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1A. Growth and metabolism

1. Muscle growth

   N. Oksbjerg, M. Therkildsen and P. M. Nissen

2. Meatomics’

   R. Lametsch

3. Possible methods for changing the glycolytic potential

   C. Larzul

4. Does piglet birth weight affect carcass composition and meat quality?

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

5. Influences of carcass weight on histochemical characteristics and meat quality of crossbred (Korean native black pig£øLandrace) pigs

   G-D. Kim, J-Y Jeong, S-H Moon, Y-H Hwang, J-T Jeon AND S-T Joo

6. The relationship between muscle fiber characteristics and meat quality of Korean native (Hanwoo) cattle muscles

   Y-H. Hwang, G-D. Kim, J-Y. Jeong, I-K. Kong, S-T. Joo and G-B. Park

7. Pork quality is correlated with muscle fatty acid composition and plasma metabolites

   C. Jungsuck, K. Sangwook, K. Sooyong, P. Kisoo, K. Kwanseok and C. Yangil

8. AICAR-induced AMP-activated protein kinase activity in C2C12 myotubes decreases its inhibitory effect on protein synthesis under high glucose supplement

   S. Park and D. Gerrard

9. Poster exhibition-session 1 Supplementary feeding to improve milk and meat production of cattle under smallholder farm condition in Bangladesh

   M. S. Khan and M. S. R. Siddiki

10. Using genetics to improve the yield and quality of New Zealand lamb

    P. Johnson and J. McEwan

11. The effect of vaccinating male pigs with improvac on growth performance and carcase quality.

    S. Andrews, E. Lohner, H. Schrade and I. Horst

12. Heat shock proteins in muscle tissue of exercise stressed pigs

    J. Young , I. Straadt, H. Bertram, P. Theil and N. Oksbjerg

13. Changes during the early postmortem storage period of structural proteins in bovine longissimus thoracis muscle

    S. G. Bjarnadóttir, E. M. Færgestad and E. Veiseth-Kent

14. Fibre typing on bovine muscles sections using image analysis

    R. Labas, B. Meunier, B. Picard and T. Astruc

15. Effects of grass-fed and grain-fed on carcass composition and meat quality of Japanese black cattle

    M. Shibata , M. Oe, K. Ojima, I. Nakajima, S. Muroya and K. Chikuni

16. Effects of vaccination with Improvac® on boar taint and carcase quality of male pigs reared under commercial conditions in Europe

    M. Pearce , S. Andrews, F. Brock and J. Allison

17. Efficacy of Improvac® for controlling boar taint in heavy male pigs under commercial field conditions in Italy

    J. Allison, G. Tolasi, R. Donna, F. Solari Basano, R. Nazzari , G. Minelli and M. Pearce

18. The factors influencing growth and diameter of muscular fibres at sheep

    D.Nikitchenko, V. Nikitchemko and A. Jatsuyta

19. Cellular changes in subcutaneous adipose tissue of landrace and meishan pigs during growth

    I. Nakajima, M. Oe, K. Ojima, S. Muroya , M. Shibata and K. Chikuni

20. Comparison of whole, soluble and mitochondrial protein profiles between fast and slow bovine muscles

    M. Oe , K. Takeda, M. Ohnishi-Kameyama, I. Nakajima, S. Muroya, M. Shibata, K. Ojima and K. Chikuni

21. Alternative methods for determining the temperature at pH 6

    D. Hopkins, E. Toohey, T. Lamb and G. Refshauge

22. Meat quality of crossbreeds of different Duroc boars and Iberian sows

    J. Viguera, C. Carrasco, J. Peinado, Á. Robina and J. Ruíz

23. Effect of terminal sire and slaughter weight on meat quality of pigs

    C. Carrasco, J. Viguera, M. Sánchez, F. Flamarique and L. Alfonso

24. Polymorphisms of genes related to carcass and meat traits in Brazilian beef cattle

    L. A. L. Chardulo, R. Abdalah Curi, M. R. S. Fortes, M. D. B. Arrigoni, A. C. Silveira, M. E. O. D. A. Assumpção and H. N. de Oliveira

25. Effect of compensatory growth in pigs on skeletal muscle protease expression

    C. Chaosap, T. Parr and J. Wiseman

26. Foetal programming of postnatal growth, and meat and carcass quality

    P.M. Nissen and N. Oksbjerg

27. Effect of CT-based selection on meat pHu, water-holding capacity, and L*a*b* colour in the rabbit

    A. Dalle Zotte, Z. Matics, A. Szabó and Z. Szendrö

28. Vaccination against GnRF increases growth and reduces variability in group-housed boars

    F. Dunshea , G. Cronin, P. Hemsworth, R. Campbell, B. Luxford, R. Smits, A. Tilbrook, R. King and I. McCauley

29. Effect of the use of chestnuts in the finishing diet on the meat quality of the Celta pig breed (NW Spain)

    J.M. Lorenzo , S. Temperan, C. Dacal, M. Gómez, B.D. Castiñeiras, I. Franco and J. Carballo

30. Fat content and fatty acid composition in Longissimus dorsi muscle of crossbred pigs by Korean native black pig and Landrace

    E-Y. Jung , J-Y. Jeong, G-D. Kim, K-Y Seo, J-T. Jeon and S-T. Joo

31. Postmortem changes in phosphorylation of metabolic enzymes in relation to the RN-genotype.

    R. Lametsch, K. Lundström, B. Essén-Gustavsson, M. Jensen-Waern and G. Lindahl

32. Proteolysis and meat quality in different bovine breeds.

    P. Silacci and P-A. Dufey

33. Factors affecting tenderness in bovine longissimus dorsi, a multivariate approach

    K. Hollung, E. Veiseth-Kent, L. Aass and K. I. Hildrum

34. The growth performance of male pigs vaccinated with the boar taint vaccine, Improvac® and the effects on boar taint assessment

    D. Hennessy, C. Ma, Z. Liu, Q. Wu and H. Yang

35. Postmortem myofibril protein degradation differs in Type I and IIB porcine muscle fibers

    S. Muroya, P. Ertbjerg, L. Pomponio and M. Christensen

36. Deep-litter housing conditions during early growth can have a detrimental effect on pork quality

    M. Trezona, B. Mullan, D.l. D’Souza, F. Dunshea. D. Pethick and P. J. Pluske

37. Protein expression during myogenesis of Hanwoo satellite cells

    K.M. Park , Y.B. Yang, J.-H. Kim and B.-Y. Park

38. Effect of feeding stevia and charcoal on growth performance, carcass characteristics and meat quality measurements of market pigs

    S. Kang, J. Choi, S. Park, S. Jang, W. Jang and Y. Choi

39. Prediction equation of retail cuts in Hanwoo (Korean native cattle)

    A. Jang , P-N. Seong, S.-H. Cho, R-Y. Sung, H-S. Chae, D-H. Kim and J-M. Lee

40. mRNA expression of μ-calpain, calpastatin and caspases during fusion and death of Hanwoo muscle satellite cells

    Y.B. Yang , K.M. Park, J.-H. Kim, B-Y. Park, I-K. Cho and I. Hwang

41. Length of feeding of barley-based diet: Effects on Hanwoo Carcass Characteristics and Objective meat quality of Longissimus muscle

    M.C. Oliveros, K. M. Park, E.G. Kwon, N.-J. Choi, J. Chang, B.-C. Choi and I. Hwang

42. Availability of blood glucose as the indicator for pork quality

    J. H. Choe, Y. M. Choi, S. H. Lee, D.W. Jeong and B. C. Kim

43. Effect of dietary protein level on meat quality and glutamate metabolism in breast muscle (ICoMST 2009)

    H.Kobayashi, A.Eguchi, W. Takano, M. Shibata, M. Kadowaki and S. Fujimura

44. Effect of dietary Lysine levels on taste-active components of meat

    Y. Ito, Y. Watanabe, M. Kadowaki and S. Fujimura

45. Changes in shear force of meat by age in pigs: The role of the calpain system at gene and activity level

    M. Therkildsen, P.M. Nissen, J.F. Young, P. Henckel, B. Ekstrand and N. Oksbjerg

46. Image Analysis of the intramuscular connective tissue

    Hui Juan Wang , B. Meunier, D. Béchet, K. Lee, R. Labas, C. Léonard, K. L. Goh and A. Listrat

47. Microarray analysis of differential genes expression patterns in Longissimus muscle of Large White and Basque pigs

    J. Wyszynska, B. Lebret and M. Damon

48. Transcriptomic analysis of Longissimus muscle to select genes correlated to drip loss in pork

    J. Wyszynska, M. Damon and B. Lebret

49. Muscle fiber types, capillary supply and enzyme activities in muscle of the pig

    P. Henckel, E. Erlandsen and N.Oksbjerg

50. Chicken thigh meat quality from a fast growing hybrid, and a slow growing dual-purpose breed; both reared in an organic free-range system

    A.H. Karlsson, K. Horsted and A. Dufek

51. Effect of betaine intake on muscle and backfat characteristics of pigs

    J. Neves , J. Martins and A. Freitas

52. Vaccination against GnRF and dietary inulin decrease fat skatole with the former being prolonged and reducing fat androstenone

    F. Dunshea and I. McCauley

53. Hind limb immobilization results in muscle-specific growth inhibition in growing pigs

    J. Scheffler, S. Kasten and D. Gerrard

54. Glycogen content and the rate of glycolytic changes as the indicator of pork meat quality

    M. Koćwin-Podsiadła, A. Zybert, K. Antosik, W. Podsiad, H. Sieczkowska and E. Krzęcio

55. The influence of carcass chilling on glycolytic changes and pork meat quality

    A. Zybert, B. Miszczuk, M. Kocwin-Podsiad, E. Krzêcio, H. Sieczkowska and K. Antosik

56. Use of blood lactate to measure swine handling stress from farm to processing plant: Relationship to pork quality

    L. Edwards, T. Grandin, T. Engle, A. Sosnicki, J. Correa and D. Anderson

57. The accordance of RN- phenotype with polymorphism of PRKAG3 gene of (Landrace x Yorkshire) x Hampshire fatteners

    A. Zybert, K. Antosik, H. Sieczkowska, D. Polasik, M. Kmieæ, E. Krzêcio and M. Koæwin-Podsiad

58. The correlations between the level of PKM2 and CAST genes expression and quality and technological usefulness of pork meat

    K. Antosik, H. Sieczkowska, A. Zybert , E. Krzêcio, M. Pierzcha, P. Urbañski and M. Koæwin-Podsiad

59. Functional and biochemical properties of dark, firm, dry chicken breast meat

    S. Dadgar, E.S. Lee, T.G. Crowe, H.L. Klassen and P.J. Shand

60. Survey of current pH status in New Zealand bull beef

    E. Wiklund, M. Farouk, A.Stuart, P. Dobbie, D. Lomiwes and D. Frost

61. Meat quality of Galia and Redone pigs: impact on protein status after cooking

    V.Santé-Lhoutellier, S. Traore, P. Gatellier, L. Aubry, K. Kajak-siemaszko, D. Jaworska and P. Wieslaw

62. In search of protein markers discriminating meat tenderness in bovine longissimus muscles by a differential proteomic approach

    J. Liu, R. Hamill and A. M. Mullen

63. Association of a single nucleotide polymorphisms in calpastatin gene with meat tenderness in Nellore cattle

    M. Carvalho, J. Eler, M. Poleti, J. Bento Ferraz, A. Rosa, E. Oliveira and J. C. Balieiro

64. Meat and carcass quality of hybrid pigs from Eastern Croatia

    I. Djurkin, G. Kusec, G. Kralik, V. Margeta, Z. Maltar, B. Lukic and Z. Radisic

65. Influence of genetic line on lipid metabolism traits of rabbit muscle

    C. Zomeño, A. Blasco and P.Hernandez

66. Effects of morphological characteristics of muscle fiber on growth performance, carcass traits, and meat quality

    S.H. Lee, Y.M. Choi, J.H. Choe, Y.C. Ryu, K.W. Nam, K.C. Hong and B.C. Kim

67. Investigation of pig transports for more than 8 hours in cold and warm weather conditions and of the requirements for ventilation during the transport

    L. Christensen, L. Blaabjerg and J. Hartung

68. Leptin and carcass composition in beef cattle

    R. Marino, A. della Malva, M. Albenzio, M. Caroprese, A. Santillo and A. Sevi

69. Meat Quality Attributes of Ankole bulls and their Crossbreds with Boran and Friesians

    K. Kamatara, D. Mpairwe, M. Christense, D. Mutetikka and J. Madsen

70. Effect of dietary clove essential oil on poultry meat quality

    P. Hernandez , V. Juste, C. Zomeño, J. Ramon Moreno and P. Peñalver

71. Glycogen and lactate content do not fully explain differences in pork ultimate pH

    T. Scheffler and D. Gerrard

72. Generation of pork samples divergent in intramuscular fat level for genomic studies

    R. Hamill, O. Aslan, D. O’Connor, T. Sweeney, L. Pannier, J. McBryan, J. O’Doherty, P. Allen and A.M. Mullen

73. The efficiency of Vitamin D3 supplementation to counteract the negative effects of beta agonists on meat quality of feedlot cattle

    P. Strydom and M. Orsmond

74. Diet, lairage time and temperament effects on carcass and meat quality traits in Uruguayan steers

    M. del Campo Gigena, G. Brito, P. Hernández and F. Montossi

75. Acceptability of beef from different breeds and mh-genotypes and its relationship with physicochemical quality attributes.

    V. Sierra, V.Fernández-Suárez, L. Guerrero, P. Castro, K. Osoro, A. Coto-Montes and M. Oliván

76. Carcass measurement and meat quality of araucana lambs raised in southern Chile

    N. Sepulveda, S. Bravo, K. Inostroza, N. Herdener, B. Schnettler and R. Allende

77. Study of carcass traits variability and beef quality in Nellore steers

    M. de Nadai Bonin, J.B.S. Ferraz, F.M. D. Rezende, J.P. Eler, D.D.C. Cucco, V.B. Pedrosa, S.D.L. Silva, G.B. Mourão, M.E. Carvalho and E.C.M. Oliveira

78. The influence of feeding regimes on lamb performance, carcass and meat quality traits under grazing conditions in Uruguay

    F. Montossi, C. Silveira, R. Cuadro, R. San Julián, S. Luzardo, G. Brito and M. del Campo

79. Understanding pork meat quality using proteomic tools

    A. Di Luca, R. Hamill, J. McBryan, A.M. Mullen, G. Elia, G. Davey and T. Sweeney

80. Effect of the three different Penarlan boar lines on the slaughter value of fatteners

    P. Janiszewski, K. Borzuta, A. Borys, J. Strzelecki and E. Grzeskowiak

2. Protein oxidation

1. Protein oxidation and regulation of μ-calpain: implications for meat quality

   S. Lonergan, E. Huff-Lonergan, Y.H. Kim and R. Lametsch

2. Protein oxidation in meat during chill storage in high-oxygen atmospheres

   M.N. Lund, R. Lametsch, R. Miklos, M.S. Hviid and L.H. Skibsted

3. Feeding and protein oxidation of meat constituents

   K. Raes, J. De Smet and S. De Smet

4. Effect of pork meat pH on iron release from heme molecule during cooking

   M. Bergamaschi and A. Pizza

5. Antioxidant and pro-oxidant effects of phenolic compounds on myofibrillar proteins

   M. Estévez and M. Heinonen

6. Quantification of protein carbonyls in meat by DNPH-ELISA analysis

   S. Jongberg , M. Rasmussen, M.N. Lund and L.H. Skibsted

7. Meat tenderness and the calpastatin degradation of Thai native and crossbred cattle

   P. Tavitchasri, P. Uaphattanaphong, W. Wajjwalku, N. Ngamyeesoon and J. Sethakul

8. Differences in protease expression patterns in individual bovine skeletal muscles detected by two-dimensional zymography

   M. Higuchi, N. Shiba, M. Imanari and A. Watanabe

9. Influence of early pH drop rates on calpain activity and protein degradation in pork

   L. Pomponio, P. Ertbjerg, A.H. Karlsson, N.C. Leonardo and R. Lametsch

10. Headspace volatiles of oxidized food proteins

    M. Estévez, S. Ventanas and M. Heinonen

11. Effects of feeding wet distillers grains plus solubles and vitamin E, and modified atmosphere packaging on beef tenderness

    C. Calkins , A. S. de Mello, Jr., K. Watanabe, L. Senaratne, M. Schnepf and G. Erickson

3. Robotics and process control

1. Use of image analysis Ultrasound and CT in grading and processing of pig carcasses

   L.B. Christensen

2. Analyzing the Semimembranosus muscle by MRI for classifying fresh Iberian hams as a function of the diet

   M. T. Pérez-Palacios, M.M. Ávila, A. Sánchez, J. Ruiz and T. Antequera

3. Hand-held Raman-sensor for In-situ characterization of meat aging

   H. Schmidt, K. Sowoidnich, H-D. Kronfeldt and F. Schwägele

4. Prediction of yield from carcass grading by EUROP and video image analysis

   I. A. Jørgenvåg, M. Røe, T. Malmo, P. M. Hosen and O. Alvseike

5. Strategies for robotization of beef carcass primal cutting

   G. Guire, E. Lemoine, F. Stephan, L. Sabourin and G. Gogu

6. Meat science, technology and ritual halal slaughter – knowledge gaps.

   H. Ahmad

7. Raman spectroscopic differences between lard and tallow

   M. Motoyama and K. Sasaki

8. Computed tomography: Usefulness and applications in dry-cured ham

   E. Fulladosa, I. Muñoz, L. Guerrero, M. Dolors Guàrdia, P. Gou and J. Arnau

9. Estimating meat color from near infrared spectral measurements

   B. H. Salueña, C. S. Gamasa, C. A. Odriozola, S. A. Ábrego and J. M. Diñeiro Rubial

10. Meat authentication – what did the animal eat?

    F. Monahan, A. Moloney, B. Bahar, S. Harrison, A. Zazzo and O. Schmidt

11. Potential use of near infrared spectroscopy for the on-line prediction of fatty acid composition in limousin and Aberdeen angus beef samples

    N. Prieto, D. W. Ross, E.A. Navajas, R.I. Richardson. J.J. Hyslop, G. Simm and R. Roehe

12. Tissue thickness measurements for objective classification of lamb carcasses based on lean meat percentage

    V. Cadavez

13. Continuous monitoring of the blooming process in freshly cut pork and beef using an imaging spectrometer

    C. Borggaard, M.A. Tørngren and M. Hviid

14. Analysis, optimization and testing of spiral freezer utilizing CO2

    L. Reinholdt and M.B. Andreasen

4A. Process technology

1. New technologies for dry-cured meat processing

   J. Arnau, X. Serra, J. Comaposada, I. Muñoz, P. Picouet, E. Fulladosa and P.Gou

2. Electro-processing of meat and meat products: ohmic and radiofrequency applications

   J. Lyng, D. Cronin, M. Zell and D. Morgan

3. Mechanism of water transport in meat during the roasting process

   A. H. Feyissa, J. Adler-Nissen and K. V. Gernaey

4. MRI assessment of deformation and water loss during meat heating

   Mustapha Bouhrara, J-L. Damez, S. Clerjon, A. Benmoussa, S. Portanguen, C. Chevarin, A. Kondjoyan and J-M. Bonny

5. A method to evaluate high accuracy measurements of quality characteristics On-line

   N. Kjaersgaard, M. Hviid and E. V. Olsen

6. Ions transport through beef meat tissue during marination

   J-D. Daudin and André Lebert

7. Effect of added salt on TBARS and volatiles of dry-cured turkey ham

   J. Zhang, G. Jin, W. Zhang and D. U. Ahn

8. DSC analysis of heat-induced changes of thermal shrinkage temperatures for perimysium and endomysium collagen from beef semitendinosus muscle

   H. Chang, X. Xu and G. Zhou

9. Study on the mechanism of the lipid peroxidation initiation in dry-fermented sausages

   S. Dragoev

10. Influence of addition levels of cooked rice on the quality of Thai fermented pork sausages (Nham) during refrigerated storage

    D-C. Liu, F-J. Tan and O. Yosto

11. Effects of enhancement with non-meat proteins and sodium tripolyphosphate on physicochemical properties of pork loin

    H. Daguer, M. P. Stephan, V. C. Barcellos and L. S. Bersot

12. SDS-PAGE electrophoretic pattern of pork loin enhanced with non-meat proteins

    H. Daguer, M.P. Stephan, V.C. Barcellos and L.S. Bersot

13. Effects of modified atmosphere packaging on protein profile and quality of pork meat

    A.F Rosa, M.D. Poleti, P.J.A. Sobral, M.C. César and J.C.C. Balieiro

14. Effects of pork color grades on muscle homogenate gel functionalities

    Z. Peng, Y. Yao and Y. Lu

15. Effect of immersion chilling on the color of yellow-feathered broiler carcasses

    X. Feng, L. Chen, X. Xu, J. Qi, Z. Yan and G. Zhou

16. Rapid chilling of carcasses and earlier deboning to improve WHC of pork semimembranosus muscle

    V. Tomovic, L. Petrovic, N. Dzinic, P. Ikonic, T. Tasic and M. Jokanovic

17. Controlled release of catechin from edible zein films intended for meat bioactive packaging

    A. Yemenicioðlu and Y. Arcan

18. Change in form and function of hot-boned sheepmeat forequarter

    E. Toohey and D. Hopkins

19. Impact of a meat stretching device on sheep meat quality

    E. Toohey, D. Hopkins, S. Nielsen and D. Gutzke

20. Pre-rigor interventions: the effect on myofibrillar degradation and shear force

    E. Toohey, D. Hopkins, R. van de Ven, J. Thompson and G.H.G. Geesink

21. The water activity and biogenic amines of Chinese-style semi-dry sausage formulated with high sugar and dried by 10°C, RH 80%

    K.J. Lina and Y.J. Huang

22. Objective measures of saleable meat quality and yield on commercial cattle ¨C preliminary findings

    C. Craigie, D. Ross, C. Maltin, M. Nath, S. Hoskin, S. Morris and R. Roehe

23. Application of atmospheric pressure plasma to inactivate listeria monocytogenes inoculated on different food containers

    B. Kim, H. Yun, S. Jung, J. H. Choe, W. Choe and C. Jo

24. Characteristics of low-fat frankfurters with addition of alginate/glyceride functional mixture

    L. Petrovic, M Jokanovic, N. Vasic, N. Dzinic, V. Tomovic and K. Markus

25. New canned foods from meat of sea mammals

    A. Lisitsyn, V. Krylova and T. Gustova

26. Investigation of the principles of interaction of carragheenan with phosphates in the presence of muscle proteins

    A. Lisitsyn, A. Semenova and E. Tuniyeva

27. Evaluation of influence of edible cryoprotectors on functional-technological properties of meat raw materials

    A. Lisitsyn, A. Semenova, L. Veretov and F. Holodov

28. Functional animal protein ingredients

    A. Lisitsyn, A. Ivankin, A. Neklyudov, Y. Yushina and N. Vostrikova

29. Effect of early and ultimate pH in raw ham on destructured zones in cooked cured ham

    G. Hugenschmidt, R. Hadorn, M. Scheeder and C. Wenk

30. Meat quality of bison slaughtered in a mobile or stationary abattoir

    J. Galbraith, W. Robertson, J. Aalhus, A. Schaefer, N. Cook, I. Larsen and E. Okine

31. Transglutaminase improves the textural and structural properties of chicken skeletal, smooth, and cardiac muscles

    A. Ahhmed, S. Kawahara and M. Muguruma

32. Olive dietary fibers as restricting factor of oil uptake in meatballs during deep fat frying

    C. Galanakis, E. Tornberg and V. Gekas

33. Variation of temperature and pH of triceps brachii and semitendineo muscles in lambs

    F. Costa Henry, R Costa, C. Quirino, S. Almeida and E. Alves

34. Explaining the variation in shear force using sarcomere length, the rate of rigor onset and pH

    D. Hopkins, E. Toohey, T. Lamb, M. Kerr, R. van de Ven and G. Refshauge

35. The effects of various levels of anka rice on the quality of Thai fermented sausage (nham)

    D-C. Liu

36. Effect of brine thawing/salting Iberian hams on sensory features

    M T. Pérez Palacios, J. Ruiz, J. M. Barat, F. Toldrá and T. Antequera

37. Premature browning in color-stable beef muscle

    S. Suman, R. Mancini, R. Ramanathan and M. Konda

38. Effect of ginger extract on quality attributes of beef biceps femoris

    S. Suman, P. Joseph, K. McClelland, S. Li, G. Rentfrow and Y. Xiong

39. Changes in myofibrillar proteins and fatty acid composition during production of “Uzice beef prshuta” – traditional dry-cured meat product

    N. Tomic, I. Tomasevic, R. Radovanovic, M. Barac, S, Sobajic and S. Saicic

40. Processed pork of two RN-genotypes – effect of polyphosphate and salt on yield and instrumental texture in a model system

    G. Lindahl, S. Stolzenbach, K. H. Bak and K. Lundström

4B Process technology, poster exhibition

1. Effect of high pressure processing, temperature, and storage on the color of pork Longissimus dorsi

   K. H. Bak, V. Orlien, A.H. Karlsson and G. Lindahl

2. Time-related changes of Zn-chelatase and Zn-protoporphyrin IX in dry-cured hams

   T. Toscani, R. Benedini and G. Parolari

3. Effects of packaging and lactate on ground beef cooked color

   S. Suman, R. Mancini, M. Konda, R. Ramanathan and P. Joseph

4. On pork meat functionality: an elusive mix

   D. Clyde

5. Effects of starch, soy protein isolates and phosphate on improving lean chicken meat batters

   S. Barbut

6. Effect of manufacturing with vegetable juice powder as source of nitrites of cooked loin

   M. Vaquero-Martín, M. J. Sánchez-Iglesias, B. Martínez and B. Rubio

7. Effect of the use of vegetable juice powder as source of nitrates and nitrites on the manufacturing of “Chorizo” a Spanish dry fermented sausage

   B. Rubio, M. Vaquero-Martín, M.J. Sánchez-Iglesias and B. Martínez

8. Study of sensorial characteristics of a dry fermented sausage “Chorizo” manufactured with different nitrite source or nitrite-free

   B. Martínez Domínguez, María JS Iglesias( 1), M. Vaquero Martín and B. Rubio Hernando

9. Physico-chemical and sensory characteristics of cooked ham manufactured with vegetable juice powder vs sodium nitrite

   M. J. S. Iglesias, M. Vaquero-Martín, B. Rubio Hernando and B Martínez Domínguez

10. Effects of sodium alginate and transglutaminase as a cold-set gelling system on myofibrillar protein gelation characteristics

    G-P. Hong and K.B. Chin

11. Effects of calcium alginate and glucono-delta-lactone on the cold-set gelation of porcine myofibrillar protein

    G-P. Hong and K.B. Chin

12. Stress resistance and relaxation: an instrumental method for the texture analysis and sensory evaluation of meat

    S. Barbera and M. Prandi

13. Effects of chicken skin on quality properties of semi-dried chicken jerky

    H.Y. Kim, J.H. Choi, D.J. Han, Y.S. Choi, M.A. Lee, K.I. Ahn, H.K. Chung and C.J. Kim

14. The effect of different acids on the extraction of gelatin from chicken feet

    M-A. Lee, Y-E. Chang, T-H. Kim, J-H. Choi, H-Y. Kim, C-J. Kim and H-K. Chung

15. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for low-fat meat emulsion systems

    Y-S. Choi, J-H. Choi, D-J. Han, H-Y. Kim, M-A. Lee, H-W. Kim, J-W. Lee and C-J. Kim

16. An elucidation of parameters in high pressure processing using NMR relaxometry

    S. M. Møller, J. Søltoft-Jensen, M. Christensen and H.C. Bertram

17. Volatile compounds of dry-cured lacon

    J.M. Lorenzo Rodriguez, M. Del Camino Garcia Fontan, C. Fuciños González, L. Purriños Pérez and J. Carballo Garcia

18. Effects of final internal temperature and reheating methods on the color characteristics of ground pork patties

    J-H. Choi, J-Y. Jeong, J-M. Kim, C-H. Lee, S-G. Min, H-K. Chung, J-W. Lee and C-J. Kim

19. Effects of salting (NaCl or KCl) and high-pressure processing on instrumental colour and texture, and sensory attributes of pork longissimus muscle dried at different levels

    X. Serra, J. Arnau and M.M. Colleo

20. Effects of tumbling condition on the quality characteristics of restructured chicken breast ham

    S-Y. Kim, J-H. Choi, Y-S. Choi, H-W. Kim, S-Y. Shim, H-K. Chung and C-J.Kim

21. A comparison between the US and the Norwegian method for assessment of Warner-Bratzler shear force

    R. Rødbotten, J. Berg, J. Skaret, K.I. Hildrum, J.P. Wold and D.D. Johnson

22. Modelling mass transfer during the wet cooking of beef meat

    S.Oillic, E. Lemoine, S. Portanguen, J-B. Gros and A. Kondjoyan

23. Effect of red grape pomace extracts on sensory characteristics of pork burgers

    M.D. Garrido, M.B. Linares, M. Auqui, D. Saura, N. Martí and J. Laencina

24. Volatile compounds in dry-fermented sausage “Espetec” subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

    A. Rivas-Cañedo, C. Juez-Ojeda, M. Nuñez and E. Fernández-García

25. Antioxidant activity of rosemary, thyme and synergism with α-tocopherol in a liposome system

    G. Nieto, K. Huvaere, M. D. Garrido and L.H. Skibsted

26. Evaluation of colour and texture of chorizo at different drying levels by Quick-Dry-Slice process (QDS process®)

    G. Ferrini, D. Guardia, J. Arnau and J. Comaposada

27. Effect of animal diet and muscle type on the evolution of the colour of cooked beef meat

    S. Portanguen, A. Lebert and A. Kondjoyan

28. Use of DAG in Meat Emulsion Products

    R. Miklos, G. Lindahl and R. Lametsch

29. Effects ewes dietary with thyme on lipid oxidation of cooked lamb meat

    G. Nieto, S. Bañon and M.D. Garrido

30. Determination of the temperature gradient and cooking loss during microwave heating of beef roasts using a domestic oven

    C. Realini, P. J. María, P. Picouet and A. Kondjoyan

31. Change of meat quality and microbial traits of chicken packaged with CO2 and N2 gas

    H-S. Chae, A. Jang, Y-M. Yoo, C-N. Ahn, S-G. Jeong, J-S. Ham and D-H. Kim

32. Change of freshness and structure of fresh and thawed chicken meat during storage

    H-S. Chae, A. Jang, J-S. Ham, J-M. Lee, S-G. Jeong and D-H. Kim

33. Effect of adding Rhus verniciflua stokes extract and O2 concentration on the quality of ground pork packaged in modified atmosphere

    S.K. Lee, S.M. Kang, I.S. Lee, W.H. Choi, Muhlisin, K.T.Lee and S.H. Cheong

34. Proxidative properties of monocarboxy myoglobin in systems with added polyunsaturated fatty acids

    J. Volden, G.A. Bjørlykke, O. Sørheim, B. Egelandsdal and E. Slinde

35. Myosin Degradation Products in Dry-cured San Daniele Ham

    M. Spaziani, E. Bisetto, M.P. Simula, A. Fabbro, M.L. Stecchini and G. Lippe

36. WHC trend, a dynamic parameter based on the Filter Paper Press Method to measure water holding capacity in meat

    S. Barbera

37. Prediction of subcutaneous fatty acid composition from ham of CLA fed barrows and gilts using a NIRS fiber optic probe

    M. Pérez-Juan, N.K. Afseth, J. González, M. Gispert, I. Diaz, M.A. Oliver, C. E. Realini and M. Font

38. Effects of salt and phosphate combinations on rheological properties of transglutaminase mediated, heat-induced myofibrillar protein gel

    K. Chin, M. Go and Y. Xiong

39. Comparison of South American and French vacuum-packed muscle behavior

    L. Picgirard and E. Parafita

40. A Protocol for the assessment of physical and sensorial characteristics of meat

    S. Isoppo, G. Sala and S. Barbera

41. High pressure and freezing temperature effect on quality and microbial inactivation of pork carpaccio

    C. Realini, D. Guàrdia, M. Garriga, M. Pérez-Juan and J. Arnau

42. Effect of microwave heating on beef roast quality from Friesian heifers and cows

    C. Realini, M. Pérez-Juan, P. Picouet and A. Kondjoyan

43. Generation of selected volatile compounds in yeast-fortified dry-cured hams

    A. Pinna, S. Quintavalla, N. Simoncini, T.Toscani and R.Virgili

4C Process technology, poster exhibition

1. Blade tenderization and injection effects on beef Semitendinosus muscle tenderness and technological yield

   A. Lapendrie and E. Parafita

2. Animal welfare and meat quality of pigs being transported long distance using a pot-belly trailer during two seasons of the year

   J.A. Correa, L. Faucitano, H. Gonyou, S. Torrey, J-P. Laforest, T.Widowski, R. Bergeron,T. Crowe, C. Dewey and N. Lewis

3. The relationship of ultrasound readings of Longissimus dorsi area in live animals to carcass traits in Spanish beef

   M. J. Beriain, G. Indurain, T. R. Carr, K. Insausti, V. Sarries, M. San Román, J. Mendizabal and A. Purroy

4. Microbial transglutaminase effects on texture properties of low salt meat emulsions

   M. J. Beriain, M. San Román, V. Coronado , I. Gómez, M. J. Arrizubieta, K. Insausti, V. Sarriés and A. Igea

5. Effect of injection of canola Oil emulsions on the quality of beef longissimus muscle steaks

   Z. Pietrasik, H. Wang and J. Janz

6. Influence of post mortem glycolysis and cooling on colour and colour stability in different muscles of Belgian Blue beef

   M. De Boever, S. Lescouhier and S. De Smet

7. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters

   T. Lesiow and Y. Xiong

8. Ageing prior to freezing improves waterholding capacity in beef and venison

   M. Farouk, E. Wiklund, A. Stuart and P. Dobbie

9. Ageing prior to freezing improves the colour of frozen-thawed beef and venison

   M. Farouk, E. Wiklund, A. Stuart and P. Dobbie

10. Stunning and chilling methods and tenderness of lamb meat in Iceland

    G. Thorkelsson, V.R.N. Gunnlaugsson, A. Jonsson and O.T. Hilmarsson

11. High pressure processing of beef: correlation between meat quality and proteomic profile

    B. Marcos and A. M. Mullen

12. Effects of electrical stimulation on Warnar-Braztler shear force of Hanwoo loin (M. longissimuss dorsi) with various intra-muscular fat levels

    B. Park, D. Jung, J. Kim, S. Cho, P. Seong, I. Hwang, J. Lee and D. Kim

13. Effects of salt content and drying periods on weight loss and texture properties of dry-cured ham

    P-N. Seong, S. Cho, J. Kim , B. Park, J.n Lee and D. Kim

14. Influence of packaging methods on beef quality traits

    Å. Lagerstedt, M.L. Ahnström, B. Sjölund and K. Lundström

15. Microstructure and water holding capacity of PSE and DFD chicken broilers breast muscles in autumn-winter period

    T. Lesiow, T. Szmanko, R. Bilska, M. Oziemblowski, M. Korzeniowska and L. Bobak

16. Changes of sensory properties during ripening of Petrovská klobása (traditional dry-fermented sausage)

    M. Jokanovic, L. Petrovic, V. Tomovic, S. Savatic, T. Tasi, N. Dzinic and P. Ikonic

17. Individual electrical stimulation of beef with new equipment: controlled current depending on category, age and body weight

    M. Hviid, N.T. Madsen, J. Blom-Hanssen and S. Møller

18. Prediction of yield, colour and texture of comminuted pork products

    L. Kristensen and J. Blom Hansen

19. Preference mapping of Longissimus dorsi beef steaks for Northern Irish consumers

    O. Oltra, L. Farmer, B. Moss, A. Gordon and J. Birnie

20. Measurement and prediction of pH and aw of meat products

    A. Lebert and J-D. Daudin

21. The influence of High Pressure Processing on the quality attributes of beef

    R. McArdle, B. Marcos, J. Kerry and A.M. Mullen

22. Antioxidant activity of bovine low value muscle and by-products

    R. Di Bernardini, J. Hayes, N. Brunton, D. Bolton, J. Kerry, E. O’Neill and A. M. Mullen

23. Effect of lutein, sesamol, ellagic acid and Olive leaf extract on the quality and shelf-life stability of packaged raw minced beef stored under MAP

    J. Hayes, P. Allen, V. Stepanyan, M. O’Grady and J. Kerry

24. Antimicrobial activity of bovine lung and liver sarcoplasmic/cytoplasmic proteins hydrolysates

    J. Hayes, R. Di Bernardini, D. Bolton, J. Kerry, E. O’Neill and A.M. Mullen

25. The effect of functional ingredients on colour and lipid stability in model porcine muscle systems

    J. Hayes, P. Allen, V. Stepanyan, M. O’Grady, N. O’Brien and J. Kerry

26. Visible and near infrared spectroscopy for meat tenderness evaluation of nellore (Bos indicus) cattle

    S. Silva, R. Souza, R. Gomes, J. Balieiro, M. Bonin, F. Alves, M. Trettel, V. Ramhé, A. Rezende, T. Nogueira, J. Tarouco Paulo

27. 3D Distribution of F-values during thermal meat processing

    M. Nila Alban, S. Eren-Özcan, K. De Bodt, S. Impens, H. Paelinck and D. Berckmans

28. Chemical basis for discriminating lamb from mutton

    P. Watkins, G. Rose, D. Allen, L. Salvatore, R. Warner, F. Dunshea and D. Pethick

29. Statistical classification techniques for distinguishing sheep category based on fatty acid profiles

    P. Watkins, D. Clifford, D. Allen, G. Rose, R. Warner, F. Dunshea and D. Pethick

30. Safety of a traditional low acid Sausage with eco-efficiently obtained orange fiber and Lactobacillus casei CECT 475

    A. M. Martín-Sánchez, E. Sendra, E. Sayas, J. Fernández-López and J. Á. Pérez-Álvarez

31. Research on the impact of Bulgarian starter cultures on the colour characteristics of quick-ripened raw-cured sausages

    K. Valkova-Jorgova, K. Danov, D. Gradinarska, D. Jordanov, K. Vasilev and E. Karaivanova

32. Phenotypisation of LAB strains isolated from ‘Uzicka’ sausage

    S. Veskovic, B. Borovic, B. Velebit, L. Turubatovic, D. Karan, D. Obradovic and D. Okanovic

33. Influence of a microbial enzyme preparation upon the colour characteristics and organoleptic properties of meat cans

    K. Danov, K. Valkova-Jorgova, D. Gradinarska, D. Yordanov and K. Vasilev

34. Using different types of legume flours in the coating of beef meatballs

    M. Serdaroglu and G. Y. Turp

35. Intramuscular fat content estimation in the loin muscle of pig carcasses by ultrasound spectral parameter analysis

    D. Mörlein, K. Raum, M. Wicke, S. Brand, S. Lakshmanan and T. Koch

36. The influence of skin emulsions on sensory quality of meat products

    J. Jandásek, R. Gál, P. Valchar and M. Lichovníková

37. Modelling of heat transfer and prediction of freezing time in food products

    M.B. Andreasen and L. Reinholdt

38. Association of SNPs with carcass and meat quality traits in Nellore cattle

    F. Rezende, J.B.S. Ferraz, M.N. Bonin, J.P. Eler, T.M. Nishihara, M.V. Gallo, R.A. Silva, A.R.S. Macedo, J.C. Amaral, G.C.R. Oliveira and F.V. Meirelles

39. Impact of salt reduction in Bayonna dry cured ham on processing yields and slicing ability

    V. Santé-Lhoutellier, M. Candek-Potokar, N. Robert, C. Dutertre and P. Gou

40. Survive of the probiotic strain Lactobacillus casei LOCK 0908 in a dry fermented meat products

    D. Kołozyn-Krajewska, K. Neffe and W. Przybylski

41. An attempt to employ Staphylococcus carnosus ATCC 51365 in the intensification of meat curing process

    P. Szymanski, M. Murzynowska, A. Cozel-Kasperek and A. Plastkota

42. Sodium reduction in bacon, how industry meets research

    T. Verkleij and F.K. Stekelenburg

43. Amino acids as an indicator of microbial and chemical spoilage of meat products during storage

    Y. K. Yushina, N. L. Vostrikova, R.R. Biktimerova and A.N. Ivankin

5. Assessing and managing risk – HACCP and risk assessment

1. HACCP

   P.W. Wareing

2. Identification and assessment of potential vulnerabilities in the poultry meat production chain to dangeroues agents and substances

   F.Schwägele, S. Andrée, N. Beraquet, M. Castrillon, C. Winkel, D. Garforth, H. Cnossen, N. Luijckx and G. Ayalew

3. Meaningful modeling of microbial growth potential

   D. Seman

4. Ensuring compliance with lethality microbiological performance standards for meat products using alternative cooking procedures for large, intact meat products

   K. Harris, A. Haneklaus, M. Marquez-Gonzalez, L. Lucia, A. Castillo, M.Hardin, W .Osburn and J. Savell

5. Challenge test in pilot plant shows the inhibitory effect of organic acid against psychrotrophic Clostridium botulinum in low-salt meat products

   A. Granly Koch, F. Hansen and A.Gunvig

6. Study on presence /absence of central nervous tissues in meat products

   B. Jayawardana, K. Shimada, M. Fukushima, R. Liyanage and M. Sekikawa

7. Content of ochratoxin A in paired kidney, liver and serum samples from healthy Serbian slaughter pigs

   D. Miliæeviæ, V. Jurić, L. Turubatović, S. Stefanović and S. Janković

8. Control of Listeria monocytogenes on ready-to-eat (RTE) uncured turkey rolls by formulation with a “delayed-release” organic acid

   J.Stopforth, H. Kroon, D. Visser, R. Hilhorst and E. Bontenbal

9. Complying with stabilization microbiological performance standards using alternative cooling procedures for large, intact meat products

   A. Haneklaus , M. Marquez-Gonzalez, L. Lucia, A. Castillo, M. Hardin, W. Osburn, K. Harris and J. Savell

10. Application of a real-time PCR and a Modified XLD agar for Detection of MDR S. typhimurium DT104

    T.Jacobsen, J. Hoorfar , S. Persson and F. Hansen

11. Integrated traceability approach: the poultry supply chain

    E. Maestri, C. Agrimonti, A. M. Sanangelantoni, L. Bortolazzi and N. Marmiroli

12. Development and application of analytical methods for certain food additives determination in meat products with the aim of consumers’ protection

    L. Turubatovic , V. Matekalo-Sverak, R. Petronijevic, D. Vranic, V. Jankovic, B. Velebit and J. Babic

6. New and emerging food safety risks- microbial, chemical and physical hazards

1. Migration from food contact materials

   J. H. Petersen

2. Detection of foreign bodies in meat and meat products

   T. Abe and E. Brainard

3. Prediction of heterocyclic amines formation during cooking in non-marinated beef meat

   A. Kondjoyan, S. Chevolleau, E. Grève, P. Gatellier, V. Santé-Lhoutellier, S. Bruel, C.Touzet, S. Portanguen and L. Debrauwer

4. Reduction of Echerichia coli O157:H7 on dry-fermented sausage slicing knife by intense light pulse treatment

   I. Tomasevic, A. Rajkovic, N. Smigic, R. Radovanovic, M. Uyttendaele and F. Devlieghere

5. Antimicrobial resistance among Campylobacter spp. strains isolated from Portuguese poultry at slaughterhouse level

   M.J. Fraqueza and A.C. Borges

6. Moulds isolated from Norwegian dry cured meat products and their significance

   D.T. Asefa, R.O. Gjerde, M.S. Sidhu, S. Langsrud, C.F, Kure, T. Nesbakken and I. Skaar

7. Chemical composition of some essential oils and antibacterial activity in minced beef stored at 4ºC

   D. Djenane, J. Y. Yangüela, T. Amrouche, F. Djenane, R. Tabti, A. Chibah and P. Roncales

8. The effect of high pressure on microbial population and sensory characteristics of chicken meat

   Z. Kruk, H. Yun, D. Rutley, E-J. Lee , Y.J. Kim and C. Jo

9. A predictive model for growth of L. monocytogenes in meat products with seven different hurdle variables

   A. Gunvig, J. Blom-Hanssen, T. Jacobsen, F. Hansen and C. Borggaard

10. Antimicrobial activity of Leuconostoc sp. LRCLe1 on beef

    F. Nattress, G. Greer, B. Dilts, D. Olsen and L. Baker

11. Contamination of a dry sausage – «tea sausage» with toxigenic moulds and ochratoxin A during the ripening

    S. Veskovic Moracanin, M. Skrinjar, M. Ac and D. Okanovic

12. Degradation of glucosinolates by bacteria used in the production of dry-fermented sausages

    F.B. Luciano and R.A. Holley

13. A novel bacteriocin from 2 peptides bacteriocin-producing Weissella cibaria KMITL-QU 21 associated in traditional Thai fermented meat-rice sausage (Sai-krog Isan)

    A. Swetwiwathana, N. Sawa, T. Zendo, J. Nakayama and K. Sonomoto

14. Microbiological profile of PDO Soprèssa Vicentin

    S. Balzan, F. Busin, L. Alberghini, V. Giaccone and E. Novelli

15. Behaviour of Listeria monocytogenes during shelf-life of sliced Italian salami

    M. Silvia Grisenti, M. A. Frustoli, D. Garofali , M. Cigarini and S. Barbuti

16. Validation of the manufacturing process of Italian dry-cured ham (Prosciutto) for the Inactivation of Listeria monocytogenes and Salmonella spp.

    S. Barbuti, M. S. Grisenti, M. A. Frustoli and G. Parolari

7A. Meat and gastronomy

1. Sensory aspects of meals containing meat

   M. Dall Aaslyng, L. Meinert and, M A. Tørngren

2. Meat preparation and eating quality

   J. Aalhus, M. Juárez, N. Aldai, B. Uttaro and M. Dugan

3. Influence of cooking method on the fatty acid composition of edible lamb

   M. del Mar Campo, V. Resconi, E. Muela, A. Olivan and Carlos Sañudan

4. Intramuscular tenderness mapping of small muscles in the beef round

   L. Senaratne, C. Calkins, A. de Mello, Jr, S. Pokharel and J. Hinkle

5. Contribution of aqueous precursors to the odour and flavour of cooked meats

   L. Farmer, J. Kennedy and T. Hagan

6. The influence of grazing time on Angelica archangelica on volatile compounds and sensory quality of meat from pasture lambs

   G. Thorkelsson, R. Jonsdottir, O.T. Hilmarsson, A. Olafsdottir and E. Martinsdottir

7. Effect of frozen storage time on consumer acceptability of lamb meat

   E. Muela, C. Sañudo, M. Campo, I. Medel and J.A. Beltran

8. Chewiness and hardness, defined in ISO5492:1992, are distinguished in beef Longissimus muscle cooked at four different end-point temperatures

   K. Sasaki, M. Motoyama, T. Yamamoto, M. Oe and M. Mitsumoto

9. Bivariate correlations between chemosensory characteristics and flavour compounds of Iberian ham

   A. Jurado, J. Tovar, C. García and A. Carrapiso

10. Umami flavor evolution in calf meat aged 1 to 3 weeks at 1ºC conditioning

    J.T. López, J.S. del Pulgar, R. Reina, �. Jurado and C. García

11. Changes of meat quality in Longissimus muscle from twenty-four to thirty months of age using Japanese black steers

    T. Okumura, K. Saito, T. Sowa, H. Sakuma, S. Nakayama, S. Sato and T. Kawamura

12. Study on palatability preference of beef hot pot in P.R. China

    Y. Mao, X. Luo, R. Liang and X. Zhang

13. Impact of consumers’ sensitivity to androstenone on acceptability of meat from male pigs vaccinated with Improvac®

    M. Font-i-Furnols, M. Gispert, P. Suarez, M. Pearce and M. À. Oliver

14. Water-holding capacity of chicken gizzard stored at cold temperatures

    Y. Tomisaka, A. Ahhmed and M. Muguruma

15. Effect of intramuscular fat level on fatty acid composition and texture in pork

    V. Alonso, M. M. Campo, L. Provincial, E. Guillen, M. Gil, P. Roncales and J.A. Beltran

16. Effects of supplemental Chinese traditional herbal medicine complex on the carcass characteristics and meat quality of male Holstein calves

    T.F. Lien and K.J. Lin

17. Effect of addition of Yucca (Manihot esculenta) in pig feeding on meat quality

    M. Gil, E. Guillen, V. Alonso, L. Provincial, P. Roncales and J.A. Beltran

18. Beef quality of Piemontese steers

    A. Brugiapaglia and G. Des

19. Activation of Proteolytic Enzymes with Pressure-Heat Treatment to Tenderize Beef

    A. Sikes, E. Tornberg and R. Tume

20. Transport of live Australian abalone: yield and quality changes in raw and cooked product

    A. Sikes, M. Brown, R. Tume and M. Fluckiger

21. Effect of heating on the transverse adhesion of collagen fibers

    J. Lepetit and P. J. Shand

22. Efficacy of sodium and ammonium hydroxide as connective tissue tenderizers

    A. Perera, A.A. Olkowski and P.J. Shand

23. Myosin filament depolymerizes in a low ionic strength solution containing L-histidine

    T. Hayakawa, J-I. Wakamatsu, T. Nishimura and A. Hattori

24. The effects of vaccination against boar taint on the quality of pork

    D. Hennessy, J.Y. Jeong, J.H. Choi, D.J. Han, D.H. Lee and C.J. Kim

25. Swelling and elastic modulus of collagen fibres: Effect of pH and thermal treatments

    J. Lepetit and A. Listrat

7B Meat and gastronomy, poster exhibition

1. Meat quality of three types of Portuguese certified beef

   A. C. Gonçalves Monteiro, A.S. Barreto, M. F. da Silva, M.A. Fontes and J.A. M. Prates

2. Effects of the length of feeding of barley-based diet on fatty acid composition and sensory quality of Hanwoo Longissimus muscle

   M.C. Oliveros, K.M. Park, E.G. Kwon, N-J. Choi, J. Chang, B-C. Choi and I. Hwang

3. Effect of modified atmosphere in aroma development of beef

   V.C. Resconi, A. Escudero, J.A. Beltrán, C. Sañudo, V. Ferreira and M.M. Campo

4. Lipid-derived carbonyl compounds in cooked lamb from different feeding systems

   V. C Resconi, M. M. Campo, V. Ferreira, F. Montossi and A. Escudero

5. Effect of adding Rhus verniciflua stokes oil on the oxidative stability of salted cooked beef patties with different internal temperatures

   S.M. Kang and S.K Lee

6. Effect of gelatin level on the quality characteristics of cooked seasoned chicken meat with red pepper paste and soy sauce

   S.M. Kang, W.H. Choi, Muhlisin, H.J. Kim, S.J. Hue, C.J. Kim and S.K. Lee

7. Common factor analysis of pork quality traits

   B. Fields, S. Newman, S. Jungst and A. Sosnicki

8. Physicochemical characteristics of muscles from free-range reared pigs

   J. Neves, J. Martins and A. Freitas

9. Can Warner-Bratzler shear force and slice shear force be performed on the same beef steak?

   C. Lorenzen, K. Belk, C. Calkins, R. Miller, B. Morgan and B. Wasser

10. Chemical, physical and fatty acid profile characterization of Monchina breed meat

    M.J.H. Macho

11. Palatability Grading Discriminant Analysis with sensory properties of Hanwoo beef evaluated by Korean Consumers

    S. Cho, J. Kim, P. Seong, B. Park, J. Kim, J. Lee, S. Im and D. Kim

12. Effect of cut, quality grade and cooking method on palatability of Hanwoo beef

    S. Cho, B. Park, P. Seong, J. Kim, Y. Choi and D. Kim

13. Consumer evaluation of chilled-never-frozen versus chilled-frozen-thawed beef and venison

    E. Wiklund, M. Farouk, A. Stuart and P. Dobbie

14. Effect of type and extent of cooking on the eating quality of Northern Ireland beef

    L. Farmer, D. Devlin, N. Gault, A. Gee, A. Gordon, B. Moss, R. Polkinghorne, J. Thompson, E. Tolland and J. Tollerton

15. Prediction of eating quality using the meat standards Australia system for Northern Ireland beef and consumers

    L. Farmer, D. Devlin, N. Gault, A. Gee, A. Gordon, B. Moss, R. Polkinghorne, J. Thompson, E. Tolland and J. Tollerton

16. A consumer study – How Danish consumers eat a meal with pork

    M. Dall Aaslyng, C. Bejerholm and L. Meinert

17. Effect of cooking temperature on physical and chemical properties of some beef muscles

    D.M. Zilio, M. Contò, S. Ballico, A. Ndereyimana and S. Failla

18. Impact of using vaccination with Improvac® rather than physical castration on the objective meat quality of finishing male pigs

    J. Allison, F. McKeith, C. Souza, D. Boler, J. Killefer and D. Hennessy

19. Impact of using vaccination with Improvac® rather than physical castration on the carcass characteristics of finishing male pigs

    J. Allison, F. McKeith, C. Souza, D. Boler, J. Killefer and D. Hennessy

20. Impact of using vaccination with Improvac® on the sensory perception of meat from finishing male pigs

    J. Allison, F. McKeith, C. Souza, D. Boler, J. Killefer and D. Hennessy

21. Effects of diet and packaging on fatty acid composition, shelf-life and sensory attributes of venison finished from grass or concentrates

    I. Richardson, A. Fisher, G. Nute, K. Wheeler and M. Davies

22. Effect of different blooming times on colour parameters and reflectance spectrum of beef

    S. Ballico, M. Contrò, A. Gaddini and S. Failla

23. Effect of Low Temperature-Long Time (LTLT) thermal treatments on tenderness, cooking loss and color of porcine M. longissimus dorsi

    L. Christensen, Per Ertbjerg, M. Dall Aaslyng and M. Christensen

24. Subcutaneous fat colour – an indication of beef eating quality?

    L. Frylinck, P. Strydom and H. Snyman

25. Rigor temperature influences objective and consumer quality traits of beef striploin

    R. Warner, G. Kearnet, J. Thompson and R. Polkinghorne

26. Importance of intrinsic attributes on the purchase of beef meat in Chile

    B. Schnettler, M. Ciesla, A. Candia, F. Llancapan, J. Sepulveda, M. Denegri and N. Sepulveda

27. The relationship between the subjective eating quality ranking of lamb meat cuts in a national competition with objective measurements

    R. Bickerstaffe, K. Gately, N. Jay, M. Ridgway and J. Morton

28. High temperature conditioning of the lamb carcass causes heat-toughening and high water loss

    R. Warner and M. Kerr

8. Microbial and chemical spoilage

1. Requirements to shelf-life of fresh meat and meat products

   A.G. Koch, H. Christensen, P. Eides Sørensen and L. Meinert

2. Modelling the shelf life of fresh meat – practical experience

   T. Pleasants, P. Shorten, G. Le Roux, R. Jones snd T. Soboleva

3. Colour stability of fresh meat

   M. Hunt and R.A. Mancini

4. Effect of active packaging on the oxidative and microbial stability of beef aged for different times and stored in modified atmosphere

   D. Djenane, J. Camo, J.A. Beltrán and P. Roncalés

5. Residues of wine industry as antioxidant in processed, cooked, vacuum packaged poultry meat stored under frozen storage

   C.J. Contreras-Castillo, M.M. Selani, T.Z. Silva, V.G. Packer and M. Plata-Oviedo

6. Prolonged storage of chilled vacuum packed beef from Australian export processors

   A. Small, A. Sikes and I. Jenson

7. Selection for spoilage microbiota during the production and storage of artisan-type cooked ham packed under modified atmosphere

   C. Vasilopoulos, H. De Maere, E. De Mey, H. Paelinck, L. De Vuyst and F. Leroy

8. Phyto-nutrients improve the quality of value added meat products

   A. S. Babji, C. K. Wei and N. Abdullah

9. Addition of microencapsulated propolis to dry fermented sausage

   C.J. Contreras-Castillo, S. Bernardi, B.B. Golineli, C.S. Fávaro-Trindade, A.D. Cavenaghi, M.M. Harada and N. Beraquet

10. Study of tocopherols and colour preservation in dry-cured ham slices from Iberian pigs fed either free-range or acorns in confinement

    A. Rey, D Amazan, C. Pugliese, A. Daza and C. Lopez-Bote

11. Use of electronic nose to discriminate either the feeding background or preservation time of fat from Iberian pig cured hams

    A. Rey, C. Pugliese, F. Sirtori, A. Daza, C. Lopez-Bote and O. Franci

12. Combined effect of sodium tripolyphosfate and modified atmosphere packaging on the shelf-life extension of minced beef meat, stored at 2 °C

    M.I. Aksu and E. Alp

13. Use of lysozyme-EDTA system for active packaging of cold stored beef burgers

    A. Yemenicioðlu, F. Korel, F.Y.G. Yener, Ý. Arcan and Ý. Uysal

14. Effect of the CO2 concentration at stunning and the time exposure on suckling and light lamb meat lipid oxidation

    H. Vergara, R. Bornez and M.B. Linares

15. Screening of bacteriocin-like inhibitory substances from lactic acid bacteria for fermented meat starter culture

    K. Pilasombut, A. Swetwiwathana, R. Sitthigripong and J. Sethakul

16. Antioxidant and n-3 fatty acid emulsion effects on color and lipid oxidation in raw and cooked beef patties during chilled storage

    I. López-López , C. Faustman, S. Cofrades and E.A. Decker

17. Amino acids as an indicator of microbial and chemical spoilage of meat products during storage

    A. Lisitsyn, Y. Yushina, N. Vostrikova, R. Biktimerov and A. Ivankin

18. Changes of bacterial diversity in Chinese bone and chicken strings during storage using T-RFLP analysis

    R. Liang, X. Luo, X. Yu, Y. Mao and Y. Ding

19. Microbial survey on processing of prepared chicken products and its material in the People’s Republic of China

    R. Liang, X Luo, Y.Zhang and Y. Mao

20. Effects of packing and ageing on shelf life of rabbit hamburgers from ‘organic’ and ‘commercial’ production system

    M.E. Cossu, A.B. Picallo, M.L. Lamanna, A.M. Pereyra, E.B. Coste and L.R. Basso

21. Indoor and outdoor pigs: effects of packing and ageing on meat shelf life

    M.E. Cossu, L.R. Basso, A.B. Picallo, S.J. Moisa, M.L. Lamanna, E.B. Coste and A.M. Pereyra

22. Gas formation in vacuum-packed beef – a new-old phenomenon?

    R. Hadorn, S. Stefan, C. Marius, B. René and H. Johann

23. Antioxidative properties of various acid hydrolyzed chitosan solutions and its effect on the pork qualities during refrigerated storage

    F-J. Tan, H. Ockerman and M-T. Chen

24. Differentiation of yeasts of technological interest in Iberian dry-cured ham

    M. J. Andrade, M. Rodríguez, E. M. Casado and J. J. Córdoba

25. Effects of ascorbic acid, sodium acetate and calcium lactate, and chitosan on the case-ready packed ground beef and pork patties

    K.T. Lee and S.H. Park

26. Predicting the shelf-life of fresh pork and beef

    L. Meinert, A.G. Kock, J. Blom-Hanssen, C.Bejerholm, N. T. Madsen and H. Christensen

27. Oxidative stability of pre-cooked chicken meat balls from broilers receiving mate infusions

    A.M. C. Racanicci, J.F.M. Menten and L.H. Skibsted

28. Effect of slicing and storage on the aroma composition of Saveloy

    E. Skibsted Holm, V. Resconi and A. Schäfer

29. Microbiological changes during the ripening of ‘Androlla’, a Spanish traditional dry fermented sausage. Effect of the time smoked

    M. del Camino García Fontán, J.M. Lorenzo and G. Garcia

30. Heating and storage time effect on lipid fraction of non-fermented sausages

    M. Moslemy, R. Khaksar, H. Hosseini, A.Taslimi, H. Safafar and P. Shahbazikhah

31. Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18ºC)

    M. Mahmoudzadeh, R. Khaksar, A. Motallebi and H. Ahmed

32. Monitoring of quality factors such as nutritional value and fatty acids changes in Iranian chicken sausages stored at 4°C

    R. Khaksar, H. Hosseini, M. Moslemi, A.Taslimi, H. Safafar and F. Shahraz

33. Effects of copper source and level on the lipid oxidation and colour in meat of Nellore cattle

    L. Corrêa, M. Zanetti, A. Rosa, G. Del Claro, A.S. Netto and J. C.C. Balieiro

34. Oxidative and colour changes of cooked meat products formulated with different levels of tomato fibre

    R. Cava, L. Ladero, V. Cantero, M. Rosario Ramirez, T Hernández and M. Lozano

35. Retail colour display life of chilled lamb – impact of electrical stimulation and chilling

    K. Rosenvold and E. Wiklund

36. Retail colour display life of chilled lamb – impact of storage temperature

    K. Rosenvold and E. Wiklund

37. Growth of yeasts in five modified atmosphere packed meat models

    T. Jacobsen, N. Arneborg and A. Granly Koch

38. Shelf-life of beef edible byproducts stored at 2 °C and 5 °C

    F. Hansen and V.H. Rasmussen

39. Application of organic acids and supercritical carbon dioxide treatments to decontaminate microorganisms in fresh pork

    Y.M. Choi, O.Y. Kim, Y.Y. Bae, B.C. Kim, K.H. Kim and M.S. Rhee

40. Effect of diet supplementation on lamb meat quality

    E. Muela, C. Sañudo), M. del Mar Campo, I. Medel, M. Sebastian, J. Granizo and J.A. Beltrán

41. Detection of difficult cultivable bacteria from chicken carcasses using near-native medium

    Q. Sun, C. Zhang, W. Xiang, Y. Sun, H. Yang and Z. Yang

42. Detection of bacterial community dynamics of frozen chicken during storage by 16S rDNA-ARDRA

    Q. Sun, H. Yang, W. Xiang, C. Zhang and Y. Sun

43. Effect of packaging conditions on shelf-Life of Bologna sausages made with citrus fibre washing water and rosemary essential oil

    A.M. Martín-Sánchez, M. Viuda-Martos, J. Fernández-López, E. Sendra, E. Sayas, C. Navarro and J.Á. Pérez-Álvarez

44. Analysis of the oxidative status of meat systems through the TBA-RS method: minimizing the overestimating effect of added phenolic-rich materials

    D. Morcuende, R. Ganhao and M. Estevez

45. The PCR-DGGE analysis of the microbial ecology of Turkish Sausage (Sucuk)

    H. Yetim, Z. Kesmen, N. Kaçmaz, A. Gulluce and A.E. Yetiman

46. Texture Profile Analysis in restructured chicken with transglutaminase and egg white

    C.J. Contreras-Castillo, M.A. Almeida, L. Miyagusku, J.C. Andrade and V.A. Godoy

9. Meat in nutrition

1. Meat, protein and obesity

   S.Rössner

2. Sodium reduction in meat products: an opportunity for industry.

   T. Verkleij, R.A. Goldbohm and G.A.H. de Jong

3. Effect of green tea (Camellia sinensis) and mixed probiotics on meat oxidation, fatty acids profile and cholesterol in broilers

   M.S.K. Sarker, G.M. Kim and C.J. Yang

4. The different effects of sheep meat and duck meat supplemented diets on rat thyroid hormone and cytokines

   Y. Zhang, M. Han, H. Xu, W. Sun, Y. Yang, M. Huang, C. Li, G. Zhou and X. Xu

5. Protein quality of selected protein food using rat bio-assay

   A.S. Babji, A.R. Alina, W.I. Wan Rosli and S.M. Y. Affendy

6. Value-added characteristics of palm fats improve the functional and nutritional qualities of meat products

   A.S. Babji, A.R. Alina, W.I. Wan Rosli and S.M. Y. Affendy

7. Protein quality of selected high protein food (meat, casein, soy protein isolate and tempeh) using rat bio-assay (Abstract)

   A.S. Babji

8. The CRC for sheep industry innovation – measurement of new and novel meat traits

   D. Hopkins, R. Jacob, A. Ball and D. Pethick

9. Some nutritive-value features of venison from red deer stags and hinds

   R. Purchas, El. Triumf and B. Egelandsdal

10. Diets containing Acacia karroo foliage lower n-6/n-3 ratio in beef from Nguni steers

    C. Mapiye, M. Chimonyo, K. Dzama, A. Hugo, P. E. Strydom and V. Muchenje

11. Effect of Acacia karroo on nutritional composition and cholesterol levels of beef

    V. Muchenje, C. Mapiye, M. Chimonyo, K. Dzama and P. Strydom

12. Nutritional characteristics of Spanish manchega lamb burgers

    M.B. Linares, M. Fernandez, M.D. Garrido and H. Vergara

13. Properties of dry fermented sausages with the addition of probiotic and prebiotic

    B. Žlender, L. Gašperlin, I. Rogelj, T. Polak and T. Berčič

14. Exposure of the mouse RAW264.7 macrophage cell line to duck meat extracts: assessment of cytotoxicity and nitric oxide synthesis

    H-L. Kuo, S-M. Lin, F-J. Tan, M-T. Chen and D-C. Liu

15. Effect of finishing systems on meat quality and fatty acid composition of Uruguayan steers

    G. Brito, D. Chalkling, A. Simeone , J. Franco, V. Berreta, F. Montossi, E. Beriau, J.M. Iriarte and D. Tucci

16. Sire and sex on pork subcutaneous fat fatty acid profile and indices for enzyme activities

    P.T. Garcia, V. Andrada, M.R. LLovera, A.M. Sancho and J.J. Casal

17. Effect of breed and diet on the cholesterol content of intramuscular beef fat

    P.T. Garcia, N. Latimori, A.M. Sancho and J.J. Casal

18. Use of meat hydrolysate as supplemental feed and its effects on lifestyle-related diseases

    A. Ahhmed, Y. Namba, T. Nakamura and M. Muguruma

19. Studies on thermic effect of mutton

    R. Fujii, T Nishimura and J. Wakamatsu

20. Effects of short term sunflower oil supplementation on meat quality of grazing steers in Argentina

    J.J. Grigera-Naon, A. Schor, M.E. Cossu, M.L. Cervini and D. Colombatto

21. Differently heat treated carrot and potato pulp used in low-fat sausage

    H. Åberg, C. Montelius and E. Tornberg

22. Effect of intake of proteins in porcine cardiac muscle on in vivo bone formation of ovariectomized rat model

    T. Nishimura, M. Yamashin, S. Kitamura and A. Saiga-Egusa

23. Nutritional properties of potential functional frankfurter with healthier lipid profile, seaweed and low salt content

    S. Cofrades, I. López-López, C. Ruiz-Capillas and F. Jiménez-Colmenero

24. Effect of breed and diet on beef intramuscular fat fatty acid indices for enzyme activities

    J.J. Casal, P.T. Garcia, N. Latimori and A.M. Sancho

25. Total fat content of meat products consumed in south of Brazil

    C.A. Gräff, J.G. Spellmeier, A. Stieven and M.I. Marchi

26. Characteristics of nutritionally enhanced frankfurters

    P. Andreasen, A. Lowder, M. Pinnerup and W. Osburn

27. An in-vitro screening of isolated bacteriocin-producing lactic acid bacteria from Thai fermented meat for probiotic prospect

    A. Swetwiwathana, K. Pilasombut and J. Sethakul

28. Fattening cattle & meat quality by tannery wastes as protein sources

    M.J. Alam, M.M. Hossain, M.A. H. Beg, S.S. Lee and K. C.Nam

29. Comparison of wheat- versus corn-based dried distillers’ grains with solubles on fatty acid composition of feedlot cattle

    N. Aldai, M. E. R. Dugan, J.L. Aalhus, T.A. McAllister, L-A.J. Walter and J.J. McKinnon

30. Pork – a supplementary aid in treatment after intracerebral hemorrhagic apoplectic shock

    I. Chernukha, A. Lisitsyn, A. Makarenko, L. Fedulova and N. Motylina

31. Comparison of meat protein from different species and muscles on nonheme iron availability (Abstract)

    A.D. Sørensen, G. Lindahl, L. Kristensen, A.H. Karlsson and K Bukhave

32. Influence of post-hock modification of pork on amino-acid composition of muscle tissue and composition of extracted low molecular peptides

    I. Chernukha, A. Lisitsyn, O. Usanova, T. Borisova, R. Biktimerov and V. Grischenko

33. Fatty acid profile of meat and fermented sausages influenced by including linseed, fish oil or microalgae in pig feed

    E. Vossen, K. Raes, D. Van Mullen and S. de Smet

34. Cooking and endpoint temperature effects on the nutritional values of pork loin

    A. Vautier, M. Carlier, J-L. Martin, E. Gault and J-L. Vendeuvre

35. Effect of live weight and gender on carcass quality from gallega breed suckling lamb

    M. del Camino García Fontán, J.M. Lorenzo, D. Franco and E.M. Rodríguez

36. Effect of donkey meat extract on Streptozotocin (STZ) induced diabetes in rats

    A. Jang, E-S. Lee, H-S. Chae, J-S. Ham, S-G. Jeong, J-M. Lee, D-H. Kim and S-G. Lee

37. Nutritional value of lipids in three Portuguese certified beef

    A.C. Gonçalves Monteiro, M. Aguiar Fontes, J.P. Lemos and J.A. Mestre Prates

38. Reducing sodium levels by up to 58% in cooked cured ham by addition of potassium lactate

    J. Stopforth, H. Kroon, P. Sijtsema, D. Visser and E. Bontenbal

39. Effect of field bean in the diet of growing Charolais heifers on carcass traits and meat quality

    M. Ragni, F. Toteda, L. Di Turi, L. Melodia, C. Cocca, M. Lacitignola and A. Vicenti

40. Fatty acid profile of beef from steers fed wet distillers grains plus solubles (WDGS) and vitamin E

    A. de Mello, Jr., L. Senaratne, T. Carr, G. Erickson, J. Driskell and C. Calkins

41. Meat quality and oxidative stability of pre-frozen game meat

    K. Raes, E. Neyrinck, J. De Smet and S. De Smet

42. Fatty acid composition of North American beef: backfat

    N. Aldai, J. K.G. Kramer and M. E.R. Dugan

43. The effect of vehicle vibration and jolting during transport on the quality of lamb meat

    P. Monge, E. Muela, G.M. de la Lama, J.L. Olleta, C. Sañudo and G. María

44. Cattle heart hydrolysate decreases micellar solubility and cholesterol absorption in rats and Caco-2 cells

    K. Nakade, S. Nagaoka, N. Higashikuni, M. Numata, K. Kosai and M. Muguruma

45. Influence of dietary mycotoxins adsorbents supplementation on quality of pork meat (M. semimembranosus)

    N. Dzinic, L. Petrovic, T. Tasic, V. Tomovic, S. Savatic and P. Ikonic

46. Can restricted grain supplementation practice under grazing conditions change fatty acid composition in lamb meat?

    F. Montossi, C. Silveira, G. Brito, R. San Julián, S. Luzardo, R. Cuadro and M. del Campo

47. CLA total, specific contents and CLA isomeric profile from native and exotic lambs, raised under extensive and intensive production systems, respectively

    M.A.G. Quaresma, I. Trigo Rodrigues, A.S. Barreto, C.M. Alfaia and R.J.B. Bessa

48. Effect of the feeding system on intramuscular lipid-soluble antioxidants

    M. A. G. Quaresma, I. Trigo Rodrigues, J. P. C. Lemos and R. J. B. Bessa

10. Hot topics

1. Sociological aspects of meat in meals – Cultural impacts and meal patterns

   K. O’Doherty Jensen

2. Texture and satiety; Simulation of gastrointestinal digestion for the development of novel satiety concepts

   T. Lambers, W. Den Bosch and S. de Jong

3. Towards an effective spreading of the nutritional value of meat based dishes.

   L. D’Evoli, M. Lucarini and G. Lombardi Boccia

4. Extending the shelf life of fresh ready-to-cook chicken meals by using lingonberry marination and low oxygen packaging

   O. Sørheim, A. Espedal, K. Solgaard and M. Høy

5. Development of soft sausage for the elderly

   R. Sakata, A. T. Okatani, H. Tanabe and S. Yano

6. The effect of dietary supplementation of the mixture of gallic and linoleic acid on broiler breast meat quality

   S. Jung , J.H. Choe, B. Kim, H. Yun and C. Jo

7. The effect of broccoli puree on some quality characteristics of beef meatballs

   M. Serdaroglu and H. Ergezer

8. Effect of cooking temperature on the quality characteristics of soy sauce-seasoned chicken meat

   S.K. Lee, S.M. Kang, W.H. Choi, H.J. Kim and C.J. Kim

9. Alternative fabrication strategies for the beef chuck roll

   C. Calkins, A. Mata, K. Underly, J. Nelson, B. Lobaugh, E. Gibson and S. Wald

10. Cutting yields and value-added strategies for the beef round

    C. Calkins, A. Mata, K. Underly, J. Nelson, B. Lobaugh, E. Gibson and S. Wald

11. Detection of boar taint. Need for harmonised methods and rapid methods

    J-E. Haugen

12. Castration or production of entire males – Threats and possibilities

    R.E. Klont, E. Kurt, L. Heres and B. Urlings

Additional information

OPENING SPEECH

1. What can Africa contribute to global meat demand: opportunities and constraints

   K.M. Rich

1. ANIMAL WELFARE AND ANIMAL STRESS CHALLENGES

1. Animal welfare at markets and during transport and slaughter (Meat Sci. 80:2-11)

   N. Gregory

2. Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? (Meat Sci. 80:12-19)

   D. Ferguson and R. Warner

3. Effect of different feeding strategies on animal welfare and meat quality in Uruguayan steers

   M. del Campo, J.M. Soares de Lima, G. Brito, X. Manteca, P. Hernández, C. Sañudo and F. Montossi

4. Blood aspiration during slaughter with and without stunning in cattle

   N.G. Gregory

5. Influence of pre-slaughter conditions and individual traits on skin damage in pigs

   M.D. Guàrdia, J. Estany, S. Balasch, M.A. Oliver, M. Gispert and A. Diestre

6. Electrical stimulation of bovine carcasses cause changes in stress proteins in the longissimus dorsi muscle as revealed by proteomics

   K. Hollung, H. Grove, K.I. Hildrum and E. Veiseth

7. Road transportation of pigs in three tiers

   M. Honkavaara

8. A comparison between the effects of two cropping methods on Red hartebeest meat quality

   L.L. Laubscher and L.C. Hoffman

9. Effect of lairage duration on lamb instrumental and sensorial meat quality

   G. Liste, G. Taylor, G. Miranda, G. Chacón, J.L. Olleta, S. García-Belenguer, C. Sañudo and G.A. María

10. Broilers from female lineage sensibility to halothane gas and its relationship to PSE meat

    D.F. Marchi, M.A. Trindade, M. Shimokomaki, A. Oba, A.L. Soares, E.I. Ida, J.B.S. Ferraz and T.M. Filho

11. Stress up to at least 3 hours before slaughter affects the meat texture

    J.F. Young, J.A. Jensen and N. Oksbjerg

12. The effect of pre-slaughter events on the expression of small heat shock proteins in the muscle

    S.K. Morgan, C.C. Daly, N.J. Simmons, N.V. Johnson and T.L. Cummings

2A. FOOD SAFETY AND HUMAN NUTRITION CHALLENGES

1. Changes in the nutrient quality of meat in an obesity context (Meat Sci. 80:20-27 )

   H. Schönfeldt and N. Gibson

2. Bio-preservation of pork carcasses/muscles tissues by lactic acid bacteria

   S. Christieans and M. Rivollier

3. Effect of different marinade treatments on survival of pathogens in ground beef jerky

   S. Khurana and A.D. Clarke

4. Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes during the drying of meat: a case study using Biltong and Droëwors

   G.M. Burnham, D.J. Hanson, C.M. Koshick and S.C. Ingham

5. Application of Zataria multiflora, Satureja hortensis, essential oil and their combination against total viable bacteria and Listeria monocytogenes in minced beef packaging

   H. Hosseini and R. Khaksar

6. The use of crude bacteriocins from Lactococcus lactis TISTR 1401 as biopreservative to extend shelf life of aerobically packed pork meatballs

   K. Intarapichet and S. Gosaarak

7. Dioxins and PCBs in German meat and meat products – Results of a monitoring study

   K.-H. Schwind and W. Jira

8. Polybrominated diphenylethers (PBDE) in German meat

   M. Gensler, K. Schwind and W. Jira

9. Lipid peroxidation products inhibit glutathione based protection of oxymyoglobin; a Model system

   C.G. Jose, D.W. Pethick and G.E. Gardner

10. Efficacy of olive leaf extract for enhancing quality of beef cubes

    K.K. Aytul, F. Korel, D.K. Arserim-Uçar, İ. Uysa and O. Bayraktar

11. Neural models as a tool for prediction of growth and survival of microorganisms in meat products

    D. Kolozyn-Krajewska, E. Rosiak and K. Kajak-Siemaszko

12. Fresh pork sausages: Effect of non-meat ingredients on product colour characteristics

    J. Kusuma, R.B. Pegg and D.R. Korber

13. Validation of steam-vacuum process as corrective measure for visible faecal contamination on carcasses: preliminary results

    A. Le Roux, B. Minvielle and E. Gault

14. Evaluation of the efficacy of lactic acid and buffered lactic acid on naturally contaminated pork carcasses during the slaughtering process

    A. Le Roux, B. Minvielle and E. Gault

15. On-site validation of thermal treatments used as corrective actions on pork carcasses and cuts

    A. Le Roux, B. Minvielle and A. Vallée

16. Pork cooking doneness and salmonellosis likelihood: A risk assessment

    A.J. Miller, N.L. Tran, L.M. Barraj, B.S. Eblen and S. Larsen

17. Influence of temperature and pH on anti-listerial activity of bacteriocin isolated from Lactobacillus sakei I 154

    S.V. Moracanin, L. Turubatovic, M. Skrinjar and D. Obradovic

18. Mould and yeast species contaminating Norwegian dry-cured meat products

    D.T. Asefa, M.S. Sidhu, S. Langsrud, C.F. Kure, T. Nesbakken and I. Skaar

19. Effect of preheating and different solvents on antioxidant and antimicrobial activity of garlic in pork patties

    S.Y. Park, H.C. Lee and K.B. Chin

20. Risk assessment in production of baked minced meat products

    J. Pivoňka, R. Ševčík, M. Čeřovský, M. Voldřich and P. Pipek

21. Determination of OPCs and PCBs in game meat of different areas

    T. Polak, L. Gasperlin, G. Arh, M. Pompe, P. Hribar and B. Zlender

22. Study of carcass condemnation due to parasitic infection in Tehran province of Iran

    B. Shemshadi and Sh. Rangbar Bahadori

23. Porcine cysticercosis and human neurocysticercosis: evidence-based research trends

    T. Songabe and E.K. Thobejane

24. Participatory risk assessment for food safety in informal markets

    E.L. van Zyl, C.M.E. McCrindle and D. Grace

25. Consequences EC 2073/2005 on sampling meat products

    T.J. Verkleij, F.K. Stekelenburg and E. Hoornstra

26. Comparison of the effectiveness of post-lethality treatments and antimicrobial agents to reduce the risk of Listeria monocytogenes in RTE meat and poultry products

    D. Visser, R. Zumbrink, L. van Dijk, R. Peterson and E. Bontenbal

2B. FOOD SAFETY AND HUMAN NUTRITION CHALLENGES

1. The animal fat paradox and meat quality (Meat Sci. 80:28-36)

   E. Webb and H.A. O’Neil

2. Effect of concentrate-finishing on muscle fatty acid composition in genetically lean beef cattle

   N. Aldai, M.E.R. Dugan, A. Martínez, D.C. Rolland, J.K.G. Kramer and K. Osoro

3. Effect of crossbreeding on intramuscular fat content and fatty acid composition in pork meat

   V. Alonso, M.M. Campo, S.M. Español, E. Muela, J.L. Olleta, P. Roncalés and J.A. Beltrán

4. Assessment of the antioxidant and pro-oxidant activities of tree nut extracts with a pork model system

   R. Amarowicz and R.B. Pegg

5. The nutritional quality of meats and liver differed deeply in cereal (indoor) and grass (outdoor) fed fattening lambs

   G. Gandemer, F. Chantelot, I. Ortigues-Marty, C. Duchène and D. Bauchart

6. Lipid and fatty acid composition of Longissimus thoracis and Semitendinosus muscles in finishing Normand cows given unsaturated lipids and antioxidants

   M. Habeanu, D. Durand, M. Gobert and D. Bauchart

7. A milk diet containing plant shortening lipids deeply altered trans 18:1 isomers of muscle and liver lipids in the preruminant calf: a possible negative impact on the image of veal products for consumers

   E.B. Villar, G. Gandemer, D. Durand and D. Bauchart

8. The effect of feeding fatteners with a preparation from flax seeds on meat lipid fatty acid profile

   E. Grzeskowiak, T. Zajac, A. Borys, P. Zajac, K. Borzuta, Z. Tratwal, D. Lisiak and J. Strzelecki

9. Fatty acid composition and vitamin E content of lambs fed with different levels of concentrate in a pasture feeding system

   V. Cañeque, M.T. Díaz, I. Álvarez, C. Sañudo, M.A. Oliver, F. Montossi and J. de la Fuente

10. Medical and biological evaluation of the efficiency of heavy metals sorption by food fibers used in meat industry

    I.M. Chernukha, N.E. Belyakina, A.V. Ustinova, S.I. Hvylya and A.I. Surnina

11. Effect of type of basal fat on meat composition and n-3 fatty acids deposition efficiency in turkeys

    E. Delezie, J. Aerts, G. M. Aluwé, Huyghebaert and B. De Brabander

12. Substituting dried distillers’ grains from wheat for rolled barley in finisher diets improves the trans-18:1 composition in beef fat

    M.E.R. Dugan, N. Aldai, D.J. Gibb, T.A. McAllister, D.C. Rolland and J.K.G. Kramer

13. Antioxidant activity of myofibrillar proteins in oil-in-water emulsions

    M. Estévez, P. Kylli, E. Puolanne, R. Kivikari and M. Heinonen

14. Effect of dietary sources rich in n3 fatty acids on fatty acid composition of different lamb muscles

    C. Fernández, J. de la Fuente, M.T. Díaz, I. Álvarez, M.C. Pérez, S. Lauzurica, V. Cañeque and C.I. Sánchez

15. Inhibitory effect of lipophilic antioxidants in frying oil on formation of heterocyclic amines in fried patties

    M. Gibis

16. The validity of methods used to determine the heme and non-heme iron content in meat products

    N. Gibson and H.C. Schönfeldt

17. Influence of enzymic preparations in feeds on meat productivity of pigs and meat quality

    T.M. Giro, S.I. Hvylya and A.N. Ivankin

18. Technology of products of meat cereal origin adequate to the specificity of a feed with the hemopoiesis disturbances of iron deficient character

    T.M. Giro and O.I. Chirkova

19. Fatty acid composition and cholesterol content of Turkish fermented sausage (sucuk) made with corn oil

    G. Yıldız-Turp and M. Serdaroğlu

20. Effect of feeding n-3 enriched fish oil to slaughter pigs on pork quality

    E. Hallenstvedt, A.C. Rehnberg and M. Thomassen

21. The effect of plant extracts on colour and lipid stability in model bovine muscle systems

    J. Hayes, P. Allen, V. Stepanyan, E. Ryan, N. M’O’ Grady, J.P. Kerry and N. O’Brien

22. Improvement of fat quality of lean pigs by dietary intervention

    A. Hugo and F. van Schalkwyk

23. Chemical and lipid composition of buffalo meat as affected by different cooking methods

    M. Juárez, S. Failla, A. Ficco, F. Peña, C. Avilés and O. Polvillo

24. Comparison of meat quality traits and fatty acid profiles of M. longissimus from different Korean native cattle (striped cattle and yellow cattle)

    S.M. Kang, Y.S. Park, I.S. Lee, Panjono, Y.H. Song, C. Kang and S.K. Lee

25. Differences in fatty acid composition between organically and conventionally produced broiler muscles

    D.H. Kim, D.G. Lim, S.H. Cho, J.H. Kim, P.N. Seong and J.M. Lee

26. Effect of grazing production system with different forage and supplementation allowances on Hereford steers performance and meat quality in Uruguay

    S. Luzardo, F. Montossi, R. San Julián, R. Cuadro, G. Brito and D.F. Risso

27. The nutrient content of meat sausages containing beef offal

    M.M. Magoro, I.B. Zondagh and P.J. Jooste

28. Are there relationships between blood glucose and cholesterol, and meat pH, colour and cholesterol levels?

    V. Muchenje, T. Ndlovu, M. Chimonyo, K. Dzama, P.E. Strydom and J.G. Raats

29. Validating developmental modeling for interactions in a supplementary feeding program

    L. Basu and H.W. Ockerman

30. Characterization of conjugated linoleic acid isomers in Iberian wild red deer

    M.A.G. Quaresma, I. Trigo Rodrigues, R. Pereira Silva, N. Santos, J. Breda, R.J.B. Bessa, J.P.C. Lemos, J.A.M. Prates and A.S. Barreto

31. Vitamin E homologues in wild boar meat from Montado

    M.A.G. Quaresma, I. Trigo Rodrigues, R. Pereira Silva, N. Santos, J. Breda, R.J.B. Bessa, J.P.C. Lemos, J.A.M. Prates and A.S. Barreto

32. Effect of dietary conjugated linoleic acid on pork quality and fatty acid composition in Pietrain-sired pigs

    C.E. Realini, M. Fonti Furnols, J. Reixach, M. Gispert, J.A. García Regueiro, I. Diaz and M.A. Oliver

33. Influence of percent intramuscular fat on individual fatty acids in the longissimus muscle from Wagyu crossbred beef

    T.P. Ringkob, B.R. Santistevan, D. Joos, S.C. Casey, J.R. Busboom, T. Jiang, M.L. Nelson, J.V. O’Fallon and C.T. Gaskins

34. Fatty acid composition of different fat depots of lambs fed diets rich in n3 polyunsaturated fatty acids

    C.I. Sánchez, T.M. Díaz, C. Fernández, J. de la Fuente, I. Álvarez, M.C. Pérez, S. Lauzurica and V. Cañeque

35. Level and cooking stability of two trace-elements in bovine meat : iron and selenium, respectively pro- and anti-oxidant

    V. Soucheyre and E. Parafita

36. Analysis of neo-formed volatile heterocycles during meat cooking

    P. Tournayre, F. Mercier, A. Kondjoyan, S. Abouelkaram, A. Dubost, D. Bauchart and J.L. Berdagué

37. Prediction of physiological phosphorus content in pork meat

    S. Tyszkiewicz, M. Wawrzyniewicz and A. Borys

38. The quality of South African lamb – carcass, nutritional and sensory attributes

    S.M. van Heerden, P.E. Strydom, H.C. Schönfeldt, R. Kruger and M.F. Smith

39. The fatty acid composition of chicken muscles fed with thyme

    H. Yetim, O. Sağdıç, L. Ekici and H.W. Ockerman

40. Meat quality of “Nero Siciliano” pigs fed with different diets

    A. Zumbo and A.R. Di Rosa

41. Effect of Boiling on Sulfonamide Residues in Chicken Meat-Balls

    M.A. Ismail-Fitry, S. Jinap, B. Jamilah and A.A. Saleha

42. Antioxidant action over extracts of the potato peel (Solanum tuberosum)

    M.A.Á. Souza, N.N. Terra and L.L.M. Fries

3A. MEAT PACKAGING, PROCESSING AND VALUE ADDING

1. The taste of fat (Meat Sci. 80:37-42)

   E. Dransfield

2. Where is MAP going? A review and future potential of modified atmosphere packaging for meat (Meat Sci. 80: 43-65)

   K.W. McMillin

3. Colour stability of four bovine muscles packaged under oxygen-depleted atmospheres and low carbon monoxide levels

   J.C. Contreras–Castillo, A.C. Venturini, J.A.F. Jaria, R.C. Gallo, T.Z. Silva and L.D. Shirahigue

4. Comparison of patterns of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke as well as in smoked beef and pork ham

   J.M. Djinovic, A.R. Popovic, A.T. Spiric, L.R. Turubatovic and W.M. Jira

5. Improvement of the beef shelf-life by combination of modified atmosphere packaging and superficial treatment with natural dihydroquercetin extract. Preliminary study

   S.G. Dragoev

6. Vitamin E and plant extracts rich in antioxidants given to bovine efficiently protect beef against lipoperoxidation during processing

   M. Gobert, D. Bauchart, E. Parafita, R. Jailler and D. Durand

7. Shelf life and colour stability of beef under modified atmosphere packaging on retail display conditions

   M.J. Fraqueza, P.L.F. Costa, M.H. Fernandes, M.J. Fernandes, M.C. Ferreira, M.C. Leal, C. Morgado and A.S. Barreto

8. Does modified atmosphere packaging affect particle sizes and hardness of pork?

   S. Hansen, P. Ertbjerg, M.S. Hviid and A.H. Karlsson

9. The changes in pork quality in relation to packaging conditions during chilled storage in households

   K.T. Lee, E. Jung and J. Jung

10. Effect of modified atmosphere packaging and potassium lactate injection-enhancement on beef steak surface redness

    R.A. Mancini, S.P. Suman, M.K.R. Konda and R. Ramanathan

11. Ability to produce long shelf life meats with French beef muscles

    L. Picgirard, E. Lemoine and M. Renerre

12. Cow biological type affects ground beef color stability

    C.R. Raines, M.C. Hunt and J.A. Unruh

13. Effect of bioflavonoids and other antioxidant agents on colour acceptability of beef packaged with oxygen permeable film or modified atmosphere

    C. Sañudo, M.M. Campo, P. Albertí, I. Cilla, E. Muela, J.L. Olleta, V.C. Resconi and O. Catalán

14. Preliminary investigations into the use of deepchill temperatures for prolonged storage of beef

    A. Small, A. Sises and D. Doral

15. Effect of packaging, freezing and thawing of ground beef on the quality of beef patties

    M.A. Tørngren

16. Packaging of fresh beef in different gas mixtures

    L.R. Turubatovic, M.P. Milijasevic, J.B. Jovanovic and B.M. Velebit

17. Physico-chemical and sensory characteristics of dry cured loin preserved under different vacuum-packed models

    S. Ventanas, M. Estevez, J. Ventanas, F. Lobo and D. Morcuende

3B. MEAT PACKAGING, PROCESSING AND VALUE ADDING

1. Post-slaughter traceability (Meat Sci. 80: 66-74)

   G. Smith, D.L. Pendell, J.D. Tatum, K.E. Belk and J.N. Sofos

2. Probiotics in fermented sausages (Meat Sci. 80: 75-78)

   L. de Vuyst, G. Falony and F. Leroy

3. Comparison between using starter culture, GdL, and a combination of both in the production of salami

   L. Andersen and S. Cislaghi

4. Effect of low fat Dutch style dry fermented sausages elaborated with encapsulated linseed, algal and fish oil on the cytotoxicity and proliferation of Hepa-1C1C7 cells

   K.B. Mack, L. de Haan, G. Alink and J. Linssen

5. Physical-chemical, microbial and sensory spoilage during the refrigerated storage of cooked Iberian pig massetero muscle with sauce processed by the sous vide method

   P. Díaz, G. Nieto, S. Bañón and M.D. Garrido

6. Influence of nuts buckwheat on lipid oxidation in meat liver pates during storage

   Z.J. Dolatowski and M. Olszak

7. Role of proline and hydroxyproline in N-nitrosamine formation in roasted cured meat

   G. Drabik-Markiewicz, E. De Mey, K. Van den Maagdenberg, S. Deprez, T. Kowalska and H. Paelinck

8. Effect of probiotic starter culture on the cell fraction of semi-dried raw sausages

   K. Valkova-Jorgova, K. Danov, D. Gradinarska and S. Dragoev

9. Physico-chemical characterisation of destructured zones in cooked hams

   G. Hugenschmidt, D. Guggisberg, P. Silacci, D. Scherrer, M.R.L. Scheeder, C. Wenk and R. Hadorn

10. Inulin-induced fat reduction in lyoner sausages

    R. Hadorn, P. Piccinali, D. Guggisberg and M. Suter

11. Quality characteristics of beef patties extended with date fiber

    I.B. Hashim and A.H. Khalil

12. Properties of low fat sausages made from duck meat with cereal flours

    Y.H. Hwang, H.S. Yang, J.Y. Jeong, G.D. Kim, G.B. Park and S.T. Joo

13. The effect of freezing rate of meat on rheological property of pork sausage

    S. Ichinoseki, M. Numata, K. Kosai, M. Kon, Y. Kagawa, R. Sakata and T. Okayama

14. The effects of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels

    J. Choi, J. Jeong, Y. Choi, S. Kim, T. Kim and C. Kim

15. Evaluation of functional and textural properties of low-salt comminuted meats as affected by different hydrocolloids and transglutaminase

    H.C. Lee, S.Y. Park and K.B. Chin

16. The development and sensory evaluation of fresh meat sausages containing beef offal

    M.M. Magoro, I.B. Zondagh, P.J. Jooste and L. Morey

17. Monitoring beef quality attributes as affected by high pressure processing

    R. McArdle, B. Marcos, D. Troy, J.P. Kerry and A.Mullen

18. Application of unsteady-state heat transfer equations to Portuguese traditional meat products from Monchique region

    J.A. Pereira, S. Ferreira-Dia and T.J.S. Matos

19. Effect of natural antioxidants extracted from spices on quality of dry sausages

    P. Pipek, M. Petrová, B. Bělková and R. Svěrková

20. Berry polyphenols as inhibitors of fatty acid oxidation during marination of pork

    T. Püssa, D. Anton, R. Pällin, P. Raudsepp, P. Toomik, K. Veri, K. Kirisaare and M. Rei

21. Individual muscle color stability affects ground beef discoloration when blended with other muscles

    C.R. Raines, M.C. Hunt and J.A. Unruh

22. The effect of salt contents and NaNO2 on fatty acids compositions and free amino acids contents of dry-cured ham processed under Korean environment

    P.N. Seong, J.H. Kim, S.H. Cho, B.Y. Park, K.H. Hah, M.O. Jung, D.G. Lim, H. Kim and J.M. Lee

23. Control of oxidation of cooked nitrite-free meats with novel ingredients

    F. Shahidi, A. Chandrasekara, J.A. John, Y. Zhong and R.B. Pegg

24. A novel pediocin-like bacteriocin produced by Lactobacillus plantarum KMITL-QU 54 isolated from traditional thai fermented meat-rice sausage (Sai-krog Isan)

    A. Swetwiwathana, T. Zendo, J. Nakayama and K. Sonomoto

25. A newly discovered bacteriocin from Weissella cibaria KMITL-QU 21 associated in traditional thai fermented meat-rice sausage (Sai-krog Isan)

    A. Swetwiwathana, N. Sawa, T. Zendo, J. Nakayama and K. Sonomoto

26. Impacts of tempering and defrosting processes on the technological quality of the raw material and the taste and texture properties of dry sausages

    E.T. Parafita, E. Lemoine, A. Agoulon and J. Papillon

27. Form in which water-soluble zinc protoporphyrin IX (ZPP) exists in Parma ham

    N. Hayashi, S. Yamazaki, M. Kobayashi, J. Wakamatsu, T. Nishimura and A. Hattori

4A. CHALLENGES IN THE PRACTICAL USE OF GENETICS

1. Present and future applications of DNA technologies to improve beef production (Meat Sci. 80: 79-85)

   M. Allan and T. Smith

2. Genetics and genomics of pig meat quality – Progress and Prospects

   A.L. Archibald and C.S. Haley

3. Do indigenous Southern African cattle breeds have the right genetics for commercial production of quality meat? (Meat Sci. 80:86-93)

   Phillip Strydom

4. The association between polymorphic variations in calpain 3 with the yield and tenderness of retail lamb meat cuts

   R. Bickerstaffe*, K. Gately & J.D. Morton

5. Association of polymorphic variations in calpastatin with meat tenderness and yield of retail meat cuts in lambs

   R. Bickerstaffe, J.G.H. Hickford, K. Gately and H. Zhou

6. Heritability estimates for slaughter traits in South African terminal crossbred lambs

   S.W.P. Cloete, J.J.E. Cloete and L.C. Hoffman

7. Genetic parameters for intramuscular fatty acid composition and metabolism in pork

   E. Colman, S. Janssens, M. Ntawubizi, K. Raes, N. Buys and S. De Smet

8. Uncovering the genomic and proteomic basis for variation in Irish pork quality

   A. Di Luca, R. Hamill, G. Davey, C. McGee, A. Talbot, G. Elia, T. Sweeney, M. Cairns and A. Mullen

9. Gene expression profile in two pig breeds using the Affymetrix GeneChip® Porcine Genome Array

   L. Pannier, D. Corcoran, R.M. Hamill, T. Sweeney and A. Mullen

10. Comparison of genetic (neutral DNA markers) and phenotypic (fresh meat quality traits) distances between Iberian pig strains

    O. Polvillo, M. Juárez, A. Molina, A. Membrillo and I. Clemente

11. Association of SNPs in candidate genes with meat quality in crossbred cattle

    W. Reardon, O. Aslan, A. Mullen, L. Pannier, T. Sweeney and R. Hamill

12. Animal species identification and quantification in meat and meat products by means of traditional and real-time PCR

    S. Andrée, K. Altmann, R. Binke and F. Schwägele

13. The influence of muscle characteristics and calpain genes on beef tenderness in South African feedlot cattle

    G.L. van Wyk, J. Anderson, L. Frylinck, P.E. Strydom, H. Snyman, E.C. Webb, M. Koohmaraie and T.P.L. Smith

5. CHALLENGES IN EXPLOITING NON-CONVENTIONAL ANIMAL PRODUCTS

1. The yield and nutritional value of meat from African ungulates, camelidae, rodents, ratites and reptiles (Meat Sci. 80:94-100)

   L. Hoffman

2. The contribution of chevon from Africa to global meat production (Meat Sci. 80:101-109)

   L. Simela and R. Merkel

3. Investigation on the conditions of hyaluronic acid extraction from rooster combs by protein precipitants

   M.T. Chen and X.Y. Lin

4. Physicochemical, histological and sensory properties of pork from cheek and neck

   M.T. Chen and Y.S. Cheng

5. Growth and meat quality of Holstein and Fleckvieh X Holstein bull calves

   J.J.E. Cloete, P. Langenegger, L.C. Hoffman and C.J.C Muller

6. Sensory and rheological evaluation of meat from rabbits reared at different floor type and stocking density

   A. Dalle Zotte, G. Masoero, A. Brugiapaglia, B. Contiero, G. Jekkel and M. Gàbor

7. The chemical characteristics of five springbok (Antidorcas marsupialis) and blesbok (Damaliscus pygarcus phillipsi) muscles

   P. du Buisson and L.C. Hoffman

8. Effects of whey protein additions on the quality characteristics of surimi-like materials made from porcine longissimus and cardiac muscles

   D.W. Jeong, D.K. Cho, Y.M. Choi and B.C. Kim

9. Characterization of meat plant washwater

   P. Wu and G.S. Mittal

10. Identification of pro-drug type ACE inhibitory peptide from porcine myosin B: Antihypertensive effects of its hydrolysates in vivo

    M. Muguruma, A.M. Ahhmed and S. Kawahara

11. Production of game salami from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchellii)

    D.L. Müseler, R.C. Witthuhn and L.C. Hoffman

12. Effect of hydrolysate of chicken leg bone protein on attenuating development of cardiovascular hypertrophy in spontaneously hypertensive rats

    R. Sakata, F.Y. Cheng, T.C. Wan, Y.T. Liu and L.C. Lin

6. MANIPULATION OF MUSCLE STRUCTURE AND BIOCHEMISTRY TO PRODUCE QUALITY MEAT

1. Reassessing the principles of electrical stimulation (Meat Sci. 80: 110-122)

   N. Simmons, C.C. Daly, T.L. Cummings, S.K. Morgan, N.V. Johnson and A. Lombard

2. Interaction between myofibril structure and proteolytic tenderization in beef

   E.H. Lonergan and S.M. Lonergan

3. Verification of the mechanism of lactate on metmyoglobin-reducing activity in vitro

   G. Rodríguez, S. Faget, C. Rosazza, D. Visser, J. T. Keeton and Y. H. Kim

4. Evaluation of the discrepancy in physiochemical and rheological properties of cross-linked myosin B proteins and biopolymers catalyzed by transglutaminase in meats

   A.M. Ahhmed, S. Kawahara and M. Muguruma

5. An NMR-based investigation on two different strategies for improving pH24h, WHC and juiciness in pork: rapid chilling and pelvic suspension

   H.C. Bertram and M.D. Aaslyng

6. Structural organisation of connective tissue

   D.A. Brüggemann, A.P. Harrison, J. Risbo and A.H.Karlsson

7. Effects of pH and temperature on microstructure and morphology of collagen/hydroxyapatite matrix synthesized in vitro

   M.T. Chen and W.B. Tien

8. Konjac flour improved textural and water retention properties of transglutaminase mediated, heat–induced porcine myofibrillar protein gel containing sodium caseinate

   K.B. Chin and Y.L. Xiong

9. Glycolytic enzymes and metabolites in relation to meat quality in porcine longissimus dorsi muscle

   Y.M. Choi, Y.C. Ryu and B.C. Kim

10. Texture changes and myosin oxidation during ripening of salted herring

    L. Christensen, E. Andersen, M. Christensen, M. Andersen and C.P. Baron

11. Two-toned colour in the biceps femoris muscle in relation to post mortem pH and temperature fall in Belgian Blue beef

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

12. Molecular analysis of tenderstretch on postmortem bovine skeletal muscle protein composition using 2-dimensional electrophoresis based proteomics

    E. Downey, S.R. Pennington, K. Brandon, A. White, R. Hamill and A.M. Mullen

13. α-aminoadipic and γ-glutamic semialdehydes as indicators of protein oxidation in myofibrillar proteins

    M. Estévez, V. Ollilainen and M. Heinonen

14. Changes in meat quality characteristics of two beef muscles during ageing. I: Water-holding capacity and colour

    S.F. González, M. Juárez, O. Polvillo, M. Contò and S. Failla

15. Changes in meat quality characteristics of two beef muscles during ageing. II: Tenderness and myofibrillar degradation

    S. Failla, M. Juárez, F. Vincenti, S. Ballico, M. Mormile and S.F. González

16. Comparison of muscle proteome profile in Norwegian Landrace, Duroc and Hampshire at three different ages

    K. Hollung, H. Grove, E.M. Færgestad, M.S. Sidhu and P. Berg

17. Effects of muscle fibre type on meat characteristics of chicken and duck breast muscle

    G.D. Kim, J.Y. Jeong, S.H. Moon, Y.H. Hwang, G.B. Park and S.T. Joo

18. Myoglobin layer depth, surface myoglobin and visual colour-life of beef Longissimus and Psoas major steaks from various postmortem times

    R. Limsupavanich, D.H. Kropf, M.C. Hunt, E.A.E. Boyle, D.L. Boyle and T.M. Loughin

19. Relationship of postmortem troponin-T degradation and meat tenderness of beef Longissimus dorsi from different production systems in Thailand

    J. Sethakul, Y. Opatpatanakit, R. Limsupavanich, L. Srisuwan and K. Jirajaroenrat

20. Assessment of high hydrostatic pressure effects on sarcoplasmic beef proteins using the ‘lab on a chip’ technology

    B. Marcos, J. Kerry, N. Grèbol, D. Troy and A.M. Mullen

21. Sensory muscle profiling of beef muscles

    K.I. Hildrum, B. Narum, R. Rødbotten, V. Segtnan, J. Gustafsson, J. Berg and J.P. Wold

22. The potential for a combination of stretch and electrical stimulation technology to optimise hot-boned meat quality

    K. Pearce, A. Williams, G. Gardner and J. Phillips

23. Changes in structural and functional properties of skeletal muscle by L-carnitine supplementation to suckling piglets

    D. Lösel, G. Nürnberg and C. Rehfeldt

24. Simulation of giant fibre development in biopsy samples from pig longissimus muscle

    C. Rehfeldt, I. Fiedler, A. Schubert-Schoppmeyer, G. Nürnberg, L. Jonas, K. Ender and S. Maak

25. Characterization of goat myoglobin

    S.P. Suman , P. Joseph , S. Li , G. Rentfrow , T. Hutchens , R.B. Cox , C.M. Beach , L. Steinke and M. Fontaine

26. Ageing time effect on meat tenderness of 5 beef muscles provided by steers and dairy cows

    P. Tribot Laspiére, C. Evrat-Georgel and P. Cartier

27. Lipids and glutathione-dependent enzymes in the pig neck

    D.V. Vranic, A.T. Spiric, L.R. Turubatovic, S.D. Spasic and P. Radetic

28. Investigating muscle fibre properties by FTIR microspectroscopy and micro tensile tests

    K. Wahlstrøm Sanden, J. Lepetit, B. Narum, U. Böcker, R. Ofstad and A. Kohler

7A. TECHNIQUES AND MODELS TO PREDICT AND MANIPULATE MEAT QUALITY

1. Modelling quality variations in commercial Ontario pork production (Meat Sci. 80: 123-131)

   P. Purslow, I.B. Mandel, T.M. Widowski, J. Brown, C.F.M. de Lange, J.A.B. Robinson, E.J. Scuires, M.C. Cha and G. vander Voort

2. Tenderness of meat from entire male pigs: effects of breed, slaughter weight and measuring method

   M. Aluwé, S. Millet, K.M. Bekaert, F.A.M. Tuyttens, D.L. De Brabander and M.J. Van Oeckel

3. The influence of breed and age at slaughter on carcass traits and pork quality

   C. Baustad, B. Egelandsdal, M.S. Sidhu, E.O. Rukke and P. Berg

4. A comparative study on the rate and the extent of tenderness in buffalo, beef and yak: preliminary results

   K. Carbone, F. Vincenti, B. Ferri, M. Valentini, P. Sequi and S. Failla

5. Effects of quality grade on the carcass component, and chemico-physical sensory traits of M. longissimus dorsi in Hanwoo (Korean native cattle)

   J.M. Lee*d, J.H. Kim, S.H. Cho, P.N. Seong, B.Y. Park, D.H. Kim and C.N. Ahn

6. Proximate composition and physico-chemical meat quality of Korean Hanwoo beef by different quality grade and cut

   S.H. Cho, J.H. Kim, P.N. Seong, B.Y. Park, Y.M. Cho, D.H. Kim, J.M. Lee and C.N. Ahn

7. Sensory attributes of the meat of male, female and castrate Dorper lambs subjected to free-range or feedlot finishing

   B. Claasen, S.W.P. Cloete, J.J.E. Cloete and L.C. Hoffman

8. Analyse of non-linear response of cooking loss in aged beef

   A. Dufek, M. Bjelka, J. Subrt, J. Simeonovova and M. Homola

9. Pork water-holding capacity parameters measured on muscle and drip

   C. Kapper, C. Don, R.E. Klont and H.A.P. Urlings

10. Assessment of Warner-Bratzler shear for branded Hanwoo beef by quality grade and subprimal cuts

    J.H. Kim, P.N. Seong, S.H. Cho, D.W. Jeong, T.S. In, B.Y. Park, J.M. Lee, D.H. Kim and C.N. Ahn

11. Characteristic of slaughter value and meat quality of 3 synthetic pigs lines P76, Redone and Galia

    W. Przybylski, D. Jaworska, E. Olczak, I. Namysław, D. Kołożyn-Krajewska, K. Kajak-Siemaszko, V. Santé-Lhoutellier and S. Niemyjski

12. Allometric vs. dynamic models in the investigation of pig growth

    G. Kusec, I. Djurkin, G. Kralik, U. Baulain and E. Kallweit

13. Effects of 7 and 14 days of ageing on sensory qualities in beef M. infraspinatus, M. longissimus dorsi and M. gluteus medius

    Å. Lagerstedt, M. Lundesjö Ahnström, J. Hansson, L. Johansson, Å. Öström and K. Lundström

14. The effects of sex condition, raising altitude and slaughtering season on the carcass quality characteristics of Hanwoo male cattle

    S.M.K. Panjono, I.S. Lee and S.K. Lee

15. Effects of rearing system on meat quality of Podolian bulls

    G. Marsico, M. Ragni, L. Melodia, S. Tarricone, C. Cocca and A. Vicenti

16. Evaluation of feeding strategies on the performance and in vivo carcass quality of Corriedale heavy lambs in Uruguay

    F. Montossi, S. Luzardo, R. San Julián, I. de Barbieri, G. Ciappesoni and G. Brito

17. The influence of different pasture and supplement diet combinations on carcass and meat quality of heavy lambs in Uruguay (Meat Sci. 80: 132-149)

    F. Montossi, S. Luzardo, C. Silveira, R. San Julián, G. Brito and I. de Barbieri

18. Relationship between off-flavour descriptors and flavour scores in beef from cattle raised on natural pasture

    V. Muchenje, M. Chimonyo, K. Dzama, P.E. Strydom, T. Ndlovu and J.G. Raats

19. Cooking loss components of beef from three cattle breeds raised in a low input cattle production system

    N. Jama, V. Muchenje, M. Chimonyo, P.E. Strydom and K. Dzama

20. Finishing crossbred goats on concentrate supplement: carcass and meat quality

    D.E. Mushi, J. Safari, L.A. Mtenga, G.C. Kifaro and L.O. Eik

21. Comparing meat quality traits and consumer perception of sensory qualities in different pig breeds

    Y.J. Nam, Y.M. Choi, S.H. Lee, J.H. Choe, D.W. Jeong and B.C. Kim

22. The energy status, ultimate pH, and colour of post-mortem muscle of three different beef breed types

    H.A. O’Neill, E.C. Webb, L. Frylinck and P.E. Strydom

23. Meat quality of Podolian bulls slaughtered at different ages

    M. Ragni, A. Vicenti, A. Rasulo, M. Perrucci, S. Tarricone and G. Marsico

24. A study on the effects of conditioning on shear force values and water holding capacity of different skeletal muscles in Malaysian indigenous (MALIN) sheep

    A.Q. Sazili, A.H. Abdul Rahim and M. Hilmi

25. Growth performance and carcass traits of fattening Hanwoo steers housed on fully straw-bedded floors with different groups

    S.G. Li, S.K. Lee and Y.H. Song

26. The effect of age on the fat distribution in Merino lambs

    E.J. van der Westhuizen, T.S. Brand and L.C. Hoffman

27. Effects of age, pasture- and feedlot conditions on energy metabolism and meat quality

    G.L. van Wyk, L. Frylinck, P.E. Strydom and H. Snyman

28. Prediction level of meat quality criteria on “PSE-like zones” defect of pork’s ham

    A. Vautier, J. Boulard, M. Bouyssière, Y. Houix and B. Minvielle

29. Dynamics of the morphological structure of carcass in sheep

    A.L. Yatsuyta, D.V. Nikitchenko and V.E. Nikitchenko

30. Genetic and non-genetic relationships between growth and carcass quality traits of crossbred cattle

    H.R .Mirzaei, A.P. Verbyla, M.P.B. Deland and W.S. Pitchford

31. (Co)Variance components of growth and carcass quality traits of crossbred cattle

    H.R. Mirzaei, A.P. Verbyla, M.P.B. Deland and W.S. Pitchford

32. Predicting carcass quality associated with variation in growth path of crossbred cattle

    H.R. Mirzaei, A.P. Verbyla, M.P.B. Deland and W.S. Pitchford

7B. TECHNIQUES AND MODELS TO PREDICT AND MANIPULATE MEAT QUALITY

1. Meat quality assessment using biophysical methods related to meat structure (Meat Sci. 80: 132-149)

   J.-L. Damez and S. Clerjon

2. Effect of different feeding systems (pasture and supplementation) on carcass and meat quality of Hereford and Braford steers in Uruguay

   G. Brito, X. Lagomarsino, J. Olivera, G. Trindade, G. Arrieta, O. Pittaluga, M. del Campo, J. Soares de Lima, R. San Julián, S. Luzardo and F. Montossi

3. Influence of ethnic group, feeding plan and ageing on colour, water holding capacity and Warner-Bratzler shear of veal calves

   A. Brugiapaglia, G. Destefanis and C. Lisa

4. Influence of dietary supplementation with extracted alfalfa meal on meat quality

   M. Karwowska, Z.J. Dolatowski and E. Grela

5. The effects of carcass conditioning on pH decline and glycogen content of different skeletal muscles of Malin sheep

   M. Hilmi, Hussain and A.Q. Sazili

6. Marination with kiwifruit powder followed by power ultrasound tenderizes porcine M. biceps femoris

   A. Skov Jørgensen, M. Christensen and P. Ertbjerg

7. The colour stability of aged lamb benefits from vitamin E supplementation

   C.G. Jose, D.W. Pethick, G.E. Gardner and R.H. Jacob

8. Vitamin E will improve the colour stability in lamb; a dose rate investigation

   C.G. Jose, D.W. Pethick, G.E. Gardner and R.H. Jacob

9. Effect of diets on carcass and meat quality characteristics of Corriedale lambs in Uruguay

   R. San Julián, S. Luzardo, G. Brito and F. Montossi

10. Differences in meat quality between organically and conventionally produced broiler muscles

    D.H. Kim, S.H. Cho, J.H. Kim, P.N. Seong, J.M. Lee, K.H. Hah and D.G. Lim

11. Effects of pre-pubertal Burdizzo castration on performance, carcass characteristics and meat quality from young Holstein bulls fed high-concentrate diets

    N. Mach, C. Realini, M. Font-Furnols, A. Velarde and M. Devant

12. Effects of glycerin supplementation on meat pH of young Holstein bulls mixed at the slaughterhouse

    N. Mach, A. Bach and M. Devant

13. Carnosine and anserine in four classes of pork

    T.M. Ngapo, M.O. Ngadi and C. Gariépy

14. Prevention of lipid oxidation of cooked lamb meat through feeding with by-products of Rosmarinus officinalis, L

    G. Nieto, M. Estrada, P. Díaz, S. Bañón and M.D. Garrido

15. The effect of distiller’s and brewer’s grains on beef acceptability

    O. Oltra, L. Farmer, B. Moss and J. Birnie

16. Long-term effects of low and high protein feeding to pregnant sows on offspring at market weight

    C. Rehfeldt, C. Kalbe, J. Block, G. Nürnberg, B. Stabenow and C.C. Metges

17. Effect of wet vs. dry ageing on eating quality of beef from traditional breeds

    R.I. Richardson, G.R. Nute and J.D. Wood

18. Influence of fasting time and feeding regime prior to slaughter on pork quality

    H. Sterten, A.C. Rehnberg, T. Frøystein and N.P. Kjos

19. Accelerated tenderness of sheep topsides using a meat stretching device

    E.S. Toohey, D.L. Hopkins, T.A. Lamb, S.G. Nielsen and D. Gutzke

20. The impact of wrapping and ageing hot boned sheep meat on eating quality

    E.S. Toohey, D.L. Hopkins and T.A. Lamb

21. Influence of vitamin A, D & E status on post-mortem meat quality in steers

    T. Turner, J. Pickova, P. Ertbjerg, A. Karlsson, E. Nadeau, H. Danielsson and K. Lundström

22. The effect of different electrical immobilisation and stimulation procedures on meat quality of beef

    A. Lombard, N.V. Johnson, J.M. McGurk, T.L. Cummings, C.C. Daly and N.J. Simmons

23. Effects of pig breed and diet on concentrations of skatole and androstenone in subcutaneous fat

    R.I. Richardson, J.D. Wood, F.M. Whittington and G.G. Stonehouse

8. MEAT RESEARCH CHALLENGES AND PROJECT UP-DATES

1. Advancing beef safety and quality through research and innovation ProSafeBeef

   D.J. Troy and G. Duffy

2. Improving the quality of pork and pork products (EU-project)

   M. Christensen, K. Grunert, M. Bonneau, J. Arnau, J. Trienekens, N. Oksbjerg, K. de Greef, B. Petersen and A. H. Karlsson

3. The perspectives of BIA application for beef carcass composition analysis and meat quality evaluation

   Z. Bohuslavek

4. High resolution imaging of skeletal muscle by second harmonic generation

   D.A. Brüggemann, J. Brewer and L.Bagatolli

5. Robustness of weight and meat content in pigs determined by CT

   L.B. Christensen, M. Vester-Christensen, C. Borggaard and E.V. Olsen

6. Fluorescence polarimetry for quantification of collagen destructuration after heating

   S. Clerjon, C. Luc, F. Peyrin, J. Lepetit and J. Culioli

7. Fluorescence polarimetry for quantification of muscle fibres destructuration during grinding

   S. Clerjon, C. Luc, F. Peyrin, J. Lepetit and J. Culioli

8. Density of lean meat tissue in pork – measured by CT

   M. Hviid and M. Vester-Christensen

9. Particle size analysis of lamb meat: Effect of homogenization speed

   L. Karumendu, D.L. Hopkins, R. van den Ven, M.J. Kerr, T.A. Lamb and M. Lanza

10. In situ meat quality control applying Raman diode laser spectroscopy at 671 nm

    H. Kronfeldt, H. Schmidt, B. Sumpf, M. Maiwald and F. Schwägele

11. Sensory systems: use in fresh meat quality control

    A.B. Lisitsyn, I.M. Chernukha, T.G. Kuznetsova and E.B. Selivanova

12. Traceability of rigor mortis of muscle using a texture analyzer: a feasibility study

    C. Li, P. Shi, X. Xu, C. Xu, X. Zhu and G. Zhou

13. Near-Infrared transmission spectroscopy for the prediction of intramuscular fat percentage from young Holstein bulls fed high-concentrate diets

    N. Mach, M. Font i Furnols, A. Valero and M. Devant

14. Postmortem NIR tissue oximetry: Factors affecting measurements of myoglobin-oxygen status in beef Longissimus muscle

    A. Mohan, M.C. Hunt, T.E. Barstow and T.A. Houser

15. Ultrasound parameters of porcine back fat with relation to structure and composition

    T. Koch, S. Brand, L. Sannachi, K. Raum, P. Freudenreich, M. Wicke and D. Mörlein

16. Chemical composition on several commercial veal pieces of the carcass

    T. Moreno, L. González, E. Bispo, D. Franco, A. Latorre, S.Carracedo and C. Portela

17. Near-infrared optical characteristics for estimating the pork loin freshness

    T.S. Park, K.H. Seol, M. Lee and S.I. Cho

18. Preliminary study of a prototype benchtop NMR instrument as a device for shear force and drip loss measurement in post rigor meat

    K. Pearce, K. Rosenvold, M. Reis, M. North, A. Coy, C. Eccles, M. Hunter and B. Parkinson

19. Dual x-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheep

    K. Pearce, G. Gardner, M. Ferguson and D. Pethick

20. Comparison of three methods for detection of sarcosyst in Bubalus bubalis carcass

    B. Shemshadi and H. Hosseini

21. Influence of sonication on the oxidative stability of beef

    J. Stadnik and Z.J. Dolatowski

22. New methods for the identification of dry-cured ham odour active compounds

    P. Tournayre, L. Théron, N. Kondjoyan, F. Mercier, S. Abouelkaram, V. Santé-Lhoutellier and J.L. Berdagué

23. A simple and portable electric device to measure cooked meat tenderness

    T.L. Cummings, A.W. Pitt, N.J. Simmons, N.V. Jonson, J.M. McGurk and C.C. Daly

9. CHALLENGES IN MEETING CONSUMERS AND INDUSTRY DEMANDS

1. Does the meat industry get the research it deserves?

   D. Meisinger

2. Influence of breed and slaughter weight on the prevalence of boar taint in entire male pigs

   M. Aluwé, S. Millet, G. Nijs, F.A.M. Tuyttens, K. Verheyden, D.L. de Brabander and M.J. van Oeckel

3. Impact of the implementation of after-slaughter classification on the porcine carcass quality improvement In Poland

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

4. Lean share of Croatian pigs assessed by previous and current EU legislation

   I. Djurkin, G. Kusec, A. Petricevic, G. Kralik, Z. Maltar and V. Margeta

5. Opportunities and limitations of the analytical determination of the geographic origin of poultry meat and dried beef

   B.M. Franke, R. Hadorn, J.-O. Bosset, G. Gremaud and M. Kreuzer

6. Aperture size considerations when measuring colour stability of lamb cuts

   D.L. Hopkins, M.J. Kerr, T.A. Lamb and R.H. Jacob

7. Perception of red brown colour by consumers

   E.R. Morrissey, R.H. Jacob and J.M. Pluske

8. Detection of androstenone flavour in meat products among consumers selected by a new androstenone test

   K. Lunde, E. Skuterud, A. Nilsen, B. Egelandsdal and P. Berg

9. Consumer preferences for retail packaged beef steaks with or without oxygen – a Danish in home cooking study

   M. Dall Aaslyng and N.T. Madsen

10. Adrenaline sensitivity leads to leanness in high muscled cattle

    P. McGilchrist, D.W. Pethick and G.E. Gardner

11. The perceived eating quality of pork

    T.M. Ngapo and C. Gariépy

12. German consumers’ beef and lamb acceptability and meat choice depending on country of origin, diet and price

    C.E. Realini, M. Font i Furnols, F. Montossi, M.A. Oliver and L. Guerrero

13. Between and within breed variation for lean growth and intramuscular fat content and fatty acid composition in pigs

    J. Reixach, M. Tor, M. Díaz and J. Estany

14. Effect of different feeding systems in the sensory quality of Uruguayan beef

    V.C. Resconi, M.M. Campo, M. Font i Furnols, M.A. Oliver, S. Luzardo, R. San Julián, G. Brito, F. Montossi and C. Sañudo

15. Control of residue contaminants in animal products: challenges in meeting evolving ‘so-called’ consumer demands

    T. Songabe

16. Study on quality of Polish meat products

    P. Szymański, M. Wawrzyniewicz, P. Moch, A. Plaskota and J. Kern-Jedrychowski

17. Linking consumer evaluations before and after consumption of beef

    A. White, K. Brandon, S. McCarthy, M. Henchion and P. Allen

18. Colour variation and stability in poultry meat

    C. Werner, S. Janisch and M. Wicke

Additional information

1. MEAT SAFETY

1. Antimicrobial activities of spice extracts against meat spoilage and pathogenic bacteria

   H.Y. Zhang, B.H. Kong, and Y.L. Xiong

2. Production of nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation

   Baohua Kong, Youling L. Xiong, and Xue Zhang

3. Detection of biogenic amines in Chinese fermented sausages

   Z. Xu, Z.Y.Zhu, X.L.Xu, and G.H.Zhou

4. Identification of novel Bacillus species isolated from cow Bezoar

   T.C. Wan, F.Y. Cheng, Y.T. Liu, C.M. Chen, L.C. Lin, and R. Sakata

5. Development of a qualitative exposure assessment for salmonella in grade a shell eggs on the island of Ireland

   L. Murchie, L. Kelly, B. Xia, S. Horrigan, P. Whyte, and R. Madden

6. Effect of high hydrostatic pressure on structure and allergenicity of bovine gamma globulin

   T. Nishiumi, N. Mikami, M. Matsuno, T. Hara, and A. Suzuki

7. Composition of moulds population and their safety assessment on Jinhua ham during ripening

   Y.C. Meng and J. Chen

8. Control of Campylobacter jejuni in chicken breast meat by irradiation in vacuum or high CO2 atmosphere

   L. L. Kudra, J.G. Sebranek, J. S. Dickson, A.F. Mendonca, Q. Zhang, and K.J. Prusa

9. Identification of critical contaminated source during production of chilled pork using PCR-DGGE

   M.Y. Li , G.H. Zhou, and X. L. Xu

10. Residues of sulphonamides in animal products

    V. Matekalo-Sverak, D. Milićević, V. Batas, and S. Janković,

11. Analysis of the pH-independent effects of solubilized benzoic acid and sorbic acid on the growth of microorganisms

    B. de Melo Mauricio and H. Weber

12. Studies on the safety of fermented rice used as the meat colorant

    A.B. Lisitsyn, A.A. Semenova, L.A. Veretov, and E.G. Cheremnykh

13. Glutathione and cysteine inhibition of allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7

    F.B. Luciano and R.A. Holley

14. Microbial decontamination by dipping lactic acid solution on pork stored at room temperature

    K. Pilasombut, Y. Opatpatanakit ,T. Angkana, and J. Sethakul

15. Microbial and physical changes in marinated beef of high and normal pH during storage in different atmospheres

    S. Knøchel, N. Mach, and A.H. Karlsson

16. Microbiological changes in Morcilla de Burgos pasteurized by hot water immersion

    E. M. Santos, A. M. Diez, L. González-Arnaíz, I. Jaime, and J. Rovira

17. Spoilage dynamics of Morcilla de Burgos treated with high hydrostatic pressure by culture-independent methods

    A. M. Diez, R. Urso, K. Rantsiou, I. Jaime, J. Rovira, and L. Cocolin.

18. High feed dose levels of alpha-tocopherol induce the liver tocopherol associated protein (TAP) and the Pregnane X receptor (PXR) in cattle.

    W.J. Meadus, P. Duff, N. Hidiroglou, and P. Dubeski

19. Effects of supercritical CO2 application on meat quality and microbial changes in seasoned pork at pilot plant scale

    S.H. Lee, Y.M. Choi, M.H. You, J.H. Choe, K.H. Kim, M.S. Rhee, and B.C. Kim

20. Inhibiting microbial growth of refrigerated beef-meat with onion extract

    Mikail Arslan and R. Irkin

21. Antioxidant and antimicrobial effect of dehydrated and fresh garlic in fresh pork patty during refrigerated storage

    S.Y. Park and K.B. Chin

22. Multi-residues determination of three fluoroquinolones in chichen by post-column derived hplc with terbium-sensitised fluorescence

    K.Z. Qi , K.S. Peng , L.Q. Zhu, G.R. Sun, Z.H. Shi , and J. Tu

23. Screening of bacteriocin-producing lactic acid bacteria associated in Thai fermented meat-rice sausage

    A. Swetwiwathana, T. Zendo, J. Nakayama, and K. Sonomoto

24. Identification and partial characterization of Pediocin PA-1 producing Pediococcus pentosaceus associated in traditional Thai fermented beef (MUM)

    A. Swetwiwathana, T. Zendo, J. Nakayama, and K. Sonomoto

25. Incidence of Mycobacterium avium paratuberculosis IS900 DNA on beef carcasses at three packing plants.

    WJ Meadus, CO Gill, P Duff, M Badoni, and L Saucier.

26. Tissue expression and construction of prokaryotic expression system of Gallinacin-2

    K.Z. Qi , K.S. Peng , J. Sun, J. Tu, and H.Y. Wang

27. Study on Microorganisms flora during Jinhua ham fermentation

    Z. He , Z. Zhen, H.n Li , G. Zhou , and J.o Zhang

28. Study of nitrite residual change in four groups of heated meat products during storage at 4 degrees centigrade

    Khaksar R. , Hoseini H. , Ferdowsi R., Akhavan H. , and Ahmadi H.

29. Sanitizing knives used in the meat industry – effect of different time/temperature combinations

    A. Small, R. Goulter, and G.A. Dykes

30. Effect of chitosan-organic acids combined solutions on the inhibiting efficiency for S. aureus, E. coli and S. typhi inoculated on the surface of broiler carcasses

    S. S. Jan and D. C. Liu

31. Differentiation of pork from healthy pig and the diseased dead pig

    M. T. Chen, T. M. Weng, and C. B. Tseng

32. Detection method of chicken contained in processed foods by polymerase chain reaction

    T. Hasegawa, T. Fujimura, T. Matsumoto, S. Tanabe, and F. Morimatsu

33. Influence of temperature, pH value and storage conditions on nisin activity

    Y. Jiang, F. Gao, X.L. Xu1, and G.h. Zhou

34. Microbiological and sensory properties of fresh beef steaks under low carbon monoxide with or without oxygen

    A.C.Venturini , J.A.F.Faria, C.J. Contreras-Castillo, and C.R.Gallo

35. Occurrence of carcinogenic heterocyclic aromatic amines in fried patties of different animal species

    M. Gibis

2. MEAT PRODUCTION

1. Markers in DGAT1 and TG genes are not associated with intramuscular lipid content in the French beef breeds Charolais, Limousin and Blonde d’Aquitaine

   G. Renand, N. Payet, H. Levéziel, C. Denoyelle, J.F. Hocquette, J. Lepetit, S. Rousset, V. Dodelin, and A. Malafosse

2. Variations in expression of CYP2E1 and COUP-TF1 proteins between Large White and Duroc cross-breeds

   R.-A. Cue, J.D. McGivan, J.D. Wood, and O. Doran

3. Meat quality of rabbits reared under organic production system

   A. Dalle Zotte

4. Use of Chinese traditional herbal complex as antibiotics substitutions in pork production

   H. S. Yeh, C. M. Liao, C. K. Chou, and T. F. Lien

5. Pig herds free from Yersinia enterocolitica – dream or reality?

   T. Nesbakken, T. Iversen, and B. Lium

6. Relationship between short term energy supplementation and meat quality of steers in Argentina

   J. J. Grigera Naón, A.Schor, M. E. Cossu, M. L. Cervini, and D. Colombatto

7. Effects of sweet potato litters as supplemental feed on the meat productivity and meat quality of pigs

   S. Takenoyama, H. Hayashi, T. Imoto, A.M. Ahhmed, S. Kawahara, M. Iwakiri, F. Kurima, M. Yoshimoto, and M. Muguruma

8. Influence of cutting and season on the fatty acid composition of forage crops for grazing forage beef production

   P.T. Garcia , A. Pordomingo, C.D. Perez, M. D: Rios, A. M.Sancho, and J.J. Casal

9. Fatty acid composition of body broiler lipids fed with different Levels of Dietary Chìa seeds (Salvia hispanica)

   S. Rondelli , O. Martinez, J..J. Casal, and P.T. García

10. Effects of modified vitamin E dietary formulation on meat quality of finishing pigs

    W.L. Zhang, Y.Z. Shi, and J.H.Zhu

11. Effect of dietary arginine on breast muscle, diameter and protein:DNA ratio of broiler meat

    A.E. Murakami, J.I.M. Fernandes , S.R. Ferreira, and E.N.Martins

12. Single nucleotide polymorphism (SNP) analysis of bovine candidate genes for carcass and meat quality traits

    M. S. A. Bhuiyan, S. L. Yu, D. H. Yoon, and J. H. Lee

13. Meat quality of fattening cattle finished on grass silage diet supplemented with rapeseed oil

    J. Jatkauskas and V. Vrotniakiene

14. Performance and meat quality of beef fattening cattle offered two contrasting preserved grass silages

    V. Vrotniakiene and J. Jatkauskas

15. Efficiency of production of meat and meat products using systematic approaches

    I.M. Chernukha, G.Y. Makarenkova, E.A. Davydova, and L.V. Borisova

16. Influence of diets enriched with selenium on mutagenesis processes in vivo

    I.M. Chernukha, A.K. Janatayev, A.N. Durnev, and A.B. Lisitsyn

17. Medical and biological evaluation of effectiveness of selenium-containing preparations

    I.M. Chernukha, A.V. Ustinova, S.I. Khvylya, and N.E. Belyakina

18. Effect of housing system and castration on the color stability of Hanwoo beef during refrigerated storage

    S.K. Lee, S.M. Kang, S.M.K. Panjono, Y.B. Jung, T.S. Kim, and I.S. Lee

19. Genes differentially expressed in littermate Duroc and Duroc-Pietrain pigs differing in intramuscular fat content

    J. Estany and M. Tor

20. Study of meat properties of native black pigs and crossbred pigs

    Chih-Hsiang Cheng , Cheng-Xun Xie, Chung-Han Lee, Fu-Chun Chang, Yu-Chen Pan, and Yun-Chu Wu

21. The stimulus program for livestock productivity in Mexico

    J.M. Salas, L.M. Sagarnaga1, J.L. Castrellón, and J.A. Leos

22. Factors affecting carcass quality of Thai-French beef

    Y. Opatpatanakit, K. Tunvisoottiku, and l.J. Sethakul

23. Preliminary study on meat quality of Yushan black pig

    J.F. Xie, X.G. Li, Z.H. Zou, Q.P. Wei, X.M. Zheng, and M. Luo

24. Effects of pasture grazing vs. feedlot feeding on meat quality of young steers

    M. Irurueta, A.J. Pordomingo, G. Grigioni, F. Carduza, A.B. Pordomingo, and G. Volpi Lagreca

25. Chromatic aspects of steers reared under organic production

    S. Velasco, M.T. Silva, M. Jiménez, J.I. Tejerina, F.J. Cuevas, J. Dochao, and J.J. Urquía

26. The national system of individual livestock identification in Mexico

    L.M. Sagarnaga, J.M. Salas, J.A. Leos, and J.L. Castrellón

27. Breed yes, sex no – the ostrich story

    L.C. Hoffman

28. Carcass and quality traits when breeding for high quality slaughter lamb

    T. Kvame and O.Vangen

29. Retail cut percentages prediction of crossbreeding yellow cattle based on principal component analysis

    X.D Wang, Y.H. Sun, and T.J. Hu

30. Predicting the boning room value of lamb carcases from selected indicator cuts

    B.M. McLeod, A.K. White, W.J. O’Halloran, and S.G. Nielsen

31. The effect of eye muscle depth breeding values on lamb dressing percentage.

    A.K. White, B.M. McLeod, J.S. Richards, W.J. O’Halloran , and K.D. Atkins

32. Elaboration of the regression equation for the estimation of the meat content in swine carcasses using a new Polish optic-needle apparatus IM-03

    D. Lisiak, A. Borys, K. Borzuta, J. Strzelecki, J. Rogalski, E. Grześkowiak, and E. Piotrowski

33. Chemical composition of the pork from the mass production in Poland: situation and determining factors

    Tyszkiewicz S., Wawrzyniewicz M., Strzelecki J., and Borys A.

34. The craft exploration of biodiesel with lard

    X.Q. Yue, Y. Zhong, J.R. Wu, and Y.Z. Pi

35. Pig carcass grading in Croatia

    G. Kusec, I. Djurkin, A. Petricevic, G. Kralik, Z. Maltar, V. Margeta, and D. Hanzek

3. MUSCLE BIOCHEMISTRY

1. Physiological aging increases oxidative susceptibility of post-mortem muscles from mature cows

   Y.L. Xiong, O.E. Mullins, J. Chen, and W.G. Moody

2. Histological and physical attributes of meat of Nguni, Bonsmara and Angus steers raised on veld

   V. Muchenje, K. Dzama, M. Chimonyo, J. G. Raats, P. E. Strydom, T. Ndlovu, D. Pepe, W. Sibanga, M. Nyanga, and F. Mhlanga

3. The Fe-H2O2 oxidation promotes myofibrillar protein gelation by enhancing myosin tail-tail interaction

   S.P. Blanchard, J. Chen, D. Park, Y. Ma, and Y.L. Xiong

4. The correlation of three rigor mortis degree carcasses and Pale Soft and Exudative (Exudation, PSE), Reddish Soft and Exudative (Exudation, RSE), Reddish Pink and Firm (RPF) and Dark Firm and Dry (DFD) meat

   K.C. Chang, S.L. Chen, and K.J. Lin

5. Effects of sex steroids on expression of androstenone-metabolising enzymes in isolated pig hepatocytes

   O. Doran, S. I. Nicolau-Solano, M. Moe, and E. Grindflek

6. Effects of endogenous proteases effectors on the degradation of troponin-T and desmin of chicken brisket muscle during postmortem aging

   M. Huang, A. Hattori, G. H. Zhou, J. Wakamatsu , and X.L. Xu

7. Differentially expressed proteins in four growing stages in chicken liver and muscle

   K. Y. Lee, K. C. Jung, B. G. Jang, K. D. Choi , and J. H. Lee

8. Identification of different animal species in heat treated meat homogenates using the polymerase chain reaction

   L. Turubatovic, B. Markovic, B. Velebit, and V. Batas

9. Comparison of the muscle anti-oxidant defence enzymes in pigs and bulls

   L. Turubatović, D. Vranić, A. Nikolić- Kokić, S.D. Spasić, and P. Radetić

10. A mechanism for the involvement of NADH-driven metmyoglobin reducing activity in mediating lipid oxidation in muscle post-mortem

    A. E. D. Bekhit, M. M. Farouk, L. Cassidy, and R. Hurst

11. Postmortem metabolic activity and superoxide generation in venison

    A. E. D. Bekhit, M. Farouk, and L. Cassidy

12. Modelling the electrical properties of meat mesostructure during ageing

    J.-L. Damez and S. Clerjon

13. Glycogen metabolism and metmyoglobin reductase activity as affected by slight, medium and extreme rigor state hog carcass

    M.Y. Chen, H.J. Hsu, and K.J. Lin

14. Involvement of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles

    Y.H. Kim, J.T. Keeton, S.B. Smith, and J.W. Savell

15. Lipid oxidation and changes in fatty acids profile related to broiler breast meat colour abnormalities

    A.L. Soares, D.F. Marchi, M. Matsushita, P.D. Guarnier, A.D. Droval, E.I. Ida, and M. Shimokomaki

16. Protein-protein interactions in myofibrillar protein gelation

    Clyde, D.

17. Association of single nucleotide polymorphisms in the µ-calpain and calpastatin gene with proteases activities in Retinta beef cattle: preliminary results

    Avilés, C., Juárez, M., Azor, P. J. , Pajuelo, P., Polvillo, O., Álvarez, F., Pérez, J.A., Fernández, I., and Molina, A.

18. Is m-calpain active post-mortem in pork?

    L. Pomponio, P. Ertbjerg, R. Lametsch, A. Grossi, L. Nanni Costa, and A.H. Karlsson

19. S-nitrosoglutathione influences the activity of µ- and m-calpain

    W.G. Zhang, S. M. Lonergan, and E. Huff-Lonergan

20. The contribution of pH towards endopeptidase activity and small heat shock protein distribution in beef and its role with achieved tenderness

    D. Pulford, K. Rosenvold, D. Frost, S. Fraga, P. Dobbie, E. Fraser-Smith, A. Stuart, and M. Farouk

21. Effect of μ/m calpain mRNA expression on tenderness in duck meat

    D.C. Zang, G.H. Zhou, X.L. Xu, and S. Shi

22. Protein expression kinetics of chicken breast muscle

    K.M. Park , T.R. Mohanty, S.R. Jeon, J.H. Park, H.S. Chae, K.S. Ryu, and I.H. Hwang

23. Insuline like Growth Factor-1 and leucine activate pig myogenic satellite cells through mammalian target of Rapamycin pathway

    B. Han, M. Du, and C. Ma

24. Influence of diet enriched with polyunsaturated fatty acids on histochemical characteristics of lamb muscle

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

25. Degradation of adenosine triphosphate of sheep muscle meat during hydrostatic high-pressure treatment

    S. Deligeersang, Z.G. Yue , and Wulan Tana

26. Relation between the post mortal pH and electrical conductivity (EC) development, the drip loss and the mitochondrial respiratory activity in the porcine longissimus muscle of different pig genetics

    C. Werner, R. Natter, K. Schellander, and M. Wicke

27. Influence of hormones on mRNA abundance of fatty acid synthetase in longissimus dorsi muscle of pig in vitro

    H.X. Lian, D.X. Lu, M.Gao, and Y.F. Zhang

28. Metabolic profile in different tissues and postmortem glycogenolysis in skeletal muscle of pigs with different PRKAG3 genotypes

    B. Essen-Gustavsson and M. Jensen-Waern

29. Analysis of cDNA sequence of yak myoglobin and its oxidation in muscles

    S. Gu, D. Chen, S. Yin, K. Tang, and Q. Sun

30. Polyphosphates hydrolysis in chicken breast and effects of their hydrolysis on homogenate gel WHC

    Rui Yao ,Zengqi Peng, Guanghong Zhou, Yan He ,Xinglian Xu, and Juqing Wu

31. Calpain system expression in three South African beef cross-breeds

    G.L. Marais, L. Frylinck, P.E. Strydom, J.D. Snyman, and J. Anderson

32. The effect of plant extracts on lipid oxidation and oxymyoglobin oxidation in beef muscle model systems

    L. McGovern, M.N. O’Grady, S.A. Aherne, E. Ryan, N.M. O’Brien, and J.P. Kerry

33. Changes of pH value and lactic acid content in the muscles of pigs and bulls during the first 6 days post mortem

    X.S. Zhu,Y. Wang, and G.H. Zhou

34. Effect of high-pressure pretreatment on thermal gelation of myofibrillar proteins and soybean proteins isolate

    Y. Wang, X.S. Zhu, G.H. Zhou, Y.L. Yang, and C.B. Li

35. Differentiation in the performance of protein crosslinks induced by transglutaminase in the muscle fiber of chicken and beef

    A. M. Ahhmed, S. Kawahara, K. Ohta, T. Okayama, T. Nakamura, and M. Muguruma

36. Effect of pyrophosphates on heat-induced gelation properties of myosin from rabbit skeletal muscles

    M.Y. Han, L.J. Lin, X.L. Xu, and G.H. Zhou

4. MEAT QUALITY AND NUTRITION

1. Effects of vaccination of boars with a GNRH vaccine on meat quality.

   E.T.F. Silveira, E. Poleze, A.P. Tonietti, N.C. Azambuja, J.C. Andrade, M.M.H Haguiwara, L. Miyagusku, and D. Hennessy.

2. Comparisons of fatty acid profiles in beef from Nguni, Bonsmara and Aberdeen Angus steers raised on veld

   V. Muchenje, K. Dzama, M. Chimonyo, J. G. Raats, P. E. Strydom, A. Hugo, and T. Ndlovu

3. Chicken breast extract and carnosine improve learning performance in mice

   S. Tomonaga, T. Hayakawa, D. Oikawa, M. Sato, Y. Takahata F. Morimatsu, and M. Furuse

4. CLA and oxidative comparison of meatballs from breast and thigh of broilers fed soybean oil and CLA supplements

   K. Intarapichet and B. Maikhunthod

5. CLA contents and oxidative stability of Kunchiang sausages from pork fed palm oil and CLA supplements

   K. Intarapichet and B. Maikhunthod

6. Proximate composition, amino acid and mineral content of fresh and cooked Arabian camel (Camelus dromedaries) meat

   Isam T. Kadim, Osman Mahgoub, Waleed Al-Marzooqi, Majeed Al-Ani Rabea, and S. Al-Maqbaly

7. Contribution of long chain n-3 and n-6 polyunsaturated fatty acids from beef according to feeding regimen

   P. T. Garcia, A.M. Sancho, N. J. Latimori , and J. J. Casal

8. Real-time PCR assay for highly specific determination of pork in raw and heat treated meat mixtures

   H. Yetim, Z.Kesmen, F. Sahin, and H.W. Ockerman

9. Influence of hempseed cake on lipid fractions in bovine M. longissimus dorsi of fresh and cooked tissue

   T. Turner, K. Lundström, and J. Pickova

10. Postmortem physicochemical changes and meat qualities of hot boned chicken breast and leg muscles during storage at 20℃

    L. H. Yu, E. S. Lee, J. H. Kim, Y. M. Yoo, J. Y. Jeong, M. R. Oh, and C. J. Kim

11. Physical and chemical characteristics of twenty-one pork muscles

    J. H. Kim, P. N. Seong, S. H. Cho, B. Y. Park, K. H. Hah, L. H. Yu, D. G. Lim, I. H. Hwang, D. H. Kim, J. M. Lee, and C. N. Ahn

12. Comparison of winter time incidence of PSE and DFD in 3 h and 24 h p.m. chicken broiler breast muscles

    T. Lesiów, M. Oziembłowski, and S. Szkudlarek

13. Muscle, age and sex effects on total pyridinoline cross-links content and beef tenderness

    A. Listrat, A. Levieux, and J. Lepetit

14. Influence of vegetable oil on fatty acid profile of chicken meat

    G. Kralik, T. Petrak , Z. Gajčević, and D. Hanžek

15. Effect of rapeseed oil in the diet on carcass traits and meat quality of pigs

    G. Kralik, T. Petrak , G. Kušec, and V. Margeta

16. Towards benchmarking beef loin steak colour acceptability using Minolta and Hunter colorimeters

    M.M. Farouk, A.E.D. Bekhit, P.M. Dobbie, andJ. Waller

17. Effect of kiwifruit juice and water pre-rigor infusion on lamb quality.

    A. E. D. Bekhit, J. Han, J. Morton, and R. Sedcole

18. Analysis of volatile compounds in lamb muscles infused with kiwifruit juice

    J. Han, A.E.D. Bekhit, J. D. Morton, R. Sherlock, and J. Breitmeyer

19. Comparative estimation of the quality of meat of pigs and lambs

    D.V.Nikitchenko, V.E. Nikitchenko, and A.L. Jatcuta

20. Effect of refrigeration temperature and carcass weight on lamb carcass and meat quality parameters

    E. Muela, J.A. Beltrán, M.M. Campo, and C. Sañudo

21. Effect of double transports and season on meat quality traits in light lambs in Spain

    E. Muela, G. Miranda de la Lama, G.A. María, J.L. Olleta, G. Liste, M. Villarroel, and C. Sañudo

22. Sensory quality of Uruguayan lamb from different feeding systems

    V.C. Resconi, M.M. Camp, M. Font i Furnols, L. Guerrero, V. Cañeque, F. Montossi, and C. Sañudo

23. Flavour profile of turkey breast rolls containing onion juice

    X.Y. Tang, D.A. Cronin, J. Chen, and Y.L. Xiong

24. The effect of raw materials and processing conditions on the quality of home-style chicken soup

    J. Chen, X.Y. Tang, G.G. Li, L.J. Zhu, Y.F. Dai, and Y.L. Xiong

25. Effect of muscle fibre/fibre-bundle alignment on jerky softness

    M.M. Farouk and J. Hily

26. Effects of supplementation of medicinal herb on the anti-oxidative activity of raw chicken breast and thigh meat

    A. Jang, X.D. Liu, M.H. Shin, B.D. Lee, S.K. Lee, and C. Jo

27. Effect of medicinal herb mix extract on the antioxidant potential and microbial quality of ground cold storage pork patty during

    X.D. Liu, A. Jang, M. H. Shin, B. D. Lee, S. K. Lee, and C. Jo

28. The correlations among changes in metabolite contents, muscle fiber characteristics, and pork quality traits

    J.H. Choe, Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin, Y.J. Nam, K.C. Hong, and B.C. Kim

29. Changes in muscle texture and protein properties of Beijing Fatty Chicken and Yellow Blumage Broilers

    T. Zhou, W.W. Zhou, X. Chen, Y. Liu,and R.T. Dai

30. Relationship between muscle microstructure, calpastatin activity and shear force in aged longissimus dorsi muscle

    E. Veiseth, K.I. Hildrum, G. Enersen, L. Aass, K. Hollung, and R. Ofstad

31. Effects of electrical stimulation on μ-calpain and cathepsin B+L activities in postmortem bovine longissimus muscle

    E. Veiseth, K.I. Hildrum, L. Aass, and K. Hollung

32. Lipid and color stability of Hanwoo beef with the dietary sulfur and vitamin E supplementation during refrigerated storage

    S.M.K. Panjono, S.M. Kang, Y.S. Park, T.S. Kim, I.S. Lee, and S.K. Lee

33. The physico-chemical and sensory qualities of Kimchi-fermented sausages with different part of Kimchi-additives

    S.M. Kang, S.M.K. Panjono, T.S. Kim, and S.K. Lee

34. The effect of PKM2 gene polymorphism on pork meat quality

    H. Sieczkowska, A. Zybert, E. Krzęcio, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, E. Wójcik, and W. Podsiadły

35. Eating quality of meat from young bulls of different ages and fed in three different feeding systems

    I. Clausen M. Vestergaard, and C. Børsting

36. Supplemental vitamin D3 and electrical stimulation to reduce the effect of a beta agonist on meat quality

    P.E. Strydom, L. Frylinck. and G.L. Marais

37. Effects of different diet and ageing time on meat quality traits of Podolian young bulls

    A. Vicenti, M. Ragni, L. Di Turi, G. Marsico, F. Toteda, A.M. Facciolongo, and M. Lastilla

38. Intramuscular fatty acid composition and CLA content of two types of northern Spain foals

    M. Juárez, M.D. Gómez, O. Polvillo, M.J. Alcalde, A. Horcada, F. Romero, and M. Valera

39. Selection of fish oils for designing of meat products enriched in omega-3 fatty acids

    S. de Diego, N. Rubio-Rodríguez, I. Jaime, S. Beltrán, and J. Rovira

40. Skin fish oil as potential source of omega-3 fatty acids for addition to functional meat products: determination of oxidative stability

    S. de Diego, N. Rubio-Rodríguez, I. Jaime, J. Rovira, and S. Beltrán

41. Performance and quality of chicken breast meat from broilers fed natural antioxidants and vitamin E

    A.M.C. Racanicci, J.F.M. Menten, S.M. Alencar, C.J.C. Contreras, R.S. Buissa, and B. Golineli

42. The effect of interaction between PKM2 and GLUT4 genotypes on pork quality

    H. Sieczkowska, A. Zybert, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, E. Wójcik, and M. Kmieć

43. The effect of interaction between PKM2 and CAST/HINFI genotypes on pork quality

    A. Zybert, H. Sieczkowska, E. Krzęcio, K. Antosik, M. Koćwin-Podsiadła, S. Kamiński, and E. Wójcik,

44. Binding of paratropomyosin to connectin/titin domains located at the A-I junction of chicken sarcomeres

    M. Yamanoue, T. Ichikawa, S. Matsuda, and K. Toyoda

45. Relationships between instrumental and sensory data of beef from achilles- and pelvic suspended carcasses

    M. Lundesjö Ahnström, L. Johansson, M.C. Hunt , and K. Lundström

46. Effect of different diets on carcass traits and meat quality in Uruguayan steers

    M. del Campo, G. Brito, P. Hernandez, J. M. Soares de Lima, D. Vaz Martins, R. San Julián, F. Montossi, and C. Sañudo

47. Operating pork quality traits measurements and their relations to drip loss

    A. Vautier and B. Minvielle

48. The effect of dietary fiber extracted from rice bran on the physical and sensory properties of frankfurters

    Y. S. Choi, J. Y. Jeong, J. H. Choi, D. J. Han, H. Y. Kim, M. A. Lee, L. H. Yu, and C. J. Kim

49. Effects of raw meat L* value, pH and marination on cooked meat quality of broiler thigh meat

    E.S. Lee, S. Dadgar, C.J. Kim, and P.J. Shand

50. Volatiles in meat products with elevated n-3 fatty acid contents

    H. Schlichtherle-Cerny, D. Oberholzer, I. Sottnikova, M.R.L. Scheeder, and R. Hadorn

51. Effect of the dietary fat on fatty acid composition and oxidative stability of rabbit meat

    P. Hernández, V. Cesari, and M. Pla

52. Effect of different diets on fatty acid profile of Podolian young bulls meat

    G. Marsico, M. Ragni, A. Vicenti, L. Melodia, C. Cocca, and M. Perrucci

53. The influence of chilling method on glycolytic changes and pork meat quality

    A. Zybert, E. Krzęcio, H. Sieczkowska, W. Podsiadł and W. Przybylski

54. Injection of brine containing kiwi fruit powder increases tenderness of pork M. biceps femoris

    M. Christensen, M.A. Tørngren, A.H. Karlsson, and P. Ertbjerg

55. Replacement of beef fat in emulsion type sausages by olive oil

    G. Yıldız -Turp and M. Serdaroğlu

56. Effect of dietary protein levels on muscle free glutamic acid contents and their regulation mechanism

    H. Kobayashi, A. Eguchi, W. Takano, M. Shibata, M. Kadowaki, and S. Fujimura.

57. Seasonal variation in the backfat quality of baconer pigs in South Africa

    A. Hugo and E. Roodt

58. Quality assessment of bovine muscle injected with sodium pyruvate

    A.A. Al-Sahal Al-Shathri, M.E. Dikeman, and C.L. Kastner

59. A relationship between fiber type composition and concentrations of glycogen and lactate in pork

    J.H. Choe, Y.M. Choi, and B.C. Kim

60. Relationship between sensory evaluation and quality indicators of map beef steaks

    P.I. Zakrys, M.G. O’Sullivan, S.A. Hogan, P. Allan, and J.P. Kerry

61. The correlations among metabolite contents, muscle fiber characteristics and pork quality traits

    J.H. Choe, Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin, Y.J. Nam, K.C. Hong , and B.C. Kim

62. Effect of supplementary tryptophan, vitamin B6 and fat on stomach water content, and carcass and meat quality of pigs

    L. Faucitano, S. Torrey, J.J. Matte, J.R.E. del Castillo, and R. Bergeron

63. Discrimination between excessive and acceptable drip loss in pork longissimus muscles

    G. Kusec, G. Kralik, I. Djurkin, A. Petricevic, V. Margeta, D. Hanzek, and Z. Maltar

64. The significance of diet and aging time on pork colour and colour stability

    K. Tikk, G. Lindahl, and H.J. Andersen

65. Effect of residual glycogen on technological and sensory quality of pork

    W. Przybylski, I. Urbańska, D. Jaworska, E. Czarniecka-Skubina, I. Wachowicz, D. Kołożyn-Krajewska, K. Kajak, S. Niemyjski, and V. Santé-Lhoutellier

66. The influence of frozen storage temperature variation on the drip loss in broiler

    F.O. Franco, F.J.H. Blazquez, and R. Olivo

67. Effects of race and age at slaughter on carcass traits and pork quality

    Maan Singh Sidhu, Kristin Hollung, Ellen Mosleth Færgestad, Øyvind Langsrud, and Per Berg

68. Monitoring rigor process in muscle using optical scattering

    G. Yao and J. Xia

69. Anatomical investigations on meat cuts of Guanacos in Chile (Lama guanicoe) in Tierra del Fuego, Chile

    F. González, F.J.M. Smulders, P. Paulsen, O. Skewes, and H.E. König

70. Effect of selected pigs genotypes on the texture of meat products

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

71. Meat quality and sensory properties of in longissimus and femoris of Hanwoo beef

    Y.K. Kim, P.N. Seong, S.H. Cho, Y.M. Yoo, B.Y. Park J.H. Kim, H.S. Choi, C.N. Ahn, and B.H. Baek

72. Fatty acid composition and meat quality traits between organically and conventionally reared Korean black pigs

    D.H. Kim, D.G. Lim, J.H. Kim, P.N. Sung, S.H. Cho, K.H. Hah, B.Y. Park, J.M. Lee, and C.N. Ahn

73. Comparison of meat color between organic and conventional Korean Black pigs

    D.H. Kim, D.G. Lim, J.H. Kim, P.N. Sung, S.H. Cho, K.H. Hah, B.Y. Park, J.M. Lee, and C.N. Ahn

74. Meat quality and sensory properties of different muscles from Korean Hanwoo bulls

    S.H. Cho, B.Y. Park, J.H. Kim, P.N. Seong, D.H. Kim, Y.K. Kim, and J.M. Lee

75. Fatty acid profiles of different muscles from Korean Hanwoo bulls

    S.H. Cho, J.H. Kim, P.N. Seong, B.Y. Park, D.H. Kim, K.H. Hah, and C.N. Ahn

76. Physicochemical characteristics of Ba-Tseng fresh sausage affected by lactic acid-induced gelled egg white powder and sodium lactate using response surface methodology

    S.L. Chen, C.K. Chou, and K.J. Lin

77. Evaluation of three pig breeds in terms of water-holding capacity and the effectiveness of post-slaughter strategies to reduce drip loss

    D. Mörlein, G. Link, E. Murani, K. Wimmers, and M. Wicke

78. Characteristic of reindeer meat quality obtained from two different Norwegian regions

    M.B. Mielnik, A. Rzeszutek, K. Solgaard, A.K. Arnersen, B. Nærum, and B. Egelandsdal

79. Sensory assessors’ ability to detect androstenone in pork meat products

    E. Skuterud, K. Lunde, A. Nilsen, and B. Egelandsdal

80. Relationship of intramuscular fat, fatty acids and conjugated linoleic acids with tenderness in pork

    B.Q. Jin*, X.Y. Liu, P. Qiao, and W. Zhan

81. Lipid and color stability of Hanwoo beef with the dietary sulfur and vitamin E supplementation during storage

    Panjono, S.M. Kang, Y.S. Park, T.S. Kim, I.S. Lee, and S.K. Lee

82. Influence of composition of muscle fiber type on meat quality characteristics of Hanwoo cattle

    Y-H. Hwang, J-Y. Jeong, S-H. Moon, Md. Shawkat Ali, and S-T. Joo

83. Relationship between muscle type and myoglobin oxidation of Hanwoo muscle during cold storage

    J-Y. Jeong, S-H. Moon, Y-H. Hwang, H-S. Yang, G-B. Park, and S-T. Joo

84. Study on metmyoglobin reductase activity with the change of meat colour during cooling storage

    B.Q. Jin, W. Wang, and X.M. Tang

85. Rapid analysis of drip loss in pork using VIS/NIR Spectrometry

    K. Fischer, J.P. Lindner, P. Freudenreich, and M. Judas

86. Influence of sonication on beef ageing

    Z.J. Dolatowski, J. Stadnik, D.M. Stasiak, and A. Latoch

87. Detection of adulteration of pork added with water

    M.T. Chen and C.C. Shu

88. Myofibrillar protein degradation over ageing period of Kampaengsaen beef

    K. Jirajaroenrat, Y. Opatpatanakit, L. Srisuwan, and J. Sethakul

89. Effect of grass and concentrate feeding systems on fatty acid composition, lipid and colour shelf life of beef loin muscle

    R.I. Richardson, J.D. Wood, R. Ball, K.G. Hallett, and N.D. Scollan

90. Application of near-infrared Raman spectroscopy to porcine fat evaluation

    M. Motoyama,Y.-K. Min, K. Sasaki, and H. Hamaguchi

91. Effect of Zeranol on carcass traits and meat quality from lambs produced at northern of México

    G. Torrescano, R. Sierra, M.F.J. Peñúñuri, C.J. Velásquez, A. Sánchez-Escalante, and G. Cumplido

92. Influence of muscle type, production system and ageing time on tenderness of beef

    A. Sanchez-Escalante, K. Cabrera, G. Torrescano, M. Valenzuela, J.P. Camou, F. Figueroa, C. Perez, and G. Hernandez-Watanabe

93. Use of colour to classify pale meat and its relation with other quality attributs

    C. Brossi, C.J. Contreras-Castillo, P.C. Fischer, B.B. Golineli, and S.S. Zocchi,

5. MEAT PROCESSING AND PACKAGING

1. Inhibition of lipid oxidation in dry fermented sausages using rosemary extracts

   S.G. Dragoev, D.K. Balev, and K. Vulkova-Yorgova

2. Study of combined starter culture for accelerated maturing of dry fermented sausages

   K. Vulkova-Jorgova, K. Danov, S. Dragoev, and K. Vasilev

3. Studies on the volatile components of fermented Chinese-style sausage inoculated with lactic acid bacteria during ripening

   C.C. Huang, I.F. Lee, and C.W. Lin

4. Changes in flavor compounds of Nanjing salted duck during processing

   Y. Liu, X.L. Xu, X.C. Wang, Y.L. Li, and G.H. Zhou

5. Extending the shelf-life of chilled pork by combination of chitosan coating with spice extracts

   X. Xia, B. Kong, and Y.L. Xiong, and X. Meng

6. Optimization of meat mincing processes

   W. Schnäckel and E. Haack

7. A new approach to maintain the manufacturing properties of frozen pork meat

   X.L. Yu, X.B. Li, H.J. Ma, X.L. Xu, and G.H. Zhou

8. Effect of different thawing rate on water holding capacity and ultrastructure of pork meat

   X.L. Yu, X.B. Li, L. Zhao, Z.J. Song, X.L. Xu, and G.H. Zhou

9. Influences of functional ingredients on technological and sensory quality of cooked sausages

   W. Schnäckel and J. Krickmeier

10. Effect of cooking and microwave heating on the fatty acid composition of beef intramuscular lipid

    Y.J. Chen, G. H. Zhou, X.K. Zou, X.L. Xu, and F. Gao

11. Effect of nitric oxide on the formation of zinc protoporphyrin IX and protoporphyrin IX

    N. Hayashi, J. Wakamatsu, T. Nishimura, and A. Hattori

12. Red pigment features in Chinese raw ham

    R. Sakata, T. Oshida, F. Jin, and X.H. Qi

13. Mechanical and biochemical properties of natural sausage casing treated with trisodium phosphate

    S. Nakae, T. Osida, T. Nishiumi, H. Yun, and R. Sakata

14. Effects of housing system on the meat quality of fattening rabbits by NIRS using ethanol or freeze-dried specimens

    A. Dalle Zotte, G. Masoero, G. Sala, G. Jekkel, G. Milisits, and Zs. Szendrö

15. Lipolysis and lipids oxidation of Jinhua ham during traditional processing

    J.H. Zhang, G.H. Zhou, Z.Y. Zhen, Y. Liu, and T. Zeng

16. Effect of nitrite and nitrate on the generation of aroma active compounds in dry fermented sausages

    A Marco, JL Navarro and M Flores

17. Effects of nitrite and nitrate on lipolysis in slow fermented sausages

    A. Marco, J.L. Navarro and M. Flores

18. Control of cooking losses and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

    S. Bañón, D.Álvarez, P. Díaz, G. Nieto, M.D. Garrido, M. Castillo, F. Payne, and Y.L. Xiong

19. Combined high pressure and thermal treatment on protease activities in beef muscle

    H.J. Ma, G.H. Zhou, X.L. Xu, Zh.J. Song, and D.A. Ledward

20. Effect of combined high pressure and heat treatments on free amino acids in beef muscle

    H.J. Ma, G.H. Zhou, X.L. Xu, L. Zhao, R.SH. Pan, and D.A. Ledward

21. Minced meat packed in high-oxygen modified atmosphere – effects on sensory quality and oxidation products

    Å. Lagerstedt*, U. Edblad, S. Wretström, L. Enfält, L. Johansson, and K. Lundström

22. Changes in colour and pH of pheasant (Phasianus colchicus) packaged in modified atmosphere

    A. Salakova, L. Gallas, and I. Steinhauserova

23. Feasibility study boning carcasses with a higher temperature.

    T.J. Verkleij B. Lambooij, and H. Reimert

24. Effect of reduced nitrite content on the development of Listeria monocytogenes in pasteurized meat products.

    T.J. Verkleij1, F.K. Stekelenburg1, and D. Stegeman

25. Effect of green tea and grape seed extracts on precooked pork meatballs.

    A.V. Price, M.D. Garrido, G. Nieto, M. Rodríguez, E. Ferrandini, and S Bañón

26. The effect of brine injecting, tumbling, and curing treatment on the quality of the dried shredded pork

    S.L. Huang, C. K. Chou , S.L Chen ,T.F. Tseng, and K.J. Lin

27. Critical factors for the colour of ground beef packaged in low oxygen atmospheres.

    O. Sørheim, F. Westad, H. Larsen, and O. Alvseike

28. Effects of gamma irradiation in the control of microbial quality in refrigerated ostrich meat in iran.

    I.Z. Mashak, G. Shahhosseini, M, Sohrab, A. Maham, and A.A.M. Rangbar.

29. Utilization of powdered hemoglobin in formed meat products

    V. Matekalo-Sverak*, L. Turubatović, J. Babić, D. Trbović, and D. Milićević

30. Masking of boar taint by fermentation and smoking

    G. Lindahl, S. Stolzenbach Nielsen, G. Chen, A. H. Karlsson., K. Lundström, and D.V. Byrne

31. Carbon monoxide headspace activity of modified atmosphere packaged beef steaks

    C.R. Raines, M.C. Hunt*, and M. J. Daniel

32. Carbonated or gaseous enhancement solutions improve injected pork properties in modified atmosphere packaging

    M.O. Guerra, K.W. McMillin, T.D. Bidner, M.E. Janes, and M.A. Persica

33. Role of carrageenan in intermediate moisture meat products processed under high salt concentration

    C.E. Rocha Garcia, F. Yamashita, E. Youssef, S.H. Prudêncio, and M. Shimokomaki

34. Kinetics for denaturation and reduction of porcine metmyoglobin under high hydrosratic pressure

    G.P. Hong, K.B. Shim, M.J. Choi, S.H. Ko, E.J. Seo, and S.G. Min

35. Taste and rheological qualities of portion beef cuts as affected by cooking method

    C-Y. Chen, Y-H. Lin, Y-M. Jheng,Y-C. Chang, and H-S. Lin

36. Effectiveness of high hydrostatic pressure on reduces Listeria monocytogenes population in inoculated dry-cured ham

    S.M. Osés-Gómez, A.M. Diez, N. Martín, C. Tonello, I. Jaime, and J. Rovira

37. Preparation and qualities of autoclaved goose bone broth during refrigerated storage

    L.R. Wu and F.J. Tan

38. Qualities of pork patties added with Origanum majorana during refrigerated storage

    Y.F. Wang and F.J. Tan

39. Effect of preservation method and percentage of onion on the properties of “Morcilla de Burgos”

    L. González-Arnáiz, A.M. Diez, I. Jaime, and J. Rovira

40. Influence of onion variety in the aromatic profile and volatile compounds composition in blood sausage “Morcilla de Burgos”

    L. González-Arnáiz, A.M. Diez, I. Jaime, and J. Rovira

41. Elusion of free amino acids during mastication from Wagyu Shabu-Shabu beef using model mouth and panellists

    S. Odake, S.M. Van Ruth, and R. Akuzawa

42. Lipid oxidation and degradation during drying and storage of Chinese Guangdong bacon

    F.Y. Bai, S. G. Guo, A.M.Jiang, R.Liu, Z.J.Liao, Y.H.He, X.M.Shao, and Q.Z.Yi

43. Effect of high power ultrasound on tenderness of pork M. biceps femoris

    M. Christensen, J. Almena, A.H. Karlsson, and P. Ertbjerg

44. Stability of probiotic bacteria in the production of probiotic and synbiotic salami

    L. Andersen, S. Cislaghi, J. Kamenik, and J. Budig

45. Different packaging environments alter tenderness and sensory traits from non-enhanced and injection-enhanced beef

    J.P. Grobbel, M.E. Dikeman, M.C. Hunt, and G.A. Milliken

46. Effect of number of smoking cycles on the level of PAH contamination in Kabanos sausage

    Borys A.

47. The study of an electronic nose on batch-to-batch quality control of Chinese traditional dry-cured ham

    L.H. Pan, D.Y. Liu, G.H. Zhou, X.L. Xu, C.B. Li, Z.Q. L.M. Peng, Z. Zhu, M.H. Ma, and Z. Sun

48. Electrical stimulation and wrapping avoids toughening effect of high pre rigor temperatures in beef

    K. Rosenvold, M. North, C. Devine, E. Micklander, P. Hansen, P. Dobbie, and R. Wells

49. Changes of non-protein nitrogen and free amino acids during dry-cured duck processing

    W.W. Qi, Y. Jiang , X.L. Xu , and G.H. Zhou

50. Correlating sensory and instrumental texture analyses of cooked sausage with different contents of fat, salt, moisture and starch

    Q.L. Dong, X. Luo, K. Tu, and L.Y. Guo

51. Effects of oxygen concentration on the quality of beef steak packed under modified atmosphere

    P.I. Zakrys, S.A. Hogan, M.G. O’Sullivan, P. Allen, and J.P. Kerry

52. Effect of bamboo charcoal on the quality changes of fresh pork sausage during refrigeration

    Y. T. Lai, T. F. Tseng, J. H. Yang, C. K. Chou

53. Use of Bilberry sauce for inhibition of fatty acid oxidation during marination of pork

    T. Püssa, R. Pällin, P. Raudsepp, P. Toomik, K. Veri, R. Soidla, and M. Rei

54. Changes in volatile compounds of cooked beef during freeze drying

    R.M. Luo, G.H. Zhou, and C.B. Li

55. Enhancement of mass transfer in model and real food system under low voltage ohmic heating process

    G.P. Hong, K.B. Shim, M.J. Choi, S.H. Ko, E.J. Seo, and S.G. Min

56. Antioxidant effect of color potato flakes in cooked pork sausages

    K.Shimada, Barana C. Jayawardana, M.Yanagihara,K..H. Han, M.Fukushima, and M.Sekikawa

57. The effect of salt content and NaNO2 on weight loss, pH, proximate composition and chemical parameters of naturally processed dry-cured ham

    P.N. Seong, S.H. Cho, J.H. Kim, B.Y. Park, Y.K. Kim, K.H. Hah, L.H. Yu, D.G. Lim, D H. Kim, J.M. Lee, and C.N. Ahn

58. Study on quick-freeze chicken meatball

    G-S. Zhang, G-Y.Shen, J.Jia, and X-X. Yue

59. Antioxidant effect of Cassia essential oil on fried beef during the storage period

    H-J. Li, H-X. Du, Z. He, and H. Liao

60. Optimizing parameters for obtaining an antihypertensive peptide from sheep bone protein by enzymatic hydrolysis

    W.Q. Sun, G.H. Zhou, L.Z Ma, X.L. Xu, and Q Peng

61. Increase dissociative calcium and amino acid nitrogen in smashed yak bone paste by fermentation or enzymolysis

    D. Chen, D.M. Zhu, Z.R. Yang, and Q. Sun

62. Antioxidant activity of natural extracts in pre-cooked pork meatballs

    L.B. Costa, A.M.C. Racanicci, V.S. Miyada, K.R. Piedade, and M.A.B. Regitano-d’Arce

63. Changes of fatty acids during the processing of Nanjing dry-cured duck

    W. Xu, X. Xu, G.H. Zhou, Y. Zhu, and D. Wang

64. Effect of chilling water temperature on duck breast

    S-H. Moon, Md. Shawkat Ali, J-Y. Jeong, I-R. Yun, and S-T. Joo

65. Textural and sensory properties of low fat sausages added with rice powder

    H-S. Yang, I-R. Yun, Md. Shawkat Ali, S-T. Joo, and G-B. Park

66. Electric conductivity as an index to evaluate emulsion capacity of pork ham with different fat levels in two salt systems

    M.D. Wu, D.C. Liu, W Y. Kuo, and H.J. Chuang

67. Effect of crude salt soluble myofibrillar proteins from duck and goose gizzards on the quality of chicken meat balls

    Ju, Y.Y., D.C. Liu, Y.S. Li, H J. Chung, C.C. Lai, and Y C. Lin

68. Amount and composition of the moulds population on dry-cured Jinhua ham

    Z.Y. Zhen, X.L. Xu, and G.H. Zhou

69. The effect of oat and sodium isoascorbate addition on colour and lipid oxidation of comminuted meat products

    Z.J. Dolatowski, M. Karwowska, M. Budoran, and M. Olszak

70. Addition of honey and caffeic acid phenethyl ester (CAPE) to enhance color and lipid stability during chilled storage in cooked or raw pork sausages

    A. Sánchez-Escalante, N. Soto, J. Hernández, G. Torrescano, K. Martínez, A.F. González-Córdova, and G. Hernández-Watanabe

71. Studies on the properties of selective-permeable casings

    .A.B.Lisitsyn, E.A.Evstafyeva, P.M.Golovanova, E.K Zlobina, and O.A.Sorokina

6. MEAT PRODUCTS AND CONSUMER TOPICS

1. The study of antihypertensive peptide derived from chicken leg bone protein

   F.Y. Cheng, T.C. Wan, Y.T. Liu, L.C. Lin, and R. Sakata

2. Development in the textural properties of soft meat loaves to enhance the meat products-intake of older and incapable adults

   R. Kuroda, A. M. Ahhmed, S. Kawahara, K. Nakade, M. Numata, T. Nakamura, and M. Muguruma

3. Comparative study between the effects of adding poly (γ-glutamic acid) and transglutaminase on the textural quality and cooking yield of sausage

   M. Muguruma, Y. Namba, A. M. Ahhmed, K. Uotani, and T. Nakamura

4. Low fat chicken frankfurters manufactured with vegetable oils

   K.T. Broce, M.L. González-Sanjosé, I. Jaime, J.P.H. Linssen, and J. Rovira

5. Influence of breed and the presence of lamb on consumer acceptability of kid meat

   I. Cilla, M.M. Campo, J.L. Olleta, M.J. Alcalde, A. Horcada, R. Delfa, P. Lara, and C. Sañudo

6. Influence of the socio-economic factors in the consumers preferences about colour and marbled in beef meat

   F.J. Calahorra, O. Mozún, S. Velasco, M.T. Silva, L. Ruiz, and P.F. Rouco

7. Attempt to draw a map corresponding to changes in the taste of beef during conditioning as evaluated by the use of taste sensors

   T. Okayama, A.Yanagi, H.Kamisoyama, M.Muguruma, M.Kaya, K.Nodake, and M.Numata

8. Spanish consumers’ beef choice depending on country of origin, finishing diet and price by conjoint analysis

   C.E. Realini, M. Font i Furnols, C. Sañudo, F. Montossi, M.A. Oliver, and L. Guerrero

9. Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

   C.E. Realini, M. Font i Furnols, L. Guerrero, Z. Peters, M.M. Campo, C. Sañudo, G. Nute, G. Brito, F. Montossi, V. Cañeque, and M.A. Oliver

10. Determining the geographic origin of poultry meat and dried beef by a combination of element and oxygen isotope analysis

    B.M. Franke, R. Hadorn, J.O. Bosset, G. Gremaud, and M. Kreuzer

11. Consumer analyses from beef fattened at different periods in an organic system

    M.T. Silva, M. Jiménez, J.I. Tejerina, F.J. Cuevas, J. Dochao, J.J. Urquía , and S. Velasco

12. Economic considerations of cull dairy cows fattened for a special market

    E. Bispo, D. Franco, L. Monserrat, L.González González, N. Perez Seijas, and T. Moreno

13. Effect of stocking rate and supplementation on lambs grazing Lotus corniculatus cv. Inia Draco during summer in Uruguay

    F. Montossi, S. Luzardo, I. De Barbieri, R. San Julián, R. Franco, D. Gutiérrez, and G. Brito

14. Methods to predict the retail meat yield of a beef carcass

    R. San Julián, G. Brito, J. M. Soares de Lima, and F. Montossi

15. Microbiological characteristics of sour meat, an aboriginal fermented meat product in Taiwan

    C.S. Chou and M.T. Chen

16. Effect of different drying types and level of Kimchi powder on quality characteristics of breakfast sausage

    M.A. Lee, J. Y. Jeong, D. J. Han, J.H. Choi, Y. S. Choi, H.Y. Kim, L.H. Yu, and C.J. Kim

17. Effects of consumption of beef from different feeding regimen on blood parameters of healthy men and women

    J. Tartaglione, P.T. Garcia, G.C. Rodriguez, M.M. Anatelli, M. Zanelli, M. Sutton, J. Belardi, A. Alves de Lima, J. Thierer, N. Vainstein and M.C. La Bruna

18. Pastoral flavour in lamb: high outliers x sensitive consumers the practical issue

    M.M. Farouk, G. Lane, M. Tavendale, N.M. Schreurs and W. McNabb

19. Analysis of potentials for use of ostrich meat for production of dietetic foods and products for child nutrition

    A.B. Lisitsyn, A.V.Ustinova, D.A. Lazutin

20. Study on the properties of carotenoids in the vegetable compound ham sausage

    H.B. Wang, H. Liu, Y.N. Zhang, and W.F. Wang

21. Utilization of potato fiber in pork patties

    S.M. Chang and F.J. Tan

22. Effects of the ratio of fat to lean pork on the physicochemical properties of Chinese sausage during storage

    J.X. Cao, X.L. Xu, W.Q. Xu, M.C. Xu, X. Zhang, C. Xu, and G.H. Zhou

7. ANIMAL SLAUGHTERING AND ANIMAL WELFARE

1. Exsanguination of slaughter pigs – influence on meat quality

   K. Troege and D. Meiler

2. Effect of season, transport length, deck location and lairage length on blood cortisol concentration and pork quality

   D.J. Newman, M.H. Ryan, C.C. Carr, and E.P. Berg

3. Effect of shade on fecal shedding of bacteria in grazing cattle during summer in temperate climates

   P.J. Rovira, J.I. Velazco, J.E. Ezquivel, G. Brito and F. Montossi

4. Heat shock proteins as markers for pre-slaughter stress and prediction of meat quality

   J.F.Young, F. Leoni, I.K. Straadt, J.H.H. Williams, and N. Oksbjerg.

5. The effect of high frequency electrical stunning of pigs on the immediacy and duration of epilepsy and times to recover of brain function.

   N. J. Simmons and C.C. Daly

6. Effect of season, transport length, deck location and lairage length on blood cortisol concentration and pork quality

   D.J. Newman, M.H. Ryan, C.C. Carr, E.P. Berg

7. Exsanguination of slaughter pigs – influence on meat quality

   K. Troeger and D. Meiler

Additional information
1. Keywords
2. Author index

INVITED PAPERS

1. Global pespectives and consumer needs in a changing world

   L. Catlett

2. Innovating meat production to meet consumer wants and needs: keeping meat on the menu

   A.C. Haselgrove

3. Automation – The meat factory of the future

   N.T. Madsen, J.U. Nielsen and J.K. Mønsted

4. Nutritional contribution of red meat in the diet – The state of art

   M. Strong

OFFERED PAPERS

1.1. MEAT QUALITY – GENOMICS AND BIOTECHNOLOGY

1. Identification of American Bison tissue based on mitochondrial cytochrome b gene

   F. Schwägele, K. Spiegel and H.W. Ockerman

2. Polymerase chain reaction identification of horse and donkey meat in heat-treated meat

   H. Yetim, Z. Kesme, F. Sahin and H.W. Ockerman

3. Muscle proteome of “blonde d’aquitaine” young bulls and meat eating qualities

   M. Morzel, C. Terlouw, J. Groelly, C. Chambon, A. Listrat, C. Jurie, H. Dubroeucq and B. Picard

4. Bovine muscle 20S proteasome: Quantification in tissue crude extract using ELISA, radial immunodiffusion techniques and practical applications

   L. Aubry, C. Herrera-Mendez, G. Coulis, M.A. Sentandreu, D. Levieux, A. Ouali and D. Dutaud

5. Q204X myostatin mutation effects on carcass and meat quality traits in heterozygous Charolais young bulls

   H. Levéziel, J.F. Hocquette, J. Lepetit, C. Denoyelle, V. Doudelin, N. Payet, A. Malafosse and G. Renand

6. Myostatin and adipogenic transcription factor expressions during skeletal muscular growth of Japanise black cattle

   M. Shibata, K. Matsumoto, K. Aikawa, T. Muramoto, S. Muroya, M. Ohe, I. Nakajima, K. Chikuni, S. Fujimura and M. Kadowaki

7. Carcass traits and meat quality of different pig genotype

   G. Kralik, G. Kusec, V. Margeta and D. Hanzek

8. Effect of IGF-II and Halothane genotype on cured cooked loin production

   K. Van den Maagdenberg, E. Clayes, A. Stinckens, N. Buys and S. De Smet

9. Early and reliable detection of boar taint and its genetic predisposition

   D.V. Byrne, G. Nijs, S. Millet, M.J. Van Oeckel, N. Warnants, B. Sonck, J. Vestergaard, J.-E. Haugen, K. Verheyden, H. de Brabander, F.A.M. Tuyttens and D.I. Brabander

10. Genetic diversity and breed comparison of carcass traits in Tasmanian Corriedale and East Fresian sheep by RAPD markers

    A.E.O. Malau-Aduli, C.W. Bignell, F. Tavassoli-Salardini, A.J. Smolenski, A. Palmer, J. Bignell, S. Burbury, R. Batchelor, B.S. Malau-Aduli, S.A. Adediran, P.A. Lane and R.J. Clark

11. Realtime PCR analysis of mRNA transcripts in post-mortem bovine muscle

    P.C. Stapleton and A.M. Mullen

12. The influence of PRKAG3 gene on meat quality of stress resistant fatteners

    M. Koćwin-Podsiadła, E. Krzęcio, A. Zybert, H. Sieczkowska and K. Antosik

13. The influence of PRKAG3 gene on carcass composition traits of stress resistant fatteners

    M. Koćwin-Podsiadła, E. Krzęcio, A. Zybert, H. Sieczkowska and K. Antosik

14. The effect of genotype, hanging method and aging period on meat quality

    F.O. Lively, T.W.J. Keady, B.W. Moss, D.C. Patterson, E.L.C. Tolland, D.J. Devlin, I.J. Tollerton, G. Kirkpatrick and A. Gordon

15. Analysis of bovine muscle DNA polymorphisms in relation to meat quality, in particular intramuscular fat

    L. Pannier, P. Stapleton, T. Sweeney and A.M. Mullen

16. Identification of Hanwoo (Korean native cattle) beef by real-time PCR in South Korea

    J.O. Nam, B.R. Nam, J.M. Park, J.H. Choi, C.J. Kim and J.M. Kim

17. RAPD marker variation in meat quality traits of Poll Dorset second-cross lambs selected for muscle or growth

    A.E.O. Malau-Aduli, C.W. Bignell, R.S. Hegarty, H. Oddy, W. Johns, F. Tavassoli-Salardini, A.J. Smolenski, B.S. Malau-Aduli, B.B. Wells, P.A. Lane and R.J. Clark

1.2. MEAT QUALITY-ANIMAL PRODUCTION AND PRODUCTION SYSTEMS

1. Effect of weaning on fat quality in Spanish Merino light lambs

   M. Juárez, A. Horcada, M.J. Alcalde, A.M. Mullen, N. Brunton, M. Valera and A. Molina

2. The influence of source and level of selenium in chicken feed on breast meat quality

   В. Тomović, N. Džinić, Lj. Petrović, L. Perić and D. Žikić

3. Effect of accommodation system on colour and quality of Longisimus dorsi and Extensor carpi radialis muscles of steers

   J. Bogalski, T. Moreno, P.G. Dunne, F.J. Monahan, P. French and A.P. Moloney

4. Effects of finishing diet and fasting time on the glycolytic potential and quality of Longissimus muscle in crossbred pigs

   K. Partanen, M. Honkavaara, H. Siljander-Rasi, N. Kivistö and M. Ruusunen

5. Addition of liquid flavour vitamin D3 in drinking water before pig transport: Quality carcass mensurations

   E.T.F. Silveira, A.P. Tonietti, N.C. Azambuja, C.B. Ludtke, R.O. Roça and O. Dalla Costa

6. Effect of vitamin E supplementation on evolution of meat fatty acid composition during storage in high oxygen packs

   L. Álvarez, V. Cañeque, J. De Fuente, S. Álvarez, C. Pérez, S. Lauzurica, M.T. Silva and M.T. Díaz

7. Effect of nutrition on carcass and pork quality in two genotypes

   G. Mas, C.E. Realini, M. Llavall, M.A. Oliver, M. Gispert, N. Panella, J. Tibau, J. Soler, E. Fabrega, R. Roca and D. Coll

8. Influence of grazing systems on veal fatty acid profile

   T. Moreno, E. Bispo, D. Franco, N. Pérez and L. Montserrat

9. Straw intake affects carcass quality and pork quality

   M. Trezona, B.P. Mullan, J.R. Pluske, D.W. Pethick and D.N. D’Souza

10. Vitamin D3 supplementation feeding improves tenderness of beef but not of pork

    R. Lahucky, I. Bahelka, U. Küchenmeister, K. Vasockova, J. Mojto and K. Ender

11. Beta-adrenergic feeding differentially alters fibre type-specific gene expression on porcine muscle

    A. Gunawan, B.T. Richert, A.P. Schinckel, A.L. Grant and D.E. Gerrard

12. The effect of finishing diet on beef quality traits

    G. Holló, J. Seregi, K. Ender, I. Repa, I. Holló and K. Nuernberg

13. The use of sodium chloride and betaine to improve hydration status of lambs at slaughter

    K.I. Pearce, D.G. Masters, R.H. Jacob, D.L. Hopkins and D.W. Pethick

14. Effect of the finishing diets on beef nutritional composition of six commercial muscles

    T. Moreno, D. Franco, E. Bispo, N. Pérez and L. Monserrat

15. Thermal meal treatment improves some meat quality traits in chicken

    A. Dalle Zotte

16. Effect of compensatory growth feeding strategy on fatty acid composition of porcine muscle

    S.A. Hogan and J.P. Kerry

17. Effect of fresh chicory (Chicorium intyibum i.) inclusion on rabbit meat quality

    L. Basso, M.E. Cossu, G. Graziotti, C. Ríos, C. Guana, C. Castellini and A. Dal Bosco

18. Effect of rearing system on meat quality of cross-breed F2 (wild boar X pig)

    S. Dimatteo, M. Ragni, S. Tarricone, L. Melodia, A. Zarrilli and G. Marsico

19. Dehydration does not change the eating quality of lamb meat

    R.H. Jacob, K.L. Pearce and D.W. Pethick

20. Influence of gender, genetic background and rearing method on the relationship between protein expression and meat quality

    A. Kwasoborski, t. Sayd, C. Chambon, V. Santé-Lhoutellier, D. Rocha and C. Terlouw

21. The of lamb meat shelf life through feeding with sub-products of Rosmarinus officinalis, L.

    G. Nieto, B. Linares, P. Díaz, S. Bañón and M.D. Garrido

22. Influence of maize grain supplementation on chemical composition of meat calves

    E. Dal Molin, G. Destefanis, A. Brugiapaglia, P. Barge and M.T. Barge

23. Effect of feed restriction on the fat quality of meat from Iberian pigs destined to dry-cured industry

    J. Peinado, T. Zaballos, J. Viguera, J. Sánchez, J. Ruiz and C. López-Bote

24. Effects of grass silage, grazed grass and a concentrate diet on the fatty acid composition of beef subcutaneous fat

    J.D. Wood, H.E. Warren, G.G. Stonehouse, K.G. Hallett, F.M. Whittington, N.D. Scollan and R.I. Richardson

25. Effects of daidzein feeding of pregnant sows on carcass and meat quality and skeletal muscle cellularity of the progeny

    C. Rehfeldt, L. Adamovic, M. Mau and G. Kuhn

26. Compensory growth response in pigs on performance, composition of weight gain at carcass and muscle level and meat quality traits

    A. Heyer and B. Lebret

27. Muscle traits, preslaughter stress and meat quality indicators as influenced by pig rearing system

    B. Lebret, A. Foury, P. Mormède, E.M.C. Terlouw, A. Vautier and P. Chevillon

28. Effect of ad-libitum feeding of fresh Guinea grass, Wild sunflower, Ipilipil and Erythina Leaf Meal on carcass quality of rabbits

    R.W. Seneviratne, P.D.G.E. Perera and H.W. Cyril

29. Loin marbling is associated with pig growth rate and overall carcass leanness

    S. Jungst, B. Fields, A. Williams, A. Sosnicki and C. Booher

30. Supplementary feeding to improve milk and meat production of cattle under smallholder farm conditions in Bangladesh

    M.A.S. Hhan, M.A.R. Chowdhury, M.N. Islam and M.S.R. Siddiki

31. Intramuscular fatty acid composition of early and late lambs in Sicily

    A. Lanza, M. Bella, V. Vasta and A. Priolo

32. Principal component analysis to characterise the chemical composition of beef according to age and gender

    S. Uzcátegui-Bracho, L. Arenas de Moreno, N. Jerez-Timaure, N. Huerta-Leidenz, M. Giuffrida-Mendoza and J. Ortega

33. Dietary manipulation of porcine intramuscular fat levels and subsequent proteomic analysis

    D. Corcoran, B. Mee, P. Sullivan, E. O’Doherty, K. O’Reilly, A. Reynolds, J. O’Doherty and A.M. Mullen

34. Grazing botanically diverse pastures influences tissue long-chain fatty acid profile in lambs

    M. Lourenço, G. Van Ranst, K. Raes, V. Fievez and S. De Smet

35. Supplementation of Heifers with ruminally-protected polyunsaturated fatty acids: effects on colour stability of retail-packaged minced beef

    P.G. Dunne, J. Rogalski, S. Childs, F.J. Monahan, D.A. Kenny and A.P. Moloney

36. Effect of dietary fatty acid profile on pork carcass fat content and distribution

    C.E. Realini, P. Duran, R. Lizardo, M. Gispert, M.A. Oliver and E. Estéve-Garcia

37. Effect of the fat quality on the lipid quality and stability of a cured and fermented pork sausage

    A. Hugo, S.J. Madisa, E. Roodt, G. Osthoff and P.J. Jooste

38. Effect of dietary ground flaxseed on colour and lipid stability in beef Longisimus dorsi

    J.P. Grobbel, M.C. Hunt, M. Seyfert and J.S. Drouillard

39. Lipogenic activity and fatty acid composition of 3 different Iberian x Duroc pig genotypes

    R. Cava and M.R. Ramírez

40. Fat content and fatty acid profile of steers reared in Italy: changes along with time

    P. Salvatore, S. Nicoli, M. Lucarini, L. D’Evoli, P. Gabrielli, L. Marletta and G. Lombardi-Boccia

41. Fatty acid composition of suckling lambs as affected by increasing calcium soap on ewe’s diet

    M.A. Lurueña-Martínez, C. Palacios-Riocerezo, I. Revilla and A.M. Vivar-Quantana

42. Interrelationships in fatty acid composition between suckling lambs and the feeding ewe milk

    M.A. Lurueña-Martínez, C. Palacios-Riocerezo, I. Revilla and A.M. Vivar-Quantana

43. The effect of transport on pH evolution of different muscles in suckling lambs

    J. De La Fuente, C. Pérez, C. Viera, M. Sánchez, E. González de Chávarri, M.D. García, I. Álvarez and M.T. Díaz

44. The effect of transport vehicle, lairage, and harvest day on pork quality

    D.J. Newman, C.C. Carr, M.H. Ryan, J. Meisinger and E.P. Berg

45. the stress responsiveness of three different beef breed types and the effect on ultimate pH and meat colour

    H.A. O’Neill, E.C. Webb, L. Frylinck and P. Strydom

46. Evaluation of slaughter conditions on the quality of beef carcasses produced in slaughterhouses of northern México

    E. Díaz, J. Anaya, H. González, A. Sánchez-Escalante and G. Torrescano

47. Effect of type of stunning on lipid oxidation and colour of light lamb meat

    M.B. Linares, R. Bórnez and H. Vergara

48. Influence of breed, gender and slaughter weight on histochemical traits and Longissimus quality of lamb

    C. Gariépy, I. Dragomir, C. Avezard, M. Thériault and F. Castonguay

49. Carcass characteristics and meat quality of Merino ewes crossed with six sire breeds

    J.J.E. Cloete, L.C. Hoffman and S.W.P. Cloete

50. Effect of anatomical location on the chemical composition of Longissimus thoracis et lumborum muscle in cattle

    M. Oliván, V. Sierra, A. Coto-Montes, N. Aldai, M.J. Martínez, M. Mocha and K. Osoro

51. Endocrine profile separation of United States department of agriculture beef carcass grades

    E.P. Berg, D.H. Keisler, M.M. Brandt, D.L. Meyer and T.B. Schmidt

52. Muscle profile: bovine muscle properties of hanwoo

    Y.K. Kim, P.N. Park, B.Y. Park, S.H. Cho, H.S. Choi, Y.M. Yoo, J.N. Ahn and B.H. Baek

53. Factors determining the chemical composition of pork meat

    S. Tyszkiewicz, J. Strzelecki, A. Borys and M. Wawryniewicz

54. Comparison of evaluation results of porcine carcass meatiness obtained with the assistance of different methods of full and simpified dissection

    D. Lisiak, A. Borys, A. Łyczyński and K. Borzuta

55. Fat quality of pigs from different production systems

    L. Basso, M.E. Cossu, S. Moisá, J. Brunori, D. Campagna, G. Alleva and R. Franco

56. Textural and sensory properties of meat from Podolian cattle

    R. Marino, M. Albenzio, M. Caroprese, S. Pelosi, A. Santillo, A. Sevi and A. Braghieri

57. Contextual volume grading vs. spectral calibration

    L.B. Christensen, A. Lyckegaard, C. Borggaard, R. Romvari, E.V. Olsen, W. Branscheid and M. Judas

58. Contextual analysis of CT scanned pig carcasses

    A. Lyckegaard, R. Larsen, L.B. Christensen, M. Vester-Christensen and E.V. Olsen

59. Carcass and meat quality of young bulls in Slovac Republic

    J. Mojito, J. Kožuch, K. Zaujec and R. Lahucky

60. Improvac immunized boars compared to surgical castrates: control of boar taint and growth performance

    E.T.F. Silveira, E. Poleze, O. Umehara, A.P. Tonietti, M.L.T. Buzelli, M.M.H. Haguiwara, L. Miyagusku and D. Hennessy

61. A comparison of meat characteristics between duck and chicken breast

    S.-T. Joo, M.D. Shawkat Ali, G.-H. Kang, Y.-H. Hwang and G.-B. Park

62. Femur strength of pigs

    M. Ruusunen, K. Partanen and E. Puolanne

63. Meat quality in Lombardia region Italy

    L. Bertocchi, R. Bravo, E. Monti, R. Tadeo, S. Benicchio and C. Sgoifo Rossi

64. Sensory characteristics of suckling lambs. Influence of breed and slaughter weight

    I. Revilla, G. Rodríguez-López and A.M. Vivar-Quantana

65. Characteristics of beef steaks from “Carne de la Sierra de Guadarrama” quality label

    M.T. Silva, S. Velasco, O. Mozun, P.F. Rouco, J.F. Calahorra and L. Ruiz

66. Comparison of 3 pig breeds in terms of meat quality and evaluation of cut off criteria for estabilishing a quality program

    D. Mörlein, G. Link and M. Wicke

67. Comparison of intramuscular fat, drip loss, CIE a* value, fatty acids and aroma pattern in pork from three different breeds

    S.K. Lee, S.M. Kang and C.G. Kang

68. Effect of meat quality and storage characteristics depending on PSE status of broilers breast meat

    H.S. Chae, N.K. Singh, Y.M. Ahn, S.G. Jong, J.S. Ham and D.H. Kim

69. Intramuscular collagen characteristics of double-muscled and normal Japanese Shorthorn steers

    N. Shiba, A. Watanabe, T. Suzuki, E. Tsuneishi, M. Matsuzaki, M. Higuchi and H. Iwamoto

70. Establishment of subcutaneous preadipocyte clonal line from Chinese Meishan pig

    I. Nakajima, M. Oe, S. Muroya, N. Kanematsu and K. Chikuni

71. Evaluation of carcass composition in live pigs with on-farm ultrasound measurement

    M. Honkavaara, K. Partanen and H. Siljander-Rasi

72. Carcass and meat quality of Duroc-boar offspring

    F.J. Tan, T.H. Huang, Y.Y. Tseng and H.W. Ockerman

73. Effect of fat score on the quality of various meat products

    R. Haborn, P. Eberhard, D. Guggisberg, P.Piccinali, H. Schlichtherle-Cerny, D. Scherrer and G. Bee

1.3. MEAT QUALITY-MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Effects of post-mortem temperature on isometric tension, shortening and pH in ostrich muscle

   L.C. Hoffman, S.St.C. Botha and T.J. Britz

2. Studies on ATP related compounds, free amino acids and free sugars of pork from different breeds of pigs in Taiwan

   M.T. Chen and Y.W. Huang

3. The calpain system in chicken skeletal muscle and changes in proteolytic activity during ageing

   H.L. Lee, V. Santé-Lhoutellier, S. Vigouroux, Y. Briand and M. Briand

4. The post mortem activity of glycogen debranching enzyme

   M. Ylä-Ajos and Eero Puolanne

5. Composition of tropomyosin isoforms and myosin heavy chain isoforms in bovine muscles

   M. Oe, I. Nakajima, S. Muroya and K. Chikuni

6. Antithrombin III from bovine skeletal muscle: purification, characterisation and cellural location

   C. Herrera-Mendez, L. Aubry, G. Coulis and A. Ouali

7. Tightly bound calcium within I band: possible fuction in titin aggregation and calpain 1 binding to titin

   G. Coulis, L. Aubry, C. Herrera-Mendez and A. Ouali

8. Comparison of histochemical characteristics and meat quality traits in different pig breeds

   Y.C. Tyu, Y.M. Choi, S.H. Lee, G.W. Go, H.G. Shin and B.C. Kim

9. Prerigor skeletal alteration to improve beef muscle tenderness

   P. Tribot Laspiè Y.M. Chatelin

10. Influence of myosin isoforms on histochemical properties and meat quality in pigs

    Y.M. Choi, Y.C. Ryu, S.H. Lee, G.W. Go, H.G. Shin and B.C. Kim

11. The relationship between the collagen characteristics in muscle and marbling of beef

    A. Listrat, A.L. Pissavy, C. Jurie, C. Lethias, D.W. Pethick and J.F. Hocquette

12. Myoglobin layers in meat: a multispectral imaging approach

    B. Hernández, C. Sáenz, C. Alberdi, S. Alfonso and J.M. Diñeiro

13. Changes in enzymes associated with energy metabolism in pre and post mortem Longisimus thoracis bovine muscle analysed by proteomics

    X. Jia, K.I. Hildrum, F. Westad, E. Kummen, L. Aass and K. Hollung

14. Detection of multiple protease activities in bovine skeletal muscles by two-dimensional zymography

    M. Higuchi, N. Shiba, A. Watanabe and Y. Ueda

15. Drip loss influences muscle structural analysis of the porcine Longissimus dorsi post mortem

    G. Link, D. Mörlein and M. Wicke

16. Differential regulation of calpastatin promoters by agents that affect pork tenderness

    P.L. Sensky, K.K. Jewell, T. Parr, R.G. Bardsley and P.J. Buttery

17. Thermally-induced conformational changes of natural actomyosin extracted from normal and PSE pork Longissimus

    H. Wang, M. Pato, Z. Pietrasik and P.J. Shand

18. Two-dimensional gel analysis of troponin T isoforms and fragments during post mortem aging

    S. Muroya, M. Oe, I. Nakajima and K. Chikuni

19. Conversion of methmyoglobin into red myoglobin derivative by Pseudomonas fragi

    M. Motoyama, M. Kobayashi, K. Sasaki and M. Mitsumoto

20. Sol-gel immobilized luciferase-based ATP biosensor for meat quality determination in post mortem pig muscle

    A.D. Weaver, S.S. Jedlicka, J.L. Rickus, B.C. Bowker and D.E. Gerrard

21. The calpain system in 15 European cattle breeds and relationship to shear force

    P. Ertbjerg, M. Christensen, S. Failla, S. Gigli, J.L. Olleta, C. Sañudo, B. Panea, P. Albertí, J.F. Hocquette, R.I. Richardson, G.R. Nute and J.L. Williams

22. Calpain-1 activity is related to drip loss in commercial pork production

    P.P. Purslow, M.C. Cha, S. Wang, I.B. Mandell, T. Widowski, C.F.M. de Lange, A. Robinson, J. Brown and E.J. Squires

23. MMP-9 activity is increased in the fibroblasts but not myoblastd in response to glycoprotein coating

    M.C. Cha and P.P. Purslow

24. Differentiation of acid meat from other quality groups (RFN and PSE) through the analysis of proteins from its drip

    E. Pospiech, B. Mikołajczak, E. Iwańska, B. Grześ, A. Łyczyński and W. Kapelański

25. Single nucleotide polymorphisms in the calpain and calpastatin genes and beef tenderness

    R.M. Hamill, S.A. Costello, E. O’Doherty, C.W. Ernst, T. Sweeney and A.M. Mullen

26. Manipulation of the rate of proteolysis in bovine M. longissimus dorsi

    P. Sullivan, A. White, M. Cairns and A.M. Mullen

27. Fibre type of Korean native pork and its effects on post mortem proteolysis

    I. Hwang, B.Y. Park and C.S. Lee

28. Desmin, 30KDa post mortem patterns and the calpain system as indicators of tenderness in beef animals

    G.L. Marais, L. Frylinck, P.E. Strydom, E.C. Webb and J.D. Snyman

2. MEAT SAFETY

1. Risk analyses based control of Salmonella on pork cuts on the island of Ireland

   D.M. Prendergast, S.J. Duggan and G. Duffy

2. Evaluation of microbiological performance objectives for the beef industry

   P. Nally, E. Cummins, F. Butler, S. O’Brien, E. Carney, G. Duffy and J.J. Sheridan

3. Salmonella migration into marinated turkey breast after contamination during three steps of the marination process

   v. Tuntivanich, A. Orta-Ramirez and A.M. Booren

4. Quantification of total viable counts (TVC´s) on fresh meat carcasses by novel real-time polymerase chain reaction

   A. Donal, C. Burgess, T. Barry, S. Fanning and G. Duffy

5. Towards the development of a rapid nucleic acid based technique for the sensitive and specific detection of Salmonella spp. on fresh meat

   E. McCade, C. Burgedd, S. Fanning, T. Barry and G. Duffy

6. Development of methods for the isolation and detection of Campylobacteriacae in the meat food chain

   Ó.A. Lynch, C. Cangey and G. Duffy

7. The effect of meat safety systems at high throughput abattoirs on the microbiological quality of meat

   P.A. Tshabalala, E. Buys and H.L. de Kock

8. Dissemination of Salmonella spp. in a large poultry slaughter plant

   L. Briceño, C. Narváez-Bravo, A. Rodas-González, T.E. Wittum and A.E. Hoet

9. Presence of Salmonella spp. in pig carcasses during slaughter: direct or cross contamination?

   M. Viera-Pinto, R. Tenreiro and C. Martins

10. Steam vacuum versus knife trimming for beef slaughter

    B. Steenberg, B. Dalsgaard, J.P. Teilmann and H. Christensen

11. The production and microbial quality of skin-on sheep carcasses

    A.V. Fisher, C.A. Wilkin, G. Purnell and M. Howell

12. Regulatory HACCP – Carcass and environmental surface bacterial indicator numbers in UK red meat slaughterhouses

    M. Howell, S.M. Avery. C.-A. Wilkin, D.J.I. Thomas, S. Buncic and M.L. Hutchison

13. PCR molecular typing to trace Salmonella spp. in Alheira production lines

    A. Estéves, T. Aymerich, M. Garriga, L. Patarata, M.C. Fontes and C. Martins

14. Shiga toxin-producing Escherichia coli (STEC) in dry sausages

    R. Pichner, H. Hechelmann, H. Steinrück and M. Gareis

15. Microbial safety of “Salsiccia sardia”, a typical Italian semi-dry naturally fermented sausage

    D. Meloni, A. Mureddu, M.M. Colleo, R. Diana and R. Mazzette

16. Screening of bacteriocin-producing bacteria associated in traditional Thai fermented beef (mum)

    S. Piayura, P. Pinsirodom, Y. Surapantapisit and A. Swetwiwathana

17. Listeria monocytogenes from meat and meat-processing environments: biofilm formation, motility and hydrophobicity

    A. Vergara, V. D’Orio, D. Paludi. G. Di Bonaventura, R. Piccolomini, G. Colavita and A. Ianieri

18. Reduction of Campylobacters on poultry using steam or hot water heat treatments and subsequent chilling

    G. Purnell, J.E.L. Corry and C. James

19. Safety of traditional fermented sausages: research on protective cultures and bacteriocins

    J. Gasparik-Reichardt, Sz. Tóth, L. Cocolin, E.H. Drosinos, M. Hadziosmanovic, F. Caklovica, L. Turubatovic and I. Petrohilou

20. The growth characterisation of Listeria monocytogenes in different meat products under various conditions

    J. Gasparik-Reichardt, S. Pércsi, E. Horváth, S. Tóth and G. Szabó

21. Prevalence of Escerichia coli O157:H7 and Salmonella spp. in fresh meat and meat products in Catalunya, Spain

    L. Cabedo, L. Picart i Barrot and A. Teixidó i Canelles

22. Serotypes and antimicrobial resistance of Salmonella enterica on red meat carcasses and in the lairages after cleaning, in the south-west of England

    A. Small, C. James. G. Purnell, S. James, R. Davies, M. Howell, M. Hutchison and S. Buncic

23. Moisture-enhanced pork-microbial safety and eating quality

    A. Gunvig and M.A. Tørngren

24. Physicochemical and microbiological changes in spanish chorizo during ripening: effect of fat and lean origin and paprika type

    C. Vieira, B. Martínez, M.T. Díaz, M.J. Sanchez, M. Sanchez and M.D. Garcia

25. Influence of pre-slaughter holding on the bacterial quality of market hogs and carcasses

    F.J. Tan, C.C. Fang, C.Y. Cheng, Y.Y. Tseng, Y.C. Lin and D.C. Liu

26. Evaluation of Toona sinensis ethanol extract against selected microorganisms

    F.J. Tan, R.W. Chen and M.T. Chen

27. “Sremska” sausage with the addition of protective cultures and bacteriocins

    S. Saicic, D. Karan and S. Veskovic-Moracanin

28. Efficacy of simple methods of cleaning for red meat abattoir lairages

    A. Small, C. James, G. Purnell, P. Losito, S. James and S. Buncic

29. Assessment of the usability of chemical indicators associated with growth of lactic acid bacteria in a processed meat product

    J.J. Leisner, B.G. Laursen and D.V. Byrne

30. Mass spectrometry-based sensor analysis of raw meat for the authentication of animal feeding

    V. Vasta, J. Ratel and E. Engel

31. Mycological and mycotoxicological analysis of sage used in the meat industry

    L. Petrović, V. Jankovic, M. Škrinjar, j. Vukojević and M. Radmili

32. WHO-PCB-TEQ of herbs from different origins

    S. Kleinhenz, K.-H. Schwind and K.-O. Honikel

33. Study of the content of cadmium and lead in meat of broilers frowth in the North-Caucasus region of the Russian federation

    I.M. Tchernoukka, Yu.E. Kalinova and O.N. Orlova

34. HPLC method for the analysis of dexamethasone in feed and water for livestock

    M. Reig, L. Mora, M. Flores and F. Toldrá

35. Formation of biogenic amines in frankfurter sausages treated with high pressure

    C. Ruiz-Capillas, J. Carballo and F. Jiménez Colmenero

36. Behaviour of three pathogens in Portuguese chouriço innoculated with selected indigenous lactic acid bacteria

    L. Patarata, M.J. Fraqueza, M. Elias, M. Rua-Pinto, A. Esteves, A.S. Barreto and M.C. Martins

3. MEAT PROCESSING AND PACKAGING TECHNOLOGY

1. Evolution of intramuscular fatty acid composition during lamb meat storage in high oxygen or vacuum packs

   I. Álvarez, J. De La Fuente, M.T. Díaz, S. Álvarez, C. Pérez, S. Lauzurica and V. Cañeque

2. Colour of minced meat under carbon monoxide

   P. Pipek, M. Izumimoto, O. Smékal and E. Milatová

3. Display life of fresh pork sausage: a comparison between two different packaging systems

   E. Chiavaro, E. Zanardi, B. Bottari and A. Ianieri

4. Higher colour stability in steaks of beef loin aged in vacuum compared with high-oxygen modified atmosphere

   G. Lindahl, A.-C. Enfält, Å. Lagerstedt and K. Lundström

5. Possible applications of ovotransferrin-incorporated κ-carragenan-based film as packaging for fresh chicken fillet during cold storage

   K.H. Seol, D.K. Lim and M. Lee

6. Shelf life of pork in a modified atmosphere packaging with humidity adsorber system

   O. Almeida, M.J. Fraqueza and A. Barreto

7. Shelf life of vacuum packaged cooked ham sliced on hypermarket shop conditions

   M.I. Teixeira, A.S. Barreto, J. Barbosa and M.J. Fraqueza

8. Influence of carbon monoxide/high carbon dioxide atmosphere packaging on turkey meat shelf and the subsequent development of a pink colour after cooking

   M.J. Fraqueza, M.C. Ferreira and A.S. Barreto

9. Carbon dioxide injection grinding and high oxygen modified atmosphere packaging effects on ground turkey meat quality

   P.L. Dawson, J.C. Acton, I.Y. Han and R. Dhananjayan

10. Surface pigment shifts during light display for ground beef in high oxygen modified atmosphere packaging

    J. Buchanan and J.C. Acton

11. Effect of different antioxidants (vegetable extracts) on meat colour stability and lipid oxidation of minced beef

    E. Thomas, V. Scislowski and M. Renerre

12. Effect of residual oxygen and lighting mode on colour and lipid oxidation of turkey cooked-ham stored in MAP

    E. Lemoine, E. Roussel, D. Riff, P. Gatellier and M. Renerre

13. Evolution of microbiological and sensory quality along storage of packaged “salchichón” enriched in MUFA and PUFA

    B. Rubio, B. Martínez, M.J. Sánchez, M.D. García-Cachán, J. Rovira and I. Jaime

14. Storage of packaged sliced “salchichón” enriched in MUFA or PUFA: effect on colour and oxidation stability

    B. Rubio, B. Martínez, C. Molinero, M.D. García- Cachán, J. Rovira and I. Jaime

15. Effect of packaging and endpoint temperature on internal cooked colour of pork chops measured by VideometerLab 2

    C. Borggaard, M. Hviid and T. Fihl

16. Effect of two types of packaging on quality of previously frozen lamb meat

    M. Mota, N. Soto, M.F.J. Peñúñuri, C.J. Velásquez, G. Torrescano, A. Sánchez-Escalante and E. Díaz

17. Sensory evaluation of beef steaks stored in MA combinations of CO, CO2, N2 and O2

    N.T. Madsen and I. Clausen

18. Antioxidant active packaging for beef using oregano extracts

    J. Camo, T. Pérez, J.A. Beltrán and P. Roncalés

19. Modified edible coating for meat products

    A.B. Lisitsyn, E.A. Evstafyeva and E.I. Ukrainskaya

20. Collagen paste obtained from pigskin defatted with supercritical carbon dioxide

    S. Beltrán, E.M. Vaquero, M.T. Sanz and I. Jaime

21. Effects of pH and corn oil addition on mechanical and permeability properties of gelatin-based films

    L.Z. Wang, S.A. Hogan, L.Liu, J. Holmes, J.F. Kerry and J.P. Kerry

22. Histological characterisation of the effect of added salt in fresh beef sausage

    R. Labas, T. Astruc, R. Taylor, J.L. Martin and J.L. Vendeuvre

23. Salt effect of beef fresh sausage ultrastructure

    T. Astruc, R. Labas, B. Gaillard-Martinie, R. Taylor, J.L. Martin and J.L. Vendeuvre

24. Influence of onion on physico-chemical characteristics of “Morcilla de Burgos”

    I. Jaime, L. González-Arnáiz, A.M. Diez and J. Rovira

25. Relationship between total dietary fibre and the amount of onion used in manufacture of “Morcilla of Burgos”

    M. Gomez-Recio, L. Gonzalez-Arnaiz, L.I. Cuevas, I. Jaime and J. Rovira

26. Composition and physicochemical characteristics of “chorizo” from the Hidalgense Huasteca region in Mexico

    V. Austria, S. Soto, I. Caro, N.B. Fonseca, Güemes and J. Mateo

27. Quality of halves and meat of pigs obtained in different models of crossbreeding with large Yorkshire

    Lj. Petrović, N. Džinić, V. Tomović, S. Timanović, P. Ikonić and T. Tasić

28. Product quality of loin hams manufactured with various salt levels

    H.C. Lee, J.S. Hwang and K.B. Chin

29. The effect of radio frequency power on tempering times and temperatures in beef blends of varying composition

    K. Farag, D.J. Morgan, D.A. Cronin and J.G. Lyng

30. Effect of various treatments on the texture softening of post-breeding mature cows meat

    A.M. Ahhmed, N. Matsumoto, S. Kawahara, K. Ohta, R. Kuroda, T. Okayama, K. Nakade, M. Numata, T. Nkamura and M. Muguruma

31. Residual nitrite levels in different types os sausages

    S. Saicic, D. Vranic and D. Trbovic

32. Salt-reduced lyoners without ingredients declared by E-numbers

    R. Hadorn, M. Suter and J. Javor Qvortrup

33. Antioxidant effects of Malaysian plant extracts in mechanically deboned chicken meat sausage

    A.S. Babji, A. Noriham and A. Aminah

34. Effects of adding clove buds and cinnamon bark extracts on the oxidative stability of chicken meatballs

    K.W. Chan and A.S. Babji

35. Stability of endogenous antioxidant enzymes in Chinese semi-dry sausages affected by dry-temperature and stored time

    T.-T Chang and K.-J. Lin

36. Effect of garlic on lactic acid and bacteriocins production of bacteriocin-producing lactic acid bacteria associated in Nham (Thai fermented meat) during fermentation

    A. Swetwiwathana, N. Lotong, J. Nakayama and K. Sonomoto

37. Physicochemical characteristics of chinese meatballs with mechanically deboned bullfrog meat added

    F.J. Tan, Y.J. Chen, J.M. Su, P.J. Shiu and Y.C. Wu

38. Evaluation of Toona sinensis water extract on physico-chemical characteristics of pork patties during storage

    F.J. Tan and S.Y. Lu

39. Sensory and colour characteristics of Bulgarian dry-fermented sausages with addition of natural antioxidants

    S. Dragoev and D. Balev

40. pH effect of natural antioxidants on lipolysis and pH of dry-fermented sausages “Lukanka” type

    S. Dragoev and D. Balev

41. Evaluation of antioxidative efficiency of Chinese Mahogany (Toona sinensis roemo) in fresh chicken sausages during storage at 4 oC

    D.C. Liu, R.T. Tasu, Y.C. Lin and F.J. Tan

42. Possibility of previously blanched and cured beef to be used for corned beef production

    L. Turubatović and P. Radetić

43. Influence of different cutted knives on batter quality band properties of cooked sausages

    W. Schnäckel, I. Micklisch, J. Krickmeier and D. Schnäckel

44. Effect of radiation processing of pork products on its lipids

    E. Zanardi, A. Battaglia, S. Ghidini, M. Conter, A. Badiani and A. Ianieri

45. Development of a modified dry curing process for pork

    J.E. Hayes, T. Kenny, P. Ward and R. Kennedy

46. Modification of a dry curing process for beef

    J.E. Hayes and T. Kenny

47. The mechanism controlling heat and mass transfer on frying of beef burgers

    B. Kovácsné Oroszvári, E. Bayod, I. Sjöholm and E. Tornberg

48. Simulation of a design of a lab scale radio frequency heating unit of hamburgers

    M. Rayner and E. Tornberg

49. Chemical characteristics of desalted and non-desalted Istrian dry-cured hams

    M. Krvavica, S. Vidaček, H. Medić, K. Botka-Petrak and T. Petrak

50. Effect of the freezing process on raw material during the manufacture process of “Cecina de León”

    C. Molinero, B. Martínez, B. Rubio and M.D. García-Cachán

51. Influence of new preservation techniques on sensory characteristics of “Morcilla de Burgos”

    A.M. Diez, L. González-Arnaiz, E.M. Santos, I. Jaime and J. Rovira

52. Effect of aspartic protease from Aspergillus oryzae on the tenderness of beef

    Z. Pietrasik and P.J. Shand

53. Effect of salt treatment on beef meat protein thermal behaviour

    D. Pighin, A. Pazos and C. Gonzalez

54. Effect of whey protein concentrate, sodium chloride and cooking temperature on physicochemical and technological parameters of sous vide cooked beef muscles

    N. Szerman, A.M. Sancho, C.B. Gonzalez, A.A. Pazos and S.R. Vaudagna

55. Antioxidant activity of grape seed extract in ground pork meat

    A.I. Mandić

56. Effect of reducing the amount of nitrite in organic meat products

    T.J. Verkleij, F.K. Stekelenburg and D. Stegeman

57. Effects of potassium lactate and display lighting on shelf-life of fresh-pork-sausage patties

    S.M. Ryan, M. Seyfert, M.C. Hunt, J.P. Grobbel, D.E. Johnson and R.A. Monderen

58. Combined treatment of porcine plasma with microbial transglutaminase and cysteine-effects on the foeming and emulsifying properties

    N. Fort, P. Salvador, D. Parés, M. Toldrà, C. Carretero and E. Saguer

59. Quality of turkey hamburgers processed with ground Scutellaria baicalensis Georgi roots

    M. Korzeniowska, A. Wojdylo, M. Sobota, A. Sujecka and W. Kopec

60. Quality of cured and smoked beef tenderised by various chemical substances

    T. Szmanko, M. Korzeniowska and M. Jezlowicka

61. Actin fragments generated during dry-cured ham processing

    M.A. Sentandreu, M. Armenteros, J.J. Calvete, M.C. Aristoy and F. Toldrá

62. The effect of muscle type and storage on binding strength and cooking loss restructured porcine meat

    B.R. Madsen and L. Kristensen

63. The effect of ripening temperature on some properties of turkish dry-fermented sausage (Sucuk)

    G. Yildiz-Turp, I. Eren, M. Serdaroğlu and F. Kaymak-Ertekin

64. Effects of dried apricot pulp on functional properties of beef sausages

    Ç. Purma and M. Serdaroglu

65. Antioxidative effect of sodium ascorbate, garlic and onion in fresh pork belly loin during refrigerated storage

    S.Y. Park and K.B. Chin

66. Evaluation of the effect of different cooking treatments on the tenderness and cook loss of injected bovine forequarter muscles

    H. Walsh, S. Martins, E.E. O’Neill, J.P. Kerry, T. Kenny and P. Ward

67. Characterisation of onion Allium cepa l. var. Horcal volatile compounds in “Morcilla de Burgos”

    L. González-Arnáiz, A.M. Diez, I. Jaime and J. Rovira

68. Effect of transglutaminase on the textural properties of meat emulsions

    M. J. Beriain, M. J. Arrizubieta, D. Pascual, M. V. Sarries, P. M. Diéguez, G. Indurain, M. San Roman, A. Igea and K. Insausti

69. Evaluation of the possibility of application of pork hams with PSE syndrome to production of dry cured hams

    M. Olkiewicz, P. Moch and H. Makała

70. The influence of processing parameters on leucine catabolism by a strain of Staphylococcus simulans

    H.Y. Wang, P.L. Li and C.W. Ma

71. Ohmic cooking of non comminuted beef biceps femoris

    M. Zell, J. G. Lyng, D.A. Cronin and D.J. Morgan

72. Comparison of minke whale (Balaenoptera acutorostrata) fermented sausages with more common salami products from pork and beef

    B. Egelandsdal, T.C. Johannesen, D. Ekeberg, T. Bruun and E. Slinde

73. Effect of ionising radiation on the colour and oxidative rancidity of stored meat purees containing antioxidants

    E.M. Stewart, W.D. Graham and B. Moss

74. The effect of starter cultures and fermentation times on the processing and sensory properties of cured beef prepared from forequarter muscles

    D. Keenan, T. Kenny and J.P. Kerry

75. The effect of hot boning and elevated brine temperature on the processing and sensory properties of cured beef prepared from silverside and forequarter muscles

    D. Keenan, J. Hayes, T. Kenny and J. P. Kerry

76. Relationship between fat level and quality characteristics of ground pork patties cooked by microwave energy

    J.H. Choi, J.Y. Jeong, Y.S. Choi, E.S. Lee, J.M. Kim and C.J. Kim

77. Colour stability of beef stored under vacuum packaging and its relationship to carcass fatness

    K. Insausti, G. Indurain, M.V. Goñi, V. Sarriés, B. Hernández and M.J. Beriain

4: CONSUMER TOPICS

1. Critical points in the transport of lambs to slaughter in Spain that may compromise the animals’ welfare

   J. Escos, G.A. María, J. López, S. Alierta, S. García-Belenguer and G. Liste

2. Correlation between sensory and physico-chemical parameters used in evaluation of suckling lamb meat quality

   I. Revilla and A.M. Vivar-Quintana

3. Inter and intramuscular variation on sensory characteristics of beef steaks

   S. Velasco, M.T. Silva, F. Ruiz de Huidobro and E. Miguel

4. Survey of us retail beef shear force

   K.L. Voges, C.L. Adams, J.C. Brooks, R.J. Delmore, D.B. Griffin, D.S. Hale, W.R. Henning, D.D. Johnson, C.L. Lorenzen, R.J. Maddock, R.K. Miller, J.B. Morgan and J.W. Savell

5. Multivariate prediction of sensory tenderness/hardness from Warner Bratzler shear press curves of beef

   K. I. Hildrum and B. Narum

6. Development of a new soft chicken loaf particularly for elderly persons and infants

   M. Muguruma, A. M. Ahhmed, Y. Namba, S. Kawahara, K. Ohta, H. Tanabe, R. Kuroda, K. Nakade, M. Numata and T. Nakamura

7. Production of beef carcass according to consumers demands

   S. Aleksic, M.M. Petrovic, B. Miscevic, L. Sretenovic, V. Pantelic and D. Tomaševic

8. Segmentation of Japanese consumers’ beef choice according to results of conjoint analysis

   K. Sasaki, H. Aizaki, M. Motoyama and M. Mitsumoto

9. Does freezing positively or negatively affect shear force and sensory quality in beef?

   Å. Lagerstedt, M. Marcazzani, L. Enfält, L. Johansson and K. Lundström

10. Label influence on kid’s meat acceptability by Spanish consumers

    M. M. Campo, C. Sañudo, I. Cilla, J. L. Olleta, M. R. Jiménez-Badillo, E. Muela, R. Delfa, A. Horcada and M. J. Alcalde

11. The relationship between subjective ranking of steaks in a national competition with objective quality measurements

    R. Bickerstaffe, A.E. Bekhit, K. Gately and F. Greig

12. Integration of sensory and consumer drivers in quality control to optimise product production and development in the meat industry acronym: The consense approach

    D. V. Byrne

13. Fatty acid profile and consumer taste evaluation of pork as influenced by dietary linseed or fish oil supplementation

    L. Haak, K. Van Walleghem, S. De Smet, D. Fremaut and K. Raes

14. Effects of electrical stimulation on sensory quality of reindeer meat

    L. Johansson, E. Wiklund, G. Aguiar, P.J. Bechtel and G. Finstad

15. Characteristics of beef and pork consumption in Mexico: A case study

    L. M. Sagarnaga Villegas, J. M. Salas González, J. L. Chávez Barraza and F. Cervantes Escoto

16. Perceptions of beef eating quality in Northern Ireland

    L.J. Farmer, A.W. Gordon, T.D.J. Hagan, J. Hanna, E.L.C. Tolland, I.J. Tollerton, D.J. Devlin, B.W. Moss and N.F.S. Gault

17. Key flavour precursors in chicken

    L. J. Farmer and M. Aliani

18. Biogenic amines as a quality index for lightly preserved meat products: Acronym (BIAMININDEX)

    D.V. Byrne and J.J. Leisner

19. Lipid oxidation and sensorial acceptance of gas-stunned suckling lamb meat

    M. B. Linares, R. Bórnez, M.I. Berruga and H. Vergara

20. The use of taste and odour sensors to evaluate the flavour of beef during conditioning

    T. Okayama, M. Iwasaki, H. Kamisoyama, M. Muguruma, M. Kaya, K. Nodake, M. Numata, M. Okada, J. Kita, E. Tokuyama and T. Uchida

21. Relationship between internal temperature and parameters measured by an electronic nose during meat cooking

    P. Cornale, S. Barbera, G. Sala and G. Masoero

22. Multiple protein phases approach for better understanding meat product quality – unravelling key interactions by using a multiple phase aggregation model

    C. Don, R. P. Happe, T. J. Verkleij and G. Wijngaards

23. The influence of end-point cooking temperature on shear force measurements

    C.E. Devine, R.W. Wells and M. North

24. Variation of meat shear force measurements – a characteristic of meat

    C.E. Devine, R.W. Wells and M. North

25. Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities

    S. Støier, M.D. Aaslyng, L. Lauridsen, W.L.P. Bredie and A.S.Jørgensen

26. Possibility of nitrite, phosphate and pork fat substitution in poultry frankfurters production

    Z. Pejkovski, M. Kratovalieva, T. Polak, A. Rajar, L. Gašperlin and B. Žlender

27. Relationship between consumer scores and oxidative status of beef

    V. Sierra, B. Caballero, M. Mocha, M.J. Martínez, K. Osoro, D. Tolivia, M.J. Rodríguez-Colunga, A. Coto-Montes and M. Oliván

28. Non-volatile taste compounds of differently processed duck

    Y. Liu, X.L. Xu and G.H. Zhou

29. Generation of meaty flavours during the processing of dry fermented sausages

    A. Marco, J.L. Navarro and M. Flores

30. Fatty acids and minerals affect the liver-like off-flavour in cooked beef

    B.E. Jenschke, J.M. Hodgen and C.R. Calkins

31. Volatile aroma compounds of cooked suckling lamb meat

    M.T. Osorio, J.M. Zumalacárregui, B. Fonseca and J. Mateo

5: MEAT TECHNOLOGY – HOT TOPICS

1. Influence of pelvic suspension and RN─ genotype on shear force and sensory quality in pork loin

   L. Enfält, I. Hansson, L. Johansson and K. Lundström

2. A procedure to accelerate the chilling rate of porcine semimembranosus muscle

   L. Voutila, N. Linqvist, M. Ruusunen and E. Puolanne

3. The effect of accelerated chilling of carcasses on pork semimembranosus muscle colour

   V. Tomović, L. Petrović, N. Džinić, T. Tasić and P. Ikonić

4. The tenderising effect of marination with citrus juices on beef with high connective tissue content

   G. Mutaf, E. Eyiler, A. Yarali and A. Oztan

5. Systematic decomposition and conceptual model of the complex index of extrudates quality

   A.B. Lisitsyn, V.B. Krylova and A.O. Blinov

6. Effect of relative humidity of drying air during the resting period on the appearance, texture and flavour of dry-cured hams

   J. Arnau, M.D. Guàrdia, L. Guerrero and P. Gou

7. Electron beam treatment and storage on colour and lipid oxidation of drycured Iberian ham slices

   R. Cava, L. Ladero, D. Morcuende, M. R. Ramírez and A. Carrasco

8. Tender pork through stepwise chilling

   K. Rosenvold, U. Borup and M. Therkildsen

9. Mechanical tenderisation and enhancement improve eating quality of beef from dairy cows

   K. Rosenvold, I. Clausen and N. T. Madsen

10. Consumer evaluation of beef muscles for use as “fajitas” after mechanical and/or enzymatic tenderisation

    L. Garcia, D. Huerta-Montauti, R.K. Miller, C.E. Schuehle Pfeiffer, K.D. Pfeiffer, K.L. Voges, W.N. Osburn and J.W. Savell

11. Meat tenderisation of beef meat by different methods

    S. Failla, M. Contò, S. Ballico, F. Signorelli, A. Ficco and M. Mormile

12. New industrial method of marbling evaluation of pork muscles

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

13. Testing the meat standards Australia (MSA) model on Irish beef

    K. Brandon, P. Allen, R. Polkinghorne, A. Gee, J. Lau and M. Drennan

14. Effects of electrical stunning and stimulation on meat quality under commercial conditions in Uruguayan beef cattle

    G. Brito, C. Fiol, J.M. Soares de Lima and M. Del Campo

15. Optimisation of a new generation pre-dressing electrical stimulation unit

    E. S. Toohey and D. L Hopkins

16. Increasing the stimulation response from medium voltage electrical stimulation

    K.L. Pearce, D.L. Hopkins, D.W. Pethick, D. Gutzke, I. Richards, P.I. Fuller and J.K. Phillips

17. The impact of new generation pre-dressing mid-voltage electrical stimulation on colour stability

    E. S. Toohey and D. L Hopkins

18. Physiological understanding of electrical stimulation

    P.I. Fuller, K.L. Pearce, R. Taplin, K.E. Creed, D. Gutzke, D.W. Pethick and J.K. Phillips

19. Effects of low voltage electrical stimulation on bovine longissimus and adductor muscles

    V. Høst, E. Veiseth, K. Hollung, T. Frøystein, X. Jia, L. Aass and K.I. Hildrum

20. Inter-muscular responses to extended low voltage electrical stimulation of lamb

    N.F.S. Gault, A. Gordon and E.L.C. Tolland

21. Tenderness of typical South African cattle breed crosses, the effects of feed withdrawal period and electrical stimulation

    L. Frylinck, P.E. Strydom, E.C. Webb, J. Anderson and J.D. Snyman

22. Polarimetric ohmic probes for the assessment of meat ageing

    J.L. Damez, S. Clerjon, S. Abouelkaram and J. Lepetit

23. FT-IR microscopy as a tool to investigate protein secondary structural changes of muscle tissue in industrial processes like heat treatment

    R. Ofstad, H.C. Bertram, U. Böcker, H.J. Andersen and A. Kohler

24. The measurement of pig carcass lean meat percentage with X-ray computed tomography

    M. Judas, R. Höreth, A. Dobrowolski and W. Branscheid

25. Mid-infrared transmission spectroscopy to quantify intramuscular fat, protein and dry matter content in pig meat

    L. Enfält, G. Zamaratskaia, V. Olsson, L. O. Sjaunja and K. Lundström

26. Effects of ph- and temperature decline curves on pork quality determined under different commercial chilling conditions

    E. Kurt and R. E. Klont

27. Quality evaluation of different types of dry cured ham by an electronic nose

    J. González-González, A. Camarero, I. Jaime and J. Rovira

28. Prediction of bovine meat tenderness using image analysis technique

    S. Abouelkaram, M. El Jabri, J.L. Damez, D. Roux and B. Picard

29. The use of near infrared reflectance spectroscopy (NIRS) to predict bovine maronesa breed meat tenderness

    J.A. Silva, S. Andrés, A.L. Soares, C. Martins and A.M. Bruno-Soares

30. Using image analysis of tomographic images for studying changes in the subcutane fat layer during growth of young pigs

    C. Borggaard, M.T. Madsen, F. McEvoy, E. Svalastoga and H.H. Thodberg

31. Investigating the behavioural properties of adipose tissues using confocal laser scanning microscopy

    D.A. Brüggemann and M.A. Lawson

32. Near infrared reflectance spectroscopy in the prediction of nutritional and rheological quality traits of Bauernspeck

    S. Balzan, F. Blaas, L. Serva, M. Mirisola, V. Giaccone, I. Andrighetto, S. Segato and E. Novelli

33. 3D mapping of beef M. longissimus using near infrared spectroscopy changes and Mahalonobis distance

    P.W. Hansen L. Streeter, R. Burling-Claridge, M. North and C. E. Devine

34. Use of reflectance spectroscopy to predict ultimate pH of beef meat

    S. Failla, F. Signorelli, S. Ballico, M. Contò and F. Vincenti

35. Discrimination of beef vs. pork meat and sample preparations by an electronic nose (EN): Preliminary static and dynamic results

    S. Barbera, P. Cornale, G. Sala and G. Masoero

36. Differentation of beef according to the pre-slaughter diet of cattle using the stable isotope ratios of carbon and nitrogen

    A.P. Moloney, B. Bahar, O. Schmidt, F.J. Monahan, P. O’Kiely and C. Scrimgeour

37. Temporal change in the carbon stable isotope ratios of beef following a change in ration composition

    F.J. Monahan, O. Schmidt, A.P. Moloney, P.G. Dunne, C.M. Scrimgeour and I.S. Begley

38. Muscle study with multispectral image analysis

    S. Abouelkaram, S. Chauvet, M. El Jabri, P. Strydom, D. Bertrand and J.L. Damez

39. Estimation of visible fat content in beef M. longissimus using near infrared spectroscopy

    L. Streeter, P.W. Hansen, R. Burling-Claridge, M.J. Cree, R. Kunnemeyer and C.E. Devine

40. Post mortem aging and freezing of camel meat (a comparative study)

    R. Shariatmadari and M. Kadivar

41. Functional and ultrastructural properties of camel meat

    R. Shariatmadari and M. Kadivar

42. Beef cattle commercialisation in Mexico: A case study

    J. M. Salas González, L.M. Sagarnaga Villegas, J.L. Chávez Barraza and F. Cervantes Escoto

43. Development of a meat goat selection, carcass evaluation and fabrication guide

    K.W. McMillin and F. Pinkerton

6: MEAT AND HEALTH

1. Healthy beef – the effect of diet on the fatty acid composition of beef from Hungarian Grey and Holstein-Friesian young bulls

   G. Holló, J. Seregi, K. Ender, I. Repa I. Holló and K. Nuernberg

2. Evaluation of fermented sausages manufactured with functional starter cultures and various fat levels

   Y.J. Kim, H.C. Lee and K.B. Chin

3. Development of meat products with lutein for eye health

   I. Csapo, K. Incze, A. Kovacs, L. Zelenak and J. Zsigo

4. Effect of encapsulated conjugated linoleic acid on meat quality, carcass and fatty acid composition of beef steers

   R.I. Richardson, J.D. Wood, K. Hallett, A.V. Fisher and K.J. Shingfield

5. Effect of nutrition on fatty acid profile and quality of pork in two genotypes

   G. Mas, C.E. Realini, M. Llavall, M.A. Oliver, M. Gispert, I. Díaz, J. Tibau, R. Roca and D. Coll

6. Prevention of lipid oxidation and heme iron accessibility by addition of rosemary (Rosmarinus officinalis L.) as an ingredient in hamburger

   M. Lucarini, M. Delfini, L. D’Evoli, P. Salvatore, S. Nicoli, P. Gabrielli, F. Piccioni, L. Marletta and G. Lombardi-Boccia

7. Terrincho-PDO lamb meat seems to have higher contents of total lipid and cholesterol than Transmontano-PDO kid meat

   I. Trigo Rodrigues, M.A.G. Quaresma, C.M. Alfaia and J.A.M. Prates

8. Proximal and mineral composition of beef derived from water buffalo (Bubalus bubalis) and zebu-type cattle

   L. Arenas de Moreno, M. Giuffrida-Mendoza, S. Uzcátegui-Bracho, N. Huerta-Leidenz and N. Jerez-Timaure

9. Relationship of fatty acid profile and marbling level in meat from water buffalo (Bubalus bulalis) and zebu-type cattle

   M. Giuffrida-Mendoza, L. Arenas de Moreno, N. Huerta-Leidenz and S. Uzcátegui-Bracho

10. Functional effects of meat products with added walnut

    B. Olmedilla-Alonso, F. Sánchez-Muniz, C. Ruiz-Capillas and F. Jiménez-Colmenero

11. Assessment of antioxidative capacity of animal liver and bile

    R. Sakata, T. Oshida, K.H. Yu and L.C. Lin

12. Determining whether fat consumption from lean and marble steaks are within recommended dietary guidelines

    R. Bickerstaffe, A.E. Bekhit, K. Gately, J. Morton and F. Carruthers

13. Effect of low salt content on the quality of Painho de Portalegre, a traditional Portuguese sausage – physical, chemical and microbiological aspects

    M. Elias, A.C. Agulheiro-Santos and P. Nunes

14. Effect of low salt content in the quality of Painho de Portalegre, a traditional Portuguese sausage – rheological and sensorial aspects

    M. Elias, A.C. Agulheiro-Santos and P. Nunes

15. Bioavailability of carnosine from beef meat in mini-pigs

    C. Bauchart, I. Savary-Auzeloux, C. Cossoul, C. Buffière, P. Patureau Mirand, E. Thomas, M. Morzel and D. Rémond

16. Effect of slaughter season and muscle type on fatty acid composition and related nutritional indexes in Barrosã-PDO veal

    C.M. Alfaia, M.F. Castro, M.A.G. Quaresma, S.V. Martins, S.P.A. Alves, A. P. V. Portugal, R. J. B. Bessa and J. A. M. Prates

17. Medical-biological aspects of ground meat-based semi-prepared products for dietetic therapy of сardiovascular patients

    I. M. Tchernoukha, A. V. Ustinova, S. I. Khvylya, N. E. Belyakina and I.K. Morozkina

18. Stability of plant polyphenol supplement during cooking and storage of mechanically deboned meat

    T. Püssa, M. Rei, R. Pällin, P. Raudsepp and R. Soidla

19. Fat and cholesterol content in bovine and pork tissues

    L. Turubatovic, D. Vranic, M.B. Spasic and P. Radetic

20. Replacing back fat with melon seed meal in low-fat beef sausage

    S. S. Abiola, T. O. Oyelowo and B. F. Alo

21. A study on mineral composition of beef

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

22. Canonical correlation between mineral content and meat quality traits of buffalo and zebu-type cattle

    N. Jerez-Timaure, L. Arenas de Moreno, C. Colmenares and Y. Navas-Sánchez

23. Free amino acids and constituted amino acids of protein of four muscles and liver from Rubia Gallega

    D. Franco, T. Moreno, E. Bispo, N. Pérez Seijas and L. Monserrat

24. Physico-chemical characteristics of restructured beef steaks with added walnut as affected by cooking methods

    A. Serrano, S. Cofrades and F. Jiménez Colmenero

25. Antioxidant and antimicrobial effects of green tea and grape seed extracts on beef patties with a low dose of sulphite

    P. Díaz, A. Price, M. Rodríguez, G. Nieto, M.D. Garrido and S. Bañón

26. Utilizing regression techniques for estimating the nutrient composition of ground beef products

    J.C. Howe, J.M. Holden, D.R. Buege and L.A. Douglass

27. Dietary supplementation and addition of tea cathechins: assessment of the effects of catechin level and ph on antioxidant activity in fresh beef

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

1. Original Proceedings

1. ANIMAL WELFARE AND ENVIRONMENT

1. Effect of chassis vibration during road transport on cattle welfare and meat quality

   M. Honkavaara, E. Helynranta, J. Ylönen and T. Pudas

2. Effect of transport on pork quality

   N.F.A. Silveira, E.T.F. Silveira, S.B. Ludtke, R.de O. Roça, J.C de Andrade, M.L. Buzelli and G.J.D. Soares

3. Addition of liquid flavor vitamin D3 in drinking water before chicken transport and its effects on the stress, carcass and meat quality

   L.L.N. Pereira, E.T.F. Silveira, N.J. Beraquet, A. Petenate, J.C. de Andrade and M.L.Buzelli,

4. Comparison of two procedures for pig moving on preslaughter handling and their stress effect on meat quality

   C.B. Ludtke, E.T.F. Silveira, N.F.A. Silveira, W. Bertoloni, J.C. de Andrade, L.R. Bessa and G.J.D. Soares

2. CONSUMER TOPICS

1. Does variation between muscles in sensory traits preclude carcass grading as a useful tool for consumers?

   R.J. Polkinghorne

2. Traceability as a new approach to meat products safety monitoring in Russia

   A.B. Lisitsyn, Y.E. Kalinova and I.M. Tchernoukha

3. Upgrading and development of meat hygiene and technology education in Egypt

   T. El-Khateib

4. Public health impact of post-harvest contamination of beef carcasses sold at butchers meat stall

   M.M. Khatun, M.A. Islam, M.M. Rahman and M.A. Rahman

3. MEAT AND MEAT PRODUCT QUALITY GENETICS, FEEDING, PRE-RIGOR

1. Genetic causes of variation in beef tenderness preliminary results

   L. Aass, K.I. Hildrum, K.Hollung, E. Veiseth and S Lien

2. Associations between early drip loss measurements, gene markers, and purge loss development of case-ready pork

   G. Otto, R. Roehe, H. Looft, E. Kalm and R.E. Klont

3. Sex influence on intramuscular lipid composition and nutritional value of Barrosã-pdo veal

   P. Costa, L.C. Roseiro, A. Partidário, V. Alves, R.J.B. Bessa, C.R. Calkins and C. Santos

4. Effectiveness of a total quality management (TQM) system at producing beef steaks with exceptional palatability (PACCP approach) compared to other methods of improving beef palatability

   D.M. Wulf, A.J. Everts, T.J. Koger, K.K. Sweeter and R.J. Maddock

5. Characteristics of meat texture of several European cattle breeds

   J.L. Olleta, C. Sañudo, F. Monsón, B. Panea, P. Albertí, M. Christensen, P. Ertberg, S. Failla, S. Gigli, J.F. Hocquette, G.R. Nute, R.I. Richardson and J.L. Williams

6. The addition of ractopamine to the feed of light and heavy swine and its impacts on meat quantitative characteristics

   E.T.F. Silveira; J.C. Andrade; L. Miyagusku; M.M.H. Haguiwara and C. E. Paltronieri

7. Effect of ractopamine feeding level on growth performance, carcass composition, fatty acid profile, and loin quality measurements

   P.J. Rincker, M.T. See, T.A. Armstrong, P.D. Matzat, B.A. Belstra, L. Xi, J. Odle, M. Culbertson, W. Herring, J. Hansen and F.K. McKeith

8. The effect of supplementing paylean and lipoic acid to a complete swine finishing diet for the last 31 days of production on pork Longissimus shelf life

   G. Rentfrow, C.C. Carr, D.J. Kemp, M.M. Brandt, E.K. Burger and E.P. Berg

9. Effects of ractopamine HCl (Optaflexx®) on sensory properties of beef

   A. Schroeder, D. Polser, D. Hancock, D. Mowrey, S. Laudert, G. Vogel, F. McKeith and K. Prusa.

10. The effects of whole cottonseed or Fuzzpellet® (pelleted whole cottonseed) on retail shelf life and warner-bratzler shear force of beef striploin steaks

    D.R. Woerner, J.C. Brooks, M.L. Galyean and W.C. Palmore

11. Growth implants’ effect on tenderness and protein degradation

    K.I. Neary, J.A. Boles, D.L. Boss and K.C. Davis

12. Supplementation of fed steers with a Biovance Technologies, inc. anionic compound to improve beef tenderness

    T.J. Machado, K.E. Belk, T.E. Engle, J.A. Scanga, J.D. Tatum and G.C. Smith

13. Feeding field peas to market pigs had only minimal effects on carcass composition, meat quality, or cooked pork palatability

    A.K.R. Everts, H.H. Stein, D.N. Peters, C. Pedersen, K.K. Sweeter, D.M. Wulf and R.J. Maddock

14. Effect of pig genotype and magnesium-tryptophan supplemented diets on the meat sensorial attributes and textural properties

    N. Panella, M. Font i Furnols, J. Tibau, J. Soler, M. Àngels Oliver and M. Gil

15. Novel data on dietary supplement of raw potato starch and boar taint in pubertal male pigs

    G. Zamaratskaia, G. Chen, H.K. Andersson and K. Lundström

16. Effect of emulsion ivermectin with vitamins A, D3, E injection on commercial Brazilian mixed crossed breed beef meat quality

    C.I. Weber, A.L. Soares, C.S. Hisas, M.Shimokomaki and E.I. Ida

17. The effects of feeding higher fiber feed on emat quality characteristics of M. longissimus dorsi

    I.T. Kadim, O. Mahgoub, M. Al-Busaidi and N.M. Al-Saqri

18. The significance of a muscle glycogen reducing diet on porcine meat and fat color

    K. Tikk, M. Tikk, A.H. Karlsson and H.J. Andersen

19. Effect of protected lipid supplements containing either fish or linseed oil on the profile of trans-octadecenoic and conjugated linoleic acid isomers in beef muscle

    J.D. Wood, K. Hallett, F.M. Whittington, M. Enser, N.D. Scollan and R.I. Richardson

20. Effects of feeding periods of dietary Rhus verniciflua stokes on meat quality characteristics of Hanwoo (Korean cattle) beef during refrigerated storage

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

21. Effect of dietary energy levels on the meat quality of Korean native black pigs

    S.M. Kang, C.G. Kang, Y.S. Kim, J.D. Lohakare, B.J. Chae and S.K. Lee

22. Sensorial evaluation of lamb meat produced under different production systems of Uruguay

    R. San Julián, G. Nute, C. Sañudo, M. Font i Furnols, L. Guerrero, F. Montossi, F. Monsón, S. Martínez Cerezo and J. José Pardos

23. Sensory evaluation of beef meat produced under different production systems of Uruguay

    R. San Julián, G. Nute, C. Sañudo, M. Font i Furnols, L. Guerrero and F. Montossi

24. Effect of grain-based versus forage-based feeding practices on the conjugated linoleic acid content of lamb

    S. Doyle, K. Harrison, C. Berard, C. Daley and W. Patton

25. Effect of carcass leanness in pigs on protein content and chemical composition of prime cuts

    S. Tyszkiewicz, M. Wawrzyniewicz, J. Strzelecki, A. Borys and M. Foltyn

26. Effect of electrical stimulation on the sensory characteristics of springbok (Antidorcas marsupialis)

    L.C. Hoffman and E.C. Webb

27. The effect of day and night cropping on the meat quality of impala (Aepyceros melampus)

    L.C. Hoffman andB. Kritzinger

28. Shear force and sarcomere length in five pelvic suspended muscles from different bovine genders

    M. Lundesjö Ahnström, I. Hansson, E. Wiklund and K. Lundström

29. Very Fast Chilling and quality parameters of M. longissimus dorsi from Bos indicus Nelore Steer

    M. Pinto Neto, N. J. Beraquet and S. Cardoso

30. Timing of nitric oxide inhibition pre-slaughter influences lamb meat tenderness and proteolysis

    D. Suster, F.R. Dunshea, E.N. Ponnampalam, J.J. Cottrella and R.D. Warner

31. Effect of transport time and season on sensorial aspects of rabbit meat quality

    T. Buil, G. Liste, G.A. María, M. Villarroel, C. Sañudo and J.L. Olleta

32. Conjugated isomers of linoleic acid in Mertolenga-Pdo beef as affected by slaughter season and muscle type

    C.M. Alfaia, S.V. Martins, M.A. Quaresma, A.P. Portugal, R.B.J. Bessa, M.L. Castro and J.A.M. Prates

33. Backfat quality of South African baconer pigs with different carcass classification characteristics

    A. Hugo and E. Roodt

34. Thermal stability of connective tissue and meat quality of loose structured pork Semimembranosus muscles

    L. Voutila, A.M. Mullen, P. Allen, D. Troy and E. Puolanne

35. Total and heat soluble collagen contents in different european cattle breeds – preliminary results

    M. Christensen, P. Ertbjerg, A.H. Karlsson, J.L. Olleta, C. Sañudo, F. Monsón, B. Panea, P. Albertí, S. Failla, S. Gigli, J.F. Hocquette, G.R. Nute, I Richardson and J.L. Williams

4. MEAT AND MEAT PRODUCT QUALITY INSTRUMENT GRADING, MUSCLE CHARACTERIZATION, CONSUMERS

1. Assessment of lamb carcass composition by X-ray computer tomography (CT) and image analysis

   J. Johansen, T. Froystein, B. Egelandsdal, K. Dalen and M. Roe

2. Non-destructive determination of intramuscular fat (IMF) in pigs by means of acoustic parameters derived from a clinical b-mode ultrasound device

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

3. Predicting beef tenderness using optical scattering

   J. Xia and G. Yao

4. Evaluation of current united states pork industry carcass grading equipmenta

   D.J. Newman, E.L. Walker, T.B. Schmidt, D.L. Meyer, C.A. Stahl, G.K. Rentfrow, V.L. Pierce, M.R. Ellerseick and E.P. Berg

5. Challenges in the approval of CT as future reference for grading of farmed animals

   L.B. Christensen and C. Borggaard

6. On-line analysis of the proximal composition of whole entrecôtes (chuck ends) by a nir transflectance instrument – a preliminary report

   K.I. Hildrum, V.H. Segtnan, B.N. Nilsen and J.P. Wold

7. On-line assessment of the proximal composition of ground meat by NIR and other instrumental techniques

   K.I. Hildrum, B.N. Nilsen and M. Wahlgren

8. Determination of pork quality characteristics using VIS/NIR spectroscopy

   B. Savenije, G.H. Geesink, J.G.P. van der Palen and G. Hemke

9. Nondestructive NIR spectroscopy for detecting fresh and frozen-thawed fish meats

   M. Uddin, E. Okazaki and Y. Fukuda

10. Study on the use of new optical-needle device CGM for estimating the lean meat percentage in pig carcasses

    K. Borzuta, A. Borys, M.K. Rasmussen, E.V. Olsen, J. Strzelecki, D. Lisiak, S. Kien, R. Winarski, E. Grześkowiak and E. Piotrowski

11. An objective method to measure firmness in fresh pork loins

    P.J. Rincker, J. Killefer and F.K. McKeith

12. An innovative approach to predicting meat tenderness using biomechanical properties of meat

    R. Boleman, J. Keeton, R. Miller, D. Allen, C. Searcy and B. Booren

13. Using serum chemistry profiles to predict beef tenderness for the purpose of on-line instrument grading

    J. L. Spronk, D. M. Wulf, D. E. B. Knudsen and R. J. Maddock

14. Prediction of lamb tenderness using combined quality parameters and meat surface characteristics

    M.R. Chandraratne, S. Samarasinghe, D. Kulasiri, A.E.D. Bekhit and R. Bickerstaffe

15. Mesostructure assessed by alterning current spectroscopy during meat ageing

    J.-L. Damez, S. Clerjon and S. Abouelkaram

16. Identification of tenderness threshold for Warner-Bratzler shear force in Venezuelan beef

    A. Rodas-González, N. Jerez-Timaure and N. Huerta-Leidenz

17. Consumer’s ability to detect tender meat using Venezuelan tenderness thershold

    A. Rodas-González, N. Jerez-Timaure and N. Huerta-Leidenz

18. A method to evaluate shear force measurements from various instruments

    J.S. Eastridge and M.B. Solomon

19. The effect of ractopamine and intramuscular fat content on sensory attributes in pork from pigs with similar genetics

    P.J. Rincker, J. Killefer, P.D. Matzat and F.K. McKeith

20. Retail cutting characteristics for rib and loin subprimals from two grade groups

    K.L. Voges, K.D. Pfeiffer, B.E. Baird, D.A. King, H.K. Johnson, D.B. Griffin and J.W. Savell

21. Retail cutting characteristics for chuck and round subprimals from two grade groups

    K.L. Voges, K.D. Pfeiffer, K.K. Mason, B.E. Baird, D.A. King, H.K. Johnson, D.B. Griffin and J. W. Savell*

22. An alternative carcass fabrication method to optimize beef value

    K.D. Pfeiffer, K.L. Voges, D.A. King, J.L. Bagley, D.B. Griffin and J.W. Savell

23. Proximate composition and fat retention of beef steaks as influenced by tissue composition, usda quality grade, and cooking method

    M.J. de la Zerda, D. Huerta-Montauti, J.L. Wahrmund-Wyle, K.B. Harris and J. W. Savell

24. Biochemical and physical properties associated with meat color of beef muscles targeted for future market penetration

    J. Claus, S. Mohanan and R. Russell

25. Physical, chemical, and histological characteristics of 18 lamb muscles

    T.E. Tschirhart-Hoelscher, B.E. Baird, R.D. Smith, D.A. King, D.R. McKenna and J.W. Savell

26. Effect of stunning methods (electrical vs. CO2) on incidence of PSE pork

    B.Y. Park, I.H. Hwang, J.H. Kim, S.H. Cho, D.H. Kim, Y.K. Kim, J.M. Lee and C.N. Ahn

27. Distribution of PSE meat in skeletal muscles of pig carcass

    J. Strzelecki , K. Borzuta and S. Tyszkiewicz

28. Effect of feed ingredient source and modified atmosphere packaging with carbon monoxide on fresh pork quality

    J.A.M. Janz, B.H.P. Wilkinson, P.C.H. Morel, R.W. Purchas and W.H. Hendriks

29. Myoglobin denaturation as an indicator of internal cooked ground beef color

    S.M. Ryan, M.C. Hunt, M. Seyfert and R.A. Mancini

30. Chemical composition, meat quality and consumer acceptability in Mexican (Guadalajara, Chihuahua and Veracruz) retail beef

    G.S. Civit, M.R.D. Méndez, C.F. Iturbe, R. Rosiles, L. Casis and L.M. Rubio

31. In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments

    S.L. Mueller, B.E. Baird, D.R. McKenna, W.N. Osburn and J.W. Savell

5. MEAT AND MEAT PRODUCT QUALITY FLAVOR, ENHANCEMENT, MICROBIOLOGICAL QUALITY

1. Aroma components of Wagyu beef and imported beef

   M. Matsuishi, J. Kume, Y. Itou, M. Takahashi, M. Arai, H. Nagatomi, K. Watanabe, F. Hayase and Akihiro Okitani

2. Regulation of taste-active components of meat by dietary lysine levels

   Y. Watanabe, M. Ikeda, M. Kadowaki and S. Fujimura

3. Regulation of taste-active components of meat by dietary protein levels: effect of short-time feeding of high protein diet

   S. Fujimura, A. Eguchi, T. Kobayashi, F. Sakai, F. and M. Kadowaki

4. Effect of conformation and fatness score on volatile compounds profile

   G. Indurain, K. Insausti, M.V. Goñi, V. Sarries and M.J. Beriain

5. Meat volatiles of five diferent goat genotypes

   M.A.S. Vasconcelosa, L.A.M. Gomideb, M.S. Madrugac, W.H. Sousad, M.G.G. Cunhad, A.B. Melo Filhoa, M.S. Galvãoc and A.R. Schüllerf

6. Flavor relationships among muscles of the beef chuck and round

   J.L. Meisinger, J.M. James and C.R. Calkins

7. Tenderness and collagen characteristics of steers finished as calves or yearlings

   P.S. Brewer, J.M. James, C.R. Calkins, R.J. Rasby, T.J. Klopfenstein and R.V. Anderson

8. Comparison of beef flavour and related compounds between cows and young bulls as influenced by ageing

   E. Claeys, K. Raes, P. Dirinck, A. De Winne, A. Balcaen, L. Fiems and S. De Smet

9. The development in inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste – and retro nasal flavor perception of the meat

   M. Tikk, K. Tikk, M.A. Tørngren, M. Aaslyng, A.H. Karlsson and H.J. Andersen

10. Spme-gc/ms analysis of key volatile compounds generated from unheated amino acid and reducing sugar

    Y. Song, H. Bi, H. Yang, C. Ma and M. Du

11. The effect of frying fat on flavour of pork chops

    M. D. Aaslyng, B. Meiner and M. Hviid

12. The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin

    J.E. Hayes, E.M. Desmond, D.J. Troy, D.J. Buckley and R. Mehra

13. Effect of enhancement on flavor volatiles of various beef muscles

    A.J. Stetzer, T. K. Singh, E. M. Tucker, K. R. Cadwallader and M. S. Brewer

14. Flavor and texture profiling of enhanced beef Longissimus

    P.J. Shand, E. Chambers and M. Hunt

15. Influence of lactate, phosphate, salt and acetate on the properties of injection-enhanced beef

    R.C. Wagner, M.E. Dikeman, M.C. Hunt and M. Seyfert

16. Using ph-enhancement of beef steaks to improve customer satisfaction

    C.D. Hand, D.M. Wulf and R. J. Maddock

17. Blended lipid solutions as a functional ingredient to enhance low quality beef

    R.D. Rhoades, W.N. Osburn and S.B. Smith

18. Effect of thawing rate on distribution of an injected salt and phosphate brine in beef

    B. Uttaro and J.L. Aalhus

19. Early post-mortem enhancement coupled with accelerated chilling to improve pork quality

    S.F. Holmer, F.K. McKeith and J. Killefer

20. The effect of hot boning and reduced phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles

    D.F. Keenan, E.M. Desmond, J.E. Hayes, T.A. Kenny and J.P. Kerry

21. Effect of particle size and fat levels on the physico-chemical, textural and sensory characteristics of low-fat ground pork patties

    M.K. Chatli

22. Proximate composition and fat retention of beef steaks as influenced by tissue composition, usda quality grade, and cooking method

    M.J. De La Zerda, D. Huerta-Montauti, J.L. Wahrmund-Wyle, K.B. Harris and J.W. Savell

23. Determination of zinc protoporphyrin IX in a new model system wihtout addition of myoglobin

    J. Okui J. Wakamatsu, T. Nishimura and A. Hattori

24. Quantification of calpastatin using an optical surface plasmon resonance biosensor

    G.H. Geesink1, J.G.P. van der Palen, M.P. Kent, E. Veiseth, G. Hemke and M. Koohmaraie

25. Generation of ace inhibitory dipeptides by pork muscle dipeptidyl peptidases I and III

    M.Á. Sentandreu and F. Toldrá

26. Stearoyl coenzyme a desaturase gene expression mediates fatty acid composition of adipose tissue from angus and Wagyu steers fed to US and Japanese endpoints

    K.Y.Chun, D.K. Lunt, H Kawachi, H. Yano and S.B. Smith

27. Effect of two cooking methods – hot water and steam – on the quality parameters of Semitendinosus muscles

    M. de LimaSilva, C.C.J. Contreras and E.M.M. Ortega

28. Effects of salting on microstructure and protein secondary structure as measured by FT-IR microspectroscopy in porcine m.semitendinosus of different quality

    U. Böcker, A. Kohler, H.C. Bertram, H.J. Andersen and R. Ofstad

29. Effects of muscle fiber types on gel property of surimi-like materials from chicken, pork and beef

    G.H. Kang, Y.H. Hwang, S.T. Joo and G.B. Park

30. Gel properties of surimi-like materials from cardiac and skeletal muscles of porcine

    G.H. Kang, J.Y. Jeong, G.B. Park and S.T. Joo

31. Antimicrobial activity of several herbal and spice extracts and their role in the preservation of vacuum-packaged pork

    B.-H. Kong, L.Y. Xiong and J.-Z. Wang

32. Microbial quality of ground beef with added lactic acid bacteria at abusive and refrigerated temperatures packaged in modifed atmosphere and tradtional packaging

    A.R. Hoyle, J.C. Brooks, L.D. Thompson and M.M. Brashears

33. Application of nisin and lactoperoxidase system to improve the microbiological quality of marinated chicken drumsticks

    F.-J. Tan, H.W. Ockerman, M.-T. Chen

34. Effect of gamma irradiation on the enzymatic activity and the haemostatic function of fibrinogen, thrombin and factor xiii

    M.-T. Chen, T.-F. Tseng, M.-L. Kuo, Y-Z. Chen

6. MEAT AND MEAT PRODUCT QUALITY OXIDATION AND STABILITY

1. Colour stability and oxidation in relation to tocopherol levels in red deer (Cervus elaphus) meat

   S. Sampels, E. Wiklund, J. Pickova, J. and T. Manley

2. Antioxidant activity of Ilex paraguariensis in ground chicken meat submitted to thermal treatment

   N.N. Terra, L.L. M. Fries, L.G. Milani, E.H. Kubota, A.M. Terra and D. Urnau

3. Studies of the effects of catechin isomers on oxymyoglobin oxidation and lipid oxidation in muscle model systems

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

4. Lipid oxidation in dutch style fermented sausages with increased levels of linolenic acid

   J.P.H. Linssen, W.M. Pelser, A. Legger and J.H. Houben

5. Inhibition of hemoglobin-mediated lipid oxidation by the combination of ascorbate and edta

   R. Li and M.P. Richards

6. Evaluation of lipid oxidation and oxidative products as affected by meat cut, packaging method and storage time during refrigerated storage

   S.Y. Park, K.B. Chin, S.S. Yoo

7. Antioxidant and antibacterial activities of grape seed extract in lard

   A. Mandic, D. Plavsic and S. Djilas

8. Relative freshness of turkey sausage with rosemary extract

   K.L. Robbins, J. Randall and V.J. Sewalt

9. Antioxidant effects of raisin paste in cooked ground beef and pork

   M. Vasavada and D. Cornforth

10. Mode of action of milk mineral in preventing oxidative rancidity in cooked meat systems

    K. Allen and D. Cornforth

11. Evaluation of antioxidative properties of holy basil and galangal and their application to increase the oxidative stability of cooked ground pork

    T. Juntachote, E. Berghofer, S. Siebenhandl and F. Bauer

12. Comparison and seasonal variation of lipid-soluble antioxidant vitamins in two Portuguese bovine meats: Carnalentejana-Pdo beef and Barrosa-Pdo veal

    M.A. Quaresma, C.M. Alfaia, R.J.B. Bessa and J.A.M. Prates.

13. The mechanism of beef marrow discoloration: a summary of causes, effects, and prevention

    R. A. Mancini and M. C. Hunt

14. Effect of lactoperoxidase system on quality of ground pork

    C.-C. Kuo and C.-H. Huang

15. Rosemary oleoresin extends the shelf life of ground beef stored at abusive temperatures

    W.C. Palmore, J.C. Brooks, D.R. Woerner, M.M. Brashears, A. Hoyle and M.F. Miller

16. Antioxidant efficacy of cranberry press cake extracts on the oxidation of mechanically separated turkey

    S. Raghavan, P. Kathirvel and M.P. Richards

17. Effect of 2 years of storage on sensory quality of pork loin with a high content of polyunsaturated fat

    M. Hviid and M.A. Tørngren

18. Influence of feed enriched with natural antioxidants on the oxidative stability of frozen broiler meat

    K. Smet, K. Raes, G. Huyghebaert, L. Haak, S. Arnouts and S. De Smet

19. Influence of some combined preservative factors on the shelf life of “Maranhos”

    J.J. Salavessa and A.S. Barreto

20. Effect of antioxidants on fresh pork sausage, and fish oil fortified ground beef

    S. Lee, M.A. Mancini, H.P. Madeka, D.-L. Hnat and C. Faustman

21. Effects of carnosine as antioxidant in Taiwanese silky fowl compared with broiler

    R. Sakata, T. Oshida, T. Okiura, M.-H. Wu and L.-C. Lin

22. Assessment of health promoting plant derived neutraceuticals with potential antioxidant properties for use in meat systems

    R. Carpenter, Y.C. O’Callaghan, M.N. O’Grady, J.p. Kerry and N.M. O’Brien

23. Combined effect of modified atmosphere packaging and addition of rosemary, ascorbic acid, red beet root and sodium lactate and their mixtures on the stability of fresh pork sausages

    L. Martínez, I. Cilla, J. Antonio Beltrán and P. Roncalés

24. Sensory characterization of spanish and french dry-cured hams in relation to spanish typicality profiles

    I. Cilla, S. del Río, L. Martínez and P. Roncalés

25. Indonesian bakso meatball composition, texture, and structure with frozen meat and product sotrage times

    D. Rahardiyan, A.P. Brock and K.W. McMillin

26. Localization of zinc protoporphyrin IX (ZPP) in Parma ham

    J. Wakamatsu, T. Nishimura and A. Hattori

27. Quality characteristics of Ba-Tesng fresh pork sausage as affected by acid-induced gelled egg white powder and sodium lactate

    S.L. Chen, K.C. Chang and K.J. Lin

28. Effect of ripening temperature on quality characteristics of Chinese-style sausages

    F.-J. Tan, Y.-Y. Zeng and D.-C. Liu

29. Quality characteristics of Chinese-style sausages made from different raw materials and stored under refrigeration

    F.-J. Tan and R.-W. Chen

30. Effect of transglutaminase and phosphates on the quality of low-salt chicken meat ham

    A. Cegiełka and J. Mroczek

31. Effect of storage on the texture of leverpaté and emulsion sausage

    L. Kristensen, A.O. Karlsson, K. Haessumgaard, A.H. Karlsson and A. Belova

32. Effect of partial replacement of beef fat with pre-emulsified olive oil on some quality characteristics of turkish fermented sausage (sucuk)

    G.Y. Turp and M. Serdaroglu

33. Characterizing quality of rendered duck fat

    Y. Gong and M. P. Richards

34. On making it feasible to analyze and relate the activities of lysosomal proteases non-destructively to the final quality of dry cured hams

    B. Egelandsdal, E. Næristorp, O. Sørheim and T.Thauland

7. MEAT PROCESSING AND PACKAGING

1. Color stability of chilled beef packaged in an atmosphere containing low level of carbon monoxide

   R. Dai and Q. Nan

2. Carbon monoxide as a colorant in dry fermented sausages

   O. Sørheim, T. C. Johannessen, D. Cornforth, Ø. Langsrud, E. Slinde, P. Berg and Truls Nesbakken

3. The utilization of modified atmospheric-packaging (MAP) associated with oxygen scavengers to prevent the transient discoloration of rump and striploin steaks

   A.C. Venturini, C.J.C. Contreras and C.I.G.L. Sarantópoulos

4. Use of high pressure for application of carbon monoxide in case-ready packaging systems for fresh beef

   A.M. Rohlfing, D.M. Wulf, T.J. Koger, B.J. McFarlane, D.E. Raynie and R.J. Maddock

5. Effect of dietary supplementation of vitamin e on characteriscs of lamb meat of air and modified atmosphere packaged

   J. De la Fuente, I. Álvarez, M.T. Díaz, S. Lauzurica, V. Cañeque and Pérez

6. Shelf life of different colour breast turquey meat under modified atmosphere package

   M.J. Fraqueza, M.C. Ferreira and A.S. Barreto

7. Effect of ultimate pH and packaging on microflora of beef of Maronesa breed stored at 4 °C

   C. Saraiva, M.E. Madureira, M.C. Fontes, L. Patarata, A. Esteves and C. Martins

8. Effect of retail-packaging methods on premature browning of cooked beef patties

   M.A. Tørngren and N.T. Madsen

9. Sensory evaluation of ground beef stored in different atmospheres

   I. Clausen and N.T. Madsen

10. Effect of display conditions and ascorbic acid on color, lipid oxidation and sensory properties of fresh pork loin chop

    E. Diaz, C. Meza, G. Cervantes, G.Torrescano and A. Sanchez-Escalante

11. Ascorbic acid and Origanox™ in different packaging systems to prevent the incidence of pork Lumbar vertebrae discoloration

    C.R. Raines, M.E. Dikeman, J.P. Grobbel and E.J. Yancey

12. Characterization, effects of packaging, and antioxidant prevention of beef bone marrow discoloration

    J.P. Grobbel, M.E. Dikeman, J.S. Smith, E.J. Yancey, D.H. Kropf and G.A. Milliken

13. Quality of chub-packaged fresh pork sausage during refrigerated display

    J.C. Acton, E. Halpin, R.K. Friesen and M.P. Daly

14. Improvement of safety and shelf-life of the fermented sausage by using electron-beam irradiation and antioxidants

    D.G. Lim, H.J. Kim, H.J. Jeon and M. Lee

15. Neural network based safe process time predictor for single sided pan frying of beef patties

    G.S. Mittal, D. Ou and J. Zhang

16. Study on the optimization of hydrolysis conditions for poultry bone

    C. Yujie and Z. Yuhong

17. Study on the optimization of hydrolysis conditions for poultry bone (Abstract)

    C. Yujie and Z. Yuhong

18. Development and consumer acceptance of pre-cooked lamb leg roasts

    J.D. Kellermeier, G.G. Hilton, M.A. Carr and B.J. May

19. Determination of baseline product characteristics and production methods in small and very small jerky plants

    S.M. Lonnecker, E.A.E. Boyle, K.J.K. Getty, D.R. Buege, S.C. Ingham and G.A. Searls

20. Evaluation of the funtional properties of non-meat ingredients in cooked chicken fillets

    E.P. Healy, J.F. Kerry and J.P. Kerry

21. Evaluation of physico-chemical and textural properties, and sensory evaluation of low-fat/salt restructured hams manufactured with milk proteins

    H.C. Lee, J.S. Hwang and K.B. Chin

22. A comparison of wiltshire cured pre-rigor and conventionally chilled pork cuts with additional curing agents

    H. Walsh, A. Massafra, I. Casey, T. Kenny and J. Kerry

23. The effect of phosphate level and tumbling time on hot and cold boned cured pigmeat products

    A. Massafra, I. Casey, H. Walsh, J. Hayes, D. Keenan, T. Kenny and J. Kerry

24. Consumer evaluations of bacon produced with or without nitrite and with or without ammonium hydroxide/carbon oxide enhancement

    T.M. Nath, R.J. Maddock and D.M. Wulf

25. Changes of free amino acid concentration and of alanyl aminopeptidase activity an Biceps femoris during processing of Jinhua ham

    G.M. Zhao, G.H. Zhou and X.L. Xu

26. Changes in cathepsin B and L activities during Jinhua ham processing

    G.H. Zhou, G.M. Zhao and X.L. Xu

27. Effect of hydrodynamic pressure treatment before processing on pork ham quality

    J.A. Callahan, M.N. Liu and M.B. Solomon

28. Assessment of carcass hanging technique and conditioning temperature on quality parameters of cured pigmeat products

    A. Massafra, H.M. Walsh, I. Casey, S.C. Murphy, S.A. Hogan, M.N. O’Grady and J.P. Kerry

29. Proteolysis in norwegian dry-cured hams; preliminary results

    M. S. Sidhu, K. Hollung and P. Berg

30. Effects of Monascus purpureus and Monascus pilosus on the quality of low-nitrite chinese style sausages

    D.C. Liu, S.W Wu, M.T. Chen and F.R. Tan

31. An alternative surface culture for salami

    R. Hadorn, P. Eberhard, D. Guggisberg, D. Isolini, P. Piccinali and H. Schlichtherle-Cerny

32. Changes on biogenic amine profiles in “Painho de Portalegre” dry fermented sausage from starter cultures addition

    C. Santos, C. Roseiro, L. Silva and M. Elias

33. “Uzice beef Prshuta”: influence of different salting processes on sensory properties

    N. Tomic, I. Tomasevic, A. Rajkovic and R. Radovanovic

34. Quality characteristics of emulsion type sausages manufactured with bamboo salts

    E.-S. Lee, H.-Y. Kim, H.-S. Kang, J.-Y. Jeong, J.-H. Choi, N.-Y. Kim and C.-J. Kim

35. Effect of Rhus verniciflua stokes and its extract on the quality of emulsion-type sausage during refrigerated storage

    S.K. Lee, S.M. Kang, Y.S. Kim, and C.G. Kang

36. The improvement of gel strength of sausages prepared from three types of meat with microbial transglutaminase

    A. Ahhmed, S. Kawahara, T. Soeda and M. Muguruma

37. Cooked sausage batter – physical parameters

    S. Stoyanov and G. Hammer

38. Impact of solubilized beef protein on the texture properties of frankfurters

    D. Vann, C. Raines and C.M. Dewitt

39. Assessment of various fat component of sauces formulated for use in muscle based convenient foods with respect to product quality and stability

    K.M. Wade, S.C. Murphy, J.F. Kerry and J.P. Kerry

40. Effect of cooking temperature and olive oil percentage on the quality of meat emulsions

    M.J. Beriain, P.M. Diégueza, M. Esquíroz, G. Indurain, M.J. Arrizubieta and K. Insausti. K.

41. Burger texture in view of physical characteristics of meat dough and patty forming process

    A. Jurgens, T.J. Verkleij and J.D. de Mooij

42. Development of an injectable “modified marbling” solution for whole muscle beef cuts

    C.S. Quinlan, W.N. Osburn and A.M. Booren

43. Effect of sorghum bran addition on lipid oxidation and sensory properties of ground beef patties differing in fat levels

    S.P. Hemphill, D.K. Shin, R.K. Miller, L.W. Rooney, J.T. Keeton and R.D. Waniska

44. Effect of particle size and fat levels on the physico-chemical, textural and sensory characteristics of low-fat ground pork patties

    M.K. Chatli

45. Effects of meat types and fat substitues on color and textural of low fat sausage

    H.-S. Yang, S.-G. Choi, S.-T. Joo and G.-B. Park

46. High pressure with or without organic acids for tenderizing of chinese hog casings

    T. Nishiumi, T. Nojiri, T. Yoshihara, S. Ichinoseki, A. Suzuki, M. Tanabe and R. Sakata

47. Effects of ozonation on strength and color of natural hog casing

    H. Benli, B.S. Hafley, J.T. Keeton and G.R. Acuff

8. MEAT SAFETY

1. Hygienic assessment of sheep carcasses at slaughterhouses by destructive and non-destructive sampling methods

   R. Mazzette, D. Meloni, G. Coppa, E.P.L. De Santis and A.M. Cosseddu

2. Prevalence of Salmonella spp. in red meat abattoir lairages in the south-west of england, prior to animals entering after routine cleaning operations

   A.H. Small and S. Buncic

3. Microbiological conditions at local slaughterhouses in hidalgo, mexico

   G. Godínez, J.A. Reyes, A. Zúñiga, I. Sánchez, J. Rovira, I. Jaime, J. Castro, A.D. Román and E.M. Santos

4. Studies about the occurrence of shigatoxin-producing Escherichia coli (STEC) in meat processing companies

   R. Pichner, H. Steinrück and M. Gareis

5. Generalized modeling for thermal inactivation of Salmonella in meat and enhancement of the ami process lethality spreadsheet

   B. Guo and B.P. Marks

6. Evaluating the use of predictive models for critical limit validation in raw pork products

   M. A. Fanslau, G.M. Burnham and S.C. Ingham

7. Predictive model for outgrowth and germination of Clostridium perfringens spores in cured and uncured pork ham during cooling

   M.X. Sánchez-Plata, A. Amézquita and H. Thippareddi

8. Manufacturing a model meat matrix to investigate the sensitvity of rapid testing methods on Campylobacter spp

   F. Zirkelbach, F., B.-M. Werth, E. Bartelt, G. Klein und H. Weber

9. Inhibitory effect of sodium benzoate, potassium sorbate and methyl p-hydroxybenzoate on fungi recovered from two types of Portuguese smoked dry sausages

   T.J.S. Matos, B.B. Jensen, F.M.A. Bernardo, A.S.F.H. Barreto and Ø. Hojberg

10. Influence of fresh garlic and spice extracts in marinades on the formation of heterocyclic aromatic amines in fried beef patties

    M. Gibis, U. Schnabel, S. Lasta and A. Fischer

11. Sensitivity of three pathogenic bacteria to Turkish Cemen paste and its ingredients

    H. Yetim, O. Sagdic, M. Dogan and H.W. Ockerman

12. The evaluation of Avgard™ to determine its effectiveness at reducing microbial indicator counts when applied at different commercial parameters

    B.A. Carlson, J.R. Ransom, J.A. Scanga, K.E. Belk, J.N. Sofos and G.C. Smith

13. Influence of wine, nitrite and lactic acid bacteria on the behaviour of food poisoning bacteria in model sausages

    L. Patarata, M. Novais, R. Rua-Pinto, A. Esteves and C. Martins

14. Antimicrobial effect of roselle (Hibicus sabdariffa lin.) Extract against bacterial pathogens associated in Thai fermented meat (Nham)

    S. Angsujinda, A. Swetwiwathana, Y. Surapantapisit and P. Pinsirodom

15. Stabilization of dry-fermented “Lukanka”type sausages with natural antioxidants blend

    S. Dragoev and D. Balev

16. Application of bacteriocin producing Lactobacilli for the control of Listeria in Italian salami

    L. Andersen and P.S. Cocconcelli

17. Effect of monocaprylin on killing E. Coli O157:H7 in undercooked ground beef patties

    M. Garcia, K. Venkitanarayanan, M. Amalaradjou, T. Annamalai, M. Nair, P. Vasudevan, J. Tang, S. Lee, S. Suman, E. Ukpeh, C. Faustman, D. Dzurec, T. Hoagland and R. Mancini

18. Location of Salmonella spp. In whole-turkey muscle after marination

    V. Tuntivanich, A.M. Booren, A. Orta-Ramirez and A. Pastor

19. Survival of Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on beef jerky

    J.A. Boles, K.I. Neary and K. Clawson

20. Death of Escherichia coli O157:H7 and Salmonella spp. during processing of whole-muscle beef jerky

    S.C. Ingham, G. Searls and D.R. Buege

21. Death of Salmonella pp., Escherichia coli O157:H7, and Listeria monocytogenes during the manufacture of Basturma, a dried dry-cured product

    S.C. Ingham, G. Searls and D.R. Buege

22. Impact of transportation of feedlot cattle to the harvest facility on the prevalence of E. Coli O157:H7, Salmonella spp and total aerobic microorganisms

    A. Reicks, M. Brashears, K. Adams and M. Miller

23. Application of antimicrobial treatments in a commercial simulation to reduce Escherichia coli O157:H7 and Salmonella spp. n beef trim and ground beef

    D.D. Harris, M.M. Brashears, J.C. Brooks and M.F. Miller

24. Antibacterial effect of sodium caprylate on Escherichia coli O157:H7 in cattle drinking water

    M.A. Roshni Amalaradjou*, T. Annamalai, P. Marek, T. Schreiber Jr., T. Hoagland and K.Venkitanarayanan

25. Innovative application of antimicrobial compounds during hide removal as a means to reduce carcass contamination by pathogenic microorganisms

    B.E. Baird, L.M. Lucia, G.R. Acuff, K.B. Harris and J.W. Savell

26. Efficiency of several decontamination hurdles on hygienic quality of beef carcasses

    B. Steenberg, M. A. Tørngren and N.T. Madsen

27. Molecular characterization of Escherichia coli O157:H7 hide contamination routes – feedlot to harvest floor

    C.A. Simpson, K. Childs, W. Warren-Serna, J.A. Scanga, J.N. Sofos, R.A. Bowling, T. Choat, J. Ruby, J.L. Stefanek, D.J. Vote and K.E. Belk

28. Enumeration of Escherichia coli O157 in cattle feces using immunomagnetic separation combined with Most Probable Number techniques

    T.P. Stephens, G.H. Loneragan, L.A. Branham, S. Pitchiah and M. Brashears

29. Experimental evaluation of non-microbiological methods for process hygiene assessment in abattoirs

    C.-A. Reid, S.M. Avery, L.D. Walters, M.L. Hutchison and S. Buncic

30. Meat safety gains by de-boning of intact carcasses

    O.-J. Røtterud, C.R. Helps and T. Nesbakken

31. Quantification of the five most frequently found heterocyclic aromatic amines in meat samples with planar chromatography

    U. Jautz and G. Morlock

32. Method for the detection of dexamethasone in cattle drinking water

    M. Reig, L. Mora, J.L. Navarro and F. Toldrá

33. A modified HPLC method for the detection of 6-methyl-2-thiouracil in cattle urine

    M. Reig, N. Batlle, J.L. Navarro and F. Toldrá

34. Determination of adulteration of meat raw materials and meat products

    S.I. Khvylya and I.M. Chernukha

35. Determination of the main contamination sources of Alheira with Staphylococcus aureus using a PCR base typing methodology

    A. Esteves, T. Aymerich, L. Patarata and C. Martins

36. Development of a method to monitor real-time thermal inactivation of pathogens in meat and poultry products

    A. Orta-Ramirez, B.P. Marks, S.A. Owens, J.H. Whalon and A.M. Booren

37. Phosphoglucomutase as a novel meat allergen

    S. Tanabe, Y. Nakaguma, Y. Takahata, F. Morimatsu and T. Nishimura

9. MUSCLE BIOLOGY AND BIOCHEMISTRY

1. Prenatal determination of fat and collagen content in porcine muscles

   J.F. Karunaratne, C.J. Ashton and N.C. Stickland

2. The effect of mechanical stimuli on muscle development in vitro

   A. Grossi, A.H. Karlsson and M.A. Lawson

3. Effect of creatine supplementation on Lepomis macrochirus (Bluegill Sunfish)

   E.K. Burger, R.S. Hayward, P.B. Brown and E.P. Berg

4. Serum hormone concentrations as predictors of carcass compostion in a random allotment of american fed beef cattle

   M.M. Brandt, D.H. Keisler, D.L. Meyer, T.B. Schmidt, C.C. Carr, G.K. Rentfrow E.K. Burger, D.J. Kemp and E.P. Berg

5. Predictive value of metabolic hormone concentrations assessed in beef calves weaned at two different ages on final carcass quality parameters

   D.L. Meyer, E.P. Berg, M.S. Kerley, W. Pittroff and D.H. Keisler

6. Meat quality and muscle fibre traits in rabbits of different genetic origin and sex

   A. Dalle Zotte and H. Rémignon

7. Inter-muscular differences in response to low voltage electrical stimulation of lamb

   N.F.S Gault, A. Gordon and E.L.C. Tolland

8. Yields of easily releasable myofilaments and myofibrillar proteolysis in denervated muscle

   B.E. Murray and W.J. Reville

9. Prediction of fresh pork quality using indicators of protein degradation and calpain activation

   M.A. Gardner, E. Huff-Lonergan and S.M. Lonergan

10. The effect of oxidation on the interaction of calpastatin with μ-calpain

    K.R. Maddock, E. Huff-Lonergan and S.M. Lonergan

11. Identification and classification of proteins related to Hunter L* value and drip loss in pork Longissimus muscle

    I.H. Hwang, B.Y. Park, J.H. Kim, S.H. Cho, D.H. Kim*, Y.K. Kim, J.M. Lee and C.N. Ahn

12. Infusion of nitric oxide donors and inhibitors into lambs influences plasma metabolites, postmortem muscle metabolites and meat quality

    E.N. Ponnampalam, R.D. Warner, F.R. Dunshea and J.J. Cottrell

13. Regression analysis of desmin and troponin-t degradation and feeding regimes to tenderness of the Longissimus of cull cows

    L.W. Kutzler, A.C. Kelly, S.F. Holmer, F.K. McKeith and J. Killefer

14. Proteolytic fragments in bovine exudate as potential tenderisation markers

    V. Sierra, K. O’Reilly, A. White, A.M. Mullen and D. Troy

15. Variation in muscle microstructure and beef tenderness in aged M. longissimus dorsi of Norwegian Red Cattle (NRF) – Preliminary results

    R. Ofstad, K. Hannesson, G. Enersen, V. Høst and K.I. Hildrum.

16. Blade tenderization and hydrodynamic pressure processing effects on protein characteristics in top rounds from Brahman cattle

    B.C. Bowker, M.N. Liu, T.M. Fahrenholz, J.A. Callahan, B. Vinyard and M.B. Solomon

17. Analysis of changes of the protein isoelectric point of pork as a factor affecting its tenderness and water holding capacity

    B. Mikołajczak, E. Pospiech, M.L. Greaser, E. Iwańska and A. Łyczyński

18. Efficacy of a refrigeration storage technology to improve tenderness of broiler breast meat at an industrial processing plant

    P. R. Kriese, A. L. Soares, P. D. Guarnieri, R. Olivo, S.H. Prudencio-Ferreira, E.I. Ida and M. Shimokomaki

19. A light microscopy study on connective tissue decomposition in bovine M. longissimus dorsi during the first week post mortem

    K.O. Hannesson, G. Enersen and R. Ofstad

20. Proteomic analysis of post mortem changes in bovine muscle

    X. Jia1, K. Hollung, M. Therkildsen, K.I. Hildrum and E. Bendixen

21. Ovine double-muscling: muscle structure & protein pattern

    M. Hamelin, C. Chambon, J. Bouix, B. Bibé, A. Clop, M. Georges, D. Milenkovic, H. Levéziel, P. Marinova and E. Laville

22. Average muscle fibre cross sectional area varies considerably in pork loins

    M. Ruusunen and E Puolanne

23. Quantification of intramuscular fat in the Longissimus dorsi of fed beef cattle

    L. Garcia, T.E. Lawrence, T.H. Montgomery, D. Parker and M. Brown

24. The effects of curing and drying on the muscle fiber, sarcomere and tenderness of rehydrated and cooked chevon

    M.G. Bulatao, E.P. Supangco and N.P. Roxas

25. Presence of glycoproteins in chicken myofibrillar fractions

    K. Shimada, N. Okada, K.-H. Han, M. Fukushima and M. Sekikawa

26. Identification of genetic components of β-RYR associated with PSE characteristics in turkeys

    H.J. Yoon and G.M. Strasburg

27. Alternative splicing in turkey skeletal muscle ryanodine receptor α-RYR

    W. Chiang, J.E. Linz and G.M. Strasburg

28. Frequency of porcine stress syndrome mutation in commercial populations in Mexico

    R.A. Alonso, R. Ulloa-Arvizu, A. Gayosso-Vázquez and M.S. Rubio

29. Comparison of hydroxynonenal-induced redox instability of porcine and bovine myoglobins

    S.P. Suman, C. Faustman, S.L. Stamer and D.C. Liebler

30. Protein expression profiling of skeletal muscle through 2-dimensional gel electrophoresis and protein identification by mass spectrometry

    M. J. Zhu, S.P. Ford, Q.W. Shen, Q.Nan and M. Du

31. Purification of phospholipase A2 from porcine skeletal muscle

    H. Yang, C. Ma, Y. Song and M. Du

32. Could the relatively low activity of glycogen debranching enzyme attenuate a sudden pH fall?

    M. Ylä-Ajos, M. Ruusunen and E. Puolanne

33. Glycogen phosphorylase drives rapid early postmortem metabolism in porcine muscle

    T.L. Copenhafer, B.T. Richert, A.P. Schinckel, M.E. Doumit, A.L. Grant and D.E. Gerrard

34. Proteome analysis of the sarcoplasmic fraction of pig Semimembranosus muscle: correlation with meat L* value

    M. Morzel, T. Sayd, C. Chambon, M. Franck, C. Larzul, P. Le Roy, G. Monin, P. Chérel and E. Laville

35. A study of muscle cell morphology during rigor mortis measured by image analysis

    S. B. Balevik, L. H. Stien and E. Slinde

36. Postmortem stability profile of bovine muscle RNA

    P.C. Stapleton, E. O’Doherty and A.M. Mullen

37. Cloning and expression of dna fragment encoding paratropomyosin binding connectin/titin domains at the ai junction of a sarcomere

    M. Yamanoue, S. Matsuda, J.-I. Wakamatsu and Akihito Hattori

38. Optimization of the purification process of actomyiosin and G-actin from post-rigor porcine skeletal muscle

    M. Pérez-Juan, M. Flores and F. Toldrá

39. Action mechanism of angiotensin I-converting enzyme inhibitory peptides obtained from hydrolyzate of chicken breast muscle

    A. Saiga, T. Okumura, T. Makihara, S. Katsuta, F. Morimatsu, S. Tanabe and T. Nishimura

40. Mitochondria dependent reduction of metmyoglobin in vitro

    J. Tang, C. Faustman and M.C. Hunt

41. Metmyoglobin reduction through lactate-NAD-LDH system in vivo and in vitro

    Y.H. Kim, M.C. Hunt, R.A. Mancini, D.H. Kropf and J.S. Smith

42. Anti-obesity effect of pork-liver protein hydrolysate in diabetes and obesity model rats

    M. Shimizu, S. Tanabe, Y. Takahata, F. Morimatsu, N. Kato and T. Nishimura

10. PRODUCTION SYSTEMS AND MEAT QUALITY

1. Practical use of an economic index for simultaneous genetic improvement of live performance, carcass and meat quality of the modern pig

   B. Fields, S.B. Jungst, S. Tabor, E.R. Wilson and A.A. Sosnicki

2. Relationship between sire ebv’s and carcase and meat quality traits

   D. Hopkins, D. Stanley, D. Suster, E. Ponnampalam, M. Kerr and L. Martin

3. The effect of feeding clover silage on polyunsaturated fatty acid and vitamin e content, sensory, colour and lipid oxidative shelf life, of beef loin steaks

   R.I. Richardson, P. Costa, G.R. Nute and N.D. Scollan

4. Effect of pasture botanical diversity on the oxidative stability of lamb meat

   M. Petron, K. Raes, E. Claeys, K. Vervaele S. De Smet

5. Regulation of taste-active components of meat by dietary branched-chain amino acids – application of branched-chain amino acids antagonism

   M. Imanari, M. Kadowaki and S. Fujimura

6. Wet distillers grains plus solubles does not increase liver-like off-flavors in cooked beef

   B.E. Jenschke, J.M. James, K.J. Vander Pol, C.R. Calkins and T.J. Klopfenstein

7. Effects of feeding perilla seeds to pigs on fatty acid compositions and palatability of pork

   M. Ishida, T.Inoue and J. Kobayashi

8. Effects of a dietary chitosan-alginate-fe(II) complex on meat quality pig Longissimus muscle during ageing

   B.Y. Park, J.H. Kim, S.H. Cho, I.H. Hwang, D.H. Kim, Y.K. Kim, J.M. Lee, C. N. Ahn and S.G. Yun

9. Carcass characteristics of creole goat of guadeloupe (FWI) as a function of feeding management

   G. Alexandre, L. Limea , R. Arquet, G. Gravillon and N. Mandonnet

10. Effect of kids feeding with linseed cake: productive performances and some meat quality traits

    M. Ragni, A. Vicenti, F. Toteda, L. Melodia, G. Marsico, L. Di Turi, C. Cocca and Vonghia

11. Effects of seasonal environment, on-farm handling, transport stocking density, and time in lairage on core body temperature and pork lean quality of market weight pigs

    C.C. Carr, D.J. Newman, M.M. Brandt, E.K. Burger, G.K. Rentfrow and E.P. Berg

12. Deep bedded finishing of pigs: effects on swine performance, pork quality and adipose tissue composition

    B.S. Patton, E. Huff-Lonergan, M.S. Honeyman, B. J. Kerr, J.D. Crouse and S.M. Lonergan

13. The effect of space allocation on swine performance, pork quality and adipose tissue composition

    B.S. Patton, E. Huff-Lonergan, M.S. Honeyman, B. J. Kerr, J.D. Crouse and S.M. Lonergan

14. Exit velocity effects on growth, carcass characteristics, and tenderness in half-blood Bonsmara steers

    S.M. Falkenberg, R.K. Miller, J.W. Holloway, F.M. Rouquette, Jr., R.D. Randel and G.E. Carstens

15. Influence of animal temperament on the tenderness of beef M. longissimus lumborum steaks

    D.A. King, C.E. Schuehle, R.D. Randel, T.H. Welsh, Jr., R.A. Oliphint, K.O. Curley, Jr., R.C. Vann and J.W. Savell

16. Health status effects on carcass quality and beef tenderness of feedlot steers

    D.A. King, F.D. Espitia, C.E. Schuehle, R.D. Randel, T.H. Welsh, Jr., R.A. Oliphint, R.C. Vann and J.W. Savell

17. Organic lamb from autochthonous breeds of the Apulian region

    F. Nicastro, S. Dimatteo, A. Pagone, R. Gallo and L. Zezza

18. Seasonal variation in carcass quality of reindeer (Rangifer tarandus tarandus) from the Seward peninsula, Alaska

    E. Wiklund, G. Finstad and P.J. Bechtel

19. The effect of genotype, duration of feed withdrawal and electrical stimulation on meat quality

    P.E Strydom and L. Frylinck

20. Effect of feed withdrawal time on pre-slaughter chicken weight loss, carcass yield and technical quality parameters

    D.H. Kim, S.H. Kim, B.G. Jang, B.Y. Park, I.H. Hwang, S.H. Cho and J.H. Kim

21. Lipid composition of pdo-beef from different Portuguese breeds

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

22. Effect of typical production system from several countries on fatty acid composition of beef

    J. De la Fuente, M.T. Díaz, I. Álvarez, C. Sañudo, M.M. Campo, M.A. Oliver, M. Font i Furnols, F. Montossi, R. San Julián, G.R. Nute and Cañeque

23. Characterization of beef muscles structure by histology and image analysis in double-muscled and normal animals

    R. Labas, P. Berge, S. De Smet and R. G. Taylor

24. Effect of pro-longed fattening on carcass and meat quality in pigs

    K. Fischer, J.-P. Lindner, P. Freudenreich, M. Judas and R. Höreth

25. Development of predicton equations for beef carcass yield in costa rica

    O.G. Atencio-Valladares, G. Vargas, J. Chaves, M.S. Rubio, N. Huerta-Leidenz

26. The on line measurements of beef carcass quality by means of the bioelectrical impedance analysis

    Z. Bohuslavek

27. Tenderness and collagen charaterictics of steers finished as calves or yearlings

    P.S. Brewer, J.M. James, C.R. Calkins, R.J. Rasby, T.J. Klopfenstein and R.V. Anderson

28. Tenderness of meat from calves slaughtered at a time with maximal muscle protein degradation

    M. Therkildsen, M. Houbak, S. Hansenb and D. Byrne

29. Effect of sex and growth path on carcass characteristics and meat quality of pelibuey sheep: preliminary results

    Arvizu, B.D.1, Ochoa, G. A.1, Esquer, H.1, Peñúñuri, M.F.J.2, Velásquez, C.J.3, Sánchez-Escalante, A.1 and Torrescano, G.1

30. The effect of genotype and carcass hanging method on meat quality

    F.O. Lively, B.W. Moss, T.W.J. Keady, D.C. Patterson and A.Gordon

31. Growth, carcass traits and fatty acid profiles of percentage boer wether goat kids raised under different production systems

    C.E. Shoemaker, S.G. Solaimanc, C.R. Kertha, W.R. Jonesa, D.I. Bransbyb and K.R. Willianc

32. Eating quality of commercially processed hot boned mutton

    E. Toohey and D. Hopkins

Additional information
1. Original version of Proccedings
2. From EMMRW to ICoMST – some featurea of the birth and development of internantional cooperation

   F.P. Niinvaara

1. Biochemistry and biology

1. Quality of pork genes and meat production

   G.S. Plastow, D. Carrión, M. Gil, J.A. García-Regueiro, M. Font i Furnolsc, M. Gispert, M.A. Oliver, M.D. Guàrdia, M. Hortós, M.A. Rius, C. Sárraga, I. Díaz, A. Valero, A. Sosnicki, R. Klont, S. Dornan, J.M. Wilkinson, G. Evans, C. Sargent, G. Davey, D. Connolly, B. Houeix, C.M. Maltin, H.E. Hayes, V. Anandavijayan, A. Foury, N. Geverink, M. Cairns, R.E. Tilley, P. Mormède and S.C. Blott

2. Carbohydrate metabolism in meat animals

   R. Pösö and E. Puolanne

3. Investigation of physiological parameters indicating stress status in slaughter pigs during transport and lairage

   Cs. Abraham, G. Holló, M. Weber, K. Balogh, M. Mézes, H. Febel, M. Vada-Kovács and E. Szűcs

4. Breed and castration effect on fatty acid profile of northern Spanish beef cattle

   N. Aldai, B.E. Murray, D.J. Troy, M. Oliván, A. Martínez, A.I. Nájera and K. Osoro

5. Large White and Duroc heavyweight crossbred pigs: interactive effects of genetic type, rearing and slaughter conditions on stress reactivity and technological and sensory meat quality aspects

   T. Astruc, A. Berne, G. Monin, M. Morzel, V. Santé-Lhoutellier, P. Vernin and C. Terlouw

6. Morphometric characteristics of pig carcasses: effects of genetic and rearing background and consequences for post-mortem metabolism

   T. Astruc, E. Laville, T. Sayd and C. Terlouw

7. The effect of intramuscular water fluid transport on rigor mortis

   S.B. Balevik, S.St.C. Botha, L.C. Hoffman and E. Slinde

8. Metmyoglobin reducing activity in veal and venison meats

   A.E.D. Bekhit, L. Cassidy, P. Dobbie, N. Simmons and C. Daly

9. Technological quality of broiler breast meat in relation to muscle hypertrophy

   C. Berri, M. Debut, E. Le Bihan-Duval, V. Santé-Lhoutellier, N. Haj Hattab, N. Jehl and M.J. Duclos

10. Semiquantitative determination of goat tissue in meat products by means of PCR

    R. Binke, K. Altmann, K.O. Honikel and F. Schwägele

11. Parameters meat quality of broilers from different rearing systems

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

12. Studies on changes of some selected pork meat quality traits in relation to the time after slaughter

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

13. The effect of storage on the oxygen consumption rate of bovine M. longissimus dorsi and M. psoas major

    K. Brandon, F. Butler and P. Allen

14. The correlation of slight, medium and extreme rigor mortis carcass to halothane genotype, sarcoplasmic calcium and protein functional characteristics in abattoir slaughtered pigs

    K.C. Chang, S.C. Wang and K.J. Lin

15. Effect of HCG stimulation on androstenone, skatole and indole levels in entire male pigs

    G. Chen, G. Zamaratskaia and K. Lundström

16. Effect of lactoferrin levels on TBARs and nonheme iron of ground pork

    C.H. Chiu and C.C. Kuo

17. Association between DNA markers of candidate genes and carcass composition and meat quality in Korean cattle

    K.Y. Chung, W.T. Kim, S.C. Shin and E.R. Chung

18. Association of new calpastatin alleles with meat quality traits of commercial pigs

    D.C. Ciobanu, S.M. Lonergan, J.W.M. Bastiaansen, A. Mileham, B. Miculinich, C. Schultz – Kaster, A.A. Sosnicki, G.S. Plastow and M.F. Rothschild

19. Study of the effect of the sexual condition on the pH and temperature of the meat from crossbred Brahman to the 0 and 24 hours postslaughter

    D. Colmenarez, H. Pargas, S. Meléndez and J. Ciria

20. Effects of growth rate, sex and slaughter weight on carcass composition and meat quality in commercial pigs

    J.A. Correa, J.P. Laforest, M. Marcoux, J. Rivest, C. Gariépy and L. Faucitano

21. Analysis of the relationship between DNA polymorphisms in candidate genes and beef tenderness

    S. Costello, E. O’Doherty, A.M. Mullen, K.S. Kim, C.W. Ernst and T. Sweeney

22. Proximate composition and collagen content of beef and pork meat cuts

    Della Torre, C.M. Jussara and N.J. Beraquet

23. Influence of seasons on incidence of different M. semimembranosus quality of pig halves of three-race hybrids

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

24. Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradation and cell differentiation

    A. Grossi and M.A. Lawson

25. Behavior of chicken breast muscle myosin solubilized in neutral and low ionic strength solutions

    T. Hayakawa, J. Wakamatsu, T. Nishimura and A. Hattori

26. The effect of selection for growth rate on sensory characteristics of rabbit meat

    P. Hernández, L. Guerrero, J. Ramírez, W. Mekkawy, M. Pla, B. Ariño, N. Ibáñez and A. Blasco

27. Effect of organic raising and breed cross on carcass and technological meat quality of growing/finishing pigs

    A. Heyer, K. Andersson and K. Lundström

28. Effects of exogenous protease effectors on calpains activity and ultrastructural changes of beef

    M. Huang, G.H. Zhou and X.L. Xu

29. Effects of postmortem pH/temperature decline on changes in free amino acids during ageing in pig longissimus muscle

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

30. Inhibition of post-mortem muscle softening following in situ perfusion of protease inhibitors in fish

    N. Ishida, M. Yamashita, M. Terayama, T. Minami and T. Sugita

31. Effect of freeze-thaw process on myoglobin oxidation of pork loin during cold storage

    J-Y. Jeong, H-S. Yang, S-H. Moon, G-B. Park and S-T. Joo

32. Mechanism of the production of troponin t fragments during postmortem aging of porcine muscle

    S. Kitamura, S. Muroya, S. Tanabe, T. Okumura, K. Chikuni and T. Nishimura

33. Effect of rn- and calpastatin (cast) gene as related to meat quality of stress resistant fatteners

    M. Koćwin-Podsiadła, E. Krzęcio, A. Zybert, K. Antosik, H. Sieczkowska, J. Kurył, E. Pospiech and G. Monin

34. Post-mortem proteolysis in fresh pork: role of the lysosomal enzyme system and of the calpain system

    L. Kristensen, M. Therkildsen, N. Oksbjerg and P. Ertbjerg

35. The influence of Ryr1 and Cast/MSPI genes polymorphism and their interactions on selected pork meat quality traits

    E. Krzęcio, J. Kurył, M. Koćwin-Podsiadła and G. Monin

36. Preslaughter handling of pigs and the effect on heart rate, meat quality, and SR-Ca2+ transport

    U. Küchenmeister, G. Kuhn and K. Ender

37. Does the activity of glycogen debranching enzyme limit the rate of the glycolysis?

    M. Kylä-Puhju, M. Ruusunen and E. Puolanne

38. Effects of dietary vitamin e and vitamin c supplementation on level of α – tocopherol and l-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

    R. Lahučký, I. Bahelka, K. Novotná and K. Vašíčková

39. Pork quality as related to halothane genotype and slaughter conditions in a Belgian study

    B. Leroy, J.M. Beduin, G. Etienne, B. China, N. Korsak, G. Daube and A. Clinquart

40. Giant fibres in broiler chickens

    R. Mammoli, R. Branciari, D. Ranucci, D. Miraglia, A. Cioffi, P. Avellini and M. Severini

41. How does lactate enhancement improve beef color stability?

    R.A. Mancini, Y.H. Kim, M.C. Hunt and T.E. Lawrence

42. Effect of transport time and season on aspects of rabbit meat quality

    G.A. María, G. Liste, M. Villarroel, T. Buil, C. Sañudo, J.L. Olleta and M. López

43. Transport related bruising in cattle

    I. Midtveit, J. Johansen, H. Schwencke and O. Alvseike

44. Difference in degradation of troponin-t isoforms among bovine muscles during postmortem aging

    S. Muroya, I. Nakajima and K. Chikuni

45. Species-specific difference in inducing pig adipose conversion from that of mouse

    I. Nakajima, S. Muroya and K. Chikuni

46. Intermuscular variation in degradation of high molecular weight proteins in bovine muscles during postmortem aging

    K.E. Neath, S. Muroya, I. Nakajima, Y. Kanai and K. Chikuni

47. Effect of transport, lairage, and preslaughter stress on pork meat quality

    D.J. Newman, E. Hambrecht and E.P. Berg

48. Meat tenderization by acidic lysosomal proteinases associated with genotype in beef

    M. Oliván, A. Coto-Montes, B. Caballero, V. Sierra, N. Aldai, M.J. Rodríguez-Colunga and K. Osoro

49. Analysis of post mortem products of proteolysis in porcine TCA soluble extracts and their association with tenderness

    K. O’Reilly, M. Morzel, C. Bouchut, D. Troy and A.M. Mullen

50. SDS-page analysis of TCA soluble bovine muscle extracts over the postmortem ageing period

    K. O’ Reilly, D.J. Troy, A. Lennon and A.M. Mullen

51. Characteristics of carcass composition for Hanwoo (cow, bull, steer) and Holstein steer

    B.Y. Park, S.H. Cho, J.H. Kim, J.M. Chae, D.H. Kim, Y.T. Yoon and J.M. Lee

52. A method for determining the muscle fibre length

    E. Puolanne and P. Räsänen

53. Glycogen, lactic acid and pH in meat (meta analysis)

    E. Puolanne, M. Yli-Hemminki and M. Kylä-Puhju

54. Are cathepsins B and D involved in post-mortem myofibrillar degradation?

    W.J. Reville, M.M. Motherway, C. Griffin and M.G. Zeece

55. Modeling changes with ageing in the mechanical properties of beef connective tissue

    A. Sandrin, A. Beakou, R. Favier and J. Lepetit

56. Proteomic approach to characterize pale and dark turkey breast meat sorted by image video

    V. Santé-Lhoutellier, G. Le Pottier, T. Sayd and G. Monin

57. Blocking agents for ELISA quantification of cathepsin L in bovine and porcine muscle crude extracts

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

58. The inducible form of HSP70 in porcine small intestine, colon and serum

    K. Sepponen and A.R. Pösö

59. Feeding protein deficient diets during the grower phase increases intramuscular fat deposition and improves eating quality of pork

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

60. Effect of lairage time on incidence of different quality of M. semimembranosus from halves of multi-race hybrids

    V. Tomović, Lj. Petrović, N. Džinić, D. Manojlović, S. Timanović and D. Vidarić

61. Zinc protoporphyrin IX contributes to the bright red color in Parma ham

    J. Wakamatsu, T. Nishimura and A. Hattori

62. Manipulation of pre-rigor glycolytic behaviors to produce consistent beef tenderness

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

63. The significance of sarcomere length and proteolysis on the tenderness of bovine M. longissimus dorsi

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

64. Dietary creatine affects meat quality of pure breeds of Duroc and Landrace differently

    J.F. Young, H.C. Bertram and N. Oksbjerg

2. Meat quality

1. Intramuscular connective tissue and its role in meat quality

   P.P. Purslow

2. The chilling of carcasses

   J.W. Savell, S.L. Mueller and B.E. Baird

3. The effect of intramuscular fat on eating quality of pork depending on end point temperature

   M.D. Aaslyng and S. Støier

4. Color stability of tray-packaged fresh pork sausage links in lighted display

   J.C. Acton, L.W. Grimes and G.C. Skelley

5. Beef characteristics of three muscles from cow and young bull

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

6. Lipid oxidation and 2-alkylcyclobutanones in irradiated traditional pork products

   A. Battaglia, E. Zanardi, G. Dazzi and R. Chizzolini

7. Fat content reduction in pig-skin sheets by extraction with supercritical carbon dioxide

   S. Beltrán and E.M. Vaquero

8. Quality of rabbit meat under modified atmospheres

   M.I. Berruga, H. Vergara and M.B. Linares

9. The effect of rigor-temperature on isometric tension, shortening, and pH for ostrich M. gastrocnemius, pars interna

   S.St.C. Botha, L.C. Hoffman, T.J. Britz, B.N. Nilsen and E. Slinde

10. Predicting and segregating beef tenderness among Uruguayan steer carcasses under commercial conditions using posmortem carcass traits, pH, temperature and colorimeter readings

    G. Brito, D. Pringle, R. San Julián and F. Montossi

11. Physical characteristics of longissimus dorsi muscle in bovines from different genetic types reared in Sicily (Italy)

    V. Chiofalo, E. D’Alessandro, M. Cavallaro, B. Chiofalo, S. Vasi, C. Sanfilippo, S. Simonella and L. Liotta

12. Sensory evaluation of beef loin steaks stored in different atmospheres

    I. Clausen

13. Consumer’s perception of beef tenderness

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

14. Factors affecting the water changes in meat during tenderisation

    C.E. Devine, R.W. Wells and T.E. Lowe

15. Performance during retail display of beef and bison steaks after storage under vacuum and modified atmosphere packaging

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

16. Consumer preferences for leanness in beef over the past 50 years – Smithfield revisited –

    E. Dransfield and T.M. Ngapo

17. Tenderness in M. longissimus dorsi from cows – effect of pelvic suspension and ageing time

    A.-C. Enfält, M. Lundesjö Ahnström, K. Svensson, I. Hansson and K. Lundström

18. Physical quality of several European beef breeds: preliminary results

    S. Failla, S. Gigli, A. Gaddini, F. Signorelli, C. Sañudo, B. Panea, J.L. Olleta, F. Monsón, J.F. Hocquette, R. Jailler, P. Albertí, P. Ertbjerg, M. Christiansen, G.R. Nute and J.L. Williams

19. Effect of carcass weight on sensory quality of young Holstein bulls

    L. Farmer, B. Moss, R. Steen, T. Hagan, L. Majury, R. Kirkland, D. Patterson, D. Kilpatrick and S. Dawson

20. Changes in immunoelectron microscopic localization of calpain in muscle induced by conditioning and high-pressure treatment

    G. Borgijin, S Yamamoto,T. Sugiyama, T. Nishiumi and A. Suzuki

21. Volatile characterization of blood sausage “Morcilla” de Burgos

    L. González, A.M. Diez, M. Collado, M.L. González-Sanjosé, I. Jaime, J.M. Ena and J. Rovira

22. Consequences of using dental classification as indicator of maturity and beef tenderness

    J.J. Grigera Naón, A. Schor, M.E. Cossu and H. von Bernard

23. Effects of various preslaughter handling treatments on the colour of different pork muscles

    E. Hambrecht and J.J. Eissen

24. Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi

    S. Hansen, T. Hansen, M. Dall Aaslyng and D.V. Byrne

25. Modification of very long chain n-3 PUFA in chicken meat

    S. Ivanković and G. Kralik

26. Changes in purge loss, water holding capacity and tenderness during aging of different muscles from pig carcasses

    J.H. Kim, B.Y. Park, S.H. Cho, I.H. Hwang, J.M. Lee, J.G. Sebranek and S.M. Lonergan

27. Effects of housing systems on carcass characteristics of finishing pigs

    G. Kralik, Z. Romić, Z. Tolušić and V. Margeta

28. Factors affecting carcass and meat quality of the Hanwoo

    J.M. Lee, B.Y. Park, J.H. Kim, Y.M. Yoo, H.S. Chae and Y.I. Choi

29. Effects of dietary Rhus verniciflua stokes supplementation on meat quality characteristics of Hanwoo (Korean cattle) steers during refrigerated storage

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

30. Dynamics of myoglobin layer change during display of color-stable and color-labile beef muscles

    R. Limsupavanich, D.H. Kropf, M.C. Hunt, E.A.E. Boyle, D.L. Boyle and T.M. Loughin

31. Effect of breed and strategic feeding on pork tenderness evaluated with instrumental and sensory analyses

    G. Lindahl, C. Claudi-Magnussen, A. Heyer and K. Lundström

32. Factors affecting beef lumbar vertebrae discoloration

    R.A. Mancini and M.C. Hunt

33. Diet and ageing effect on instrumental and sensory characteristics of meat from Podolian young bulls

    R. Marino, M. Caroprese, A. Santillo, S. Pelosi, C. Pacelli and A. Braghieri

34. Effect of classing the bull carcasses within qualitative classes (EUROP) on chemical and physical-technological properties of meat

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

35. Chemical and physical characteristics of fresh subcutaneous fat from Alentejano pig breed

    J. Neves, I. Eusébio, A. Freitas, J. Martins and J. Nunes

36. Physical characteristics of the longissimus trait muscle of the Italian and Polish horse meat

    F. Nicastro, S. Di Matteo, A. Pagone, L. Zezza and R. Gallo

37. Effects of postmortem deboning time on physical, chemical, morphological and organoleptic properties of chicken breast meat during postmortem aging

    T. Okumura, F. Morimatsu, R. Yamada and T. Nishimura

38. Relationship between electrical impedance spectroscopy and sensory quality of beef

    M. Oliván, P. García, M.J. Martínez, M. Mocha, K. Osoro, J. Elvira and M.A. Oliver

39. Effect of pork pigment addition on the colour of cooked hams from exudative meat

    M.A. Oliver, J. Polo, N. Panella, J. Arnau, M. Gil, M. Contreras, S. Morera and J. Ruiz

40. Effect of supplementation with magnesium and tryptophan on the welfare and meat quality of pigs

    N. Panella, M. Font i Furnols, M.À. Oliver, P. Rodríguez, A. Velarde, J. Tibau and M. Gil

41. Meat quality characteristics of highlty marbled beef imported to Korea with reference to Hanwoo

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

42. Benchmarking value in the pork supply chain: processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

    R.C. Person, B.E. Baird, S.L. Mueller, D.R. McKenna, D.B. Griffin, F.K. McKeith, J.A. Scanga, K.E. Belk, J.W. and Savell

43. Benchmarking value in the pork supply chain: processing characteristics of hams manufactured from different quality raw materials

    R.C. Person, S.L. Mueller, B.E. Baird, D.R. McKenna, D.B. Griffin, F.K. McKeith, J.A. Scanga, K.E. Belk and J.W. Savell

44. Effect of genetics on meat quality and sensory properties of pork

    S.A. Pommier, A. Murray, W. Robertson, J. Aalhus, L. Gibson, A. Sosnicki and R. Klont

45. Rearing of partly outdoor pigs in Estonia and the quality of the pork

    M. Rei, M. Tammik, V. Vilks and A. Raudsepp

46. Effect of free and ruminally-protected fish oils on fatty acid composition, sensory and oxidative characteristics of beef loin muscle

    R.I. Richardson, K.G. Hallett, A.M. Robinson, G.R. Nute, M. Enser, J.D. Wood and N.D. Scollan

47. Influence of sex, season, weight at slaughter and muscle type on Barrosã veal characteristics

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

48. Imported Aussie beef quality and comparison with us beef

    R. Sakata, T. Oshida T. Okiura, T. Okumura, F. Morimatsu and R. Yamada

49. European consumer acceptability of lamb meat from different origins and production systems

    R. San Julián, C. Sañudo, M.M. Campo, J.L. Olleta, M. Oliver, M. Font, I. Barluenga, L. Guerrero, V. Cañeque, I. Alvarez, W. Branscheid, M. Wicke, G.R. Nute and F. Montossi

50. The effect of refrigeration conditions in the quality of lamb meat

    J. Santos-Silva, R. Santos, I. Mendes, J. Prates, M.J. Fraqueza, C.M. Ferreira, A.S. Barreto and J.P.C. Lemos

51. Carcass quality of several European cattle breeds: preliminary results

    C. Sañudo, B. Panea, J.L. Olleta, F. Monsón, I. Sierra, P. Albertí, P. Ertbjerg, M. Christiansen, S. Gigli, S. Failla, A. Gaddini, J.F. Hocquette, R. Jailler, G.R. Nute and J.L. Williams

52. The relationship between CIE L* and pH at 1 day postmortem in porcine semimembranosus muscles harvested from national pork development hogs

    M.W. Schilling, N.G. Marriott and H. Wang

53. The effects of ruminally-protected dietary lipid on the fatty acid composition and quality of beef muscle

    N.D. Scollan, M. Enser, R.I. Richardson, S. Gulati, K.G. Hallett, G.R. Nute and J.D. Wood

54. Effect of vacuum package storage on pork purge and color

    S. Sebbana, S.A. Pommier, A.C. Murray, L. Gibson, A. Sosnicki and R. Klont

55. Image analysis for characterization of the intramuscular connective tissue in meat

    L. Sifre-Maunier, R.G. Taylor, P. Berge and J.M. Bonny

56. Effects of pelvic suspension on the tenderness of meat from Fallow deer (Dama Dama)

    K.L. Sims, E. Wiklund, C.L. Hutchison, R.C. Mulley and R.P. Littlejohn

57. Effects of high oxygen packaging on tenderness and quality characteristics of beef longissimus muscles

    O. Sørheim, M. Wahlgren, B. Narum Nilsen and P. Lea

58. How different operating conditions of filter paper press method affect meat water holding capacity measurement

    S. Tassone, S. Barbera and L.M. Battaglini

59. Effects of intramuscular fat deposition on the beef traits of Japanese black steers

    Y. Ueda, A. Watanabe, M. Higuchi, H. Shingu, S. Kushibiki and M. Shinoda

60. Effect of carcass suspension method on water holding capacity of M. longissimus from Fallow deer (Dama Dama) and lamb

    E. Wiklund, R.C. Mulley, C.L. Hutchison and R.P. Littlejohn

3. Microbiology and safety

1. The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard

   M.W. Peck and S.C. Stringer

2. Microbial ecology of marinated meat products

   J. Björkroth

3. Evaluation of pork hygiene quality using biodetecting methods

   M.T. Chen, H.I. Kuo, S.M. Lin, D. Lin and M.G. Kuo

4. Influence of the onion variety on the shelf life of the blood sausage “Morcilla de Burgos”

   A.M. Diez, L. González, J.M. Ena, I. Jaime and J. Rovira

5. Comparison between traditional and PCR techniques in the identification of foodborne pathogens in blood sausage

   A.M. Diez, L. González, I. Jaime, A. Llanos, J.A. Santos and J. Rovira

6. An application of blend of natural antioxidants in dry-fermented sausages

   S. Dragoev and D. Balev

7. A technological study on the lipid peroxidation in ground meat and prolongation the shelf live. Chemical and microbiological properties

   S. Dragoev, D. Balev and D. Stoychev

8. Methods for listeria inoculation; validation of a surface and a mixing method

   P. Enthoven, R. Kaathoven, G. Geesink, C. Gerris and G. Hemke

9. Effect of Ar/CO2 modified atmosthere pakaging on turkey meat characteristics

   M.J. Fraqueza, R.J.B. Bessa, M.S. Pereira, M.C. Ferreira and A.S. Barreto

10. Comparison of microflora of traditional fermented sausages identified with traditional and molecular methods

    J. Gasparik-Reichardt, L. Cocolin, E. Drosinos and F. Gaitis

11. Effect of lactic acid bacteria or gluconodeltalactone on textural and physicochemical properties of calcium chloride marinated bovine brachiocephalicus muscle

    R. Gonzalez-Tenorio, J. Mateo-Oyagüe, A. Totosaus and M.L. Pérez-Chabela

12. Competitive inhibition of meat spoilage bacteria and pathogens

    G.G. Greer and B.D. Dilts

13. The effect of disinfectants on Listeria monocytogenes adherent to meat biofilm

    A. Gunvig

14. Molecular epidemiology and disinfectant susceptibility of Listeria monocytogenes from meat processing plants and human infections

    E. Heir, O.-J. Røtterud, B.-A. Lindstedt, T. Vardund, G. Kapperud and T. Nesbakken

15. Hygienic conditions of a Mexican local slaughterhouse

    S. Hernandez, A. Zúñiga, J. Rovira, I. Jaime, I. Sanchez and E.M. Santos

16. Study of contamination variation level of Staphylococcus aureus in poultry slaughter premises with HACCP system

    A. Javadi, V. Ranzavilar and M. Jalali

17. Kinetics of colour loss for slices of fermented sausage displayed in light of varying intensity

    A.-M. Jydegaard, H.J.S. Nielsen, P.L. Dawson, and J.C. Acton

18. Quantitative assessment of antibiotic and anabolic agents in broiler meat chicken

    I.T. Kadim, O. Mahgoub, R.S. Al-Magbaly and K. Annamali

19. DNA-fingerprinting of Campylobacter spp. From poultry and genetic relationship of selected strains to human isolates

    G. Klein, L. Beckmann, P. Luber and E. Bartelt

20. Influence of fermentation on creatine and lactate concentrations in white effluorescences on dry fermented sausage

    L. Kröckel

21. Physiochemical properties of dry-cured hams from taiwan black pigs and lyd hybrid pigs

    D-C. Liu, P-C. Huang, C-L. Shiao, M-T. Chen and F-J Tan

22. Characterization of Staphylococcus aureus isolated from a slaughterhouse for pigeons by RAPD-PCR and REA-PFGE

    P. Losito, G. Blaiotta, A. Vergara, F. Villani and A. Ianieri

23. Colonisation of piglets by genotypes of Campylobacter coli

    R.H. Madden and N. Soultos

24. Optimisation of the isolation of Campylobacter spp. From retail packs of raw poultry

    R.H. Madden, L. Moran and P. Scates

25. Identification of important spoilage bacteria and fungi from two types of Portuguese smoked dry sausages after shelf-life period in modified atmosphere package

    T.J.S. Matos, B.B. Jensen, A. Barreto and O. Hojberg

26. Investigating ozone treatment as a remedial action for microbial spoilage of meat by measuring volatiles using proton-transfer-reaction mass-spectrometry

    D. Mayr, T. Mikoviny, J.D. Skalny, E. Hartungen, N.J. Mason and T.D. Märk

27. Application of lactate and diacetate to improve the shelf-life of the blood sausage “Morcilla de Burgos”

    C. Molinero, A.M. Diez, L. González, E.M. Santos, I. Jaime and J. Rovira

28. Effects of hot water and lactic acid treatment of pork carcass prior to cooling on microbial and ultimate pork quality

    S-H. Moon, H-S. Yang, Y-H. Hwang, N-J. Sung, G-B. Park and S-T. Joo

29. Lethal effects of non-deheated (hot) mustard flour on E. coli O157:H7 in refrigerated nitrogen packaged ground beef

    P. Muthukumarasamy, J.H. Han and R.A. Holley

30. Shelf life of meat from Podolian young bulls in relation to the ageing method

    F. Napolitano, A. Braghieri, C. Pacelli, G.F. Cifuni, A.M. Riviezzi, F. Grasso and A. Girolami

31. Optimum process conditions for single-sided pan-frying of hamburgers for safety

    D. Ou and G.S. Mittal

32. Microbiological, chemical and physical changes in Italian “Lonza”

    A. Paparella, C. Chaves López, P. Pittia and L. Di Berardo

33. Microbiological conditions of sheep carcasses from high-capacity slaughterhouse: a preliminary study

    L. Pennisi, G. Colavita, A. Vergara and L. De Castelli

34. Influence of injection, packaging and storage conditions on the microbial and colour stability of beef and bison steaks

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

35. Effect of mild chemical and physical hurdles on the shelf life of vacuumpacked portions of Italian Mortadella sausages

    A. Pizza, R. Pedrielli, S. Quintavalla, M. Bergamaschi, M. Franceschini, G. Barbieri and A. Larini

36. A proposal on setting performance objectives for Campylobacter and EHEC in meat industry

    M. Rahkio and T. Kärkkäinen

37. Quantitative risk assessment of pathogenic Yersinia and Listeria monocytogenes contamination process along production stages of organic and traditional pork meat

    J. Ranta, K.-M. Siekkinen, R. Laukkanen, P. Ortiz, H. Korkeala and R. Maijala

38. Effect of modified atmospheres packaging on the hygienic and organoleptic quality of “Cecina de Leon” kept for extended storage

    B. Rubio, C. Molinero, B. Martínez, C. González-Fernández and M.D. García-Cachán

39. Sensory and microbiological properties of dried hams treated with high hydrostatic pressure (hp)

    G. Saccani, G. Parolari, E. Tanzi and S. Barbuti

40. Manufacturing process development on a ready to heat and eat Portuguese traditional product: “Maranhos”

    J.J. Salavessa and A.S. Barreto

41. Chemical changes in the lipid fraction of traditional dry fermented sausage “Painho de Portalegre” during ripening

    C. Santos, A. Partidario, M. Padilha, L. Silva, C. Roseiro and M. Elias

42. Predicting the risk of hide cross-contamination in the cattle lairage during holding prior to slaughter

    A. Small and S. Buncic

43. Identification of pediocin PA-1 producing Pediococcus pentosaceus str 536 isolated from ham (Thai fermented meat)

    A. Swetwiwathana, T. Zendo, N. Lotong, J. Nakayama and K. Sonomoto

44. Microbiological safety in Succedaneum Italian salami

    N.N. Terra, L.L.M. Fries, A. Terra, C..V.M. Peña, L.M. Terra and L. Milani

45. Enrichment of the Italian salami with insoluble wheat fiber

    N.N. Terra, A.M. Terra, C.V.M. Peña, L.M. Terra, L. Milani and L.L.M. Fries

46. Microbiological quality of fresh meat products stored under modified atmospheres

    P. Tremonte, E. Sorrentino, M. Succi, T. Di Renzo, A. Reale, G. Maiorano and R. Coppola

47. Results of physicochemical and sensorial investigation of different type of fermented sausages during fermentation and ripening process

    L. Turubatović, M. Hadžiosmanović, F. Čaklovica and F. Gaitis

48. Comparison of sensory and analytical properties of dry sausage produced with different processing procedures

    K. Ulmer and A. Fischer

49. Microbiological contamination of lamb carcasses: effect of abattoir size, sampling site and time of storage

    H. Vergara, M.I. Berruga, M.B. Linares and L. Gallego

50. A mechanistic simulation model to study the effectiveness of interventions against E. coli O157 in a cattle slaughterhouse

    B. Vosough Ahmadi, A.G.J. Velthuis, H. Hogeveen and R.B.M. Huirne

51. The effects of nitrite and traditional cooking process on the survival of Clostridium sporogenes and autoxidation in Kavurma, a traditional Turkish fried meat product

    H. Yetim, A. Kayacier, Z. Gungor and H.W. Ockerman

4. Meat technology

1. Recent concerns about stunning and slaughter

   N.G. Gregory

2. Effects of heat on meat proteins–implications on structure and quality of meat products

   E. Tornberg

3. Physicochemical properties of meat batters with added walnut: effect of salt levels

   M.J. Ayo, F. Jiménez Colmenero, J. Carballo and C. Ruiz-Capillas

4. Effect of adding tumeric and lemon grass during marination on the quality of roast chicken

   A.S. Babji, N. Hui Vern, S.E. Ch’ng and C.L. Siaw

5. Effects of cooking on carotene and free fatty acid contents of chicken burger incorporated with palm fats

   A.S. Babji, M.S. Nor Aishah, A.R. Alina, W.I. Wan Rosli and S.E. Ch’ng

6. Study on salt-induced chemical changes in pork muscle by FT-IR imaging

   U. Böcker, R. Ofstad, B. Egelandsdal and A. Kohler

7. pH, water activity, and proximate composition of Morcilla de León, a traditional European blood sausage

   E. Cabeza, J.M. Zumalacárregui, A. Antiduelo and J. Mateo

8. Low voltage electrical stimulation, hot boning and high temperature conditioning of longissimus lumborum muscle from Bos Indicus: drip and cooking loss, water holding capacity and colour

   S. Cardoso, N.J. Beraquet and M. Pinto Neto

9. Effect of phosphate, ascorbic acid and alpha-tocopherol with continuous non-vacuum or vacuum tumbling process on lipid oxidation of precooked roast beef

   J-H. Cheng and H.W. Ockerman

10. Factors affecting acceptability of dry-cured ham througout extended ripening under “Bodega” conditions

    I. Cilla, L.A. Martínez, J.A. Beltrán and P. Roncalés

11. Effect of walnut, microbial transglutaminase and storage time on the water and fat binding capacity of salt-free beef batters

    S. Cofrades, A. Serrano, J. Ayo, J. Carballo, C. Ruiz-Capillas and F. Jiménez Colmenero

12. Addition of whey protein concentrate and sodium chloride to beef muscles: effects of tumbling procedures and sous vide cooking treatment on technological parameters, physical properties and sensory quality

    D.D. Corrales, C.B. Gonzalez, N. Szerman, A.M. Sancho, F. Carduza, G. Sanchez, M. Irurueta and S.R. Vaudagna

13. Optimising the measuring of meat flavours by means of an electronic nose via sensor selection

    I. Dederer

14. Sensorial and rheological properties of “Painho de Portalegre”. The influence of meat and fat size portions and NaCl concentration

    M. Elias, A.C. Santos, V. Palma, C. Santos and L.C. Roseiro

15. Effect of the addition of sage and rosemary extracts on the oxidative stability of different types of liver pates

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

16. Lipid oxidation during refrigerated storage of liver pates from extensively reared Iberian pigs and intensively reared White Pigs

    M. Estevez, S. Ventanas, R. Ramrez and R. Cava

17. Calcium chloride marination of bovine brachiocephalicus muscle: effect of tumbling on textural properties

    R. Gonzalez-Tenorio, J. Mateo-Oyagüe, A. Totosaus and M.L. Pérez-Chabela

18. Distribution of relative humidity in dependence of the inlet airflow direction in dry sausage ripening chambers

    M. Hermle, T. Jesinger, P. Gschwind, V. Kottke and A. Fischer

19. Proteomic characterisation of normal and pasty Spanish dry-cured hams

    M. Hortos, V. Santé-Lhoutellier, J. Arnau and G. Monin

20. Effects of cooking temperature and time on gel formation ability and color of surimi-like pork

    Y-H. Hwang, G-H. Kang, N-J. Sung, G-B. Park and S-T. Joo

21. Effects of high-pressure treatment on intramuscular collagen molecule

    S. Ichinoseki, T. Nishiumi, R. Sakata and A. Suzuki

22. Gel property of surimi-like material from pre- or post-rigor porcine muscle

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

23. The effect of sodium chloride, soybean protein and starch on gel properties and color of beef surimi

    B. Kong, Y. Chi, B. Li and Z. Jin

24. Method and degree of mechanical tenderisation of beef muscles for use in re-formed joints made with a cold-set binder

    A.M. Lennon, S.S. Moon, T.A. Kenny and P. Ward

25. Heat-induced changes in the mechanical properties of perimysial connective tissue from two beef breeds

    J. Lepetit, J.L. Damez, R. Favier and A. Listrat

26. Development of technology for production of meat-plant extrudates

    A.B. Lisitsyn, V.B. Krylova and V.V. Oleinikov

27. Effect of different concentrations of natural colorants on the colour of fresh pork sausages packaged in modified atmosphere

    L. Martínez, I. Cilla, J.A. Beltrán and P. Roncalés

28. Residual levels of three preservatives and economical viability of surface treatments applied in portuguese smoked dry sausages

    T.J.S. Matos, A. Barreto and F. Bernardo

29. The influence of wine components on the tenderness and histological structure of cooked meat

    A. Mega, T. Mitsuhashi and M. Tajima

30. Influence of anatomical origin of raw meat on the sensory and chemical characteristic of dried beef “Cecina de Leon”

    C. Molinero, B. Rubio, C. González-Fernández, B. Martínez and M.D. García-Cachán

31. Development of beef burger meat patties enriched in CLA

    B.E. Murray, V. Sarries, D. Dalton, A.P. Maloney and D.J Troy

32. Effects of Polygonum hydropiper L. Extracts on the quality of chilled beef steak

    A. Noriham, A.S. Babji and M. Nulkirah

33. Effect of antioxidants on color change and lipid oxidation of sliced roast beef

    T. Okayama, S. Iwanaga, H. Kamisoyama, M. Numata, R. Sakata and M. Muguruma

34. Improvement of properties of products made from PSE meat by addition of sodium caseinate and MTGase

    M. Olkiewicz, E. Pospiech, B. Grześ and B. Kłossowska

35. Colour photographs to estimate heterocyclic amine intake from pork of different rn genotypes

    V. Olsson, K. Skog, K. Lundström and M. Jägerstad

36. Sous vide cooked beef muscle. Effect of salt addition on biochemical parameters

    A.A. Pazos, S. Guidi, S.R. Vaudagna, A. Sancho, D. Carp, A.E. Toledo, L.E. Langman, G. Sanchez and C.B. Gonzalez

37. Analysis of unique flavor of chinese traditional Xuanwei ham

    F. Qiao, C. Ma and X. WU

38. Indonesian Bakso meatball properties with postmortem meat time and tapioca starch concentrations

    D. Rahardiyan and K.W. McMillin

39. Water loss from pork during cooking – does pH during cooking have an impact?

    K. Rosenvold, M. Baltzer, M.D. Aaslyng and S. Støier

40. Descriptive empirical model of instrumental hardness changes in dry-cured semimembranosus and biceps femoris muscles as a function of water content, NaCl and pH

    J. Ruiz-Ramírez, J. Arnau, L. Guerrero and P. Gou

41. Antioxidant activity of Borage (Borago officinalis) in fresh and cooked beef patties

    A. Sánchez-Escalante, J.L. Dávila, G. Torrescano, M. Valenzuela and P. Roncalés

42. Quality of low-fat meatballs containing legume flours as extenders

    M. Serdaroglu, G. Yildiz-Turp and K. Abdoimov

43. Texture properties of sausage emulsions analysed by extrusion methods as prediction index of sausage texture

    P. Severiano Pérez , J. Rovira , M.L. González-Sanjosé and I. Jaime

44. Prediction of inter-muscular fat in the fresh pork leg

    A.J. Stetzer, R.E. Klont, A.A. Sosnicki and F.K. McKeith

45. The influence of physical and chemical properties of pork fat on the quality of heat treated meat products

    G. Svenstrup, L. Kristensen, J. Risbo and L.H. Skibsted

46. Physical and sensory characteristics of marinated chicken drumsticks treated with the lactoperoxidase system and thermal treatment

    F-J. Tan and H.W. Ockerman

47. Physical properties and folding test of commercial meat balls in thailand

    R. Taprap, Y. Surapunpisid, E. Fungladda and P. Jiatrakul

48. Visible-nir spectroscopy: a non-destructive rapid technique to assess endpoint temperature of Kamaboko gel

    M.Uddin, E. Okazaki, M.U. Ahmad, Y. Fukuda and M. Tanaka

49. Effects of blending chicken by-products with palm fat oxidation and sensory properties of chicken bologna during frozen storage (-18°C)

    P. Wolyna and A.S. Babji

50. Effects of protein concentration, pH, ionic strength on heat-induced gelation properties of myosin from rabbit skeletal muscles

    X.L. Xu, G.H. Zhou and H.B. Huang

51. Textural and sensory properties of oatmeal added low fat sausage with different types of meats

    H-S. Yang, S-G. Chol, J-I. Lee, G-H. Kang, S-T. Joo and G-B. Park

5. Meat in nutrition and health

1. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet

   H-K. Biesalski

2. Meat fats in nutrition

   L. Valsta, H. Tapanainen and S. Männistö

3. Sodium in meat products

   M. Ruusunen and E. Puolanne

4. Breed and feeding effect on fatty acid composition of intramuscular fat in yearling bulls

   N. Aldai, B.E. Murray, D.J. Troy, M. Oliván, A. Martínez, A.I. Nájera and K. Osoro

5. Conjugated octadecadienoic acid isomers (CLA) in Portuguese veal from Arouquesa and Barrosã autochthonous breed calves slaughtered in early autumn

   C.M. Alfaia, M.A. Quaresma, A.P. Portugal, R.J. Bessa, M.L. Castro and J.A. Prates

6. Antihypertensive activities generated from porcine skeletal muscle proteins by lactic acid bacteria

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

7. Fatty acid content and composition of muscle lipids of goat kids fed sunflower oil supplemented diet

   V. Banskalieva, P. Marinova, M. Renerre and V. Tzvetkova

8. About some regular features of change of beef fat fractional composition during fermentative glycerolysis

   A.V. Berdutina, E.S. Nikitina, S.I. Mitaleva, B.S. Karpo and O.N. Trubnikova

9. Assessment of efficiency of chick-pea use for selenium enrichment of steer beef and poultry meat

   I.M. Chernukha, N.E. Belyakina and N.F. Gorlov

10. Common diets: nutrition and obesity

    K.R. Chikere

11. Effect of breed on meat quality and fatty acid composition of Korean native Black Pigs, Landrace and Yorkshire

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

12. Fiber type profile and chemical composition of three Maronesa veal muscles

    P. Costa, L.C. Roseiro, D. Oliveira, H. Gonçalves, V. Alves and C. Santos

13. Horsemeat as a promising raw material for production of canned meat for children

    M.A. Cretov, A.V. Ustinova, and N.E. Belyakina

14. Fatty acid composition of lamb meat from Spain, Britain, Germany and Uruguay

    M.T. Díaz, I. Álvarez, J. De la Fuente, C. Sañudo, M.M. Campo, M.A. Oliver, M. Font i Furnols, F. Montossi, R. San Julián, W. Branscheid, G.R. Nute and V. Cañeque

15. Effect of a linseed oil supplementation on total fatty acids of muscles and on colour stability and lipid oxidation of bovine meat

    P. Gatellier, D. Bauchart, D. Durand and M. Renerre

16. Effect of rosemary extract on the formation of heterocyclic aromatic amines in fried beef patties

    M. Gibis, U. Jautz and A. Fischer

17. The effect of gender on the meat quality characteristics of Kudu (Tragelaphus strepsiceros)

    L.C. Hoffman

18. Comparison of imported vs. domestic beef cuts for restaurant use in Venezuela. II. Marbling levels, proximate and mineral composition

    D. Huerta-Sánchez, N. Huerta-Leidenz and A. Rodas-González

19. Comparison of imported vs. domestic beef cuts for restaurant use in Venezuela. I. Cookery traits, consumer impressions and shear force

    D. Huerta-Sánchez, V. Villa, L. Arenas de Moreno, N. Huerta-Leidenz, M. Guiffrida de Mendoza and A. Rodas-González

20. Biological activities of ace inhibitory peptides derived from beef hydrolysates

    A. Jang, M. Lee, D.G. Lim and K-S. Kang

21. A new method for quantification of apolar heterocyclic aromatic amines with planar chromatography

    U. Jautz, G. Morlock, M. Gibis, W. Schwack and A. Fischer

22. Heme iron and B vitamins as quality markers in cooked meats

    S. Lanzi, L. D’Evoli, P. Salvatore, A. Aguzzi, S. Nicoli, L. Marletta and G. Lombardi-Boccia

23. Effect of supranutritional and organically-bound dietary selenium on the nutritive value and case longevity of beef

    T.L. Lawler, M.J. Marchello, J.B. Taylor, J.B. and J.S. Caton

24. Up-to-date knowledge on the nutritional composition of poultry meat

    T. Lesiów and Y.L. Xiong

25. Non-traditional ideas about ecological safety and nutritional adequacy of foodstuffs (including meat-based ones)

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

26. Introduction into foods combinatorics

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

27. Role of the chosen dietary fibre preparations in shaping of structure and quality of model meat product

    H. Makała and M. Olkiewicz

28. Effect of addition of tea catechins and vitamin c on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken patties

    M. Mitsumoto, M.N. O’Grady, J.P. Kerry and D.J. Buckley

29. The composition and oxidative stability of lipids in longissimus muscle from grazing cattle supplemented with sunflower oil or linseed oil

    A.P. Moloney, F. Noci, F.J. Monahan, M.N. O’Grady and J.P. Kerry

30. Isolation and purification of ace inhibitory peptide derived from chicken bone extract

    K. Nakade, M. Muguruma, Y. Inoue, S. Kawahara, K. Yamauchi, T. Nakayama, M. Maruyama, T. Okayama and M. Numata

31. Identification of sourness-suppressing peptides in cooked pork loins

    T. Nishimura, T. Okumura, F. Morimatsu and R. Yamada

32. Effect of milk-replacer rearing vs natural rearing on fatty acid composition of suckling lamb liver

    M.T. Osorio, B. Bermejo, O.A. López, J.M. Zumalacárregui and J. Mateo

33. Meat protein-tannin interactions: observed antioxidant activity and potential health benefits

    R.B. Pegg and R. Amarowicz

34. Suckling lamb fatty acids as affected by ewes feeding system

    A. Priolo, M. Bella, L. Biondi, V. Fasone, V. Galofaro, M. Scerra, M.A. Valvo and M. Lanza

35. Comparison of total content of lipid and cholesterol in Portuguese bovine meats-PDO from four different autochthonous breeds (Barrosã, Arouquesa, Alentejana and Mertolenga)

    M.A.G. Quaresma, C.M.M. Alfaia, M.L.F. Castro, R.J.B. Bessa and J.A.M. Prates

36. Effects of modification of fatty acid composition of animal products on adolescent fatty acid intake in Belgium

    S. De Smet, C. Matthys, M. Bilau, J. Van Camp, N. Warnants, K. Raes, G. Sturtewagen and S. De Henauw

37. Effect of high pressure treatment on the allergenicity of bovine serum albumin evaluated by histamine release assay using sera from allergic patients and human basophilic KU812f cells

    A. Suzuki, T. Hara, H. Koyama, N. Nogami, G.D. Han, S. Odani, M. Matsuno, T. Joh and T. Nishiumi

38. Physico-chemical characteristics of raw and canned ostrich meat

    G. Torrescano, R. Jiménez, A. Sánchez-Escalante, M. Estrada, N. González, M. Valenzuela, G. Cumplido and J.L. Dávila

39. Pig housing affects the fatty acid composition of pork fat

    M. Trezona, J.R. Pluske, B.P. Mullan and D.N. D’Souza

40. Bull production factors affecting proximate and mineral composition of cooked longissimus steaks

    S. Uzcátegui Bracho, L. Arenas de Moreno, N. Jerez-Timaure, N. Huerta-Leidenz and F.M. Byers

41. Fatty acid composition of intramuscular lipids in various beef breeds and genotypes

    Zs. Wagenhoffer and F. Szabo

42. The chemical composition of the meat type drakes muscles from breeding strains

    J. Woloszyn, J. Ksiazkiewicz, T. Skrabka–Blotnicka, J. Biernat, T. Kisiel and A. Orkusz

43. Saliva incorporation during meat boli formation in relation to chewing efficiency

    C. Yven and L. Mioche

44. Conjugated linoleic acid and the ratio of ω6:ω3 fatty acids on the oxidative stability of chicken meat

    S.F. Zanini, G.L. Colnago, B.M.S. Pessotti, M.R. Bastos, F.P. Casagrande and V.R. Lima

45. Conjugated linoleic acid and the ratio of ω6:ω3 fatty acids on the lipid metabolism of broiler chickens

    S.F. Zanini, G.L. Colnago, G.S. Fernandes, M.R. Bastos, B.M.S. Pessotti, F.P. Casagrande and V.R. Lima

46. Lipid composition of lamb meat, affected by genotype and sex

    B. Žlender, A. Rajar, T. Polak, L. Gašperlin and S. Čepin

6. Hot topics in meat science

1. Feeding and meat quality

   H.J. Andersen, N. Oksbjerg, J.F. Young and M. Therkildsen

2. The future of BSE from the global perspective

   D. Heim and L. Mumford

3. Preliminary Raman spectroscopic investigation of the changes in beef sternomandibularis muscle during the thawing of muscle strips frozen pre-rigor

   J.R. Beattie, S.J. Bell and B.W. Moss

4. Effect of outdoor rearing system on fat deposition and eating quality in organic heavy pigs

   V. Bondesan, A. Sartori and P. Danesi

5. Quantitative evaluation of chloramphenicol content in chicken meat produced by domestic producers with ELISA-test

   N. Brdarić, L. Zahirović, D. Hajrić and E. Bećar

6. Flavour perception of oxidation in beef

   M.M. Campo, G.R. Nute, S.I. Hughes, M. Enser, J.D. Wood and R.I. Richardson

7. Effects of dietary linseed oil on fatty acid composition of lamb meat

   A. Caputi Jambrenghi, F. Giannico, S. Sanapo, F. Bozzo, M.A. Colonna, A. Vicenti and G. Vonghia

8. Preparation and properties of haemostatic powder and film

   M.T. Chen, T-F. Tseng and T-M. Tsai

9. Effects of kid feeding with a de-stoned olive pomace on the quality of raw and cooked meat

   M.A. Colonna, A. Vicenti, F. Toteda, A.M. Facciolongo, P. Pennisi and C. Cocca

10. Using density to measure myofibrillar denaturation

    P.M. Dobbie, S.J. Falconer, N.J. Simmons and C.C. Daly

11. Shifting sensory thresholds of pre-cooked entire male meat using the marinating technology

    B. Egelandsdal, E. Løvlund, J. Choinsky, A. Koller and M. Mielnik

12. Performances and meat qality of Leprino viterbese breed rabbit, bred with three different housing system.

    S. Failla, M. Contò, S. Ballico, S. Concetti and P. Negretti

13. Level of gamma radiation in some meat products marketed in upper Egypt

    Sh. Fathi, M. Ismail, A. Nassar and M. Afaf

14. Effect of current, voltage, frequency and carcass temperature on impedance measurements of lamb carcasses

    S. Forsyth, P. Cosgrave, P. Allen and F. Butler

15. The autofom and CVT-2 for predicting saleable meat yield in pork carcasses

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

16. Regulation of taste-active components of meat by dietary protein levels

    S. Fujimura, A. Eguchi T. Kobayashi, F. Sakai and M. Kadowaki

17. Regulation of taste-active components of meat by dietary branched-chain amino acids

    M. Imanari, M. Kadowaki and S. Fujimura

18. Vacuum cooling of cooked meats

    T.X. Jin, H.M. Zhu, H.D. Feng and L. Xu

19. Chemical properties of the meat and blubber of the Cape Fur Seal (Arctocephalus pusillus pusillus)

    K.S.C. Koep, L.C. Hoffman, E. Slinde and L. Dicks

20. Metabolic mechanism of compensatory growth in pigs

    R. Lametsch, L. Kristensen, M. Therkilsen, N. Oksbjerg, M.R. Larsen and P. Ertbjerg

21. Meat quality of heifers as influenced by grazing, finishing feeding and carcass suspension method

    M. Lundesjö Ahnström, A-C. Enfält, A. Hessle, L. Johansson and K. Lundström

22. Quality characteristics of meat from Podolica and crossbred calves reared on feed containing grape skins

    G. Marsico, S. Dimatteo, M. Ragni, A. Rasulo, L. Di Turi and A. Vicenti

23. Decoctions of Norwegian herbs stabilise marinated turkey thighs

    M.B. Mielnik, S. Sem, B. Egelandsdal and G. Skrede

24. Effect of forage legume, stocking rate and condensed tannins on Corriedale lamb meat quality in Uruguay

    F. Montossi, R. San Julián, G. Brito, I. De Barbieri, A. Dighiero, M. Iglesias, N. Ramos, M. Nolla and D.F. Risso

25. Effect of high pressure treatment and subsequent storage on the colour of a beef puree

    B. Moss, D.E. Johnston, W.D. Graham and E.M. Stewart

26. French consumer appreciation of a novel Polish-style sausage

    T.M. Ngapo, M.S. Kubiak, J. Batura and E. Dransfield

27. Consumer preference of pork chops: results of an international cross-cultural comparison

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

28. Monitoring acceleration (g-force) during animal transports

    F. Nøddegaard and N. Brusgaard

29. Effect of linseed and grass feeding on the flavour profile and taste-panel evaluations of beef from Belgian Blue double-muscled bulls

    K. Raes, E. Claeys, A. De Winne, P. Dirinck, A. Balcaen and S. De Smet

30. Effect of lamb feeding with linseed meal on some meat quality traits

    M. Ragni, L. Di Turi, L. Melodia, A. Caputi Jambrenghi, M.A. Colonna and G. Vonghia

31. Quality of meat from steers of two different frame sizes grazing high quality pastures supplemented with high moisture maize grain or whole plant maize silage

    F.J. Santini, E. Villarreal, J.J. Grigera Naón, M.E. Cossu, J.M. Grigera, E. Pavan and A. Schor

32. Carbon monoxide as a substitute for nitrite in meat batter systems

    O. Sørheim, T.Chr. Johannessen, D. Cornforth, Ø. Langsrud, P. Berg and T. Nesbakken

33. Early prediction of carcass yield grade by ultrasound in Hanwoo (Korean cattle)

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

34. Effect of dietary oil and protein level on carcass and fat qualities and processing characteristics in pigs

    G.A. Teye, P.R. Sheard, F.W. Whittington, A. Stewart and J.D. Wood

35. The faith of the umami compound and flavour precursor inosine monophosphate during aging and cooking of pork

    M. Tikk, K. Tikk, A.H. Karlsson and H.J. Andersen

36. Effect of slaughter weight and diet composition of calves on meat and fat quality

    C. Vieira, M.D. García-Cachán, B. Martínez, A. Cerdeño and A.R. Mantecón

37. Pastoral-flavour detection in beef fat using SPME-GCMS

    A. Watanabe, Y. Ueda and M. Higuchi

1. Addtional information
2. Metabolic modifiers and genetics: Effects on carcass traits and meat quality

   M.E. Dikeman

3. Modern meat production and animal welfare

   P.D. Warris

4. Pollution in the meat industry

   A. Véras

5. Biochemistry of lipid and myoglobin oxidation in postmortem muscle and processed meat products – effects on rancidity

   G.R. Trout

6. Meat tenderness: Theory and prctice

   R.G. Taylor

7. Assessing consumer preferences and attitudes toward meat and meat products

   R. Miller

8. Meat irradiation and meat safety: Prevention of quality changes in irradiated meat and meat products

   D.U. Ahn

9. Competing microbiota and its products on fresh and processed meat

   L.M. McMullen

10. Beef carcass grading in Europe and USA – The prospects for using VIA systems

    P. Allen

11. On-line evaluation of meat quality: State of the art

    H.J. Swatland

12. Flavor formation in fermented sausages – The influence of bacteria

    L.H. Stahnke

13. The ethnical origin of the main meat processed products of Brazil

    B. da Costa Carvalho Jr.

14. Dry-cured ham and fermented meat products: formulating for flavour

    J. Arnau, P. Gou and J. Comaposada

15. Effective communication of research information to the meat industry

    D. Buege

16. Stimulating undergraduate students to pursue a career in meat science

    M.C. Hunt and J.E. Young

17. Case ready red meat packaging technology

    I. Richardson

18. Packaging and new processed meat products

    H. Weber