, Marija Bošković Cabrol1,2, Nikola Čobanović1, Stevan Samardžić3, Milan Ž. Baltić1 and Zoran Makismović3
59. HEME PROTEIN AND FREE IONIC IRON INFLUENCE THE ODOUR-ACTIVE VOLATILES AND ODOUR OF COOKED BEEF
    Zhenzhao Li1*, Damian Frank2, Minh Ha3, Melindee Hastie1 and Robyn Warner1
60. EFFECTS OF HIGH-INTENSITY ULTRASOUND TREATMENT UNDER HIGH PRESSURE IN COLD WATER ON CATHEPSIN ACTIVITY AND TENDERNESS OF HANWOO BEEF LOIN DURING COLD STORAGE
    Yu-Min Son1,3*, Eun-Yeong Lee1, Young-Hwa Hwang2, Jeong-Keun Seo3,
    Chul-Beom Kim3, Jae-Ha Choi3, Seon-Tea Joo1,2
61. DEVELOPMENT OF SIMPLIFICATION BEEF CHEMICAL COMPONENT PREDICTION MODEL USING THE BAND SELECTION METHOD
    Juntae Kim1 and Byoung-Kwan Cho1*
62. THE EFFECT OF ELECTROSTATIC FIELD ASSISTED CONTROLLED FREEZING POINT STORAGE ON THE FRESHNESS OF BEEF
    Yuqian Xu, Chengli Hou, Xin Li, Li Chen, Zhenyu Wang, Xiaochun Zheng, and Dequan Zhang*
63. EFFECT OF TUMBLING AND ANTIOXIDANT MARINATING ON THE TENDERNESS AND NUTRITIONAL QUALITIES OF INTERMEDIATE TENDERNESS BEEF CUTS FROM GRASS-FED CROSSBREDS
    Konan. C.A. N’Gatta1, Alain Kondjoyan1, Raphael Favier1, Arnaud Cougoul2, Dominique Gruffat2 and Pierre-Sylvain Mirade1
64. NO-SYNTHASE ACTIVITY DEPENDING ON INCUBTION CONDITION AND ITS EFFECT ON MEAT COLOUR PARAMETERS
    Marzena Zajac1*, Krzysztof Zajac2
65. FRENCH CONSUMER EVALUATION OF EATING QUALITY OF LIMOUSIN BEEF
    Moïse Kombolo1*, Isabelle Legrand 2, Jingjing Liu1, Faustine Noel3, Pascal Faure4, Laure Thoumy2, David Pethick5, Jean-François Hocquette1
66. ANTIOXIDANT ACTIVITY OF SODIUM ALGINATE FILMS WITH PLANT EXTRACTS OBTAINED BY ULTRASOUND-ASSISTED EXTRACTION FOR MEAT PRESERVATION
    Márcio Moura-Alves1,2*, José A. Silva1,2, Maria Ciríaco1,2, Alexandra Esteves1,2, Fernando M. Nunes3, Lorenzo M. Pastrana4, Miguel A. Cerqueira4 and Cristina Saraiva1,2
67. VARIABILITY IN NEAR INFRA-RED SPECTRA OF FRESH AND FROZENTHAWED BOVINE CARCASS TISSUES
    Jyoti P. Mishra1, Alessandro Ferragina1, Stephen Hegarty2, and Ruth M. Hamill1*
68. UTILIZATION OF PROSUR PRS-PHR AS A PHOSPHATE REPLACER IN INJECTED AND TUMBLED MARINATED CHICKEN
    Sarah Johnson, Devon E. Jackson, Han-Seok Seo, Christine Alvarado, Casey M. Owens
69. EVALUATING THE IMPACTS OF APPLYING ELECTROSTATIC FIELD DURING THAWING ON FROZEN BEEF SHELF-LIFE AND QUALITY
    Grace E. Corrette1*, Haley J. Jeneske1, Linnea A. Rimmer1, Larissa A. Koulicoff1, Morgan D. Zumbaugh1, Scott Eilert2, Brett Flanders3, and Michael D. Chao1
70. EVALUATING THE EFFECT OF ACCELERATED AGING AT DIFFERENT TEMPERATURE AND TIME POINTS ON YIELD, SENSORY AND SHELFSTABILITY ON LOWER QUALITY BEEF CUTS
    Haley J. Jeneske*, Colin Chun, Larissa Koulicoff, Grace Corrette, Sara Hene, Hope
    Aufdemberge, Jessie Vipham, Travis O’Quinn, Morgan Zumbaugh, and Michael D. Chao
71. YIELD GRADE RULER APPROACH FOR GRADING OF VEAL CARCASSES
    Marcel Marcoux1, Catherine Thibault1, Nuria Prieto2, Sophie Zawadski2, Haley Scott2 and
    Óscar López-Campos2*
72. IMPACT OF DIFFERENT ELECTRICAL STIMULATION SYSTEMS ON BEEF QUALITY AND PALATABILITY: CONSTANT CURRENT VERSUS CONSTANT VOLTAGE
    Nuria Prieto*, Brady Chabot, Patricia L.A. Leighton, Haley R. Scott, Sophie Zawadski and
    Óscar López-Campos
73. IMPROVING MEAT TENDERNESS USING EXOGENOUS PROCESSES: INSIGHT OF METHOD’S EFFECTIVENESS
    Rosaria Marino*, Antonella della Malva, Mariangela Caroprese, Teresa De Pilli, Agostino Sevi and Marzia Albenzio
74. TOWARDS MORE SUSTAINABLE MEAT PRODUCTS: A CO-CREATION APPROACH WITH CONSUMERS
    Marina Domenici1,2*, Lapo Pierguidi1, Sara Spinelli1, Caterina Dinnella1 and Erminio Monteleone1
75. DOES TRIMMING EXTERNAL FAT BEFORE COOKING AFFECT PALATABILITY AND CALORIE CONTENT OF BEEF RIBEYE STEAKS?
    Patricia L.A. Leighton, Óscar López-Campos, Sophie Zawadski, Rhona Thacker,
    Bryden Schmidt, Haley R. Scott, Lacey Hudson and Nuria Prieto*
76. DOES THE CARCASS GRADING SITE AFFECT MARBLING SCORE AND PREDICTIONS OF EATING QUALITY IN LATE-MATURING BEEF CATTLE?
    Matteo Santinello1*, Massimo De Marchi1, Nicola Rampado1, Jean-François Hocquette2, David Pethick3 and Mauro Penasa1
77. ENHANCED WATER SOLUBILITY OF MYOFIBRILLAR PROTEIN THROUGH DISRUPTION AND INHIBITION OF MYOSIN ASSEMBLY BY ULTRASOUND COMBINED WITH POLYPHENOL MODIFICATION
    Chao Zhang, Haotian Liu, Baohua Kong
78. EFFECT OF PROBIOTIC BACILLUS CEREUS DM423 ON THE FLAVOR FORMATION OF FERMENTED SAUSAGE
    Kai Shan1, Chunbao Li1,*
79. GLOBAL BEEF EATING QUALITY COLLABORATIVE PLATFORM AS AN INNOVATION FOR THE MEAT INDUSTRY
    Rod Polkinghorne1*, Holly Cuthbertson1, Alix Neveu2, Ray Watson3 and Jerzy Wierzbicki4
80. MICROWAVING MEAT: ITS EFFECT ON MEAT QUALITY, PROTEIN STRUCTURE AND IN VITRO DIGESTIBILITY
    Mariero Gawat1,2, Mike Boland2, Jim Chen1, Jaspreet Singh1,2, and Lovedeep Kaur1,2*
81. BEESWAX COATING IMPROVES THE HYDROPHOBICITY AND SUSTAINABILITY OF SODIUM ALGINATE CELLULOSE NANOCRYSTAL/ANTHOCYANIN INDICATOR FILM
    Shuo Shi 1, Haijing Li 1, and Xiufang Xia 1*
82. EFFECTS OF CITRUS FIBER ON TEXTURE PROPERTIES OF CHICKEN NUGGET BATTER MADE WITH WOODEN BREAST
    Muhammad J. Nawaz1, Brian C. Bowker2, Jonathan J. McDonald1, Harshavardhan
    Thippareddi3, and Alexander M. Stelzleni1*
83. QUALITY EFFECTS OF BOK CHOY JUICE ON MARINATED PORK CHOPS
    Jeng-Hung Liu1, Su-Jung Hsu2, Yu-Rong Su3, Mu-Hua Lai3, Shu-Yin Wang3,4, Chi-Sheng Chang3, Rodrigo Tarté5, Ya-Shiou Chang3*
84. IMPACT OF PEF TREATMENT ON THE PROTEIN OXIDATIVE STABILITY OF WET AND DRY AGED VENISON
    Tanyaradzwa E. Mungure1,2,3, Mustafa M. Farouk2, Alan Carne4, Maryann Staincliffe2, Ian Stewart5, Timothy Jowett6, Alaa El-Din A. Bekhit1
85. TERMINOLOGIES RELATED TO BEEF EATING QUALITY FROM EXISTING DATABASES
    Amanda G. Barro1,4, Kizkitza Barrenetxea.2,3., Moise Kombolo1, Marie P Ellies-Oury1,2, Jean F Hocquette1
86. BEEF ENHANCEMENT WITH PROTEIN HYDROLYSATE IMPROVES TENDERNESS AND REDUCES THAW-LOSS
    Rune Rødbotten1*, Josefine Skaret1, Øydis Ueland1, Anne Rieder1, Gard Karlsnes1 and Paula Varela1
87. DRIP LOSS AND MICROSTRUCTURAL CHANGES BY THAWING FROZEN PORK UNDER DIFFERENT CONDITIONS
    Won-Ho Hong1*, Dong-Seuk Kang2, Chang-Hee Cho3, Jiyeon Chun1
88. COLOUR DEVELOPMENT AND RESIDUAL NITRITE IN RESTRUCTURED HAM FORMULATED WITH VARYING CONCENTRATIONS OF SODIUM NITRITE OR NATPRE T – 10
    Rachel I. Crowley1,2, Sarah E. Bludau1, and Rodrigo Tarté1,2*
89. CHARACTERIZATION OF DRY AGEING BAG SERPENTINA CHEVON: PROCESS YIELD AND CHEMICAL AND PHYSICAL PARAMETERS
    Menalda V. André1*, Vítor Alves1, Catarina Prista1, Luísa L. Martins1, Mariana Mota1,
    Miguel P. Mourato1, André Almeida1, Rui J. B. Bessa2,3, Susana P. Alves2,3 and Teresa J.
    S. Matos1
90. ACCREDITATION OF DUAL ENERGY X-RAY ABSORPTIOMETRY CARCASS FAT % PREDICTION AS A TRADABLE TRAIT IN THE AUSTRALIAN SHEEP MEAT INDUSTRY
    Stephen L. Connaughton1,2*, Andrew Williams1,2, Katherine L. Mata1 and Graham E. Gardner1,2
91. PREDICTION OF INTRAMUSCULAR FAT CONTENT IN BEEF RIBEYE QUARTERED AT 5TH-6TH RIB USING A HAND-HELD CAMERA SOLUTION
    Fie F. Drachmann1*, Mette Christensen2, Anders Fogh3 and Margrethe Therkildsen1
92. MODIFICATION OF RONGEY’S METHODOLOGY FOR ESTIMATING THE STABILITY OF MEAT BATTERS
    Sarah E. Bludau1, Rachel I. Crowley1,2 and Rodrigo Tarté1,2*
93. RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF NUT SHELL PHENOLIC COMPOUNDS USING ULTRASOUND-ASSISTED EXTRACTION
    Maria Ciríaco123, Luís Patarata123, Márcio Moura-Alves123, Fernando Nunes4, Cristina Saraiva123
94. KOMBUCHA TEA EXTRACT AND ULTRASOUND ON QUALITY ATTRIBUTES OF MARINATED BEEF
    Hilal Sena Yıldırım1, Pınar Kadıoğlu Şentürk1, İlayda İşleyen1 and Kezban Candoğan1*
95. APPLICATIONS OF THE MUCOR FLAVUS SP. BIOSTARTER SHORTENS THE TIME OF DRY AGING OF BEEF
    Piotr Sałek1*, Wiesław Przybylski1, Danuta Jaworska1, Julia Pawłowska2, Magdalena Płecha2, Grzegorz Ostrowski2, Mateusz Barczak1 and Krzysztof Sawicki3
96. IMPACT OF DELAYED CARCASS PROCESSING ON BROILER BREAST MEAT QUALITY
    Brian C. Bowker1*, Hong Zhuang1, Richard J. Buhr1, Brian H. Kiepper2, Wayne Daley3, and Alexander Samoylov3
97. MONOFILM: ECO CONCEPTION TOWARDS THE RECYCLING OF SEALED PET TRAYS
    Arnaud Bozec*1
98. HOW PORK CUTS IMPROVE DURING WET OR DRY AGING?
    Núria Panella-Riera1, Cristina Zomeño1, Irene Nogué-Serra2, Gerard Masferrer2, and Maria Font-i-Furnols1
99. ASSESSING CARCASS QUALITY IN LAMBS BY USING 3D X-RAY MEASUREMENTS, A PILOT STUDY
    Katarina A. Segerkvist1*, Gun Bernes2, Lars Hansson3, Anders H. Karlsson1, Åse Lundh4, Mårten Hetta2
100. EFFECT OF REHEATING METHODS ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PRECOOKED TAIWANESE EMULSIFIED MEATBALLS (KUNG-WAN)
     Ya-Shiou Chang1*, Jeng-Hung Liu2, Rodrigo Tarté3,
     Yi-Wen Chen1, Su-Jung Hsu4, Ding-Wei Chen1
101. A STRATEGY TO ELIMINATE THE USE OF CHEMICAL ANTIOXIDANTS FOR FERMENTED SAUSAGES PRODUCTION
     Michela Pellegrini, Giuseppe Comi and Lucilla Iacumin*
102. EVALUATING THE BEEF EATING QUALITY FROM ZEBU CATTLE AT DIFFERENT AGING TIMES USING BRAZILIAN CONSUMERS
     Amanda G.Barro 1,2, Marcelo Coutinho 3 , Gregori Rovadoscki 3, Guilherme A Ferreira2., Daniela K.Terto 2, Natalia.N Ogawa 2, Ana M. Bridi.2
103. THE EFFECTS OF TRANSGLUTAMINASE ON TEXTURE AND SENSORY PROPERTIES OF SOY AND RICE-BASED HYBRID SAUSAGES
     Mirian Santos1, Wanessa O. Ribeiro1, Jamille S. Monteiro1 and Marise A. R. Pollonio1*
104. EVALUATION OF RHEOLOGICAL PROPERTIES OF PORK MYOFIBRILLAR PROTEIN GEL AND PRODUCT QUALITY OF LOW-FAT MODEL SAUSAGES ADDED WITH RHYNCHOSIA NULUBILIS POWDER WITH DIFFERENT DRYING METHODS AND EXTRACTED PROTEIN
     Min J. Kim and Koo B. Chin*
105. QUALITY CHARACTERISTICS OF CHICKEN SAUSAGE CONTAINING PSYLLIUM HUSK POWDER AND ITS APPLICATION TO IN VITRO DIGESTION MODEL
     Ji S. Choi1 and Koo B. Chin1*
106. SHELF-LIFE ASSESSMENT OF A POULTRY AND PORK-BASED SEMIDRIED FERMENTED AND SMOKED SAUSAGE TREATED BY HIGH HYDROSTATIC PRESSURE
     Ana. F. Borges1, Luís Patarata2, Luis T. Gama1, Cristina M. Alfaia1, Maria J. Fernandes1,
     Maria H. Fernandes1 and Maria J. Fraqueza1*

Meat Alternatives Oppertunities or Threats

1. SUITABILITY OF ECM MATERIALS FOR COLLAGEN-BASED SCAFFOLD REPLACEMENT IN CULTURED MEAT
   Sanghun Park1, Yunhwan Park1, Gyutae Park1, Sehyuck Oh1, Nayoung Choi1, Youngho
   Lim1 and Jungseok Choi1*
2. VOLATILE PROFILE OF SEVEN UNHEATED EDIBLE INSECTS
   Cristina Perez-Santaescolastica1*, Ann De Winne2, Jolien Devaere2, Ilse Fraeye1
3. ANALYSIS OF COMMERCIAL FETAL BOVINE SERUM (FBS) AND THEIR SUBSTITUTE FOR THE DEVELOPMENT OF CULTURED MEAT
   Da Young Lee1, Seung Hyeon Yun1, Seung Yun Lee2, Juhyun Lee1, Ermie Jr Mariano1, and Sun Jin Hur1,*
4. IMPROVED PROCEDURE FOR THE PROCESSING OF CULTURED MEAT
   Seung Hyeon Yun1, Da Young Lee1, Seung Yun Lee2, Juhyun Lee1, Ermie Jr Mariano1, and Sun Jin Hur1*
5. COMPARISONS OF SKELETAL MUSCLE CELLS ISOLATED FROM DIFFERENT PIG SPECIES: FOCUS ON CELL GROWTH AND RELATED GENE EXPRESSION
   Bosung Kim1*, and Sungkwon Park1
6. COMPARSION OF SKELETAL MUSCLE SATELLITE CELLS BETWEEN CALVES AND CATTLE: DIFFERENCES IN PROLIFERATION AND DIFFERENTIATION CHARACTERISTICS
   Bosung Kim1*, and Sungkwon Park1
7. EDUCATIONAL MATERIAL FOR PROCESSING OF MEAT SAUSAGE AND A VEGAN ANALOGUE
   Tiina Laitila1*, Juuso Kumpulainen1, Niina Kauppila1, and Gun Wirtanen1
8. ARE CONSUMERS OPEN TO EATING CULTURED MEAT? CROSS-CULTURAL STUDY – BRAZIL, SPAIN AND TURKEY
   Danielle R. Magalhaes1*, Marco A. Trindade1, Maria M. Campo2 and Cihan Çakmakçı3
9. PLANT-BASED MEAT PRODUCTS IN BRAZILIAN MARKET: EVALUATION OF THE INGREDIENTS AND NUTRITIONAL VALUE
   Dyana C. Lima¹, Nathan H. Noguera¹, Jonatã H. Rezende-de-Souza¹ and Sérgio B. Pflanzer¹*
10. INFLUENCE OF FERMENTATION BASED SOLUTION (NOURISHIELD® 2000L) AND PROTEIN SOURCE ON PLANT PROTEIN MICROBIOME
    Rebecca Furbeck1*, Matthew McCusker1, Nicolette Hall1, Eelco Heintz2, Saurabh Kumar1
11. PHYSICOCHEMICAL CHARACTERISTICS OF MICROWAVE COOKED BEEF COLD CUT AND PLANT-BASED MEAT ANALOGUE
    Soomin Oh1, Yousung Jung1, Dongwook Kim1 and Aera Jang1*
12. EFFECT OF EXTRUSION CONDITIONS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF HIGH MOISTURE MEAT ANALOGUES FROM PEA PROTEIN ISOLATE
    Clara Barnés-Calle, Grau Matas, Pere Gou and Elena Fulladosa*
13. ASSESSMENT OF A PLANT-BASED PROTEIN-POLYSACCHARIDE SCAFFOLD FOR CULTIVATING STEM CELLS IN CULTURED MEAT PRODUCTION
    Do H. Kim1*, Seo G. Han1, Su J. Lim1, Jeong T. Do2 and Sung G. Han1, *
14. COMBINATION OF PLANT- AND ANIMAL PROTEINS TO CREATE HYBRID VEGETARIAN /MEAT PRODUCTS
    Theo Verkleij1, Lenka Tonneijck1, Miriam Quataert1*
15. TEXTURAL PROFILE AND MICRO-STRUCTURE OF BLENDED BEEF PATTIES WITH FABA BEAN PROTEIN AND TRANSGLUTAMINASE
    Xinyu Miao1*, Jay Black2, Minh Ha1, Phyllis Shand3, Robyn Warner1
16. MEAT HYBRID SAUSAGE BLENDED WITH RICE AND PUMPKIN PROTEINS
    Marina Contreras1-2*, Germana Barbieri1, Monica Bergamaschi1, Andrea Brutti1, Jose
    Benedito2, Jose V. Garcia-Perez2, Roberta Virgili1
17. IRON DISTRIBUTION AND OXIDATION IN A 3D-PRINTED ANIMAL/PLANT HYBRID FOOD USING SYNCHROTRON X-RAY RADIATION
    Coline Schiell1,2, Stéphane Portanguen2, Valérie Scislowski1, Camille Rivard3,4, Pierre-
    Sylvain Mirade2 and Thierry Astruc2,*
18. EFFECTS OF CHICKEN AGE ON THE PROLIFERATION AND DIFFERENTIATION OF SATELLITE CELLS AND THE TASTE CHARACTERISTICS OF CULTURED MUSCLE TISSUE
    Chan-Jin Kim1*, So-Hee Kim1, Eun-Yeong Lee1, Yu-Min Son1, Young-Hwa Hwang2,
    and Seon-Tea Joo1,2
19. CHICKEN FIBROBLAST-TO-ADIPOCYTE DIFFERENTIATION FOR CULTURED MEAT : A COMPARATIVE STUDY BY EMBRYONIC DAY
    So Hee Kim 1, Chan Jin Kim1, Eun-Yeong Lee1, Yu-Min Son1,
    Young Hwa Hwang2 and Seon Tea Joo12*
20. PLANT-BASED MEAT ANALOGUES (SEITAN/TOFU) CAUSE IMPAIRED DIGESTION, OXIDATIVE STRESS & INFLAMMATION IN WISTAR RATS
    Alexis Arjona1; Guadalupe Sánchez-Terrón2; Remigio Martínez3; David Morcuende2; Sonia Ventanas2; and Mario Estévez2
21. IMPACT OF SENSORY PERCEPTION AND EMOTIONAL RESPONSE ON ACCEPTABILITY OF MEAT AND CHICKEN VS MEAT/CHICKEN ANALOGUES
    Melissa Mendoza, Mario Estévez, Alberto González-Mohíno, Lary Souza, Antonio Menacho and Sonia Ventanas*
22. EUROPEAN CONSUMER ATTITUDES TOWARDS THE CONSUMPTION OF 3D-PRINTED STEAK
    Petra Chaloupkova1, Tersia Needham1*, Claire Durand2, Stephen Onakuse3, Ladislav
    Kokoska1
23. BEEF VERSUS PLANT-BASED ANALOGUES: A DIFFERENT METABOLOMIC SIGNATURE IN THE COLON OF WISTAR RATS
    Guadalupe Sánchez1*, Remigio Martínez2, Jorge Ruiz1, Alexis Arjona3, and Mario Estévez1
24. IMPACT OF ULTRAPROCESSED PLANT-BASED MEAT ANALOGUES ON MICROBIOTA DIVERSITY AND COLONIC AMINO ACID METABOLISM IN WISTAR RATS
    Guadalupe Sánchez-Terrón1*, Remigio Martínez2, Jorge Ruiz1, Alexis Arjona3, and Mario Estévez1
25. THE EFFECT OF PLANT PROTEIN TYPE AND PRE-HYDRATION LEVEL ON TECHNOLOGICAL PROPERTIES OF HYBRID BEEF PATTIES
    Zuo Song1, 2, Joseph P. Kerry2, Brijesh K. Tiwari1, and Ruth M. Hamill1*
26. LOW-FAT MEAT ANALOGUES MANUFACTURED WITH BIGELS CONTAINING AVOCADO OIL OR WALNUT OIL FOR 3D FOOD PRINTING APPLICATIONS
    Pınar Kadıoğlu Şentürk1 and Kezban Candoğan1*
27. INFLUENCE OF SPRAY-DRIED AVOCADO SEEDS AND RED PEPPER POWDERS ON THE ANTIOXIDANT ACTIVITY AND COLOUR PROPERTIES OF VEGAN BURGER PATTIES
    İlayda İşleyen1, Pınar Kadıoğlu Şentürk1, Hilal Sena Yıldırım1 and Kezban Candoğan1*
28. PLANT-BASED MEAT ANALOGUES ENHANCE THE GASTROINTESTINAL MOTILITY FUNCTION AND APPETITE OF MICE BY SPECIFIC VOLATILE COMPOUNDS AND PEPTIDES
    Yunting Xie1, Linlin Cai1 and Chunbao Li*

Alternative Feeds to Improve Meat Sustainability

1. ENTERIC METHANE MITIGATION IN CATTLE BY USING TRADILIN®
   Solveig Mendowski1*, Vincent Chatellier1 and Guillaume Chesneau1
2. SENSORY EVALUATION OF BREAST MEAT FROM BIANCA DI SALUZZO CHICKEN SUPPLEMENTED WITH LIVE AND DRIED BLACK SOLDIER FLY LARVAE
   Valeria Zambotto1, Edoardo Fiorilla2, Valentina Bongiorno2, Eleonora E. Cappone2,
   Marta Gariglio2, Laura Gasco3, Giulia M. Daniele4, Marta Cianciabella4, Achille Schiavone1,2, Francesco Gai1*, Stefano Predieri4
3. CHLORELLA VULGARIS MICROALGAE AS A SUSTAINABLE FEED INGREDIENT: EFFECTS ON MEAT QUALITY AND MYOPATHY OCCURRENCE IN BROILER CHICKENS
   Marija Bošković Cabrol1* Almudena Huerta1, Francesco Bordignon1, Marco Birolo1, Gerolamo Xiccato1, Angela Trocino1
4. COMPARISON OF HPLC AND ELISA FOR THE ANALYSIS OF MYCOTOXINS IN PET FOOD
   Kei-Anne Baritugo, Bosung Kim, Heewon Jung, and Sungkwon Park
5. ANALYSIS OF OCHRATOXIN A DEGRADATION BY PEDIOCOCCUS PENTOSACEUS AS A PROTIOCIA TREATMENT IN ANIMAL FEED
   Sungkwon Park
6. DEFATTED SILKWORM (BOMBYX MORI L.) MEAL IN DIETS FOR BROILER CHICKENS: EFFECT ON MEAT FATTY ACID PROFILE AND SENSORY PROPERTIES
   Bianca Palumbo1, Yazavinder Singh1, Marco Cullere1, Eszter Zsedely2, and Antonella Dalle Zotte1*
7. DIETARY REPLACEMENT OF SOYBEAN WITH 5% HERMETIA ILLUCENS MEAL IN TURKEYS: IMPLICATIONS ON BREAST MEAT QUALITY
   Francesca Soglia*, Federico Sirri, Marco Zampiga, Mara A. Gagliano, and Massimiliano
   Petracci
8. COLOUR STABILITY OF GROUND ROUND BEEF PATTIES PRODUCED FROM CATTLE FED AN OMEGA-3 ENRICHED DIET
   Cameron C. Catrett1, Alexander M. Stelzleni1, Sarah A. Devane1, James S. Drouillard2 and
   John M. Gonzalez1
9. CONSUMER PANEL RATINGS OF CHUCK AND ROUND GROUND BEEF PATTIES PRODUCED FROM CATTLE FED AN OMEGA-3 ENRICHED DIET
   Cameron C. Catrett1, Alexander M. Stelzleni1, Sarah A. Devane1, James S. Drouillard2 and John M. Gonzalez1
10. EFFECTS OF THE INCLUSION OF PROCESSED FORMER FOODSTUFF BASED ON BAKERY BY-PRODUCTS IN BROILER DIET ON FATTY ACID PROFILE AND CHEMICAL PROPERTIES OF MEAT
    Karthika Srikanthithasan1*, Elena Diaz Vicuna1, Marta Castrica2, Dino Miraglia3, Edoardo
    Fiorilla1, Marta Gariglio1, Sihem Dabbou4, Andrea Giorgino1, Ana C.B Lajusticia5, Roser S.
    Pallarés5, Achille Schiavone1 and Claudio Forte1
11. MEAT QUALITY AND SENSORY ATTRIBUTES OF MEAT PRODUCED FROM BROILERS FED DIFFERENT INCLUSIONS PERCENTAGES OF PROCESSED FORMER FOODSTUFF BASED ON BAKERY BY-PRODUCT
    Karthika Srikanthithasan1*, Sihem Dabbou3, Rosalba Roccatello3, Flavia Gasperi3, Marta
    Gariglio1, Edoardo Fiorilla1, Elena Diaz Vicuna1, Andrea Giorgino1, Marta Castrica2, Dino
    Miraglia4, Achille Schiavone1 and Claudio Forte1
12. MULTI-STRAIN YEASTS: A NUTRITIONAL SOLUTION TO REDUCE ANTIMICROBIAL TREATMENTS IN MALE VEAL CALVES
    Giovanni Buonaiuto1*, Giovanna Marliani1, Giovanna Martelli1, Luca Sardi1, Eleonora Nannoni1, Marco Tassinari1 and Damiano Cavallini1
13. MICROBIOLOGICAL MONITORING OF SILKWORM FARMS IN VENETO REGION: A CASE STUDY
    Luca Tassoni1*, Silvia Cappellozza 2, Antonella Dalle Zotte1, and Alessio Saviane 2
14. EFFECTS OF INTRAMUSCULAR FAT CONTENT AND BYPRODUCT-BASED DIET ON PORK AROMA COMPOUNDS PROFILE
    Lisha Wang1, Eline Kowalski1,2, Els Vossen1, Sam Millet2, Marijke Aluwé2, Stefaan De Smet1*
15. INCLUSION OF HEMP IN THE DIETS CAN IMPROVE MEAT NUTRITIONAL QUALITY OF ORGANICALLY REARED SLOW-GROWING BROILERS
    Claudia Lambiase1*, Francesco Serrapica1, Felicia Masucci1, Jose M. Lorenzo2,3, and Antonio Di Francia1
16. GROWTH PERFORMANCE, CARCASS TRAITS AND MEAT QUALITY RESPONSES TO DIFFERENT DIETARY NDF TO STARCH RATIOS IN FATTENING YAKS
    Xiangfei Zhang1, Huai Zhang2, Binfeng Li2, Chufei Zhang2, Haiquan Hua3 and Xiaolin Luo1,*
17. GRAPE POMACES IN RABBITS’ DIET: EFFECT ON OXIDATIVE STATUS AND FATTY ACID PROFILE OF LONGISSIMUS DORSI MUSCLE
    Silvia Carta*, Fabio Correddu, Riccardo Chessa, Anna Nudda, Giuseppe Pulina, Gianni
    Battacone

Role of Meat in Food Security

1. PORK QUALITY OF PIGS RAISED IN SMALLHOLDER URBAN FARMS IN SOUTH AFRICA
   Rebecca M. Mathobela1,2,*, Obert C. Chikwanha1, Chenaimoyo L.F. Katiyatiya1, Annelin H. Molotsi1, Munyaradzi C. Marufu3, Phillip E. Strydom1 and Cletos Mapiye1

Meat and Health

1. EFFECT OF EXTRACTS FOOD BY-PRODUCTS FROM OLIVE, POMEGRANATE, AND GRAPE ON PROTEIN OXIDATION OF CLEAN LABEL CHICKEN NUGGETS
   L. Martínez, R. Peñalver, A. Serrano, G. Ros, and G. Nieto*
2. THE EFFECT OF TEMPERATURE CONTROL DURING FREEZE-DRYING ON THE PROTEIN DIGESTIBILITY OF BEEF IN AN IN VITRO INFANT DIGESTION MODEL
   Seonmin Lee1, Kyung Jo1, Seul-Ki-Chan Jeong1, Yun-Sang Choi2, and Samooel Jung1*
3. ROSEMARY, ROMEGRANATE, GRAPE SEED, AND HYDROXYTYROSOL EXTRACTS AS A USEFUL STRATEGY TO EXTEND THE SHELF LIFE OF PORK PATTIES
   Antonio Serrano, Lorena Martínez, Rocío Peñalver, Gaspar Ros and Gema Nieto*
4. EFFECT OF INNOVATIVE SALT SUBSTITUTES ON THE MINERAL COMPOSITION OF DRY-CURED FOAL CECINA
   Cittadini, A.1, Purriños, L.2, Pateiro, M.2, Sarriés, M. V.1, Domínguez, R.2, Santos, E.M.3, Lorenzo, J.M.2*
5. EFFECT OF PANSALT® OR KOMBU ALGA AS SALT REPLACERS ON THE AROMATIC PROFILE OF DRY-CURED FOAL CECINA
   Cittadini, A.1, Purriños, L.2, Pateiro, M., Sarriés, M. V.1, Pérez-Álvarez, J.A.3, Domínguez, R.2, Lorenzo, J.M.2
6. STUDY OF PANSALT® OR KOMBU SEAWEED AS SALT ALTERNATIVES ON THE COMPOSITION AND PHYSICOCHEMICAL PARAMETERS OF EQUINE CECINA
   Cittadini, A.1*, Bermúdez, R.2, Pateiro, M.2, Sarriés, M. V.1, Campagnol, P.C.B.3, Domínguez, R.2, Lorenzo, J.M.2
7. INFLUENCE OF INNOVATIVE SALT REPLACERS ON THE SENSORIAL PROPERTIES OF EQUINE CECINA
   Cittadini, A.1*, Purriños, L.2, Pateiro, M., Sarriés, M. V.1, Teixeira, A.3, Domínguez, R.2, Lorenzo, J.M.2
8. EFFECTS OF DIETARY FERMENTED FOODS ON THE PRODUCTION OF POTENTIAL CARCINOGENS AND RISK OF COLORECTAL CANCER FROM PROCESSED MEAT PRODUCTS
   Da Young Lee1, Seung Yun Lee2, Jae Won Jeong1, Jae Hyeon Kim1, Hyun Woo Kim1, Seung Hyeon Yun 1, Juhyun Lee1, Ermie Jr Mariano1, and Sun Jin Hur1,*
9. THE EFFECT OF DIFFERENT NACL LEVELS ON THE IN VITRO PROTEIN DIGESTIBILITY OF PORK GEL
   Soeun Kim1, Seokhee Han1, Seonmin Lee1, Kyung Jo1, Seul-Ki-Chan Jeong1, Hayeon Jeon1, and Samooel Jung1*
10. EFFECT OF AMINO ACID INTAKE WITH PROTEIN FOOD ON THE DEVELOPMENT OF DYSLIPIDEMIA AMONG KOREAN ADULTS: TWO PROSPECTIVE COHORT STUDIES
    Sangah Shin1*, Sangwon Chung2, Hyojee Joung3 and Kyungho Ha4
11. POLYSACCHARIDES FAT SUBSTITUTE REGULATED THE DIGESTIBILITY OF PROTEIN IN EMULSION-TYPE SAUSAGE
    Di. Zhao1*, Huhu. Wang2 and Keping. Ye3
12. GELLED EMULSIONS (WITH CHIA AND HEMP OIL) AS ANIMAL FAT REPLACER IN GOAT BURGERS: EFFECT ON LIPID PROFILE, LIPID OXIDATION AND SENSORY QUALITY
    Juana Fernández-López1*, Carmen Botella-Martínez1, Lia Vasconcelos2, Iasmin Ferrerira2, Etelvina Pereira2, Jose A. Pérez-Álvarez1, Alfredo Teixeira2, Manuel Viuda-Martos1.
13. ANTIOXIDATIVE AND ANTI-INFLAMMATORY EFFECT OF HORSE MEAT HYDROLYSATE ON C2C12 MYOBLAST
    Hee-Jeong Lee1, Dongwook Kim1 Kyoungtag Do2, Chang-Beom Yang2, Seong-Won Jeon2,
    and Aera Jang1*
14. DEVELOPMENT OF SAUSAGE TECHNOLOGY FOR THE ELDERLY USING COLLAGEN HYDROLYSATE FROM LAMB, HORSE AND BEEF LEGS
    Tamara Tultabayeva*, Nurbibi Mashanova, Gulzhan Tokysheva, Kadyrzhan Makangali
15. EFFECT OF YEAST INOCULATION ON THE STRUCTURE OF BACTERIAL COMMUNITY IN THE REDUCED-SALT HARBIN DRY SAUSAGES: A PERSPECTIVE OF INTERACTION BETWEEN FUNGI AND BACTERIA
    Xiang-ao Li, Qiang Wang, Baohua Kong, Ligang Qin* and Qian Chen*
16. EFFECTS OF VITAMIN E ON COLOUR EVOLUTION, LIPID OXIDATION AND FATTY ACID PROFILE IN PORK
    Diego Bottegal1*, Maria A. Latorre2, Sandra Lobón3 and Javier Álvarez-Rodriguez1
17. EFFECTS OF L-ARGININE, L-LYSINE AND GLUTAMINASE ON THE WATER-HLODING CAPACITY AND EATING QUALITY OF SMOKED AND COOKED SAUSAGES
    Wenxin Dai1, Huixin Zuo1, Yunge Liu1, Pengcheng Dong1, Yanwei Mao1*
18. RELATIONSHIP BETWEEN HEATING TEMPERATURES, HCAs FORMATION AND AMINO ACIDS COMPOSITION OF PAN-ROASTED PORK PATTIES
    Kang-Jin Jeong 1, Zubayed Ahamed 1, and Han-Sul Yang 1,2*
19. INVESTIGATION OF NITROSAMINE FORMATION AT COOKING TEMPERATURE AND NITRITE CONCENTRATION BY IN VITRO GASTRIC MODEL
    Jeong-Uk Eom1, Kang-Jin Jeong1 and Han-Sul Yang1,2*
20. BEEF PRODUCTION FROM DAIRY HERDS: DETAILED MINERAL PROFILE OF VEAL AND BEEF MEAT
    Nicolò Amalfitano1*, Massimo Cagnin1, Alessio Cecchinato1 and Giovanni Bittante1
21. OLIVE OIL HYDROGELS WITH POLYSACHARIDES TO FORMULATE HEALTHY AND SUSTAINABLE FRANKFURTERS
    Claudia Ruiz-Capillas* and Ana M Herrero

The post 2023 appeared first on Digicomst.

1. Index

Consumer Behaviour and Ethics

1. Consumers and meat: Satisfaction, sustainability and self-indulgence. How does meat contribute to consumer well-being?

   Klaus Grunert

2. Presentation

   Klaus Grunert

3. When the obvious becomes problematic – The ethics of turning animals into meat

   Mickey Gjerris

4. Presentation

   Mickey Gjerris

5. Understanding determinants of consumer acceptability for meat and meat substitutes

   John Prescott

6. Presentation

   John Prescott

7. Attitudes of Eastern European consumers towards surgical castration and immunocastration of piglets

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

8. What do consumers like about roast chicken?

   Linda Farmer, Terence Hagan, David Sanderson, David Farrell, Alan Gordon, Emma McDonald, Sam Smyth

9. Brain activation predicts risk perception and attitude change for food technologies

   Tyler Davis, Markus LaCour, Erin Beyer, Jessica L. Finck, Markus Miller

10. American, chinese and australian consumer meat preferences have minimal impact on sheepmeat eating quality scores

    R. A. O’Reilly, L. Pannier ,G. E. Gardner, A. J. Garmyn, H. Luo, Q. Meng, M. F. Miller, D. W. Pethick

11. Cross-cultural consumers’ liking of New Zealand commercial lamb

    Carolina E. Realini, Yangfan Ye, Patrick Silcock, Graham Eyres, Noby Jacob, Patricia Johnson, Luis Guerrero

12. Effects of adding FFAs on beef taste-traits analyzed by electronic taste sensing system and sensory evaluation

    Yanan Zhao, Yindi Di, Shuji Ueda, Yasuhito Shirai, Masaaki Habara, Hidekazu Ikezaki, Minoru Yamanoue

Quality & Safety

1. To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication

   Nicolai Zederkopff Ballin, Kristian H. Laursen

2. Presentation

   Nicolai Zederkopff Ballin, Kristian H. Laursen

3. Phages for Food Safety: Phage application against Yersinia

   Jin Woo Jun

4. Presentation

   Jin Woo Jun

5. Modernisation of meat inspection of pigs by use of risk assessments – An evidence-based approach

   Lis Alban

6. Presentation

   Lis Alban

7. Novel methods for sampling raw beef trim for microbiological testing

   Tommy L. Wheeler, Terrance M. Arthur

8. Influence of reduced levels or suppression of sodium nitrite on the growth of psychrotrophic Clostridium botulinum group II type B in cooked ham and frankfurters

   Sarah Lebrun, Bastien Fremaux, Tom Van Nieuwenhuysen, Sébastien Crevecoeur, Raphaël Vanleyssem, Sarah Denayer, Gilles Nassy, Georges Daube, Antoine Clinquart

9. Pasteurization effects and achievement of target values for inactivation of Hepatitis E Virus in semi-dry pork sausages following cooking instructions

   Helena Stoffers, Ralf Blase, Livia Schwendimann

10. Rapid quantification utilizing Bax® Cycle Threshold Values to estimate pre-enrichment log10 CFU/G of salmonella in ground turkey

    April K. Englishbey, Savannah J. Forgey, Tyler P. Stephens, Marcos X. Sanchez-Plata

11. The use of NMR- and GC-MS -based metabolomics for the detection of food fraud in turkey breast meat

    Liane Wagner, Manuela Peukert, Dagmar A. Brüggemann

Processed Meats & Analogies

1. Physical phenomena in meat science and technology: Approaches to finding new solutions to food formulation and processing problems

   Jochen Weiss

2. Presentation

   Jochen Weiss

3. New ingredients for meat products and meat analogues

   Christian Zacherl

4. Presentation

   Christian Zacherl

5. Design of plant based meat analogues by extrusion processing: Towards controlling the structuring mechanisms

   M. Azad Emin

6. Sustainability of meat substitutes: plant analogues, microalgae, insects and cultured meat

   Sergiy Smetana, Volker Heinz

7. Pre-rigor processing of cooked ham without added phosphates reduces technological quality problems

   Xavier Serra, Pere Gou, Albert Brun, Jacint Arnau

8. Influence of lard-based diacylglycerol on water distribution and microstructural properties od thermally induced gels of porcine myfibrillar protein at different NaCl concentration

   Xinxin Zhao, Baohua Kong

9. Generation of nitrite in meat batter by remote infusion of atmospheric pressure plasma

   Seonmin Lee, Kyung Jo, Yun-sang Choi, Heejoon Jeon, Samooel Jung

10. Evolution of instrumental colour coordinates (CIE L*a*b*) in vacuum-packaged Iberian dry-cured loin as affected by nitrate/nitrite reduction and hydrostatic high pressure processing

    Nieves Higuero, Jesús J. Garcia, María C. Vidal-Aragon, Ramón Cava

Animal Production

1. Targeted agricultural production by genetically modified farm animals

   Heiner Niemann

2. Presentation

   Heiner Niemann

3. Climate change, heat stress, and animal robustness: Future perspectives in pig production

   Wendy Rauw

4. Presentation

   Wendy Rauw

5. Management of animal welfare

   Harry Blokhuis

6. Presentation

   Harry Blokhuis

7. Pros and cons of alternatives to piglet castration: Welfare, boar taint and other meat quality traits

   Michel Bonneau, Ulrike Weiler

8. Presentation

   Michel Bonneau, Ulrike Weiler

9. An ai-based aggressive behavior detection method for pig monitoring system

   Chi-Ting Ni, Kiat Siong Ng, Hsiao-Yuan Su, Pei-Yin Chen, Shen Chang Chang

10. Seaweed in lamb diet – oxidative stability and consumer preferences

    Vladana Grabež, Alemayehu S. Kidane, Liv Torunn Mydland, Margareth Øverland, Per Berg, Karoline Kåsin, Bjørg Egelandsdal

11. Animal selection by expected progeny difference influences beef tenderness in bos indicus cattle

    Taiane S. Martins, Juliana Silva, Adrielle M. Ferrinho, Lenise F. Mueller, Alessandra Bridi, Juliano C. Silveira, Mirele D. Poleti, Tamyres R. Amorim, Julian A. Muñoz, Mariana B. P. Costa, Ingrid H. S. Fuzikawa, Gabriella V. Moura, Jéssica L. Gemelli, Pollyana M. Garbossa, Annelise A. G. Lobo, Mariane Beline, Vicente L. M. Buarque, Nara R. B. Cônsolo, Saulo L. Silva, Fernando Baldi, Angélica S. C. Pereira

12. Can pre-slaughter stress blood indicators be used to predict dark cutting in lambs?

    Thuthuzelwa Stempa, Greame Bradley, Amanda Y. Chulayo, Voster Muchenje

13. How’s it hanging? Head down behavior in beef cattle increases in response to pre-slaughter hide washing and is associated with increased dark cutting incidence

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

14. Polymorphisms in the genes of glycolysis are associated with beef production and quality traits in South African purebred bulls

    Annie Basson, Lorinda Frylinck, Phillip Strydom

Emerging Technologies

1. Digital transformation in the food industry – Opportunities, challenges and solution approaches from the perspective of ongoing research projects

   Tobias Voigt

2. Presentation

   Tobias Voigt

3. What’s new in stunning technologies

   Alison Small, Leisha Hewitt, Dorothy E F McKeegan

4. Presentation

   Alison Small, Leisha Hewitt, Dorothy E F McKeegan

5. 30 years of meat robotics: Opportunities and challenges

   Koorosh Khodabandehloo

6. Computer vision system for color measurements of meat and meat products

   Igor Tomasevic, Jose Lorenzo, Francisco Barba, Vesna Đorđević, Ilija Djekic

7. Multiblock PLS modelling of red meat quality parameters using a variety of sensors.

   Sam Hitchman, Yash Dixit, Marlon M. Reis, Talia Hicks, Mark Leoffen, Cameron Craigie

8. Artificial intelligence (AI) and vision technology for improving efficiency and quality in meat production

   Holger Dirac, Peter Stentebjerg, Glenn B. Nielsen, Troels T. Mørch

9. Computational modelling of spatial distribution of hydrodynamic shockwave technology towards improved tenderisation of beef Longissimus lumborum

   Ciara K. McDonnell, Henry Sabarez, Kai Knoerzer, Adam Fitzgerald, Joanne Hughes, Roman Buckow, Aarti Tobin

10. Vascular rinsing and chilling: effects on quality attributes and metabolic changes in beef

    Ligia Cunha Moreira, Ko Eun Hwang, Maggie A. Mickelson, Robert E. Campbell, James R. Claus

Muscle Biology

1. In-vitro-meat, meat replacement

   Mark Post

2. Presentation

   Mark Post

3. Pre- and postnatal development of adipose depots in meat animals with a specific focus on the pig

   Isabelle Louveau

4. Presentation

   Isabelle Louveau

5. Muscle energy metabolism, growth and meat quality

   Wicks, J.C., M. Beline, J.F.M. Gomez, S. L. Silva‡, S. Luzardo, D.E. Gerrard

6. Presentation

   Wicks, J.C., M. Beline, J.F.M. Gomez, S. L. Silva‡, S. Luzardo, D.E. Gerrard

7. Muscle quality issues explained by metabolomics

   Gavin Boerboom, Theo van Kempen, Alberto Navarro-Villa, Adriano Pérez-Bonilla

8. Presentation

   Gavin Boerboom, Theo van Kempen, Alberto Navarro-Villa, Adriano Pérez-Bonilla

9. Oxidative stress as an underlying cause of the impaired meat quality in chicken breasts affected by the White Striping myopathy

   Leila Carvalho, Marta Madruga, Mario Estevez

10. S-Nitrosylation Of RyR1 And SERCA1 In PSE snd RFN Pork

    Ying Y. Wang, Wan G. Zhang, Guang H. Zhou

11. Proteomics Of Colour Stability In New Zealand Lamb Meat

    Siou Y. Kwan, James D. Morton, Jolon M. Dyer, Santanu Deb-Choudhury, Jeffrey E. Plowman

12. Oleic acid up-regulates mRNA expression of both genes related fat utilization and accumulation and a part of them via PPARd activation in C2C12 myoblasts

    Yusuke Komiya, Naomi Watanabe, Jun Nagasao, Keizo Arihara

13. Protein Co-Expression Network: A new insight to evaluate molecular mechanisms involved with intramuscular fat deposition and composition

    Mirele D. Poleti, Bárbara Silva-Vignato, Wellison Diniz, Aline S. M. Cesar, Gabriel C. M. Moreira, Francisco J. Novais, Gustavo H. M. F. de Souza, Luiz C. Cameron, Thais R. Cataldi, Carlos A. Labate, Júlio Cesar C. Balieiro, Luciana C. A. Regitano, Joanir P. Eler, Luiz L. Coutinho

Human Nutrition & Sustainability

1. Animal sourced foods role in sustainable nutrition

   Greg Thoma

2. Presentation

   Greg Thoma

3. Red meat-derived endogenously formed N-nitroso compounds and colon cancer

   Pablo Steinberg

4. Presentation

   Pablo Steinberg

5. Metabolomics in food, diet and health research

   Hannelore Daniel

6. Environmental impacts of meat production

   Thomas Nemecek

7. Presentation

   Thomas Nemecek

Poster Session 1

1. Meet meat and meat products in Bavaria

   Barbara Schalch, Lars Gerdes, Renate Schoen, Johannes Griffig, Julia Scherb-Forster, Claudia Wobst, Isabel Schaupt, Claus Schlicht

2. Effect of carcass marination using different concentrations of soy sauce on consumer acceptance and sensory traits of samgyetang (korean ginseng chicken soup)

   Sung Ki Lee, Juntae Kim, Dicky T. Utama, Hae Seong Jeong, Farouq H. Barido

3. Acceptable inclusion levels for selected red and brown Irish seaweed species in pork sausages.

   Halimah Mohammed, Kieran Kilcawley, Ruth Hamill, Joe P. Kerry, Maurice G. O’Sullivan

4. Consumer sensory outcomes of 3 brisket muscles cooked using the “low n’ slow” barbeque method served chopped, pulled and sliced

   Jarrod Lees, Peter McGilchrist, Rod Polkinghorne, Aaron van den Heuval, Nicholas Hardcastle

5. The impact of tasting beef steaks in a traditional sensory booth versus an immersive virtual reality restaurant

   Cristina Botinestean, Chris Ovenden, Eimear Gallagher, Declan Troy, Emily Crofton

6. The influence of cattle age and breed on the meat quality of typical UK retail specification beef

   Kate Maddy, Karim Farag

7. Investigation of consumers’ preference on colour of sliced beef in hot pot

   Fangfang Wang, Yanwei Mao, Yimin Zhang, Pengcheng Dong, Rongrong Liang, Xin Luo, Xinyi Wang

8. Lipid oxidation and consumer´s acceptability of lamb patties with active and edible coatings

   María Campo

9. The effects of meat pigments and amino acids on the color properties of cooked ground chicken breast

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

10. The effect of ageing time on the organoleptic properties of farmed fallow deer (Dama dama) longissimus lumborum meat

    Daniel Bures, Ludek Barton, Tersia Needham, Louwrens C. Hoffman

11. Non-inferiority testing for product development: A case study on boar tainted meat.

    Johanna Mörlein, Jan Gertheiss, Lisa Meier-Dinkel, Wolfram Schnäckel, Daniel Mörlein

12. Eating quality differences between new season and old season lambs are minimal

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

13. Sensorial acceptance of cooked ham stored in active packaging

    Sol Zamuz, Roberto Bermúdez, Laura Cutillas-Barreiro, Ruben Dominguez, Laura Purriños, José Manuel Lorenzo, Daniel Franco

14. Sensory attributes of beef round cuts across cooking methods and cut size

    Rhonda Miller, Paige Smith, Cassandra Pena, Chris Kerth, Hannah Laird, Dale Woerner, Gordon Carstens

15. Sensory properties and cross-cultural consumer acceptability of chicken sausages formulated with lentil (Lens culinaris) flour

    Darshika P. Pathiraja, Phyllis J. Shand

16. Effects of searing cooking on sensory and physicochemical properties of beef steak

    Ji Hyun Yoo, Hae In Yong, Ki Ho Baek, Cheorun Jo

17. Drivers of (dis)liking: Systematic pairwise preference tests to reveal the relationship between boar taint and consumer acceptance

    Daniel Mörlein, Marijke Aluwé, Gé Backus, Michel Bonneau, Per Brockhoff, Patrick Chevillon, Rune Christensen, Maria Font-i-Furnols, Jan Gertheiss, Lisa Meier-Dinkel, Johanna Mörlein, Elisa Oertel, Angels Oliver, Frank Tuyttens, Alice van den Broeke, Margit Aaslyng

18. Organoleptic properties of celta pig meat fed with traditional or commercial feed

    Sol Zamuz, Laura Purriños, Alberto Brugiapaglia, Daniel Franco, Paulo Munekata, Mirian Pateiro, Laura Cutillas-Barreiro, Jose M. Lorenzo

19. Monitoring of Thuringian meat products for nutrition-relevant criteria and derived recommendations for the consumers and meat processors

    Friedrich Schöne, Antonia Ibel, Ralf-Peter Bähr, Christine Dawczynski, Marcus Ihling, Stefan Lorkowski

20. Effects of dry and wet aging on sensory attributes, instrumental tenderness, and lipid peroxidation of USDA-Choice and USDA-Prime tenderloins

    Alexandria M. Cavender, Francine M. Giotto, Amilton S. de Mello

21. Meat icing on muffins – healthy snacking for older adults

    Samarakoon Mudiyanselage C. S. Samarakoon, Bogodage D. Perera, Mustafa M. Farouk

22. Effect of ageing time on pH, color and consumer acceptability of foal meat

    Lorea R. Beldarrain, Lara Moran, Iñaki Etaio, Luis Javier R. Barron, Miguel A. Sentandreu, Ana Blanco-Doval1, Noelia Aldai

23. An investigation into the performance and eating quality of Holstein beef

    Michael A. Campbell, Veronika Vicic,

24. Product development of beef patties with varying texture

    Behannis J. Mena Chalas, Phyllis Shand, Robyn D. Warner

25. Influence of dry versus wet ageing of sheepmeat on eating quality

    Melindee Hastie, Robin Jacob, Steve Bonney, Long Huynh, Rod Polkinghorne, Hollis Ashman, Damir Torrico, Minh Ha, Robyn Warner

26. The effect of cooking method and cooked color on consumer acceptability of boneless pork chops

    Lauren T. Honegger, Erin E. Bryan, Taylor K. Ruth, Anna C. Dilger, Dustin D. Boler

27. Oxygen concentration can be halved in modified atmosphere packaging to improve eating quality

    Maddison Corlett, Graham Gardner, Liselotte Pannier, Khama Kelman, Robin Jacob, David Pethick

28. Fatty acid composition of south african lamb from three production systems

    Stephani du Plessis, Phillip Strydom, Michelle Hope-Jones, Arno Hugo

29. Consumer views towards meat and plant-based protein alternatives – a qualitative investigation in Germany and Belgium

    Sophie Hieke

30. Flavour attributes and fatty acid profile that differentiate beef based on country of origin

    Olugbenga P. Soladoye, Zeb Pietrasik, Payam Vahmani, Mike E. Dugan, Nicole J. Gaudette

31. How to prevent the worst case: scalding of sensible pigs; Automated procedure for detection of onset of death of slaughter pigs in industrial plants (Check Signs of Life)

    Karen von Holleben, Andreas Briese, Winfried Dyrba, Martin von Wenzlawowicz

32. Horse meat in the Mexican marketplace

    Maria S. Rubio Lozano, Juan Francisco Hernández Chávez, Francisco A. Ruíz López, Rosaurora Medina Medina, Pavel Espinoza, Enrique Delgado, Suarez, R. Danilo Mendez Medina, Tania M. Ngapo

33. Castrated vs uncastrated beef cattle: instrumental quality

    Marcia del Campo, Gustavo Brito, Guillermo de Souza

34. Impact of the presense of blood during the slaughter of cattle

    Aimee Smith, Karim Farag

35. Are movements after captive bolt stunning of cattle a sign of regaining consciousness?

    Karen von Holleben, Martin von Wenzlawowicz

36. Variation in the expression of different heat shock proteins mrna in EDTA stabilized blood of pigs exposed to different stunning methods

    Sebastian Zimmermann, Dagmar A. Brüggemann

Poster Session 2

1. Prevalence of fecal carriage of main enterohemorrhagic escherichia coli serotypes among slaughtered dairy calves in france

   Clemence Bieche-Terrier, Frédéric Auvray, Maryse M. Um, Laurent Allais, Marie Drouet, Eric Oswald, Delphine Bibbal, Hubert Brugere

2. Isolation of bacteria having potentiality to form ZnPP in meat products

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

3. Combination of essential oils and phenolic acids against salmonella for food safety of sliced cooked ham

   Jessica A. Feijó Corrêa, João V. Santos, Alberto G. Evangelista, Renata E. F. Macedo, Fernando B. Luciano

4. Biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages

   Baohua Kong, Qian Chen, Fangda Sun

5. Data fusion of hyperspectral images for the prediction of bacterial growth on beef Longissimus dorsi m. under simulated normal and abuse storage conditions

   Eva M. Achata, Marcia Oliveira, Carlos Esquerre, Brijesh K. Tiwari, Colm O’Donnell

6. Potential microbial risks associated with innovative fenalår elaboration procedures

   Elena Coll-Brasas, Arícia Possas, Per Berg, Bjørg Egelandsdal, Trond Livden, Sara Bover-Cid, Elena Fulladosa

7. Analysis of oxidative stress, apoptosis and necrosis in myocytes from aging porcine muscles by flow cytometry

   Mario Estevez, Fernando Peña

8. Omega-3-Enriched bologna sausages by addition of ECHIUM (Echium plantagineum L.) oil and Chia (Salvia hispanica L) flour

   Julliane C. Barros, Manoela A. Pires, Paulo E. S. Munekata, Isabela Rodrigues, Carlos A. C. Souza, Marco A. Trindade

9. Antimicrobial activity of peptic hydrolysate fractions derived from desalted duck egg white on foodborne pathogens in pork chops

   Rommanee Thammasena, Deng C. Liu

10. Buffered Vinegar Dry as an effective listeristatic control measure in cooked ham

    Ines Colle, Anja Verbiest, Glenn De Ceulaer

11. Effect of green tea and rosemary extracts on shelf-life of salted lamb patties.

    Juan B. Franco, Carolina Realini, Antonella Goyeneche, Carolina De los Santos, Camila Horta, Rafael Delpiazzo

12. Protease production characteristics of Pediococcus pentosaceus isolated from Harbin dry sausages

    Fangda Sun, Huan Zhang, Baohua Kong

13. In situ characterization and analysis of extracellular polymeric substances of Pseudomonas fluorescens biofilms in the presence of acidic electrolyzed water

    Linlin Cai, Changbo Tang, Huhu Wang, Xinglian Xu, Guanghong Zhou

14. The use of hypobaric chambers for shelf life preservation of lamb loins

    Stephanie M. Fowler, Lorraine Sphor, Norm Blackman, David Hopkins

15. Evaluation of physico-chemical parameters of aging lamb meats from “Castilla León”

    Belén Goméz, Paulo Eduardo S. Munekata, Raúl Bodas, Daniel Franco, Francisco Allan L. Carvalho, Mirian Pateiro, Roberto Bermúdez, José Manuel Lorenzo

16. Antimicrobial effect of combination of phenolic acids and bacteriocins against Salmonella in meat products

    Panagiotis Chanos, Anna M. Erdwiens, Corinna Stuehmeier, Christian Hertel

17. Cleaning 2.0 – we need a revolution

    Lene Meinert

18. Effect of active packaging with green tea and oregano oil on the shelf-life of cooked ham

    Sol Zamuz, Roberto Bermudez, Laura Cutillas-Barreiro, Noemi Echegaray, Laura Purriños, Mirian Pateiro, José Manuel Lorenzo, Daniel Franco

19. Effect of meat product components on the tolerance of salmonella bacteriophages against high hydrostatic pressure

    Timo Bardischewski, Vera Haskamp, Horst Neve, Charles Franz, Christian Hertel

20. Carnobacterium maltaromaticum as a bioprotective culture against spoilage bacteria in ground beef

    Caroline M. D. A. Cavalari3, 1, Pedro H. Imazaki1, Barbara Pirard1, Raphael Vanleyssem1, Sarah Lebrun1, Sebastien Crevecoeur2, Georges Daube2, Renata, E. F. Macedo, Antoine Clinquart

21. Antioxidant activity of rosemary and citrus extract and natural sources of nitrates in clean label “chorizo”

    Lorena Martinez, Gaspar Ros, Pedro Bastida, Gema Nieto

22. The basis of nitrosomyoglobin formation in meat by coagulase-negative staphylococci: expression of nitric oxide synthase

    Pan Huang, Xuefei Shao, Peijun Li, Conggui Chen, Baocai Xu

23. Changes in the microbial communities of air-chilled and water-chilled yellow-feathered broilers during storage

    Hang Wang, Xiaojie Qin, Si Mi, Xia Li, Chunhui Zhang

24. Effect of production process parameters on the distribution of bacteria in the fermented sausage matrix.

    Panagiotis Chanos, Catharina Kraft, Corinna Stuehmeier, Christian Hertel

25. Evolution of spoilage microorganisms in vacuum-packed lamb meat from two portuguese breeds

    Ursula Gonzales-Barron, Diogo Félix-Oliveira, Sara C. Coelho-Fernandes, Gisela Santos-Rodrigues, Jose M. Lorenzo, Vasco Cadavez

26. Shelf-life and microbial community dynamics of vacuum packaged beef during long term super-chilled storage

    Xue Chen, Yimin Zhang, David Hopkins, Xiaoyin Yang, Pengcheng Dong, Xin Luo

27. Can high pressure processing extend the shelf life of fresh beef

    Anita Sikes, Lesley Duffy, Alex Kanon, Joanne Hughes, Yutao Li

28. Optimization of replacing pork backfat with animal and plant-based fat for development of shelf stable buffalo (Bubalus Bubalis) meat emulsion-type sausages

    Kashif Nauman, Muhammad T. Akber, Sher A. Rajput, Bilal Asghar, Jamal Nasir

29. Identification of the Clostridium perfringens by a single-copy of the COL(A) gene

    Anastasiya Semenova, Michael Minaev, Dagmara Bataeva, Angela Makhova

30. Food Pro.tec.ts: Implementing new sensor technologies in meat supply chains

    Martin Hebel, Rene Breuch, Ole Valler, Ulrike Herbert, Antonia Albrecht, Marcus Langen, Peter Kaul, Neil Shirtcliffe, Alexander Struck, Judith Kreyenschmidt

31. Re-grading: A worthwhile strategy to reduce the incidence of dark cutting in grain fed beef?

    Paula Gonzalez-Rivas, Cameron Steel, Robyn Warner, Fran Cowley, Frank Dunshea, Peter McGilchrist

32. Effect of feeding essential oils on meat shelf life of feedlot finished Nellore cattle

    Bruna Pavan, Mariane Beline, Daniel S. Antonelo, Juan F. M. Gómez, Danilo B. Bambil, Gabriel Lemes, Daniela Almeida, Rodrigo S. Goulart, Saulo L. Silva

33. Identification of bacteriocin-producing strain of Lactobacillus plantarum Ski2 from Thai traditional fermented meat-rice sausage (Sai-Krog Isan)

    Adisorn Swetwiwathana, Aphacha Jindaprasert, Wanwarang Watcharananun, Takeshi Zendo, Jiro Nakayama, Kenji Sonomoto

34. A shelf-life model to predict the actual spoilage level in German pork supply chains

    Stephanie Krieger-Güss, Martin Hebel, Antonia Albrecht, Matthias Brunner, Achim Baier, Judith Kreyenschmidt

35. STEC Screening and STEC Identification using real-time PCR

    Ivo Meier-Wiedenbach, Astrid Grönewald, Cordt Grönewald, Kornelia Berghof-Jäger

36. Microbiological quality during refrigerated storage of fresh pork patties added with extracts of date byproducts

    María de los Angeles De la Rosa-Alcaraz, Gastón R. Torrescano-Urrutia, Humberto Astiazarán-García, José Angel Pérez-Alvarez, Juana Fernández-López, Armida Sánchez-Escalante, Nelson O. Huerta-Leidenz

37. Yersinia enterocolitica grows and remains active in pork packaged under high-O2 modified atmosphere

    Elina J. Säde, Ilhan C. Duru, Jenni Hultman, Petri Auvinen, Katri J. Björkroth

38. The use of Verdad® Avanta™ F250 with multiple functionalities to extend the shelf life of fresh beef patties.

    Edwin V. Harmelen, Apostolos Papageorgiou, Janneke Wijman, Karin Beekmann-Metselaar, Garrett McCoy, Saurabh Kumar

39. Validation of highly effective clean label antimicrobial, Verdad® Opti Powder N510 to control resistant LAB and Listeria monocytogenes in a high moisture uncured turkey

    Catalin Iancu, Sara Lasuer, Renate Zumbrink, Gijs Lommerse, Daniel Unruh, Janneke Wijman, Saurabh Kumar, Karin Beekmann-Metselaar

40. Behavior of Clostridium sporogenes, Listeria monocytogenes and Salmonella in salpicao – a cured pork loin made with wine marinated meat.

    Ana-Filipa Carvalho, Rita Reis, Maria-João Fraqueza, Luis Patarata

41. Tracking the spoilage microbiological profile of sheep fleece and derived carcass pre and post chill in a lamb plant

    Maria de Alba, Katie Pollard, Camila Perussello, Jesus M. Frias Celayeta, Catherine M. Burgess, Geraldine Duffy

Poster Session 3

1. Dynamics of sensory perception of Holstein beef assessed by temporal dominance of sensations

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

2. Detection of irradiated dry fermented sausages by near infrared spectroscopy

   Maria Olga Varrà, Luca Fasolato, Sergio Ghidini, Adriana Ianieri, Enrico Novelli, Emanuela Zanardi

3. Kinetics of proteolysis studied by in vitro digestion and linear mixed effects model analysis

   Michelle J. Y. Yoo, Free Y. J. Diao, Kate J. E. Lee, Mustafa M. Farouk

4. Effect of hydrolysate fractions derived from desalted duck egg white on the quality of pork chops during storage

   Rommanee Thammasena, Deng-Cheng Liu

5. Effect of natural extracts on nutritional quality and protein oxidation of chicken nuggets enriched trough diet with organic Zn and Se

   Lorena Martínez, Gaspar Ros, Gema Nieto

6. Impact of KCl on processing characteristics of ground chicken breast as affected by postmortem salting time

   Dong Heon Song, Youn Kyong Ham, Jae Ho Ha, Sin Woo Noh, Yu Ri Kim, Koo Bok Chin, Hyun Wook Kim

7. Lamb or young sheep meat – A different sensory profile? Extending the fresh meat season

   Muhammad Azher Bhatti, Mari Øvrum Gaarder, Geir Steinheim, Ingunn Berget, David L. Hopkins, Reinert Horneland, Josefine Skaret, Tormod Ådnøy, Lars Olav Eik

8. Effect of temperature on sensory quality and shelf-life of vacuum packaged Hanwoo tenderloin.

   YunSeok Kim, JinHyoung Kim, Sunmoon Kang, SooHyun Cho, HunWoo Seo, Hoa Van Ba

9. Effects of dry- and wet-aging on volatile flavor compounds and eating quality of various Hanwoo beef muscles

   Yoon K. Ha, In H. Hwang, Hoa V. Ba, Sang D. Ryu, Yong H. Kim, Sun M. Kang, Yun S. Kim, Kuk H. Seol, Jin H. Kim, Soo H. Cho

10. Dry versus wet ageing of mutton and influence on loin and leg primal yield

    Melindee Hastie, Robin Jacob, Steve Bonney, Long Huynh, Rod Polkinghorne, Hollis Ashman, Damir Torrico, Minh Ha, Robyn Warner

11. Enrichment of Majorcan Black Pig patties with rose hip and its effect as natural antioxidant

    Evelyn A. Rivera, Carlos Terriente, Raúl Martín, Isabel Díaz, Marta Gil, María A. Oliver

12. Comparison different methods for improving tenderness and microbiological of marinated pork ham

    Komkhae Pilasombut, Nualpan Ngamyeesoon, Pattarida Markmaitri, Kamkarn Maneerat, Piyada Tavitchasri

13. Exogenous HSP27 protects troponin-T degradation in postmortem  beef muscles by decreasing caspase-3 activity

    Feng Huang, Zhenjiang Ding, Chunjiang Zhang, Hong Zhang

14. Effect of cooking methods and doneness on formation of biogenic amines in pork belly during storage at 9℃

    Jinwoo Cho, Hye-Jin Kim, Dongwook Kim, Aera Jang

15. Recovery-test sampling size for stunned poultry in industrial halal meat production

    Mustafa M. Farouk, Maryann Staincliffe

16. Effects of calcium salts on meat color of frankfurt sausage

    Mengmeng Zhang, Rongrong Liang, Xin Luo, Yimin Zhang, YanWei Mao

17. Effect of modified atmosphere packaging on microbiology and shelf-life of dark cutting beef

    Xue Chen, Jing Wang, Yimin Zhang, Benjamin Holman, David Hopkins, Xiao Lu, Lixian Zhu, RongRong Liang, Xin Luo

18. pH and aw evaluation of charqui with beef matured and thawed with sodium reduced salt

    Reinaldo Letelier, Pedro Melín, Paula Gädicke, Patricia Oñate, Fernando Gonzalez

19. Low-dose contamination of feed with ractopamine hydrochloride and resulting tissue residue concentrations

    Haley E. Davis, Ifigenia Geornaras, Terry E. Engle, Jessica E. Prenni, Hua Yang, Valerie Lindstrom, Ashley M. Budde, Ashley N. Arnold, Kerri B. Gehring, Penny K. Riggs, H. Russell Cross, Keith E. Belk

20. Hydronium ions effect on Corchorus-olitorius mucilage used in beef preservation

    Abdulatef M. Ahhmed, Hasan Yetim, Ryoichi Sakata

21. Differentiation tender and tough beef using raman spectrum

    Xinyi Wang, Yimin Zhang, Lixian Zhu, Xin Luo, Yanwei Mao

22. Effect of turmeric powder addition on quality characteristics of pyeonyuk

    In Kyu Bae, Kwon Jung Kim, Jung Heun Ha, Myoung Ok Jung, Yang Il Choi

23. Quality characteristics of broiler chickens fed with hydrolyzed collagen from pig skin

    In Kyu Bae, Kwon Jung Kim, Ju Ho Lee, Jung Seok Choi, Yang Il Choi

24. Development of a compounding of meat products with use of vegetable raw materials of the oil and fat industry

    Urishbay Chomanov, Gulmira Kenenbay, Tamara Tultabayeva, Aruzhan Shoman, Nurzhan Tultabayev

25. Analysis of commercial benchmarking data to assess the relationship of animal handling and carcass chilling rate on pork quality

    Neal Matthews, Brandon Fields, Andrzej Sosnicki

26. Antioxidant activity under in vitro gastrointestinal digestion of pork patties supplemented with edible mushroom extracts

    Rey David Vargas-Sánchez, Gastón R. Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Felix Joel Ibarra-Arias, Nelson O. Huerta-Leidenz, Armida Sánchez-Escalante

Poster Session 4

1. Subacute feeding toxicity of low-sodium sausages manufactured with sodium substitutes and biopolymer-encapsulated saltwort (Salicornia herbacea) in a mouse model

   Eun Young Jung, Da Young Lee, On You Kim, Seung Yun Lee, Sun Jin Hur

2. Improvement of Chinese traditional goat ham flavor by starter cultures

   Wei Wang, Jiamin Zhang, Zhiping Zhao, Lili Ji, Ting Bai, Lin Chen

3. Meat quality and salt levels affect the microbiota during meat fermentation

   Christina Charmpi, David Van der Veken, Emiel Van Reckem, Luc De Vuyst, Frédéric Leroy

4. Northern and southern European fermented meat products in the Belgian retail display differences in their microbial communities

   Emiel Van Reckem, Wim Geeraerts, Christina Charmpi, David Van der Veken, Luc De Vuyst, Frédéric Leroy

5. Preliminary study of superworm (Zophobas morio) larvae oil for antioxidant and antimicrobial activities in ground pork

   Jarongsak Pumnuan, Komkhae Pilasombut, Noratat Prachom

6. Is hydrogen peroxide and peracetic acid dipping solution before map effective as an antimicrobial and antioxidant agent in extending rabbit meat shelf life?

   Antonella Dalle Zotte1 Yazavinder Singh, Alessandro Bacci, Luca Costa, Marco Cullere

7. Effect of gelatin mixtures as injected solution on loin ham

   Juhui Choe, Gye-Woong Kim, Hack-Youn Kim

8. The effect of replacing beef fat with olive oil and production methods on oxidative changes in fermented sausage (sucuk)

   Aslı Zungur Bastıoğlu, Berker Nacak, Meltem Serdaroğlu

9. Prevention of lipid oxidation during storage of cured raw hams by starter cultures

   Ramona Bosse, Monika Gibis, Julia Freese, Jochen Weiss

10. Color of longissimus thoracis et lumborum of Danish pork at 24 h and 48 h postmortem

    Kathrine H. Bak, Stephan A. T. H. Ha, Marchen Hviid

11. Fatty acid profile of lamb meat from two portuguese autochthonous breeds

    Mirian Pateiro, Ursula Gonzales-Barron, Noemí Echegaray, Laura Purriños, Francisco A.L. Carvalho, Daniel Franco, Paulo E.S. Munekata, Vasco Cadavez, José Manuel Lorenzo

12. Effects of meat replacement by using different plant proteins on quality of emulsion-type sausages

    Monika Gibis, Linda Trabold, Kurt Herrmann, Jochen Weiss

13. Correlations between microbial growth and lipid oxidation markers and polyphenol contents in minced pork supplemented with plant powders

    Tõnu Püssa, Dea Anton, Piret Raudsepp, Kadrin Meremäe, Tanel Kaart, Mati Roasto

14. Influence of freeze-thawing on muscle fiber structure and meat quality of bovine longissimus lumborum muscle

    Sumin Song, Chi-Hoon Ahn, Mingeun Song, Gap-Don Kim

15. Effects of humic acid and blueberry leaf powder supplementation in pig feeds on physicochemical characteristics of longissimus thoracis

    Kwon Jung Kim, In Kyu Bae, Yang Il Choi, Jung Heun Ha, Myoung Ok Jung

16. Determination of aw and pH of charqui elaborated with beef matured, defrosted and salted with common salt (NaCl)

    Reinaldo Letelier, Fernando Gonzalez, Pedro Melín, Claudia Ramirez, Paula Gädicke

17. Evaluation of various methods to determine destruction of muscle cells

    Franziska Witte, Eike Joeres, Volker Heinz, Jochen Weiss, Nino Terjung

18. Physico-chemical stability of bovine blood sausages

    Ennet Moholisa, Phillip Strydom, Kealeboga Mosimanyana, Magdeline Magoro, Arno Hugo

19. Improving safety in a traditional portuguese dry-cured sausage using autochthonous starter cultures

    Miguel Elias, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Marta Laranjo

20. Reduction of skatole and indole in fat, liver and lean meat by a feeding approach with charcoal

    Franziska Witte, Florian Menger, Dana C. Schubert, Christian Visscher, Nino Terjung

21. Comparison of colour and texture between entire and deboned dry-cured leg of lamb

    Elena Coll-Brasas, Karoline Kåsin, Vladana Grabe, Elena Fulladosa, Trond Livden, Per Berg, Torunn Thauland Håseth, Bjørg Egelandsdal

22. Texture evaluation through texture profile analysis of cachena meat, a portuguese cattle breed.

    Sara Ricardo-Rodrigues, Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina P. Agulheiro-Santos

23. Performance, carcass and beef quality and profitability of finishing bullocks suplemmented with thiamine diphosphate and β- agonists

    Jaime Rosas-Aragón, Gilberto Aranda-Osorio, José M. Palma-García, Carlos Sánchez del Real

24. Effect of quality grade on fatty acid composition and volatile flavor compounds of pork

    Hoa V. Ba, Soo-Hyun Cho, Pil-Nam Seong, Yunseok Kim, Sung-Sil Moon, Sun-Moon Kang, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol

25. The effect of alginate coating containing pomegranate peel extract on shelf life, texture and color characteristics of chicken breast meat

    Majid Javanmard Dakheli, Paria Rahnemoon, Mahboobe Sarabi Jamab

26. Addition of date by-products extract to improve oxidative stability of raw pork patties

    María de los Angeles De la Rosa-Alcaraz, Gastón R. Torrescano-Urrutia, Humberto Astiazarán-García, José Angel Pérez-Alvarez, Juana Fernández-López, Nelson O. Huerta-Leidenz, Armida Sánchez-Escalante

27. Coffee bagasse extract enhances antioxidant status of pork patties during chilled storage

    Juan Luis Murillo-Hernández, Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Nelson O. Huerta-Leidenz, Armida Sánchez-Escalante, Gastón R. Torrescano-Urrutia

28. Dry-aging as value-adding process for beef loins from cull cow

    Derico Setyabrata, Siwen Xue, Traci Cramer, Kelly Vierck, Jerrad Legako, Yuan H. B. Kim

29. Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings

    Chong Wang, Chunbao Li, Xinglian Xu, Guanghong Zhou

30. Novel methods to extend the shelf life of raw minced beef

    Joan Tollerton, Linda Farmer, David Farrell

31. Inclusion of protein hydrolysates from deboned chicken residues in cooked sausages – effects on technological and sensory quality

    Eva Veiseth-Kent, Mari O. Gaarder, Alexandre Descomps, Diana Lindberg

32. The effect of different sodium reduction strategies on the chemical, microbial and sensory quality of a traditional south african sausage

    Anmeri Rautenbach, Celia Hugo, Carina Bothma, Eileen Roodt, Arnold Hugo

33. Detection of protein hydrolysate additions to turkey meat by determination of the free amino acid contents with high-performance liquid chromatography

    Bertolt Kranz, Sabine Andrée, Dagmar A. Brüggemann

34. Mass spectrometric detection of the addition of porcine blood plasma to emulsion-type pork sausages

    Christian Stader, Fredi Schwägele, Wolfgang Jira

Poster Session 5

1. Effects of added yak blood on physicochemical, textural and sensory characteristics of fermented yak blood sausage

   Shanhu Tang, Jiaxin Gong, Sining Li, Yimeng Chen, Qi Li

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

   Xing Chen, Youling L. Xiong, Xinglian Xu

3. Effect of high-pressure processing on volatile compound profile of dry-cured ham

   Cristina Pérez -Santaescolástica, Paulo Eduardo S. Munekata, Paula Borrajo, Laura Cutillas-Barreiro, Ruben Dominguez, Daniel Franco, Jose Manuel Lorenzo

4. Chestnut (Casanea sativa mill) emulsion gel as partial fat replacers in frankfurter-type sausage formulation

   Juana Fernandez-Lopez, Carmen M. Botella-Martínez, Raquel Lucas-Gonzalez, Estrella Sayas-Barbera, Jose A. Perez-Alvarez, Manuel Viuda-Martos

5. Drying of pastırma by two microwave based technologies:  physical, biochemical, microbiological and sensory aspects

   Ozge Şakıyan Demirkol, Naciye Kutlu, Merve S. Yılmaz, Emine Olum3, Esin Orhan Yanıkan, Seref Tağı, Kamuran Ayhan, Aslı İşçi Yakan, Gustavo V. Barbosa-Cánovas, Kezban Candoğan

6. Incorporation of dry distilled rose petals extract in food matrix of cooked functional sausages with reduced nitrite content

   Dessislav K. Balev, Dessislava B. Vlahova-Vangelova, Stefan G. Dragoev

7. Thermal gelation and rheological properties of myofibrillar protein as affected by the addition of lard-based diacylglycerol at different nacl concentration

   Baohua Kong, Xinxin Zhao, Dongmei Zhen

8. Effect of partial replacement of meat by carrot on physicochemical composition of turkey fresh sausages

   Mirian Pateiro, Ruben Domínguez, Roberto Bermúdez, Antonella Dalle Zotte, Noemi Echegaray, Paulo E. Munekata, José M. Lorenzo

9. Substitution of synthetic nitrite and phosphate using plasma treated winter mushroom in canned ground ham

   Kyung Jo, Seonmin Lee, Junho Choe, Cheorun Jo, Samooel Jung

10. The longitudinal and transverse heating- induced shrinkage of two bovine muscles

    Rozita Vaskoska, Minh Ha, Zahra Naqvi, Jason D. White, Robyn D. Warner

11. Surface treatment with condensed phosphates reduced efflorescence formation on dry fermented sausages with alginate casings

    Kurt Herrmann, Jonas Hilbig, Vinothkumar Murugesan, Monika Gibis, Jochen Weiss

12. Effect of NaCl substitutes on lipid and protein oxidation of harbin dry sausage

    Rongxin Wen, Baohua Kong, Qian Chen

13. Effects of NaCl substitutes on the physicochemical properties of fermented dry sausage

    Yingying Hu, Baohua Kong, Qian Chen, Xiufang Xia, Qian Liu

14. Evaluation of heat induced protein degradation and food functionality in retort-processed porcine meats.

    Kojiro Katayama, Yuka Tanaka, Risa Tanizawa, Mao Nagasawa, Toshiya Hayashi

15. Effect of cooking times on fatty acid composition and textural properties of pork backfat

    Jun Qi, Xiaofei Xie, Wenwen Zhang, Guoyuan Xiong, Lin Mei, Hengxiu Xue

16. Effect of vegetable powders as nitrite sources on the quality characteristics of cooked sausages

    Mohamed Abdel-Aziz

17. Influence of citric acid incorporated in alginate casing on white efflorescence formation on dry fermented sausages

    Jonas Hilbig, Katrin Hartlieb, Monika Gibis, Kurt Herrmann, Jochen Weiss

18. Incorporation of gelled emulsions with α-tocopherol as fat replacer in heat-treated fermented sausages

    Gamze İpek, Hülya S. Kavuşan, Meltem Serdaroğlu, Burcu Öztürk-Kerimoğlu

19. Effects of ascorbic acid and frozen storage condition on processing characteristics and oxidative stability of pre-rigor salted chicken breast

    Jae Ho Ha, Dong Heon Song, Sin Woo Noh, Yu Ri Kim, Hyun Wook Kim

20. A study on the reduction of the salt contents on pork sausage using the pre-rigor ham

    Jiseon Choi, Changhoon Lee, Koobok Chin

21. Evaluation of product quality of pre-rigor pork sausages with reduce salt as compared to post-rigor ones

    HaEun Kim, Koobok Chin

22. Phosphate reducing potential of apple pomace and coffee silver skin in irish breakfast sausage using a mixture design approach

    Karthikeyan Palanisamy Thangavelu, Carlos Álvarez, Brijesh Tiwari, Ciara K. McDonnell, Joseph P. Kerry

23. Quality characteristics of reduced-salt sausages using the pre-rigor muscle during frozen storage at different temperatures

    Geon Ho Kim, Koo Bok Chin

24. Increasing Salt Impression due to PEF-Treatment of low Salt-Cured, Cooked Ham

    Franziska Witte, Katrin Heinzelmann, Ernst Söhnel, Volker Heinz, Nino Terjung

25. Additive-free vegan emulsion-type sausages based on meat and fat substitutes

    Marie-Christin Baune, Marlene Völler, Sarah Schroeder, Franziska Witte, Volker Heinz, Jochen Weiss, Nino Terjung

26. High-moisture extrudates can rebuild their meat-like structure

    Marie-Christin Baune, Marlene Völler, Theresia Dreyer, Franziska Witte, Volker Heinz, Jochen Weiss, Nino Terjung

27. Utilization of plant proteins for solid fat substitutes

    Marie-Christin Baune, Sarah Schroeder, Franziska Witte, Volker Heinz, Jochen Weiss, Nino Terjung

28. Effects of postmortem deboning time on texture characteristics of cooked chicken breast meat patties

    Hong Zhuang, Brian Bowker

29. Medellín-type cooked cured ham: Effect of protein, aditives and moisture retaining blendings upon texture and sensory analysis

    Eddier Martínez-Agudelo, Ana C. Zuluaga-Vanegas -Velez, Kenneth Cabrera-Torres, María E. Sayas-Barberá, Juana Fernández-López, José A. Pérez-Alvarez1

30. Potato peel powder as a functional ingredient in breakfast pork sausages

    Brisa del Mar Torres-Martínez, María de los Angeles De la Rosa-Alcaraz, Jocelyne Leyva, Andrea Ugalde, Yuvitzia Berrelleza, Laura Aguilar, Rey David Vargas-Sánchez, Gastón R. Torrescano-Urrutia, Armida Sánchez-Escalante, Nelson O. Huerta-Leidenz

31. Oxidative stability of pork patties as affected by cooking and addition of ganoderma lucidum extract

    Rey David Vargas-Sánchez, Félix Joel Ibarra-Arias, Nelson O. Huerta-Leidenz, Gastón R. Torrescano-Urrutia, Armida Sánchez-Escalante, Brisa del Mar Torres-Martínez

32. Effect of in vitro digestion on antioxidant status of pork patties formulated with pleurotus ostreatus

    “Brisa del Mar Torres-Martínez, Marisela González-Avila, Javier Germán Rodríguez-Carpena, Gastón R. Torrescano-Urrutia, Rey David Vargas-SánSánchez, élix Joel Ibarra-Arias, Nelson O. Huerta-Leidenz, Armida Sánchez-Escalante”

33. State-of-the-art coextrusion technology for edible alginate sausage casings

    Michael Betz, Thomas Ott

Poster Session 6

1. Effect of finishing system and weight gain rate on meat quality from crossbred Angus x Nellore steers

   Daniel S. Antonelo, Juan F. M. Gómez, Mariane Beline, Bruna Pavan, Ana J. A. Hayashida, Larissa A. Koulicoff, Daniela Almeida, Julio C. C. BalieBalieiro, David Gerrard, Saulo L. Silva

2. Meat quality and acceptability of dry-aged beef from cull cows slaughtered at 60 or 80 months old

   Dicky T. Utama, Yeong J. Kim, Hae Seong Jeong, Juntae Kim, Farouq H. Barido, Sung Ki Lee

3. Fatty acid composition of minced pig carcasses according to sex and weight

   Maria Font-i-Furnols, Isabel Diaz, Marjetta Čandek-Potokar, Daniel Mörlein, Marina Gispert

4. Impacts of heat stress on the growth performance and meat tenderness of 2nd cross and dorper lambs

   Ming H. Zhang, Robyn D. Warner, Frank R. Dunshea, Kristy Digiacomo, David L. Hopkins, Minh Ha, Aleena Joy Archana P. R. Payyanakkal, Richard Osei-amponsah, Surinder S. Chauhan

5. Factors affecting chevon quality and their integration into industry practices

   Pamela Pophiwa, Edward C. Webb, Lorinda Frylinck

6. Effect of organic selenium supplementation on meat quality of heifers finished in feedlot

   Juan B. Franco, Virginia Beretta, Alvaro Simeone, Carolina Realini, Antonella Goyeneche, Rafael Delpiazzo

7. Possibilities for black soldier fly larvae meal in pork production: A source of rare saturated fatty acids

   Brianne A. Altmann, Angela Sünder, Daniel Mörlein

8. Gene expression analysis to evaluate differences in beef tenderness from nelore and rubia gallega x nelore cattle

   Adrielle M. Ferrinho, Gabriella V. de Moura, Taiane S. Martins, Alessandra Bridi, Julian A. Muñoz, Pollyana L. M. Garbossa, Lenise F. Mueller, Jessica L. Gemelli, Tamyres R. Amorim, Vinícius D. Ramos, Talles Zambianco, Michel A. Ronchi, Mirele D. Poleti, Juliano C. da Silveira, Angélica Simone C. Pereira

9. Effect of by-product from coconut oil production on carcass traits of growing-finishing pigs

   Piyada Tavitchasri, Orathai Kimseng, Thanatsamonwan Phonmun, Orasa Choola-aied

10. Detection of polymorphisms in the cast gene from brangus and simmental cattles using next generation sequencing

    Esin Çalık, Volkan Baltaci, Kezban Candoğan

11. Characterising production systems of beef using fatty acid composition

    Bridgette G. Logan, David L. Hopkins, Leigh M. Schmidtke, Stephanie M. Fowler

12. Effects of betaine supplementation on growth performance, tissue weights and mrna expressions relating to protein metabolism in broiler chicks

    Ryozo Takada, Keisuke Matsumoto

13. Comparison of quality characteristics breast meat from conventional and animal welfare farm chicken

    Hee-Jin Kim, Hye-Jin Kim, Jin-Ju Jeon, Ki-Chang Nam, Kwan-Seob Shim, Jong-Hyun Jung, Kyong Su Kim, Yang-Il Choi, Sang-Ho Kim, Aera Jang

14. Effect of pigs feed phytonutrient enrichment on pork sensory quality and shelf life

    Stefan G. Dragoev, Dessislava B. Vlahova-Vangelova, Dessislav K. Balev, Sonya G. Ivanova, Jivko L. Nakev, Tanya I. Nikolova

15. The effect of chilled storage (up to 12 weeks) on australian beef health claimable fatty acid content

    Benjamin W. B. Holman, Kristy L. Bailes, David L. Hopkins

16. Optimization of the fluorogenic assay conditions to determine caspase 3 activity in meat extracts

    Claudia Fuente-Garcia, Noelia Aldai, Enrique Sentandreu, Eva Botella, Miguel Angel Sentandreu

17. Optimal handling of entire male pigs at the day of slaughter

    Susanne Støier, Helle D. Larsen, Lars Blaabjerg, Peter Vorup, Margit D. Aaslyng

18. Effect of genetic background, pen size and outdoor access on meat quality in two slow growing broiler hybrids

    Sabine Sampels, Sara Gatchell, Anders Karlsson, Katarina Arvidsson Segerkvist, Jana Pickova, Jenny Yngvesson

19. Carcass traits of feedlot nelore and Rubia gallega x nelore cattle

    Gabriella V. Moura, Adrielle M. Ferrinho, Taiane S. Martins, Tamyres R. Amorim, Julian A. Muñoz, Jéssica L. Gemelli, Lenise F. Mueller, Pollyana, L. M. Garbossa, Juan F. M. Gomez, Talles P. Zambianco, Raquel Modesto, Pedro V. Dibo, Rosana R. P. Silva, Angélica S. C. Pereira

20. The impact of two different hormonal growth promotants on post-mortem proteolysis of the m. Longissimus lumborum from feedlot finished steer carcasses

    David Packer, Peter McGilchrist, John Thompson, Geert Geesink, Rod Polkinghorne, Emily Hall

21. Fatty acids composition of meat from nellore or nellore + santa gertrudis females reared on pasture

    Fabiane S. Costa, Heloisa A. Fidelis, Thiago M. Pivaro, Emanuel A. Oliveira, João M. Santos, Wignez Henrique

22. A quality analysis of breast filets of broiler chickens slaughtered at different ages and fed with various supplementations of histidine and β-alanine

    Julia Lackner, Antonia Albrecht, Judith Kreyenschmidt, Achim Marx, Vincent Hess, Helga Sauerwein

23. Carcass measurements to retail product weight in hanwoo beef

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

24. Carcass measurements to body size traits in hanwoo beef

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

25. Relations among fatty acids of aged beef from nellore steers fed protected linseed oil during periods before slaughter

    Fabiane S. Costa, Thiago M. Pivaro, Emanuel A. Oliveira, Wignez Henrique

26. Residual feed intake does not interact with growth promotants on growth and meat quality of crossbred angus steers

    Patience Coleman, Bimol C. Roy, Heather L. Bruce

27. Influence of sexual condition of feedlot crossbred angus x nelore cattle on carcass traits

    Pollyana L. M. Garbossa, Lenise F. Mueller, Adrielle M. Ferrinho, Taiane S. Martins, Tamyres R. Amorim, Julian A. Muñoz, Gabriella V. Moura, Jéssica L. Gemelli, Michel A. Ronchi, Tainara A. J. Sant´Ana, Mirele D. Poleti, Angélica S. C. Pereira

28. Biological evaluation of dietary n-6:n-3 ratio and different processing methods and their role on meat quality of growing pigs

    Seung Min Oh, Se Young Yoon, JungWoo Choi, Su Hyup Lee, Aera Jang, Seung Hyung Lee, Jin Soo Kim

29. Impacts of heat stress on retail meat quality of 2nd cross and dorper lambs

    Ming H. Zhang, Robyn D. Warner, Frank R. Dunshea, Kristy DiGiacomo, David L. Hopkins, Minh Ha, Aleena Joy, Archana P. R. Payyanakkal, Richard Osei-Amponsah, Surinder S. Chauhan

Poster Session 7

1. Lipid oxidation in cooked pork meat sausages as affected by natural antioxidant combinations

   Liisa Keto, Sari Mäkinen, Laila Seppä, Eero Puolanne, Maarit Mäki

2. A validation study of Raman spectrometric on-site method to measure solid fat content

   Michiyo Motoyama, Shigenobu Hayashi, Keiko Jimura, Ikuyo Nakajima, Genya Watanabe, Keisuke Sasaki

3. Spectroscopic approach to beef tenderness and aging time evaluation

   Elena Fulladosa, Israel Muñoz, Maria Font-i-Furnols, Jordi Cruz, Pere Gou

4. The effect of raw materials and thermal processing on structure and stability of cooked sausages

   Seline Glorieux, Liselot Steen, Davy Van de Walle, Koen Dewettinck, Imogen Foubert, Ilse Fraeye

5. Combined effect of phosphate replacer and starches on quality and consumer acceptability of low fat pork bologna

   Zeb Pietrasik, Olugbenga P. Soladoye, Michelle Sigvaldson, Nicole J. Gaudette

6. Sensing the cold chain breakdown in frozen meat supply chain

   Gurunathan Kandeepan, Arabati Shivaji, Bindu Gouthami

7. Determination of marker compounds of lipid oxidation in foal meat by spectral mid infrared measurements

   María Victoria Sarriés, Kizkitza Insausti, María José Beriain, Fernando Zulategui, Miguel Beruete, José Manuel Lorenzo

8. Effect of high pressure processing on the water holding capacity of sodium-reduced chicken breast myofibrillar protein gel containing CaCl2

   Yu Wang, Ying Zhou, Pei-jun Li, Xi-xi Wang, Bao-cai Xu, Cong-gui Chen

9. Enzymatic effects on peptide aggregation following plastein reaction of porcine hemoglobin and meat by LC-MS/MS

   Qian Li, René Lametsch

10. Verification of the production system of beef carcases by using spectroscopic technologies on the subcutaneous fat

    Bridgette G. Logan, Stephen Morris, David L. Hopkins, Leigh M. Schmidtke, Stephanie M. Fowler

11. Assessment of a probe to measure fat depth of lambs

    Stephanie M. Fowler, Stephen Morris, David L. Hopkins

12. Non-destructive spectrometric technologies to determine meat tenderness and discriminate sheep age group at slaughter

    Elena Fulladosa, Graham E Gardner, Andrew Williams, Israel Muñoz, Maria Font-i-Furnols, Pere Gou

13. Aroma profile of dry-aged lamb and bull beef using Real-Time Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)

    Renyu Zhang, Michelle J. Yoo, Debbie A. Frost, Mustafa M. Farouk

14. Repeatability of dual energy X-ray absorptiometry (DEXA) measures of beef carcase composition at abattoir line speed

    Honor B. Calnan, Jarno Peterse, Saxon Klem, Graham E. Gardner

15. Pulsed electric field Improves the protein digestion of venison (Cervus elaphus) during In vitro gastrointestinal simulation

    Zuhaib F. Bhat, James D. Morton, Susan L. Mason, S. Reshan Jayawardena, Alaa El-Din A. Bekhit

16. Using a handheld near-infrared spectroscopy (NIRS) Ssanner to predict meat quality

    Cassius E. O. Coombs, Luke Neely, Budiman Minasny, Mario Fajardo, Luciano A. Gonzalez

17. Effects of substitution of soybean meal by Superworm defatted meal on rumen fermentation and digestibility of beef cattle by using in vitro gas production technique

    Sineenart Polyorach, Noratat Prachom

18. VIS-NIR Spectrophotometry to predict Intramuscular fat (IMF) and pH in beef under contact and non-contact modes in a meat processing pilot plant

    Yash Dixit, Sam Hitchman, Talia Hicks, Cameron Craigie, Marlon Reis

19. Development of Raman spectroscopy as a tool to discriminate between grass and grain fed beef carcases

    Bridgette G. Logan, David L. Hopkins, Leigh M. Schmidtke, Stephanie M. Fowler

20. Investigation of zinc protoporphyrin IX-binding protein in water extract of Parma ham

    Hung Cheng Wang, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu

21. Improving the light scattering properties of dark beef Longissimus thoracis and lumborum using high pressure processing.

    Joanne Hughes, Mathilde Petit-Munoz

22. Multi-parameter fusion of near infrared hyperspectral imaging data for rapid quantification of intramuscular fat in pork Longissimus lumborum

    Christopher Kucha, Li Liu, Michael Ngadi, Claude Gariepy

23. Mobile suitcase lab for rapid molecular identification for meat adulteration

    Jonas Kissenkötter, Susanne Böhlken-Fascher, Matthew S. Forrest, Olaf Piepenburg, Claus-Peter Czerny, Ahmed Abd El Wahed

24. Estimation of the tissue composition of bellies by a magnetic induction scanner

    Gerard Daumas, Mathieu Monziols, Juan Manuel Rodriguez, Jacobo Alvarez-Garcia, David Causeur

25. A robot and sensor platform for consistent measurements of beef shortloin cross-sections with a variety of optical sensors.

    Sam Hitchman, Kit Wong, Luke Holibar, Yash Dixit, Mark Loeffen, Cameron Craigie, Patrick Lim

26. Influencing wavelength comparison in PLS models for the prediction of pork meat quality by VIS-NIRS

    Antoine Vautier

27. Differentiation of muscle fiber types by Raman spectroscopy

    Ivana Bozickovic, Heinar Schmidt

28. Expansion of skeletal muscle cells in lab-bench bioreactor-one step closer to cultured meat

    Dimitrios Tzimorotas, Randi C. Andreassen, Torill Hagen, Ragnhild S. Berg, Mona E. Pedersen, Eva Veiseth-Kent, Nina Solberg, Sissel B. Rønning

29. P8 and rib fat depth measurement on beef carcase using a portable microwave system

    Jayaseelan Marimuthu, Graham E. Gardner

30. Validation of a pan-European computed tomography procedure for determining the new EU lean meat content of pigs

    Gerard Daumas, Mathieu Monziols, Daiva Ribikauskiene

31. Augmented Reality for operator assistance

    Lars B. Christensen, Kasper Hald, Morten A. Hass

32. Objective determination of marbling levels in beef using hyperspectral imaging

    Anders Karlsson, Johanna Friman, Julien Morel, Katarina A. Segerkvist, Karin Wallin, Mårten Hetta

33. Comparison of solid-phase micro-extraction methods for beef volatile analysis

    Fui Shien Chong, Joseph Kerry, Maurice O’Sullivan, Terence Hagan, Linda Farmer, Jerrad Legako

Poster Session 8

1. Effect of processing temperature (70 °C) and high pressure treatment (300 and 600 MPa) on the partition coefficient of sodium (pNa+) in salted pork loins as a new strategy to influence saltiness perception

   Tomas Bolumar, Kai Thiemann, Regina Lohmayer, Dagmar A. Brüggemann

2. Strategies for incorporation of quinoa (Chenopodium quinoa willd) in cooked meat products as a health-promoting ingredient

   Juana Fernández-López, Raquel Lucas-González, Manuel Viuda-Martos, Estrella Sayas-Barberá, Alba Roldan, Casilda Navarro, Asunción Martínez-Mayoral, Jose Angel Pérez-Alvarez

3. Effects of lotus (Nelumbo nucifera) root and leaf extracts on pork patties as inhibitors of lipid oxidation, alone and in combination

   Dong-Jin Shin, Juhui Choe, Ko-Eun Hwang, Cheon-Jei Kim, Cheorun Jo

4. Increase of effectivity in chopping processes by using a blade head with obliquely fixed blades for production of emulsified sausages

   Wolfram Schnaeckel, Ingo Micklisch, Janet Krickmeier

5. Effects of different processed meat proteins on the production of serotonin

   Yunting Xie, Guanghong Zhou, Xinglian Xu, Chunbao Li

6. Modelization of dry-cured ham texture to define optimal processing conditions

   Elena Coll-Brasas, Alejandro Olmos, Jacint Arnau, Pere Gou, Elena Fulladosa

7. The potential of dual energy X-ray absorptiometry to predict overall liking of the loin grill in lamb.

   Fiona Anderson, Lisolotte Pannier, Claire Payne, David Pethick, Graham Gardner

8. The Meat Science Universe: Meta- and topic analytical text analysis of a scientific journal (after 40 years)

   Elisa Oertel, Stefan Baur, Daniel Moerlein

9. The effect of sous vide cooking on endogenous proteolytic enzymes in beef brisket

   Lovedeep Kaur, Seah X. Hui, Mike Boland

10. Modelling subcutaneous fat deposition in growing South African lambs

    Daniel A. Van der Merwe, Tertius S. Brand, Louwrens C. Hoffman

11. Myofibrillar protein-dextran conjugates: Linking the improved functional properties to the molecular and physicochemical characteristics

    Yujuan Xu, Minyi Han, Xinglian Xu, Guanghong Zhou, Changbo Tang

12. Using the check-all-that-apply (CATA) method for sensory evaluation of fresh pork

    Evan P. Bittner, Robert van Barneveld, Darryl D’Souza, Scott Hutchings, Hollis Ashman, Frank R. Dunshea

13. Improved accuracy of Dual Energy X-ray Absorptiometry prediction of lamb carcass composition using unattenuated image space adjustment

    Stephen L. Connaughton, Fiona Anderson, Khama Kelman, Andrew Williams, Sean Starling, Graham E. Gardner

14. Impact of slaughter method on lamb Musculus longissimus thoracis et lumborum quality attributes

    Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders Karlsson, Aðalheiður Ólafsdóttir, Oli Tór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson

15. Incorporation of thermo-reversible and thermo-irreversible curdlan gels for improving thermal gelling properties and rheological behaviors of myofibrillar protein

    Qian Liu, Shuai Jiang, No

16. On the steam-assisted cooking of beef: Effect of steam injection level

    Ruihong Feng, Yulong Bao, Peng Zhou

17. Effect of different cooking methods and temperature on flavor of wet- and dry-aged beef

    Minsu Kim, Hyun Jung Lee, Ji Won Yoon, Dongheon Lee, Choerun Jo

18. Feasibility of dry-cured ham pastiness evaluation using a rheometer

    Elena Coll-Brasas, Laura Laguna, Amparo Tárrega, Jacint Arnau, Elena Fulladosa

19. A novel cutting method to improve the shear force of hot boned beef

    Cameron Jose, Robin Jacob, Graham Gardner

20. Plasma-activated water as alternative source of nitrite for beef jerky manufacture: microbiological and quality effects

    Elena S. Inguglia, Marcia Oliveira, Catherine M. Burgess, Joseph P. Kerry, Brijesh K. Tiwari

21. The effect of low-temperature long-time sous vide cooking on texture and juiciness in low valued meat from young and old cattle

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

22. Effect of low voltage electrical stimulation and suspension method on tenderness and quality parameters of buffalo meat

    Muhammad H. Jaspal, Muhammad J. Akhtar, Adeel Manzoor, Jamal Nasir, Iftikhar H. Badar, Bilal Asghar

23. Using double emulsions to improve quality characteristics of beef sausage

    Berker Nacak, Hülya S. Kavuşan, Burcu Sarı, Hilal Can, Fatma M. Serdaroğlu

24. Comparision of Sucuk casing made of different fabric materials as alternative to natural and synthetic casings

    Hasan Yetim, Gokcegun Ciritci, Fatih Bozkurt, Abdulatef Ahhmed

25. Effects of replacing supplemental sucrose with beef during mid-to-late gestation on maternal health and fetal development using a sow biomedical model

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

26. Sorting beef subprimals by loin muscle area to maximize utility and product uniformity of portioned steaks for the foodservice and retail sectors

    Jeffrey W. Savell, Chandler C. Steele, Ashley N. Arnold, Davey B. Griffin, Kerri B. Gehring

27. Development of intelligent packaging solutions to increase resource efficiency in cold supply chains

    Claudia Waldhans, Antonia Albrecht, Rolf Ibald, Su-Jen Sy, Robert Paul Simon, Markus Moestl, Pilar Krengel, Guido Ritter, Judith Kreyenschmidt

28. Effect of ageing period on volatile flavour compounds in cooked beef

    Fui Shien Chong, Joseph Kerry, Maurice O’Sullivan, Jerrad Legako, Terence Hagan, Linda Farmer

29. Effects of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus

    Ishamri Ismail, Seon-Tea Joo

30. Effect of high hydrostatic pressure processing optimization on chemical stability of a vacuum-packed fermented sausage

    Ana Borges, Almudena Cózar, Luís T. Gama, Maria J. Fernandes, Maria J. Fraqueza

Poster Session 9

1. Kidney fat as predictor of beef carcass characteristics

   Gonzalo Delgado-Pando, Ciara K. McDonnell

2. Nutritional and bioactive properties of black goat meat

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

3. Texture evaluation of breast meat from broilers affected by Deep Pectoral Myopathy

   Aline Giampietro-Ganeco, Hirasilva Borba, Juliana L. Malagoli de Mello, Rodrigo A. de Souza, Fábio B. Takeda, Fábio Borba, Larissa T. Carvalho, Heloisa D. A. Fidelis, Marco A. Trindade

4. Deep Pectoral Myopathy and its influence on the chemical composition of broilers breast muscle

   Aline Giampietro-Ganeco, Hirasilva Borba, Juliana L. Malagoli de Mello, Mateus R. Pereira, Fábio B. Takeda, Érika Nayara F. Cavalcanti, Maisa S. Fávero, Rodrigo F. Oliveira, Marco A. Trindade

5. Protective effects of carnosine on hydrogen peroxide–induced oxidative stress in myoblast cells derived from porcine skeletal muscle

   Marie-France Palin, Claude Gariepy, Daniele Beaudry, Jerome Lapointe, Claudia Kalbe

6. Carnosine reduction of AGEs (CML) formation during digestion of meat

   Yi Yao Li, Marie France Palin, Varoujan Yaylayan, Brian Sullivan, Frédéric Fortin, Simon Cliche, Claude Gariépy

7. Difference in meat quality depending on process time during slaughtering and chilling

   Marchen Hviid, Lars Kristensen

8. Factors affecting DMHF generation by the maillard reaction in cooked meats

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

9. Tenderness of top blade beef affected by sous-vide cooking

   Pei H. Lai, Yun C. Wu

10. Metabolomic changes and the relevant pathways in longissimus muscle of Japanese Black cattle during postmortem aging

    Susumu Muroya, Mika Oe, Koichi Ojima, Akira Watanabe

11. Inclusion of chestnut on the finishing diet of Celta pigs: Effect on fatty acid profile

    Noemí Echegaray, Roberto Bermúdez, Laura Purriños, Daniel Franco, Javier Carballo, José Manuel Lorenzo

12. Prevalence of Pale, Soft and Exudative (PSE) and White Striping (WS) in poultrymeat: Possible influence of lineage.

    Tania R. Kaiser, Christiane A. U. De Queiroz, Margarida M. Yamaguchi, FAbio G. Coro, Mayka R. Pedrão

13. Effect of carcass weight on intramuscular fat composition of red deer

    Ruben Dominguez, Cristina Pérez-Santaescolástica, Belen Gómez, Paula Borrajo, Laura Cutillas-Barreiro, Mirian Pateiro, Daniel Franco, Jose M. Lorenzo

14. Biochemical properties of intramuscular connective tissue of Wuzhumuqin sheep during postnatal development

    Sha Lina, Xue Wenjun, Hou Xiaowei, Wu Rihan, He Xige, Borjigin Gerelt

15. Evaluation of antioxidant and antimicrobial activities of peptides obtained from porcine liver using flavourzyme

    Paula Borrajo, Belén Gómez, Paulo Eduardo S. Munekata, Daniel Franco, Mirian Pateiro, Roberto Bermúdez, Cristina Pérez-Santaescolástica, José M. Lorenzo

16. Fatty acid profile of castellana and INRA401 lambs

    Belén Gómez, Paulo Eduardo S. Munekata, Raúl Bodas, Daniel Franco, Francisco Allan L. Carvalho, Laura Purriños, Laura Cutillas, Roberto Bermúdez, José Manuel Lorenzo

17. Can the relationship between beef color and tenderness be explained by myoglobin regulating calpain-1?

    Jade V. Cooper, Surendranath P. Suman, Zachary D. Callahan, Karl C. Kerns, Michal Zigo, Peter Sutovsky, Steven M. Lonergan, Carol L. Lorenzen

18. Poultry meat affected by white striping anomaly and its implications in lipid oxidation levels

    Natalia M. Leite, Jorge N. Inoue, Lilian W. Hasunuma, Mayka R. Pedrao, Fabio Coro

19. Relationship between freezing rate and protein denaturation

    Yuemei Zhang, Per Ertbjerg

20. Factors affecting efficacy of dry aging of beef

    Felipe Azevedo Ribeiro, Soon Kiat Lau, Morgan L. Henriott, Nicolas J. Herrera, Nicolas A. Bland, Jeyamkondan Subbiah, Chris R. Calkins

21. Effect of glycosylation on structural properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein

    Minyi Han, Xinglian Xu, Guanghong Zhou

22. Effect of pelvic suspension on the fresh physical meat quality of male common eland (Taurotragus oryx)

    Tersia Needham, Daniel Bureš, Radim Kotrba, Jana Fořtová, Nicole Lebedová, Louwrens Hoffman

23. Muscle fiber type profile and postmortem metabolism of Nellore cattle with different growth potential from weaning to yearling

    Mariane Beline, Juan F. M. Gómez, Daniel S. Antonelo, Juliana Silva, Bruna Pavan, Laura B. Toseti, Sulaiman K. Matarneh, David E. Gerrard, Saulo L. Silva

24. ATP regulates protein phosphorylation and degradation at -1.5°C in postmortem ovine muscle

    Chi Ren, Chengli Hou, Xin Li, Li Chen, Muawuz Ijaz, Dequan Zhang

25. Rabbit physiological response towards preslaughter feed withdrawal

    Anne-Sophie Larivière-Lajoie, Cédric Grégoire, Amenan Prisca Kone, Dominic Gagné, Dany Cinq-Mars, Frédéric Guay, Antoni Dalmau, Linda Saucier

26. Prediction of myoglobin states using filter based reflectance measurements.

    Erik Slinde, Daniel Osen, Bjørg Egelandsdal

27. Umami in pork after chilled transportation

    Tania Ngapo

28. The “spaghetti meat” myopathy influences the composition and functionality of broiler breast meat

    Giulia Tasoniero, Hong Zhuang, Brian Bowker

29. Color and oxidative stability of goat meat in overwrap, vacuum, and nitrite-embedded packaging

    Trent D. M. Dugas, Chaoyang Li, Kenneth W. McMillin

30. Availability of human homologous dietary microRNAs in cooked beef

    Francine M. Giotto, Levi W. Evans, Brad S. Ferguson, Amilton S. de Mello

31. Effect of age on muscle fiber composition, intramuscular connective tissue and tenderness of goat meat during cold storage

    Allah Bakhsh, Ishamri Ismail, Sabikun Nahar, Se Jin Lee, Eun Yeong Lee, Young Hwa Hwang, Seon Tea Joo

Poster Session 10

1. Change of meat quality and bioactive compounds in Korean native black goat meat during cold storage

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

2. Ultrasound-assistant sodium bicarbonate enhance the curing efficiency and tenderness of chicken breast meat

   Guoyuan Xiong, Xiaoyi Fu, Dongmei Pan, Luyang Xia, Xuejuan Jiang, Jun Qi

3. Wooden breast myopathy on water-holding capacity, rheological and gelling properties of chicken broiler breast batters

   Yulong Zhang, Xinglian Xu, Changbo Tang, Peng Wang, Zhen Li, Tianjiao Zhao

4. Proteolysis and texture characteristics in dry-cured loin from different pig breed

   Jin-Kyu Seo, Jonghyun Go, Han-Sul Yang

5. Relationship between meat color and lipid oxidation in fresh beef patty with clove extract during cold storage at 4°C

   Jonghyun Ko, Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Parvin Rashida, Han-Sul Yang

6. Assessment of breast myopathy by different texture devices

   Maria M. Campo, Leticia Mur, Ana Guerrero, Virginia C. Resconi, Marta Barahona, Jose L. Olleta, Carlos Sañudo

7. The use of flight speed as predictor of pre-slaughter stress and consumer eating quality in pasture finished beef cattle

   Kate Loudon, David Pethick, Rod Polkinghorne, Garth Tarr, Graham Gardner, Peter McGilchrist

8. Addition of algae in pig feed: Influence on technological quality and composition of meat and offal

   Aurélie Promeyrat, Antoine Vautier, Thierry Lhommeau, Alain Le Roux, Olivier Biannic

9. Changes of nitric oxide synthase in postmortem beef

   Qin Hou, Wan G. Zhang, Guang H. Zhou

10. A cuts based ageing strategy for hot boned beef

    Robin H. Jacob, Cameron Jose, Graham E. Gardner

11. Plectin degradation in postmortem pork

    Xiao N. Tian, Wan G. Zhang, Guang H. Zhou

12. Calpain-2 is proteolytic active following calcium-induced binding to myofibrils

    Jian Lyu, Per Ertbjerg

13. Influence of pH on soluble myosin heavy chain in early postmortem porcine skeletal muscle

    Elizabeth Zuber, Amanda Outhouse, Matthew Schulte, Edward Steadham, Elisabeth Huff-Lonergan, Steven Lonergan

14. A protein co-expression network analysis in Nelore cattle revealing pathways associated with carcass traits

    Bárbara Silva-Vignato, Mirele D. Poleti, Wellison Diniz, Aline S. M. Cesar, Gabriel C. M. Moreira, Francisco J. Novais, Gustavo H. M. F. de Souza, Luiz C. Cameron, Thais R. Cataldi, Carlos A. Labate, Júlio Cesar C. Balieiro, Luciana C. A. Regitano, Joanir P. Eler, Luiz L. Coutinho

15. Muscle Profiling: Variation in colour across different muscles of the beef carcass

    Michelle Hope-Jones, Phillip E. Strydom, Lizelle de Lange

16. Intramuscular fat as a predictor of sheepmeat eating quality

    Liselotte Pannier, Rachel A. O’Reilly, Fiona Anderson, Graham Gardner, David W. Pethick

17. Effect of slaughter criteria on postmortem metabolism and meat quality from crossbred Angus x Nellore cattle finished in grazing finishing system

    Juan F. M. Gomez, Mariane Beline, Daniel S. Antonelo, Bruna Pavan, Danilo B. Bambil, Rafael Matsushima, Douglas Carrara, Rodrigo S. Goulart, David E. Gerrard, Saulo L. Silva

18. Influence of pre-slaughter management on the incidence of myopathy in broiler chickens

    Renata A. T. Abreu, Elisabeth M. Hashimoto, Mayka R. Pedrão, Fabio Coro, Margarida M. Yamaguchi

19. Influence of zinc and beta agonist supplementation on beef carcass characteristics, early postmortem pH, and Longissimus thoracis Warner-Bratzler shear force

    Matthew D. Schulte, Katherine G. Hochmuth, Edward M. Steadham, Kenneth J. Prusa, Steven M. Lonergan, Stephanie L. Hansen, Elisabeth Huff-Lonergan

20. Sensory proprieties of Sahraoui dromedary meat and relationship with quality traits, myofibrillar and sarcoplasmic proteins

    Hanane Smili, Samira Becila, Radjeb Ayad, Antonella della Malva, Marzia Albenzio, Agostino Sevi, Abdelkader Adamou, Abdelghani Boudjellal, Rosaria Marino

21. Effects of marbling flecks characteristics on meat quality and storage stability of Hanwoo beef

    Soo H. Cho, Wang Y. Lee, Kuk K. Seol, Yun S. Kim, Sun M. Kang, Hyun W. Seo, Hoa V. Ba, Youn B. Jung, Jin H. Kim

22. Isolation of small molecular peptide extract from chicken breast muscle using gastrointestinal enzymes and characterization of its antioxidant activity

    Van Ba Hoa, Hyun-Woo Seo, Su-Mi Jo, Hyon-Wook Kim, Sun-Moon Kang, Yun-Seok Kim, Soo-Hyun Cho, Jin-Hyoung Kim, Kuk-Hwan Seol

23. Identification and verification of antioxidant active peptides derived from gastrointestinal enzymatic hydrolysis of chicken breast muscle

    Hyun-Woo Seo, Van Ba Hoa, Su-Mi Jo, Hyon-Wook Kim, Sun-Moon Kang, Yun-Seol Kim, Soo-Hyun Cho, Jin-Hyoung Kim, Kuk-Hwan Seol

24. ADPase activity of myofibrils and actomyosin prepared from chicken muscle

    Masanori Matsuishi, Shun Mochiduki, Daichi Maruyama, Hanayo Mizukami, Yutaro Kobayashi

25. Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging

    Jiaying Zhang, Danyi Ma, Yuan H. B. Kim

26. Salt And Proteolysis Regulate Potential Antioxidant And Ace-Inhibitory Activities Of Parma Ham

    Nicoletta Simoncini, Roberta Virgili, Cristina Schivazappa, Gianmaria Romanò, Gianni Galaverna

Poster Session 11

1. Metabolites correlated with dark, firm and dry occurrence in beef

   Alessandra Rosa, Nara R. B. Consolo, Linda Samuelsson, Luiz Carlos G. S. Barbosa, Angel Higuera-Padilla, Luis Alberto Colnago, Evaldo A. L. Titto

2. Peptidomic comparison of dry aged vs a novel stepwise aged lean bull beef

   Santanu Deb-Choudhury, Renyu Zhang, Evelyne Maes, Stephen Haines, Ancy Thomas, Michelle Yoo, Mustafa Farouk

3. 2-DE and MALDI-TOF MS-based proteomic analysis of dry- and wet-aged beef

   Hyun Jung Lee, Jae Eun Lee, Ye Seul Heo, Cheorun Jo

4. Effect of step-wise dry-ageing and trimming on the metabolite profiles of dry-aged bull beef

   Renyu Zhang, Alastair Ross, Michelle J. Yoo, Mustafa M. Farouk

5. Effects of cooking on free amino acids and major metabolites changes in beef of different shear forces by HR-MAS NMR

   Andressa K. Silva, Gerlon A. Ribeiro, Cristiano S. Prado, Marcos Fernando O. E Costa, Fernando S. B. Rey, Luciano M. Lião

6. Meat metabolites profile changed by ageing time

   Nara Regina B. Consolo, Linda Samuelsson, Luis Carlos G. S. Barbosa, Poppy Miller, Juliana Silva, Vicente Buarque, Angel Higuera-Padilla, Luis A. Colnago, Saulo D. L. e Silva

7. NMR-based metabolomic comparison of chicken meat from different breeds with multivariable analyses

   Hyun Cheol Kim, Hyun Jung Lee, Ji Won Kim, Cheorun Jo

8. NMR-based metabolomics to assess metabolites correlated with beef sensory properties

   Daniel S. Antonelo, Nara R. B. Cônsolo, Juan F. M. Gómez, Mariane Beline, Bruna Pavan, Camilla Souza, Rodrigo S. Goulart, Luiz A. Colnago, Saulo L. Silva

9. Characterisation of metabolites by 1D 1H NMR in drip samples of lamb with confinement odour

   Nara Regina B. Consolo, Natalia Olivecrona, Linda Samuelsson, Mariza Reis, Pat Edwards, Marlon M. Reis

10. Supplementary L-hydroxyproline attenuates disuse muscle atrophy-induced brain dysfunctionsbrains

    Moeko Marui, Kaori Adachi, Toshiya Hayashi, Mao Nagasawa

11. Aroma compounds profile in skin and meat from Beijing roasted duck

    Huan Liu, Zhenyu Wang, Dequan Zhang, Teng Pan, Teng Hui

12. Carnosine alleviates motivational deficit under chronic stressful-like conditions in mice

    Kaori Adachi, Moeko Marui, Toshiya Hayashi, Mao Nagasawa

13. Comparison of antioxidant dipeptides and reducing sugar between native chicken and broiler

    Ki-Chang Nam, Mahabbat Ali1 Samooel Jung2 Cheorun Jo

14. Changes in taste-traits of pork cuts during dry aging

    Se Jin Lee, Eun Yeong Lee, Young Hwa Hwang, Seon Tea Joo

15. NMR-based metabolites profiling of wet and dry aged pulsed electric fields treated venison

    Tanyaradzwa Mungure, John E. Birch, Alan Carne, Ian Stewart, Mustafa Farouk, Maryann Staincliffe, Alaa El-Din A. Bekhit

16. Intramuscular fat selection in rabbits modifies microbial genes for energy metabolic routes

    Marina Martínez Alvaro, Agostina Zubiri, Agustín Blasco, Pilar Hernández

17. Skeletal muscle proteome analysis provides insights on high altitude adaptation of yaks

    Wenting Wen, Yang Yu, Zhiwei Zhou, Xiaolin Luo, Qun Sun

18. Modulation of metabolomics profile by protein diets lead to the development of NAFLD in glutaredoxin-1 deficient mice

    Muhammad Ijaz Ahmad, Chunbao Li

19. Meat metabolomic pathway of Nellore and crossbred Angus x Nellore cattle

    Juan F. M. Gomez, Daniel S. Antonelo, Nara Cônsolo, Mariane Beline, Bruna Pavan, Camilla Souza, Rodrigo S. Goulart, Luiz Colnago, Saulo L. Silva

20. Post slaughter metabolomics analysis by comprehensive GCxGC-MS to identify genotypic and sex-specific differences in pigs

    Manuela Peukert, Sebastian Zimmermann, Dagmar A. Brüggemann

Poster Session 12

1. Health implication of Biellese lamb meat consumption

   Alberto Brugiapaglia, Carola Lussiana, Daniel Franco, Jose M. Lorenzo, Mario Baratta

2. Sensory characterization of healthier bologna-type sausages using the consumer-based ‘Check-all-that-apply’ method

   Manoela A. Pires, Julliane C. Barros, Isabela Rodrigues, Marco A. Trindade

3. Fatty acid composition of pork fat from the standpoint of nutritional value and technological suitability

   Spiridonov Kirill, Anastasiya Semenova, Virtoria Nosonova

4. Healthier meat products through the replacement of fatty acids and the incorporation of dietetic fiber

   Nestor Sepulveda, Silvana Bravo, Karla Inostroza, Berta Schnnetler

5. Protective effect of a 3 kDa peptide obtained from beef myofibrillar protein using alkaline-AK on neuronal cells

   Seung Yun Lee, Da Young Lee, Hea Jin Kang, Rana M. Shohel, Sun Jin Hur

6. Purification of novel angiotensin converting enzyme inhibitory peptides from beef myofibrillar proteins and analysis of their effect in SHRs model

   Seung Yun Lee, Da Young Lee, Hea Jin Kang, Rana M. Shohel, Sun Jin Hur

7. Obtention ff bioactive peptides from porcine liver hydrolysates

   Paula Borrajo, Belén Gómez, Paulo Eduardo S. Munekata, Daniel Franco, Mirian Pateiro, Roberto Bermúdez, Cristina Pérez-Santaescolástica, José M. Lorenzo

8. Vegetable protein in meat products

   Claudia L. Laguna Paredes, Ulrike Rohrhofer, Barbara Hollogschwandtner

9. Animal welfare labels more important than novel healthier meat labels?

   Marije Oostindjer, Silje Helene Rimstad, Bjørg Egelandsdal, Anna Haug

10. Addition of vitamin E in pigs feed: Could prevent cured-meat promotion of colon carcinogenesis in rats

    Aurélie Promeyrat, Nathalie Naud, Florence Blas-Y-Estrada, Martine Carlier, Jean Luc Martin, Edwin Fouché, Cécile Héliès, Françoise Guéraud, Fabrice H. F. Pierre

11. Conception of meat product adapted to chewing deficiency of Elderly

    Veronique S. Santé-Lhoutellier, Thierry Sayd, Diane de la Pomélie, Laetitia Theron, Marie-Agnès Peyron

12. High pressure treatment of dry aged beef trimmings for fresh meat exchange in raw fermented sausages

    Franziska Witte, Dirk Steinriede, Christian Trumme, Frank Schilling, Volker Heinz, Nino Terjung

13. Impact of the composition in macronutrient and palatants on meat-based wet food intake in domestic cats

    Hassan Safa, Aurélie De Ratuld, Elodie Revéret

14. Extracted protein from slaughterhouse side streams – new functional ingredients for meat products

    Louise H. Hofer, Ursula Kehlet, Birgitte W. Lund, Mari A. Tørngren

15. Liquefaction of porcine hoof shell via steam explosion

    Qingshan Shen, Hang Wang, Xia Li, Chunhui Zhang

16. GreenPork – impact of grass-protein to slaughter pigs on final meat quality

    Margrethe Therkildsen, Martin K. Rasmussen, Jens A. Jensen, Søren K. Jensen, Lene Stødkilde

17. Improving the sustainability of meat supply chains by the application of novel packaging solutions

    Antonia Albrecht, Martin Hebel, Lucas Correa Dresch, Ulrike Herbert, Sophia Dohlen, Judith Kreyenschmidt

18. Utilization of chicken by-products: Gizzard inner lining extracts for injury protection to gastric mucosal cells

    Chien H. Ni, Shiro Takeda, Fu Y. Chuan, Yu T. Liu, Liang C. Lin, Ryoichi Sakata

19. Purification ff angiotensin-converting enzyme inhibition peptides from bovine bone

    Song M. Cao, Wan G. Zhang, Guang H. Zhou

20. Olive mill wastewater phenols as natural antioxidant against protein oxidative deterioration in beef hamburger

    Enrico Novelli, Stefania Balzan, Luca Fasolato, Agnese Taticchi, Michele Zanin, Federico Fontana

21. Use of chicken fat as a functional ingredient in sausage manufacturing

    Lina Peña-Saldariaga, Estrella Sayas-Barberá, Jose Angel Pérez-Alvarez, Juana Fernández-López

22. Enzymatic hydrolysis of bovine leather collagen for use as protein supplement.

    Alexandre C. Silva, Fernanda G. Paião, Mayka R. Pedrão, Fabio Coro

23. Processing of beef lungs as a nutritious protein supplement and evaluate the processing effect on in vitro digestibility

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

24. Meat hybrid: Development of environmentally friendly meat balls

    Marie-Christin Baune, Anna-Lena Jeske, Markus Baron, Volker Heinz, Jochen Weiss, Nino Terjung

The post 2019 appeared first on Digicomst.

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

The post 2018 appeared first on Digicomst.

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

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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