1. Deciphering organic farming impact on pectoralis major muscle proteome of ross 308 chicken: towards the identification of biomarkers of authenticity

Laura Alessandroni, Gianni Sagratini , Renzo Galli, Anne Maria Mullen, Mohammed Gagaoua

2. The multi-potent modulator netrin-1 synthesized in satellite cell- derived myoblasts isolated from the fast-twitch muscle may regulate fast-type myotube formation

Takahiro Suzuki, Takahiro Maeno, Mako Nakamura, Ryuichi Tatsumi

3. Accelerating myogenic differentiation with nitric oxide precursors L-arginine and L-citrulline for cultivated meat production

Brodie Peace, Minh Ha, Robyn Warner, Jeremy Cottrell

4. EPA activates PPARδ and AMPK pathways in L6 myotubes

Yusuke Komiya, Wataru Mizunoya,Keizo Arihara

5. Genetic lines influence the texture, collagen and intramuscular fat of pork Longissimus and Semimembranosus

Xiying Li , Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. DSouza, Frank R. Dunshea

6. Effect of rearing practices and pre-slaughter handling on the Longissimus thoracis and the Semitendinosus muscle proteomes of young bulls

Rabiaa Ben Mbarek , Claudia Terlouw, Ruth Hamill, Joseph Kerry, Brigitte Picard,Anne
Maria Mullen, Anna-Maria Reiche, Paolo Silacci, Mohammed Gagaoua

7. The effects of oleic acid on matured muscle fibers isolated from mice: fiber type-specific analysis

Shugo Iseki, Koichi Ojima, Keizo Arihara, Yusuke Komiya

8. Nτ-methylhistidine decreases myofibrillar protein levels by up- regulating ubiquitin ligases in C2C12 myotubes

Miki Ishimaru, Saki Shimamoto, Daichi Ijiri, Toru Hayakawa, Takanori Nishimura, Akira Ohtsuka, Shinobu Fujimura

9. Netrin-4 synthesized in satellite cell-derived myoblasts regulates myotube formation during myogenic differentiation

Takahiro Maeno, Yuka Kawasaki, Takumi Muramoto, Mako Nakamura, Ryuichi Tatsumi, Takahiro Suzuki

10. Effects of carnosine synthase deficiency on exercise performance and behavior in aged mice

Ai Egusa, Nobuhiro Nakao, Nobuya Yanai, Kenichiro Sato, Toshihide Nishimura

11. Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation

Wenwei Lu, Wangang Zhang

12. Effects of muscle atrophy induced by hindlimb suspension and chronic dexamethasone administration on metabolic pathways of skeletal muscle

Yuta Kawamura, Toshiya Hayashi, Mao Nagasawa

13. Effect of sonication on the anti-radical activity of pork loin protein hydrolyzates after six months of ageing

Paulina Keska, Joanna Stadnik, Dariusz Stasiak

14. Microbiological evaluation of meat preparations available for purchase and consumption

S. Godinho, M. Moura-Alves, A. Leite , J. Garcia-Diez,C. Saraiva

15. Calpain isoforms in goose skeletal muscle

Ya-Shiou Chang , Rong-Ghi R. Chou

16. Post-mortem muscle proteome changes in Martina Franca donkey in relation to meat tenderness

Antonella della Malva, Mohammed Gagaoua, Antonella Santillo, Pasquale De Palo, Agostino Sevi, Marzia Albenzio

17. Extraction and characterization of sheep (Ovis aries) skeletal muscle extracellular matrix

Girish Patil Shivanagowda, Santhosh Kacham, Praneetha D C, Raja Balamanikandan, Ramakrishna C

18. Effects of early high nutrition related to metabolic imprinting events on comprehensive DNA methylation of longissimus muscle in grass-fed Wagyu

Daichi Nishino, Sithyphone Khounsaknalath, Kunihiko Saito, Akira Saito,T suyoshi Abe, Shinobu Yasuo,Takafumi Gotoh

Meat Biochemistry

1. Effect of storage of dry-aged beef under vacuum by 1H NMR
   spectroscopy

Greta Bischof, Franziska Witte, Nino Terjung, Volker Heinz, Andreas Juadjur, Monika Gibis 2

2. Dietary supplementation of vitamin E influences myoglobin post- translational modifications in beef longissimus lumborum

Yifei Wang, Shuting Li, Jing Chen, Haining Zhu, Bailey N Harsh, Dustin D Boler, Anna C Dilger, Daniel W Shike, Surendranath P Suman

3. Effect of high-pressure treatment on collagen fibrillogenesis in
presence of decorin

Momoka Masuda, Yutaro Doki, Satomi Tsutsuura, Tadayuki Nishiumi

4. Differential alkylation of myoglobin by 4-hydroxy-2-nonenal in high and normal pH beef

Ranjith Ramanathan, Surendranath P Suman, Shuting Li, Jing Chen, Frank Kiyimba

5. Actomyosin in a low ionic strength solution containing L-histidine could not form heat-induced gel

Toru Hayakawa, Yu Kubono, Shuji Fujii, Jun-ichi Wakamatsu, Haruto Kumura

6. MicroRNA and circular RNA profiling in the deposited fat tissue of sunite sheep

Xige He, Gerelt Borjigin, Rihan Wu, Yueying Yun, Xia Qin, Yajuan Huang, Lu Chen, Yunfei Han, Jindi Wu, Lina Sha

7. Physicochemical properties of wooden breast-extracted myosin and rheological properties of its heatinduced gel

Tomohito Iwasaki, Yasuhiro Hasegawa, Takeshi Kawasaki, Michi Yamada, Naoyuki Maeda, Takafumi Watanabe

8. Investigating the effect of ultrasound on glycolysis in early post- mortem bovine muscle

Mary Ann Kent, Carlos Alvarez, Eileen O’Neill, Anne Maria Mullen

9. Mitochondrial characteristics of chicken breast muscle affected by wooden breast

Yasuhiro Hasegawa, Marina Hosotani, Takeshi Kawasaki, Takafumi Watanabe, Michi Yamada, Naoyuki Maeda ,Tomohito Iwasaki

10. A simple method for measurement of carnosine, anserine, balenine, histidine, Nπ-methylhistidine and Nτ-methylhistidine in meats by using HPLC

Ayumi Katahuchi, Saki Shimamoto, Shogo Matsunaga, Akira Ohtsuka, Daichi Ijiri

11. Effects of phosphorylation of myosin heavy chain and actin on their acetylation and coregulation on actomyosin dissociation in ovine muscle

Chi Ren, Xin Li, Dequan Zhang, Yejun Zhang

12. Effect of beta-agonist in the activity of the major proteases involved in beef maturation and its impact on quality

Edith Ponce-Alquicira, Jessica J. Hurtado-Rios, Israel Garcia-Cano, Maria S Rubio-Lozano

13. The bone-derived components from adult chickens provide a protective action against impaired bone metabolism in mice lacking vitamin D action

Tamao Nishiura, Niko Koyama, Kanami Akasaki, Satoshi Kotoura, Masato Nakane, Ritsuko Masuyama

14. Generation of dipeptides in low-salted Spanish dry-cured ham

Alejandro Heres, Issey Yokoyama, Marta Gallego, Fidel Toldra, Keizo Arihara, Leticia Mora

15. Identification of DPP-IV inhibitory peptides from chicken blood hydrolysates

Gisela Carrera Alvarado, Leticia Mora Soler, Fidel Toldrá Vilardell

16. Detection of fresh, chilled and frozen-thawed meat by means of metabolite profiling and HADH-assay

Manuela Peukert 1, Buesra Canbaz 2, Dagmar Adeline Brueggemann 1

17. Effect of pre-rigor temperature on Ca2+ concentration and translocation of calpain-1 from sarcoplasm to myofibrils in pork longissimus muscle

Jian Lyu, Per Ertbjerg, Eero Puolanne

18. Effect of ultrasound-assisted tumbling on the structure and rheological properties of myofibrillar proteins

Ruyu Zhang, Wangang Zhang

19. Insight into ultrasound-induced modifications of the proteome and flavor-related proteins of unsmoked bacon by applying label-free technology

Jian Zhang, Wangang Zhang

20. The effect of farmyard stress on meat quality: a model enabling the search for predictive biomarkers of meat pH

Hannah Lee 1, Alastair B Ross 2, Reshan Jayawardena 1, Elizabeth Ham 1, Kelly-Anne Bentley 1, Alan Tsai 1, Kevin Taukiri 2, Evelyne Maes 2, Stefan Clerens 2, James D Morton 1

21. Regulation of muscle carnosine and anserine levels by dietary methionine

Kanta Sato 1, Shinichi Kai 2, Hina Koseki 2, Sharula 1, Saki Shimamoto 1, Shinobu Fujimura 1

22. UPLC-MS/MS-based metabolomics reveals spoilage metabolic dynamics in modified atmosphere/airpackaged chilled and super- chilled fresh pork loins

Anthony Bassey 1, Zongshuai Zhu 1, Abdulmumini Amin 2, Cong Zhou 1, Okon Johnson Esua 3, Keping Ye 1, Changbo Tang 1, Chunbao Li 1, Guanghong Zhou 1

23. Effects of feed withdrawal times on antemortem muscle protein degradation levels and postmortem muscle free amino acid concentrations in broiler chickens

Sachi Katsumata 1, Mizuki Kamegawa 2, Ayumi Katafuchi 2, Akira Ohtsuka 2, Daichi Ijiri 2

Meat Processing

1. Longevity and anti-fatigue effects of venison extract treated with high pressure

Kana Kogiso 1,2, Shinya Yamazaki 3, Kazumasa Furuta 4

2. Japanese Shorthorn steer meat tenderization using sarunashi (Actinidia arguta) juices extracted at different ripening stages

Takayuki Muramoto, Miu Nishimura

3. Optimization of high pressure processing conditions of beef gels with different salt additions using the response surface methodology

Gamze Okur, Satomi Tsutsuura, Tadayuki Nishiumi

4. Effects of high hydrostatic pressure with reducing sodium chloride on physicochemical properties of pork gels

Tong Wang, Anastasiia Maksimenko, Tadayuki Nishiumi, Satomi Tsutsuura

5. Food frying process with and without wrapping using different lipid sources

Peter Faria 1, Xisto Rodrigues de Souza 2, Sandra Mariotto 2, Rozilaine Aparecida Pelegrine Gomes de Faria 2, Nivea Carolina Cupini Assumpcao 2, Dandara Cunha Sousa 2, Edgar Nascimento 2, Demetrio de Abreu Sousa 2

6. The interaction between myosin and aldehydes during heating process by molecular docking simulation and multi-spectroscopy techniques

Xiangru Wei 1,2, Ruotong Nie 1, Dequan Zhang 1, Huan Liu 1, Zhenyu Wang 1

7. Effect of sodium nitrite doses on nitrosation, nitrosylation and peroxidation during the shelf-life of refrigerated pork liver pâtés

Aurelie Promeyrat, Benjamin Duchene, Jean-Luc Martin, Martine Carlier

8. Quality characteristics of meat sauce prepared from pig kidney

Yasuhiro Funatsu 1, Kanami Azekawa 1, Shori Tokito 1, Naoyuki Maeda 1, Takefumi Ono 2, Hirofumi Hayasaka 3, Wataru Matsuda 4, Akira Tanaka 5, Shuji Yoshikawa 5

9. Automated pork belly firmness evaluation as affected by temperature and multiple bends

Xinyi Wei 2, Manuel Juarez 1, Bethany Uttaro 1

10. Effect of boiling time on aroma components of Wagyu beef

Yutaro Kobayashi, Masanori Matsuishi

11. Kinetics of activation and deactivation of cathepsin B and L during sous vide cooking of beef pectoralis profundus

Noorul Faridatul Akmal 1, Michael Edward Parker 1, John Edward Bronlund 1, Lovedeep Kaur 1,2, Carolina Eva Realini 3

12. Drying behavior of a Japanese dry-cured meat model in the different
drying conditions

Keiichi Kato 1,2, Hiroyuki Tanji 1, Sosaku Ichikawa 2

13. Optimization of chicken breast cooking through a kinetic study on quality indices modifications

Giulia Romano 1,2, Maria Cristina Nicoli 1, Arianna Bozzato 2, Daniele Turrin 2, Monica Anese 1

14. Application of volcanic ash drying to game meat

Kaoru Kamizono, Hitomi Watanuki

15. Opportunities and challenges for an automated, cell-based slaughtering-and-deboning of a pig carcass: time for a paradigm shift in meat processing

Tomas Bolumar 1, Vaclav Pohunek 1, Ian Esper 2, Luis Eduardo Cordova-Lopez 2, Helle Roer 3, Alex Mason 2,3, Ole Alvseike 3

16. Combination effect of papaya extract and sous-vide cooking on texture modified chicken meat for elderly care food

Hsin Yun Hsu, Yi An Chen

17. Partial replacement of animal fat in pork burgers with vegetable oil premix: physicochemical characterization and fatty acid profile

Peter Faria 1, Juliana de Andrade Mesquita 2, Thayla Thais da Silva Oliveira 2, Joana Gabrieli da Silva Santos 2, Michelle Regys Gonçalves Rafael do Carmo Gaspar 2, Vinicius de Almeida Vieira 2, Erika Cristina Rodrigues 2, Edgar Nascimento 2, Xisto Rodrigues de Souza 2, Rozilaine Aparecida Pelegrine Gomes de Faria 2

18. Quality of blended hamburger with rosemary as a substitute for synthetic antioxidant: physicochemical characterization

Peter Faria 1, Marcela Rios de Araujo 2, Erika Silva Costa 2, Julio Cezar Nunes da Costa 2,
Elaine Carvalho de Morais 2, Erika Cristina Rodrigues 2, Ricardo Dalla Villa 3, Jorge Luiz Brito de Faria 3, Xisto Rodrigues de Souza 2, Rozilaine Aparecida Pelegrine Gomes de Faria 2

19. Effect of wet ageing on the composition of non-esterified fatty acids in
Japanese Wagyu beef

Hiroki Tanaka 1, Kensuke Nakayasu 2, Jun Takayama 3, Yasuki Ogawa 3, Yuji Miyaguchi 3

Meat Quality

1. Dry and tough meat in Belgian Blue cattle caused by a genetic defect
   in the ATP2A1 gene

Toon Rombouts 1, Stefaan De Smet 1, Carole Charlier 2, Michel Georges 2

2. The effects of dietary supplementation with natural feed additives and lysine on meat quality and sensory attributes of broiler chickens

Chisato Iida 1, Tsutomu Takizawa 1, Tomoko Hashimoto 1, Kiminori Sugiyama 2

3. The effect of internal end-point temperature (cooking doneness) on the mineral composition of grilled lamb

Benjamin Holman, David L. Hopkins

4. Exploiting NMR-based untargeted metabolomics approach to unravel the administration of antibiotics in pig liver

Maria Pia Fabrile 1, Augusta Caligiani 1, Sergio Ghidini 1, Giovanni Loris Alborali 2, Silvio De Luca 1, Federico Scali 2, Veronica Lolli 1, Maria Olga Varra’ 1, Adriana Ianieri 1, Emanuela Zanardi 1

5. Effect of the dietary inclusion of Camelina sativa cake or oil for broiler
quails on the breast meat sensory traits

Marco Cullere, Yazavinder Singh, Erika Pellattiero, Gianluca Pranzo, Antonella Dalle Zotte

6. Effect of slaughter age and sexual maturity on meat quality of chickens raised in a free-range system

Peter Faria 1, Joanna Oliveira Marcal 1, Adriano Geraldo 2, Giulia Piva Oliveira 1, Jose Rafael Miranda 1, Xisto Rodrigues de Souza 3, Rozilaine Aparecida Pelegrine Gomes de Faria 3, Cesar Augusto Pospissil Garbossa 4

7. Sensory characteristics of beef from cattle finished with cottonseed in
feedlot

Peter Faria 1, Claudiana Esteves Couto 1, Xisto Rodrigues de Souza 2, Rozilaine Aparecida Pelegrine Gomes de Faria 2, Fabio Raphael Pascoti Bruhn 4, Sibelli Passini Barbosa Ferrao 3, Leandro Soares Santos 3, Fernanda Paul Carvalho 1, Lorena de Lourdes Boaventura Pontes 1, Tatiane Mendonca Nogueira Carneiro de Albuquerque 1

8. Effect of high pressure processing on selected quality properties of
marinated pork chops

Marta Chmiel, Dorota Pietrzak, Lech Adamczak, Tomasz Florowski, Agnieszka Winiarek, Aneta Cegielka

9. Comparison of the quality of chicken breast meat between fast- and
slow-growing chicks during the neonatal period

Yuki Iwai 1, Saki Shimamoto 1, Daichi Ijiri 2, Kazuki Nakashima 3, Akira Ohtsuka 2, Shinobu Fujimura 1

10. Comparison of meat quality characteristics among native black pigs in Taiwan, Iberian and commercial pig

Ti-Chun Chang, Yu-Dan Chen, Hui-Zhen Yan, Shi-Yong Lim, Jen-Shinn Lin, Fu-Yuan Cheng

11. Metabolomic approach for determination of compounds and pathways
related to beef quality

Mariane Beline 1, Daniel S. Antonelo 1, Juan F. M. Gomez 1, Luiz A. Colnago 3, Angel R. H. Padilla 3, Alessandra F. Rosa 1, Mirele D. Poleti 1, Julio C. C. Balieiro 1, David E. Gerrard 2, Saulo L. Silva 1

12. Bellies iodine value evaluated non-destructively with NitFom(TM)

Maria Font Furnols 1, Albert Brun 1, Michela Albano 1, Marina Gispert 1, Juan Florencio Tejeda 2, Begonya Marcos 1, Mette Christensen 3

13. Fibre-type composition influences the formation of odour-active
volatiles in beef

Zhenzhao Li 1, Minh Ha 1, Damian Frank 2, Melindee Hastie 1, Robyn Warner 1

14. Effect of dietary supplementation of dried bonito by-product on carnosine and anserine in broiler chicken muscle

Sharula 1, Shota Higuchi 2, Youkio Shima 2, Yoshiko Imai 2, Norikuni Ohtake 1, Saki Shimamoto 1, Shinobu Fujimura 1

15. Comparing the water holding capacity of pork Biceps femoris,
Longissimus lumborum and Triceps brachii using different methods

Huiling Huang, Robyn Warner, Minh Ha

16. Dry vs vacuum aging in Italian autochthonous adult sheep meat: oxidative, colorimetric and volatobolomic profile

Aristide Maggiolino 1, Lucrezia Forte 1, Jose Manuel Lorenzo Rodrigues 2,3, Pasquale De Palo 1

17. Development of a French marbling grid for the visual evaluation of beef meat quality

18. Prediction of pork belly quality during refrigerated storage using
hyperspectral imaging

19. Influence of muscle type on boer goat meat quality

20. Five Mediterranean autochthonous sheep breeds: study on lamb carcass classification and meat nutritional quality

21. Impact of UV together with dry-aging on meat quality of beef loins (M. longissimus thoracis et lumborum) from pasture-based production systems

22. Moisture content, water activity, and water populations across different locations within beef (M. longuissimus thoracis et lumborum) sections during dry-aging

23. Machine-vision requires fewer technical replicates for colour measurement of seafood than Minolta colorimeter

24. The use of visible near infrared spectroscopy and nuclear magnetic resonance spectroscopy to predict sensory evaluation of beef

25. Comparison of umami intensity in broiler edible meat and offal during aging

26. Inclusion of olive pomace in the finishing diet of pigs. Effect on nutritional quality of meat

27. Oxidative stability of meat from Pura Raza Gallega horse breed in two package systems during refrigerated storage

28. Effect of slaughter age in intramuscular fat content and fatty acid profile of grazing Cabra Galega lambs

29. Influence of Celta pig diet on fatty acid profile and cholesterol content of pâté

30. Effect of traditional feeding in Celta pigs on fatty acid profile and cholesterol content of “chorizo criollo” sausage

31. A comprehensive method for simultaneous quantification of six boar taint compounds in meat products

32. Physicochemical and sensory properties of Hokkaido sika deer (Cervus nippon yesoensis) and brown bear (Ursus arctos) meat

33. Nix Pro 2, a novel technology for instrumental colour analysis on Canadian veal

34. Impact of a novel amperage-based electrical stimulation system on meat quality and palatability of finished steers

35. Prediction of 24h pH and lamb meat quality parameters in different muscle fibre types using rapid evaporative ionisation mass spectrometry

36. Effect of sodium chloride on myoglobin and lipid oxidation in pork

37. Effects of novel ultrasound technique on meat quality, sensory attributes, and microstructure of bovine semitendinosus muscle

38. Assessing chicken meat authenticity within divergent farming systems (organic versus antibiotic-free) using SWATH-MS-based proteomic analysis and chemometrics

39. Metabolism of imidazole dipeptides and taurine of the breast muscle are affected by post-hatch development in meat-type chickens

40. Effect of regulation dietary amino acid level (Lys) on growth performance, blood and muscle metabolism in broilers

41. Effect of dietary orotic acid and histidine supplementation on meat quality and growth performance of broiler chicken

42. Effect of impala, mountain reedbuck and springbok on carcass yield and meat quality

43. Entire male effect on the rate of destructured zones of pork ham

44. Lipid profile of meat from different free-range chicken strains

45. Optimal aging times for beef destined for foodservice

46. Tenderness of Italian Mediterranean buffalo meat compared to Piemontese beef

47. Effect of radiofrequency tempering combined with conventional thawing on water-holding status and sensory attributes of chicken breast fillets

48. Bushfire exposure associated with increased beef loin pH at grading

49. Variations in muscle fibre type isoforms and protein denaturation across four pork muscles explain changes in cook loss and tenderness

50. Evaluation of rabbit growth performance and meat quality as influenced by genotype

51. Influence of chestnuts in the finishing diet of Celta pig breed on the free amino acids

52. Sensorial analyse of Longissimus thoracis et lumborum muscle of Celta pig affected by the finishing diet

53. Regulation of meat quality by dietary lysine levels

54. Effects of pelvic suspension and its duration on Hokkaido sika deer meat quality

55. Marbling relationship between Canadian and Japanese beef grading sites

56. Carcass quality characteristics from swine fed hempseed meal as primary protein source

Meat Production

1. Prediction of lean meat content in pork carcasses: genetic effect

2. Muscle composition of carcass and of body weight gain assessed by computed tomography in pigs: genetic effect

3. Muscle composition of carcass and of body weight gain assessed by computed tomography in pigs: feeding level and sex effect

4. Effect of vegetable by-product-based feeding on beef carcass quality

5. Effect of genotype and immunocastration on the fatty acid composition in pork backfat

6. The meat quality of lambs grazing perennial wheat with different companion legumes

7. AI assisted Cobot potential for meat cutting procedures

8. The sensory quality of meat from intact and castrated male lambs

9. Application of N2 gas to pig stunning

10. Effect of carbon dioxide gas stunning on discoloration and quality trait of chicken breast muscle and small intestine in factory

11. Comparative characterization of nutrition, taste substances, aroma compounds in breasts and thighs of Daokou red-cooked chicken

Consumer Science

1. Consumer acceptance and shear force values of top sirloin steaks prepared using sous vide and flat-top grill cookery methods

2. Analysis of sensory characteristics of chicken broths with different chicken oil content using the check-all-that-apply (CATA) questions

3. Effects of dairy lamb rearing system and slaughter age on consumer liking of meat and its association with lipid composition

4. Modelling consumer liking of lamb meat based on composition using chemical and rapid evaporative ionisation mass spectrometry methods

5. Measuring the purchase intention of Irish consumers towards phosphate-reduced processed meat products using extended Theory of Planned Behaviour

6. Expectations and attitude of Australian consumers toward blended- hybrid meat and poultry products

7. The effect of free amino acids supplementation on the taste of beef extract

8. Consumer perception and preference for beef mince consumption: Predicting premiumisation possibility of beef mince in NZ

Meat Products

1. Development of drinkable meat and evaluation of its nutritional function

2. Influence of partial replacement of animal fat by microencapsulated oil mixtures on the composition and texture of foal pâté

3. Use of microencapsulated healthy oil mixtures to enhance the fatty acid profile of foal pâté

4. Effect of grazing on the odors, tastes, and metabolites of Japanese
Shorthorn beef

5. Nitrite and nitrate levels in meat products labelled as “preservative- free” compared to conventionally cured counterparts

6. Sage (Salvia officinalis L.) preparations as natural ingredients improving the qualities and safety of meat balls with mechanically separated meat

7. A novel Japanese-style prosciutto fermented with dried bonito mold

8. Comparison of the quality of homogenized pork sausages and their plant-based counterparts available on Polish market

9. Affecting factor of the natural casing toughness and tenderizing
method for the Chinese hog casings

10. The use of unconventional methods of physical processing in production of protein meat snacks with increased nutritional and health value

11. The possibility of using the Baikal skullcap as a natural antioxidant in meat products with a reduced addition of nitrate (III)

12. The preliminary study about taste-active compound-related genes and the on-site real-time PCR assay in Japanese Black beef

13. Assessment of the possibility of using pork with a PSE defect in the
production of dried sausages

14. Meat products and their vegetable analogues on the Polish market:
nutritional value and price

15. Investigating the effect of high-pressure technology on the quality of phosphate-reduced sausage formulations with ultrasound-treated ingredients as phosphate alternatives

16. Aroma profile of dry fermented sausages as affected by the addition of nitrogen and sulfur precursors

17. Evaluation of colour in rabbit meat prepared with two cooking methods produced and slaughtered in the Ñuble region, Chile

18. Effect of three-component antioxidant blend on oxidative stability and
nitrite reduction of cooked sausages

19. Reducing salt and monosodium glutamate in frankfurters using a natural flavor enhancer from shiitake byproducts

20. Nutritional and sensory properties of frankfurter sausages with cricket
flour as a meat replacer

21. Assessment of the nutrient content in selected processed meat products for compliance with the declared nutrient content

22. Comparison of the declared and analysed nutritional composition between branded and private-label meat products sold in Greek supermarkets

23. Effect of pH, dryness, and fat on the intensity of cold smoke treatment in raw ham (Japanese style ‘lachs ham’)

24. Zinc protoporphyrin IX predominantly exists as a complex non- enzymatically bound to apo-hemoglobin in Parma ham

25. Effect of wine on the behavior of Listeria monocytogenes in a dry-cured
sausage made with reduced nitrite

26. Effect of garlic, oregano and thyme essential oils on the Clostridium sporogenes behaviour in nitrite-free cured pork sausage

27. Effect of replacing pork fat with healthier oils on lipid profile of dry- fermented foal sausages

28. Volatile profile of dry-fermented foal sausages formulated with healthy oil emulsion hydrogels

29. Effects of manufacturing conditions on zinc protoporphyrin IX formation in fermented dry sausage with Lactococcus lactis subsp. cremoris GB(A)-1

30. The anti-inflammatory effect of Xuanwei ham derived peptides in the dextran sulfate sodium-induced C57BL/6 mice model

31. Effect of salt distribution heterogeneity on enhancing perception of saltiness and sensory properties in beef patties

32. Development of healthy dry-fermented sausages (chorizo) from Cachena beef using emulsion hydrogel and turmeric powder

33. Influence of the addition of turmeric on the color, texture and lipid
oxidation of healthy beef sausage

Meat Microbiology

1. Effect of sodium bicarbonate on Staphylococcus aureus during high hydrostatic pressure treatment and storage under a low temperature condition

2. Probiotic potential of yeasts isolated from Xuanwei ham

3. Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging

4. Bacterial sanitation status of pork processed by the automated pork thigh deboning machine

Meat Safety

1. Decreased immunoreactivity of hepatitis E virus antigen following treatment with Sakhalin spruce (Picea glehnii) essential oil

2. Multilayer furcellaran/chitosan nano/microemulsions with the addition of bioactive peptides and their effect on microbiological quality of cold stored pork loin

3. Changes in biogenic amines profile of skin-packed beef treated by high
pressure processing

4. Microbiological characterization in market centers from the main municipality of sheep meat commercialization of Mexico

Other Topics of Meat Science & Technology

1. Investigation of the physicochemical and textural properties of an iron-rich 3D-printed hybrid food

2. Fatty acids profiles and lipids health indices of plant-based burgers compared to meat burger

3. Digestibility of plant-based and meat burgers using an in vitro
protocol for swine

4. Comparative assessment of physical characteristics of plant-based meats and animal meat products in the Japanese market

5. Specific Fluid Content: an instrumental parameter to estimate juiciness in meat and plant-based burgers

6. Texture profile analysis on raw homogenized meat and plant-based burgers

7. Fingerprinting meat and plant-based burgers under smart-NIR rays

8. An instrumental protocol for measuring water dynamics in meat and plant-based burgers

9. Evolution of microbiota in meat and plant-based burgers during vacuum package storage

10. Effect of Clostridium butyricum MIYAIRI 588 supplementation on the intestinal microbiota and meat quality of fattening pigs

11. Quality characteristics of beef rib eye roll wet-aged in a microwave aging chamber

12. Oxidative stability of meat homogenates treated with spent coffee ground extract obtained by submerged fermentation

13. Effect of feruloylated arabinoxylans on physicochemical properties of York-type ham

14. Screening of food ingredients with proliferative activity for skeletal muscle cells

15. Antihypertensive effect of pork immersed in sake lees through nitric oxide synthesis

16. Effects of niacinamide in an animal model of motivational deficit induced by lipopolysaccharide administration

17. Effects of different meat species and their fractions on postprandial behavioral thermoregulation in mice

18. Establishment of a model for examining the improving effects of meat components against brain dysfunction

19. Extrusion as a functional measure for increasing the biological value of plant origin rest raw materials to produce meat analogues

20. Enzyme-digested chicken breast meat affects type IIb fiber diameter on the surface of tibialis anterior muscle in aged mice

21. Meat production by chicken stem cell engineering

22. Application of a novel chick embryo culture system for developmental studies and chicken meat production

23. Possible chicken meat production by Ex-Ovo embryo culture system
and the application for poultry biotechnology

24. A new semantic resource responding to the principles of open science: the meat thesaurus for dialogue between sector actors

25. Novel anti-inflammatory effects of 3RS, 7R, 11R-phytanic acid

26. Meat and plant-based burgers water dynamics

27. Niacinamide ameliorates the anxiety-like behavior induced by social defeat stress

28. Study on the immunostimulatory effect of fermented meat products with psychrotrophic lactic acid bacteria

29. Effects of culture temperature of chicken satellite cell on production yield and taste characteristics for cultured meat

The post 2022 appeared first on Digicomst.

1. Growth rate within the feeding regime seems to drive early postmortem metabolism and beef tenderization: a proteomic approach

Daniel S. Antonelo, Juan F. M. Gómez, Saulo L. Silva, Mariane Beline, Xue Zhang, Yifei Wang, Bruna Pavan, Larissa A. Koulicoff, Alessandra F. Rosa, Rodrigo S. Goulart, Shuting Li, David E. Gerrard, Surendranath P. Suman, M. Wes Schilling, Julio C.C. Balieiro

2. Variations in intramuscular fat content and profile in Angus x Nellore steers under
different feeding strategies contribute to color and tenderness development in
longissimus thoracis

Daniel Antonelo, Mariane Beline, Saulo Silva, Juan Gómez, Christina Ferreira, Xue Zhang, Bruna Pavan, Larissa Koulicoff, Alessandra Rosa, Rodrigo Goulart, David Gerrard, Surendranath Suman, Wes Schilling, Julio Balieiro

3. Effect of sexual condition on postmortem metabolism and meat quality of Nellore cattle
males

Mariane Beline, Daniel S. Antonelo, Juan F. M. Gómez, Sulaiman K. Matarneh, Camylla P. Monteiro, Paulo R. Leme, Rodrigo S. Goulart, Alessandra F. Rosa, Mirele D. Poleti, Julio C.C. Balieiro, David E. Gerrard, Saulo L. Silva

4. Meat quality of Nellore males is affected by sexual condition

Mariane Beline, Daniel S. Antonelo, Juan F. M. Gómez, Camylla P. Monteiro, Enzo M. Ribeiro1,
Daniela A. Vaco, Rodrigo S. Goulart, Jaime U. Tarouco, Paulo R. Leme, Saulo L. Silva

5. Effects of Photostimulation on Skeletal Muscle Weight and Histidine-Containing
Dipeptide Content in Japanese Quail

Ai Egusa, Kanako Mayumi, Mamoru Totsuka, Jun-ichi Shiraishi, Nobuhiro Nakao

6. Interconnected molecular pathways are involved, in a pH-dependent manner, in the
concomitant appearance of the 110 and 30 kDa proteolytic fragments during beef
tenderization

Mohammed Gagaoua, Declan Troy, Anne Maria Mullen

7. Protein profile in longissimus thoracics muscle from zebu cattle reveals a protein that
may be related to intramuscular collagen solubility

Taiane Martins, Mirele Poleti, Pollyana Garbossa, Adrielle Ferrinho, Alessandra Bridi, Hellencris Rocha, Ana Giulia do Barco, Tamyres Amorim, Julian Muñoz, Juliana Silva, Annelise Lobo, Lenise Mueller, Hugo Reis, Letícia Stella1, Fernando Baldi, Saulo Silva, Júlio Cesar Balieiro, Juliano Silveira, Angélica Pereira

8. Influence of sex class of feedlot crossbred Angus x Nellore cattle on post-mortem
proteolysis and beef tenderness

Pollyana Garbossa, Mirele Poleti, Taiane Martins, Hellencris Rocha, Tamyres de Amorim, Ana Giuliado do Barco, Hugo dos Reis, Letícia Augusta Stella, Lenise Mueller, Adrielle Ferrinho, Julian AndrésMuñoz, Júlio Cesar Balieiro, Angélica Simone Pereira

9. Effect of postmortem vacuum-packaged time on meat quality during chilled storage

Yingxin Zhao, Li Chen, Zhenyu Wang, Chengli Hou, Xin Li, Fei Fang, Xiaochun Zheng, Xu Wang, Yejun Zhang, Dequan Zhang

10. Does cutting of pork carcasses before rigor mortis affects the shape of products and
meat quality ?

Marchen Hviid, Marc Moeskær

11. Nitrogen content in pectoralis major muscle from Ross 308 broilers with or without
wooden breast

Marchen Hviid

12. Bioinformatics analyses to characterize how proteome regulates metabolome and its
impact on muscle-specific fresh beef color stability

F. Kiyimba, S. P. Suman, P. Joseph, A. Abraham, G. G. Mafi1, R. Ramanathan

13. In silico bioinformatics analyses reveals the structural and functional characterization of
protein G3N0V0 differentially abundant in dark-cutting beef

Frank Kiyimba, Steven Hartson, Gretchen Mafi, Ranjith Ramanathan

14. Comparative Study of the Blood Amino Acid Content with Some Fattening Parameters
of Duroc Breed Boars

Nikita Kolesnik, Danila Plotnikov, Anna Belous, Nadezhda Bogolyubova, Sergey Zaitsev

15. Oleic acid supplementation up-regulates transcript expression of oxidative metabolic
genes in murine isolated muscle fiber

Yusuke Komiya, Shugo Iseki, Yuto Adachi, Keizo Arihara

16. Nucleic acids as the abundant dietary meat component

Zuzanna Koziara, Agnieszka Bartoszek

17. Effects of acetylation on dissociation and phosphorylation of actomyosin in ovine
muscle during incubation at 4 °C in vitro

Yejun Zhang, Xin Li, Dequan Zhang

18. Meta-analysis of the relationship between collagen characteristics and beef tenderness

Xiying Li, Minh Ha, Robyn Warner, Frank Dunshea

19. Mixing horned and disbudded bulls during rearing: effects on post-mortem muscle
proteome and related biochemical pathways

Rabiaa Ben Mbarek, Mohammed Gagaoua, Ruth Hamill, Brigitte Picard, Joseph Kerry, Anne Maria Mullen, Anna-Maria Reiche, Paolo Silacci, Claudia Terlouw

20. Biochemical and textural changes in beef from bulls and steers of different crossbreeds
shortly after slaughter and during ageing

Julia Bogdanowicz, Monika Modzelewska-Kapituła, Wacław Mozolewski

21. Changes in Shear Force after 3 weeks of carcass ageing of retail cuts from Bruna dels
Pirineus breed

Núria Panella-Riera, Marta Gil, M. Angels Oliver, Maria Font-i-Furnols

22. Comparison of machine learning algorithms to identify metabolomics features for
predictive modeling of beef color

Ranjith Ramanathan, Sathyanarayanan Aakur, Anjana Suresh, Anupam Abraham, Frank Kiyimba, Gretchen Mafi

23. Differential microRNA expression in skeletal muscle from dark cutting beef carcasses

Penny Riggs

24. Finishing regime and growth rate change fresh beef color attributes independent of
postmortem metabolism and ultimate pH

Juan F. Morales Gómez; Mariane Beline, Daniel S. Antonelo, Laila T. Kirkpatrick, Bruna Pavan, Danilo Brito, Rodrigo S. Goulart, Ana Julia Amaral, Daniela Álvares Vasco, Enzo Manzano Ribeiro, David E. Gerrard, Saulo L. Silva

25. Bioimpedance measurements as a tool for evaluating emerging meat defects in pork
ham

Paweł Suliga, Sisay Mebre, Bjørg Egelandsdal, Ole Alvseike, Daniel Münch

26. Native beef MMP-2 may contribute to postmortem collagen degradation in extended
aged beef

Amelia Welter, Emily Verrill, Larissa Koulicoff, Michael Chao

27. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate
pH beef

Yan Zhao, Xiao Kong, Xiaoyin Yang, Lixian Zhu, Rongrong Liang, Xin Luo, Liang Zhang, David L Hopkins, Yanwei Mao, Yimin Zhang

28. Molecular mechanisms in early post mortem muscle contributing to the development of
beef flavour and associated biomarkers as revealed by shotgun proteomics

Yao Zhu, Ruth M. Hamill, Anne Maria Mullen, Alan Kelly, Mohammed Gagaoua

Animal welfare vs. Human Welfare

1. The psychology, history and evolution of Halal meat consumption

Abdulatef Ahhmed, Alfitory Naser, Hasan Yetim, Ryoichi Sakata

2. A pilot study investigating the air velocity inside a transport vehicle for pigs during
transport

Joanna Klaaborg, Dorte Lene Schrøder-Petersen

3. Determination and evaluation of bruises on bovine carcasses in a slaughterhouse in the
Ñuble region, Chile

Letelier R., Gädicke P., Barraza I., Espinoza H., González F.

4. Influence of grazing intensity on behavioural reactivity, pre-slaughter physiology and
meat characteristics in horned beef heifers

Anna-Maria Reiche, Paolo Silacci, Frigga Dohme-Meier, Claudia Terlouw

5. Overall assessment of broilers’ welfare at slaughterhouse and on farms rearing
conditions

Sónia Saraiva, Sara Santos, Cristina Saraiva

6. Feasibility of different inert gases for stunning process of rabbit: Impact on meat quality
and physiological traits

Shahbubul Muhammad Alam, Dong Heon Song, Sun Moon Kang, Soo Hyon Cho, Inho Hwang, Kuk-Hwan Seol

7. Evaluation of a scheme based on welfare indicators in heavy pigs at abattoir

Emanuela Zanardi, Silvio De Luca, Adriana Ianieri, Antonio Marco Maisano, Federico Scali, Giovanni Loris Alborali, Sergio Ghidini

8. Impacts of a simulated heatwave on physiological responses, and retail meat quality of
crossbred lambs

Minghao Zhang, Frank R. Dunshea, Robyn D. Warner, Kristy DiGiacomo, Aleena Joy, Archana Abhijith, Pragna Prathap, Ting Ma, Surinder S. Chauhan

Bioactive Compounds from and for Meat

1. Effect of the incorporation of a cheese whey hydrolyzate on the lipid oxidation of
   cooked ham

Roberto Bermudez, Noemi Echegaray, Paulo E.S. Munekata, Rubén Domínguez, Márcio Vargas- Ramella, Daniel Franco, Mirian Pateiro, Jose M. Lorenzo

2. Evaluation of sensory characteristics of cooked ham stored in active packaging with
antioxidant compounds

Sol Zamuz, Roberto Bermudez, Paulo E.S. Munekata, Noemi Echegaray, Márcio Vargas-Ramella, Ruben Dominguez, Daniel Franco, Mirian Pateiro, Jose M. Lorenzo

3. Angiotensin I-converting enzyme inhibitory and antioxidant activity of trout meat
protein subjected to digestion

Justyna Borawska-Dziadkiewicz, Małgorzata Darewicz

4. Obtention of zinc-protoporphyrin from porcine liver pre-treated with pulsed electric
field

Paula Borrajo, José M. Lorenzo, Roberto Bermúdez, Paulo E.S. Munekata, Rubén Domínguez, Mirian Pateiro, Daniel Franco

5. Evaluation of the antioxidant and antimicrobial activity of rosemary (Rosmarinus
officinalis L.) preparations in meat balls from “Baader” meat

Elżbieta Hać-Szymańczuk, Aneta Cegiełka, Marta Chmiel, Dorota Pietrzak

6.Effects of buckwheat hull extracts on lipid oxidation, color and sensory characteristics
of chicken meatballs during refrigerated storage

Adam Zwolan, Lech Adamczak, Marta Chmiel, Aneta Cegiełka, Tomasz Florowski, Joanna Bryś, Dorota Pietrzak

7. Influence of the addition of turmeric on the color and texture parameters of healthy
beef pâté

Rubén Domínguez, Mirian Pateiro,, Noemi Echegaray, Roberto Bermúdez, Márcio Vargas-Ramella, Paulo E.S. Munekata, José M. Lorenzo

8. Use of turmeric as natural antioxidant in healthy beef pâté: Effect on lipid oxidation and
lineal aldehydes

Rubén Domínguez, Mirian Pateiro, Noemi Echegaray, Roberto Bermúdez, Márcio Vargas-Ramella,Paulo E.S. Munekata, José M. Lorenzo

9. Stabilization of oxidative processes in functional cooked sausages by optimization of
incorporated biologically active substances

Nikolay Kolev, Desislava Vlahova-Vangelova, Desislav Balev, Stefan Dragoev

10. Physicochemical properties of beef ‘salchichón’ elaborated with vegetable oil and
turmeric extract

Sol Zamuz, José M. Lorenzo, Rubén Domínguez, Mirian Pateiro, Noemi Echegaray, Roberto
Bermúdez, Márcio Vargas-Ramella, Paulo E.S. Munekata, Daniel Franco

11. Acerola as a source of plant-derived antioxidants in homogenized sausages

Dominika Gubała, Władysław Migdał

12. The peptidomic approach to identifying peptides with dipeptydyl peptidase-iv
inhibiting activity from dry-cured pork loins

Paulina Kęska, Joanna Stadnik

13. Effect of dried barley spent grains on the quality of deli-type chicken meat product

Małgorzata Korzeniowska, Karolina Puchala-Mielczarek

14. Effect of peptide extract from beef myofibrillar protein on oxidative stress in the brains
of spontaneously hypertensive rats

Seung Yun Lee, Da Young Lee, Ji Hyeop Kang, Dong Hoon Oh, Jae Won Jeong, Jae Hyeon Kim, Hyun Woo Kim, Sun Jin Hur

15. Effect of turmeric addition on colour and lipid oxidation of beef meatballs

Jose M. Lorenzo, Roberto Bermudez, Paulo E.S. Munekata, Noemí Echegaray, Marcio Vargas-Ramella, Ruben Dominguez, Mirian Pateiro, Daniel Franco

16. Extending the shelf-life of pork patties using protein hydrolysates obtained from
porcine liver

Jose Manuel Lorenzo, Paula Borrajo, Roberto Bermúdez, Paulo E.S. Munekata, Ruben Dominguez, Mirian Pateiro, Daniel Franco

17. Antioxidant properties of ‘Algarrobo blanco’ (Prosopis alba Griseb.) extracts and their
applications to lamb burgers preservation.

Silvana C. Ruiz, Sandra L. Martínez, Alberto González-Mohino, Mario Estévez, David Morcuende

18. Effect of turmeric content in the sensory attributes of beef fermented sausage

Paulo Munekata, Laura Purriños, Roberto Bermúdez, Noemi Echegaray, Márcio Vargas-Ramella, Rubén Domínguez, Mirian Pateiro, Daniel Franco, José M. Lorenzo

19. Sensory evaluation of pro-healthy beef meatballs with increasing levels of turmeric

Paulo Munekata, Sol Zamuz, Laura Purriños, Roberto Bermúdez, Noemi Echegaray, Márcio Vargas- Ramella, Rubén Domínguez, Mirian Pateiro, Daniel Franco, José M. Lorenzo

20. Effect of carnosine on ATP hydrolysis by actomyosin under acidic conditions

Minami Okada, Jun-ichi Wakamatsu, Haruto Kumura, Toru Hayakawa

21. Effects of the addition of tropical edible seaweed on the physicochemical properties
and lipid oxidation of chicken sausage

Wolyna Pindi, Elisha Munsu, Patricia Matanjun, Noorakmar Ab Wahab, Hana Mohd Zaini, Nurul Shaeera Sulaiman

22. Effect of pomegranate juice filtrate on textural, physicochemical and microbial quality
of chevon from mature goat

Nikheel B. Rathod, Mohini R. Jadhav, Rahul C. Ranveer, Anil S. Nandane, Surendra B. Patange

23. The incorporation of a pomegranate peel extract in the formulation of dry sausages
without added nitrites protects proteins from oxidation during in vitro digestion

Guadalupe Lavado Rodas, Irene Moreno Montero, Nieves Higuero Fernández, Ramón Cava López

24. Antimicrobial effect of Agaricus blazei extract on – patties during chilled storage

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

25. Preliminary assessment of Feruloylated arabinoxylans as functional ingredients on
physicochemical properties of Frankfurt sausages

Brisa de Mar Torres-Martínez, Carlos Sampieri-Jiménez, María de los Ángeles de la Rosa-Alcaraz, Rey David Vargas-Sánchez, Elizabeth Carvajal-Millán, Nelson Huerta-Leidenz, Armida Sánchez-Escalante, Gastón R. Torrescano-Urrutia

26.The potential mediation of peroxiredoxin 6 in the activation of mitochondriondependent
apoptosis during early postmortem of bovine muscle

Xinyi Wang, Yimin Zhang, Lixian Zhu, Pengcheng Dong, Xiaoyin Yang, Rongrong Liang, Yanwei Mao, Xin Luo,

27. Effect of heat treatment on the content of histidine dipeptides in goose meat

Adam Więk, Wacław Mozolewski, Sylwester Rybaczek, Beata Piłat

28. Antioxidant and other activities of peptides from canned meat fortifited with willow
herb (Epilobium angustyfolium L.)

Karolina Ferysiuk, Karolina Wójciak, Paulina Kęska

29. Dry-curing ham derived peptide (Asp-Leu-Glu-Glu) regulated the antioxidant enzymes
activities in Caco-2 cells

Lujuan Xing, Wangang Zhang

30. The anti-inflammatory effects of dry-curing ham derived bioactive peptides

Lujuan Xing, Lijuan Fu, Wangang Zhang

31. Comparison of DMHF generated by the Maillard reaction in various cooked meats

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

Consumer Trends and Food Waste Reduction

1. Protein source or its value? Consumers’ perception of the importance of attributes of
   meat(-like) product

Marcin Antoniak, Andrzej Szymkowiak

2. Consumer response towards skatole and androstenone in meat from entire males

Rikke Bonnichsen

3. Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid
beef burgers

Simona Grasso, Rachel Smith, Natalia Mansilla

4. European consumer preferences for hybrid meat products

Simona Grasso, Daniele Asioli, Rachel Smith

5. Consumer preferences for sheep meat in the Tiaret region of Algeria

Hafidh Zemour, Mohamed Sadoud

6. Factors influencing consumer assessment of wet and dry aged Merino cull ewe meat
eating quality

Melindee Hastie, Minh Ha, Robin Jacob, Graham Hepworth, Damir Torrico, Robyn Warner

7. Analysis on consumer’s evaluation of pork appearance depending on the pork cuts

Yee Eun Lee, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Minkyung Ryu, Cheorun Jo

8. Towards improving carcass classification for the canadian dark-cutting beef: consumer
sensory evaluation

Zeb Pietrasik, Jennifer Aalhus, Oscar Lopez-Campos, Argenis Rodas-González, Nuria Prieto

9. Analysis of the perception of intrinsic and extrinsic attributes of beef in the city of
Chillán, Chile

Letelier R., González F., Vial G., Espinoza H., Gädicke P.

10. Importance of marbling for the prediction of beef eating quality in France and Europe

Jingjing Liu, Jérôme Normand, Grzegorz Pogorzelski, Alix Neveu, Isabelle Legrand, Christophe Denoyelle, David Pethick, Marie-Pierre Ellies-Oury, Jean-Francois Hocquette

11. The Role of Environmental Concern in Explaining the Intention to Reduce Meat
Consumption

Andrzej Szymkowiak, Barbara Borusiak, Barbara Kucharska, Jana Gálová, Anna Mravcová

12. Meat Content and Its Definition

Tomáš Vlčko, Jozef Golian

13. Estimation of sensory difference threshold for emulsified fat in chicken broth

Genya Watanabe, Shota Ishida, Michiyo Motoyama, Keigo Takita, Ikuyo Nakajima, Atsushi Tajima, Keisuke Sasaki

14. Consumer studies on the eating quality of Welsh lamb

Linda Farmer, Eleri Thomas, Elizabeth Swancott, John Richards, Terence Hagan, David Sanderson, Alan Gordon

Emerging Technologies in Meat Processing

1. Development of sensors for rapid on-line slaughterhouse detection of boar taint – an
   approach based on the analysis of VOC profiles

Clément Burgeon

2. Is the desinewed meat mechanically separated meat?

Krzysztof Dasiewicz, Mirosław Słowiński, Aneta Cegiełka

3. Use of Nix colorimeter to detect the pale, soft, and exudative (PSE) meat in Ontario
broiler flocks and look at the effects of chilling methods

Sunoh Che, Leonardo Susta, Shai Barbut

4. Using TD-NMR relaxometry to assess the presence and degree of severity of myopathy
in broiler breast tissue

Nara Regina B. Cônsolo, Luis C.G.S. Barbosa, Tiago B. Moraes, Luiz A. Colnago, Cristiane S. da S. Araujo, Guilherme F. Silva, Lucio F. Araujo

5. Comparison of methods to validate the prediction of ham and belly composition by
magnetic induction scanner

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

6. Classification of nitrate/ nitrite levels in bacon using hyperspectral imaging

David Farrell, Alan Gordon, Tony Duffy, Trudi Scott

7. Application of Raman spectroscopy for fatty acid and boar taint determination

Maria Font-i-Furnols, Irene Peñaranda, Macarena Egea, Nuria Panella-Riera, M. Dolores Garrido, M. Belen Linares, M. Belen Lopez

8. Preliminary investigation into the prediction of eating quality of lamb loin using Raman
spectroscopy

Stephanie Fowler, Benjamin Holman, Matthew Newell, Gordon Refshauge, Richard Hayes, Stephen Morris, David Hopkins

9. Validation of models to predict the intramuscular fat content of lamb loin

Stephanie Fowler, Stephen Morris, Suzanne Mortimer, David Hopkins

10. Dry-cured ham stuffing using radio frequency and its effect on texture

Elena Fulladosa, Adriana Illana, Alejandro Olmos, Israel Muñoz

11. Artificial tenderization of camel meat using Algerian endemic plant proteases
(ficin, capparin and calotropain) recovered using Three Phase Partitioning system: a
sustainable development example

Mohammed Gagaoua, Amira Leila Dib, Melisa Lamri, Nedjoua Lakhdara

12. Sensory Evaluation of Cured Raw Hams after Injection of Staphylococcus Equorum
Strains During Production

Monika Gibis, Ramona Bosse, Mathias Wolz, Jochen Weiss

13. New natural preservation ingredients: Challenges and opportunities

Catalin Iancu, Laura Vilches-Bazaga, Gijs Lommerse, Karin Beekmann-Metselaar, Saurabh Kumar

14. Antimicrobial properties of furcellaran-chitosan coatings with bioactive peptides and its
effect on the microbial counts of cold stored smoked ham

Ewelina Jamróz, Piotr Kulawik, Magdalena Janik, Vedran Milosavljević, Paulina Guzik, Joanna Tkaczewska, Wondyfraw Tadele

15. Evaluation of biopolymer coating solutions enriched in bioactive peptides as materials
for extensions of microbiological quality of fish

Magdalena Janik, Piotr Kulawik, Ewelina Jamróz, Paulina Guzik, Vedran Milosavljević, Marzena Zając, Joanna Tkaczewska, Rafał Szram, Wondyfraw Tadele

16. The effects of post-mortem storage and innovative processing technologies on
cathepsin activities in meat

Lovedeep Kaur, Feng Ming Chian, Mariero Gawat, Seah-Xin Hui, Mike Boland

17. Dissociation effect of chicken actomyosin by inosinic acid and its related compounds

Yutaro Kobayashi, Masanori Matsuishi

18. Evaluation of antimicrobiological effectiveness of edible biopolymer coatings with
bioactive peptides applied on cold stored pork loin

Piotr Kulawik, Ewelina Jamróz, Paulina Guzik, Magdalena Janik, Wondyfraw Tadele, Vedran Milosavljević, Sara Gökdeniz, Serkan Kaya

19. Rapid detection of multiple meat quality parameters based on near infrared
spectroscopy

Li Chen Li, Xiao Chun Zheng, Meng Yuan Ma, De Quan Zhang

20. Effect of high hydrostatic pressure with reduced content of sodium chloride and sodium
phosphate on the physicochemical properties of chicken meat gels

Anastasiia Maksimenko, Ryo Kikuchi, Satomi Tsutsuura, Tadayuki Nishiumi

21. Combined effect of pomegranate extract and high pressure on the evolution of
instrumental color of Iberian dry-cured sausages during refrigerated storage

Irene Moreno, Guadalupe Lavado, Nieves Higuero, Ramón Cava

22. Evaluation of shelf life of ginger powder injected biceps femoris under sous vide
cooking and extended refrigerated storage

Zahra. B. Naqvi, Peter. C. Thomson, Michael. A. Campbell, Michael A. Friend

23. Ciona as potential salt replacer in pork burgers

Mirian Pateiro, Fredrik Norén, Roberto Bermúdez, Paulo E.S. Munekata, Rubén Domínguez, José M. Lorenzo

24. Effect of ultrasound treated food ingredients as phosphate replacers in Irish breakfast
sausages

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

25. Hyperspectral Imaging of deboned hams: determination of relevant areas for the
prediction of water holding capacity

Antoine Vautier, Thierry Lhommeau, Ronan Le Page

26. Study on the effect of low energy electron beam irradiation on the quality and shelf life
of beef

Wenjing Wei, Xibin Zhang, Hao Shi, Xinyi Wang, Yujiao Zhang, Jinglin Wang, Yimin Zhang, Xin Luo, Yanwei Mao

27. The biological effect of a beef derived Lactobacillus sakei on beef steaks during chilled
storage

Huixuan Yang, Xin Luo, Lixian Zhu, Rongrong Liang, Yanwei Mao, Xiaoyin Yang, Pengcheng Dong, Yimin Zhang

28. Effects of ultrasound on the properties of pork protein and fat emulsions

Wangang Zhang, Lei Zhou

29. Effects of ultrasound on the taste compound profile of unsmoked bacon

Wangang Zhang, Jian Zhang

Innovations in Animal Production

1. The effects of long-term immunocastration on meat quality traits of male Bísaro pigs

Sofia Botelho-Fontela, José António Silva, Cristina Saraiva, Severiano Silva, Gustavo Paixão, Rita Payan-Carreira, Jose M. Lorenzo, Alexandra Esteves

2. The effect of immunoscatration and supplementary feeding level on m. longissimus
lumborum quality of farmed fallow deer (Dama dama)

Daniel Bureš, Tersia Needham, Luděk Bartoň, Nicole Lebedová, Veit Ny, Francisco Ceacero, Radim Kotrba, Louwrens Hoffman

3. Using TD-NMR relaxometry to evaluate tenderness of Nellore beef

Nara R.B. Cônsolo, Juliana Silva, Vicente L.M. Buarque, Paul H. Maclean, Tiago B. Moraes, Luis C.G.S. Barbosa, Luiz A. Colnago, Saulo L. Silva

4. High quality sustainable beef from the dairy sector: dairy cows and crossbred calves

Fie Følbæk Drachmann, Pernille Hougaard Jensen, Mogens Vestergaard, Margrethe Therkildsen

5. Effect of dietary fat and fibre on pig-house odour

Linda Farmer, Terence Hagan, Elizabeth Ball, David Sanderson, Ramon Muns, Alan Gordon, Violet Beattie, Ursula O’Neill, Sam Smyth, Rosanna Wreger

6. Polymorphism g.158093018 A>T within rabbit IGFBP5 gene influence pH value after
24h chilling

Łukasz Migdał, Anna Migdał, Michał Kmiecik, Sylwia Pałka, Ewelina Semik-Gurgul, Agnieszka Otwiniwska-Mindur, Władysław Migdał, Józef Bieniek

7. Shear force and pH of meat of White New Zealand rabbits fed on feed partially replaced
by biscuit

Marco Antonio Trindade, Jennifer Machado de Souza, Luciana Ruggeri Menezes Gotardo, Letícia Zanichelli de Oliveira, Isabele Trementossi Castilho, Heloísa Valarine Battagin, Ingra Giovanna Soares Perez

8. Impact of rabbit genotype and farming temperature on meat quality traits

Marco Cullere, Zsolt Matics, Zsolt Szendrő, Zsolt Gerencsér, Antonella Dalle Zotte

9. Body composition of pork carcasses slaughtered at the same age as influenced by high
ambient temperature

Gerard Daumas, Mathieu Monziols, Aira-Maye Serviento, David Renaudeau

10. Muscle content of pork carcasses and cuts as influenced by restricted feeding or amino
acid deficiency

Gerard Daumas, Mathieu Monziols, Nathalie Quiniou

11. Simulation of the impact of an increased proportion of entire male pigs on the
composition of pork cuts

Gerard Daumas, Mathieu Monziols

12. Characteristics of bellies from immunocastrated and entire female and castrated male
duroc pigs

Maria Font-i-Furnols, Albert Brun, Juan Florencio Tejeda, Albano Michela, Begonya Marcos, Marina Gispert

13. Physicochemical characteristics and fatty acid composition of meat from foals reared in
a rotational grazing system

Olalla López-Fernández, Laura Cutillas, Rubén Domínguez, Mirian Pateiro, Laura Purriños, Roberto Bermúdez, Daniel Franco, José M. Lorenzo

14. Inclusion of intact Saccharina latissima to finishing lamb diet improved micronutrient
content in the meat

Vladana Grabež, Liv Torunn Mydland, Alemayehu Kidane, Margareth Øverland, Per Berg, Elena Fulladosa, Elena Coll, Bjørg Egelandsdal

15. Meat quality of lambs fed BSF larvae as a protein source

Huiling Huang

16. The changes in metabolites in the breast of chicken broilers with different rearing
environments and refrigerated storage

Doo Yeon Jung, Dongheon Lee, Aera Jang, Hee Jin Kim, Hyun Jung Lee, Cheorun Jo

17. Different assumption way of limonene in kids can affect their oxidative status and meat
quality?

Aristide Maggiolino, Michele Faccia, David Hopkins, Giuseppe Natrella, Francesco Giannico, Pasquale De Palo

18. Chondroitin sulfate and manganese dietary supplementation affects the
physicochemical quality of broiler meat

Julian Andrés Muñoz, Taiane Martins, Tainara Aparecida Sant’Ana, Pollyana Garbossa, Lenise Mueller, Adrielle , Gabriella de Moura, Ingrid Harumi Fuzikawa, Jessica Luana Gemelli, Tamyres de Amorim, Hellencris Rocha, Ester Fabricio, Gustavo Correr, Mirele Poleti, Cristiane Araujo, Angélica Simone Pereira

19. Cytokine based Inflammatory Bowel Disease – Ulcerative Colitis clearance using
probiotics

Sungkwon Park, Sivasubramanian Ramani

20. Protective effects of Lactobacillus casei strains on growth performance, serum
inflammatory cytokines, and fecal microflora of deoxynivalenol exposed mice

Sungkwon Park, Jin Young Jeong, Neeraja Recharla

21. Beef palatability and volatile compounds from barley, corn and blended grain-fed
cattle: a qualitative approach

Wilson Barragán-Hernández, Michael E.R. Dugan, Jennifer Aalhus, Gregory Penner, Payam Vahmani, Oscar Lopez-Campos, Manuel Juarez, Jose Segura, Liliana Mahecha-Ledesma, Nuria Prieto

22. AI enhanced Precision Livestock Farming (PLF) is the next step in farm animal
management for optimal productivity and animal welfare

Dorte Schrøder-Petersen, Joanna Klaaborg, Rikke Bonnichsen

Meat Processing from Food Additives and Process Optimisation to Robotics and Automation

1. Dry-aging beef: dehydration dynamics in varying meat geometries

Sara Álvarez, Carlos Álvarez, Ruth Hamill, Eileen O’Neill, Anne Maria Mullen

2. Optimitzation of ZnPP-forming conditions in porcine livers using response surface
methodology (RSM)

Ricard Bou, Mar Lauger, Michela Albano, Elvira Tenorio

3. Utilization of soybean post-production waste as an antioxidant additive in pork meat
formulation

Hana Derbew, Marzena Zając, Joanna Tkaczewska, Ewelina Jamróz

4. Effect of cooked beetroot juice and tomato paste in the color of nitrite-free cooked ham

Tiago Durães, João Santos, Fernando Nunes, Fernanda Cosme, Luis Patarata

5. Extreme dry-aging (110 days) of longissimus lumborum from 5-years old cow: Sensory
approach using “Check all that applies” (CATA)

Cristina Morillo, Sonia Ventanas, Josue Delgado, Francis Refolio, Alberto García-Mohíno, Mario Estevez

6. Objective carcass grading for bovine animals based on carcass length

Andrew Heggli, Lars Erik Gangsei, Morten Røe, Ole Arne Alvseike, Hilde Vinje

7. Has high rigor temperature become a problem in South African abattoirs?

Michelle Hope-, Phillip Strydom, Nthabiseng Masemola

8. Improving redness in nitrite-free pâté using ZnPP-rich ingredients

Mar Llauger, Adrià Maldonado, Anna Claret, Luis Guerrero, Jacint Arnau, Ricard Bou

9. Influence of acid whey addition on physicochemical properties in the production of
organic raw maturing beef ham

Anna Okoń, Piotr Szymański, Anna Łepecka, Bartłomiej Ruda, Zbigniew J. Dolatowski

10. Protein extraction aids salt swelling of pork meat

Peter Purslow, Laura Pouzo, Maria Ines Palacio, Eero Puolanne

11. The effect of NO-synthase and/or arginine on color changes and forms of hemoglobin
solutions

Marzena Zając, Krzysztof Zając

12. The effect of dry tomato and lingonberry on the color of pork meat formulations

Marzena Zając, Marcelina Grzebyk

13. Effect of temperature and cooking time on the toughness of previously tumbled beef
cuts

Konan Charles N’gatta, Raphael Favier, Jacques Rouel, Alain Kondjoyan, Dominique Gruffat, Pierre-Sylvain Mirade

14. Effect of tumbling time on raw beef of intermediate initial tenderness

Konan Charles N’gatta, Raphael Favier, Jacques Rouel, Alain Kondjoyan, Annie Venien, Thierry Astruc, Dominique Gruffat, Pierre-Sylvain Mirade

15. Effect of the application of pulsed electric field on the free amino acid profile of porcine
liver

Paula Borrajo, Roberto Bermúdez, Paulo E.S. Munekata, Laura Purriños, Rubén Domínguez, Mirian Pateiro, Daniel Franco, José M. Lorenzo

16. Search for new sites for predicting the composition of pork cuts

Gerard Daumas, Mathieu Monziols, David Causeur

17. Potential of a low-cost NIR spectrometer and a hyperspectral imaging system for the
prediction of the main quality parameters of beef steaks during cold storage

Maria del Mar Giró-Candanedo, Joel González, Josep Comaposada, Elena Fulladosa, Gamal ElMasry

18. Phosphate Elimination in Emulsified Meat Products: Impact of different Proteins on
Quality Characteristics

Olivier Goemaere, Ilse Fraeye

19. Evaluation of physical properties of beef according to part characteristics

Yuriko Iwamura, Masako Ota, Kazuhito Obara

20. Evaluation of cooking methods of pork belly and collar butt for Korean seniors

Sun Moon Kang, Ah Ran Maeng, KooK-Hwan Seol, Soohyun Cho

21. Chia seed mucilage as fat replacer in beef patties: Effects of technological properties

Özlem Yüncü, Hülya Serpil Kavuşan, Meltem Serdaroğlu

22. The Effects of Using Arugula Extract or pre-converted Arugula Extract as Nitrite Source
in Heat Treated Fermented Sausages

Burcu Sarı, Hilal Can, Hülya Serpil Kavuşan, Meltem Serdaroglu

23. The effect of fish oil addition on the fatty acid profile and consumer acceptability of
poultry sausages

Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny, Jacek Niedźwiedź

24. Effect of added l irradiated black pepper (Piper Nigrum) on quality characteristics and
shelf – life of mortadella

Vladimir Kitanovski, Azis Pollozhani, Nora Limani Bekteshi, Olga Popovska, Sani Demiri, Irina Mladenoska, Hristina Spasevska, Slobodan Masic

25. Eating Quality of Aged Pork Loins is reduced in High Oxygen Modified Atmosphere
packaging compared to Vacuum Packaging

Michelle LeMaster, Robyn Warner, Frank Dunshea, Minh Ha

26. Volatile profile of dry- and wet-aged Australian beef loin and its relationship with
consumer flavour liking

Zhenzhao Li, Minh Ha, Damian Frank, Robyn Warner

27. Effects of electric, microwave and superheated steam methods of cooking on non- and
volatile compounds of roasted mutton

Huan Liu, Dequan Zhang, Zhenyu Wang, Teng Hui

28. Millet grains as a support for immobilization of probiotic bacteria in fermented sausage

Marilia Malvezzi, Sthefany Santos, Kaliane Oliveira, Maria Eugênia Pinto, Renata Macedo

29. Effect of texturized pea protein and protein isolates on the textural properties of
blended beef patties

Xinyu Miao, Minh Ha, Robyn Warner

30. The application of computer vision system in meat science and industry

Monika Modzelewska-Kapituła, Soojin Jun

31. The effect of the storage method on the quality of game meat

Natalia Kasałka-Czarna1, Róża Biegańska-Marecik2, Magdalena Montowska1

32. Computer vision systems (CVS) to predict composition of primal and retail cuts of
youthful beef carcasses

Jose Segura, Jennifer Aalhus, Ivy Larsen, Nuria Prieto, Haley Scott, Manuel Juárez, Oscar López-Campos

33. Convolutional neural networks for the prediction of cattle age using x-ray images of
skulls

José Segura, Jennifer L. Aalhus, Ivy L. Larsen, Nuria Prieto, Haley Scott, Arun Kommadath, Manuel Juárez, Ken Vanderwekken, Óscar López-Campos

34. Quality characteristics of phosphate free restructured turkey steaks formulated with
eggshell calcium powder and holly oak extract

Damla Tabak, Meltem Serdaroglu

35. Effects of liquid smoke on red color formation and antimicrobial activity in the cured
sausages

Shiro Takeda, Yuki Kinoshita, Kazutoshi Sugita, Jumpei Uchiyama, Wataru Mizunoya, Ryoichi Sakata

36. Improving the quality of beef from Holstein-Friesian bulls by different marinades

Katarzyna Tkacz, Monika Modzelewska-Kapituła, Massimiliano Petracci, Weronika Zduńczyk

37. Application of dried carrot pulp as a clean-label phosphate replacer in beef patties

Ciara K. McDonnell, Adam G. Fitzgerald, Paul Burt, Troy Hudgson, Aarti B. Tobin

38. Can extra bacteria give lamb meat extra shelf-life?

Michelle Xu, Mandeep Kaur, Christopher Pillidge, Peter Torley

39. Boar taint masking on marinade inyected meathttps://digicomst.ie/wp-content/uploads/2023/05/Session-7_39_2021.pdf

Elvira Zapata, Irene Peñaranda, Macarena Egea, Celia Iniesta, Núria Panella-Riera, Maria Font-i-Furnols, M. Belén López, M. Belén Linares, M. Dolores Garrido

40. Effect of vegetal fibre on texture and colour of fat reduced dry cured Spanish sausages

Irene Peñaranda, Daniel Álvarez, Celia María Iniesta1, Macarena Egea1, M. Belén Lopez, Elvira Zapata, M. Dolores Garrido, M. Belén Linares

Nutritional Quality of Meat, Meat Analogues and the Available Alternatives

1. Physicochemical characteristics of ostrich meat (struthio camelus) as influenced by its
   muscle type

Sher Ali4, Asif Ali, Kashif Nauman, Muhammad Nadeem, Bilal Asghar, Muhammad Ammar, Jamal Nasir

2. Predicting protein quality of Mediterranean Buffalo meat by the determination of
collagen content

Alberto Brugiapaglia, Sara Bellezza Oddon, Ilaria Biasato, Liliana Di Stasio

3. Effect of breed on meat quality parameters of Navarre autochthonous foals

Aurora Cittadini1, M. Victoria Sarriés1, Roberto Bermúdez2, José M. Lorenzo2

4. Effect of finishing diet on fatty acid profile of Jaca Navarra foals

Aurora Cittadini, M. Victoria Sarriés, Mirian Pateiro, Laura Purriños, José M. Lorenzo

5. Vegeterian “sausages” with the addition of grape flour

Dani Dordevic, Lenka Havlova, Hana Buchtova, Patrik Benes, Johana Zemancova, Karolina Tesikova, Simona Jancikova, Bohuslava

6. Effect of the use of chestnuts in the finishing diet of Celta pig on the free fatty acid
profile

Noemí Echegaray, Roberto Bermúdez, Paulo E.S. Munekata, Márcio Vargas-Ramella, Rubén Domínguez, Javier Carballo, José M. Lorenzo

7. Inclusion of the chestnut on the finishing diet of Celta pig: Influence on total amino acid
profile

Noemí Echegaray, Roberto Bermúdez, Paulo E.S. Munekata, Márcio Vargas-Ramella, Mirian Pateiro, Javier Carballo, José M. Lorenzo

8. Co-oxidation of meat proteins and glucose during a simulated gastric digestion:
consequences of a severe pro-oxidative environment

Guadalupe Terrón, Jorge Ruiz, Ana Carrapiso, Lourdes Martín, Mario Estevez

9. Variability in fat content and fatty acid composition in selected porcine offal

Paulina Guzik, Piotr Kulawik, Marzena Zając, Władysław Migdał, Rafał Szram

10. Effect of the incorporation of Sea Spaghetti, Himanthalia elongata, on product
functionality and shelf stability in reduced-salt beef burgers

Elena Sofia Inguglia, Michael O’Grady, Halimah O. Mohammed, Maurice O’Sullivan O’Sullivan, Joseph P. Kerry, Ruth M. Hamill

11. Combining meat protein with plant protein in classic Danish meat products

Louise Hofer

12. Comparative studies of selected minerals in the skeletal muscles of fallow deer (Dama
dama) and red deer (Cervus elaphus) from the ecological rearing system

Janusz Kilar, Anna Kasprzyk

13. Oxidized nucleic acids as components potentially responsible for carcinogenic
properties of thermally processed red meat

Anna Koscielak, Karol Parchem, Agnieszka Bartoszek

14. Oxidative stability and quality parameters of veal during ageing

Mojca Kuhar, Iva Zahija, Katja Japelj, Tomaž Polak, Mateja Lušnic Polak, Lea Demšar

15. Fatty acids composition of meat of corriedale lamb and its crossing with merino dohne
lamb, reared exclusively on pasture in uruguay

Juan Jose Lucas, Maria Cristina Cabrera, Ali Saadoun

16. A punicalagin-rich pomegranate supplement counteracts the physiological impairments
caused by the intake of ultra-processed beef in Wistar Rats

Remigio Martínez, Victor Caballero, Silvia Díaz-Velasco, Alexis Arjona, Mario Estévez

17. The intake of ultra-processed beef impairs liver function, serum biochemistry and lipid
deposition in Wistar Rats

Remigio Martínez, María Freire, David Morcuende, Carmen Dueñas, Mario Estévez

18. The level of selected indices of oxidative stress after 5-week supplementation with an
innovative pro-health snack among a group of athletes

Małgorzata Morawska-Tota, Łukasz Tota, Joanna Tkaczewska

19. Characterization of fat from boars with a wide range of androstenone and skatole levels

Nuria Panella-Riera, M. Dolores Garrido, M. Belen Linares, Marta Gil, M. Angels Oliver, Joel Gonzalez Armangué, Isabel Diaz, Macarena Egea, Irene Peñaranda, Maria Font-i-Furnols

20. Effect of replacement of pork backfat fat by microencapsulated fish liver oil on
nutritional profile of pork burgers

Mirian Pateiro, Roberto Bermúdez, Rubén Domínguez, Paulo E.S. Munekata, José M. Lorenzo

21. The Effect of Banana Peel Flour (Saba and Berangan Banana) on Chicken Sausage
Physicochemical Composition and Sensory Acceptance

Wolyna Pindi, Hana Mohd Zaini, Jumardi Bin Roslan, Suryani Binti Saallah, Elisha Munsu, Nurul Shaeera Binti Sulaiman

22. Effect of freezing duration on oxidation of backfat stemming obtained from pigs fed
n-3 PUFA rich diets

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

23. Comparison of quality traits and nutrition components of six retail cuts from female
Hanwoo (Bos Taurus coreanae) with high parities

Dong Heon Song, Hyun Woo Seo, Hoa Van Ba, Soo Hyon Cho, Kuk-Hwan Seol

24. Modelling the contribution of meat to global nutrition

Nick Smith, Andrew Fletcher, Jeremy Hill, Warren McNabb

25. The amino acids profiles of commonly consumed Polish seafood

Wondyfraw Tadele Wonbebo, Piotr Kulawik, Iwona Duda, Joanna Tkaczewska

Safety and Authenticity in Meat Production

1. Shelf life of Pietrain and Duroc pork bellies packed on high-oxygen modified
   atmosphere

Michela Albano, Israel Muñoz, Albert Brun Pujol, Elsa Lloret, Maria Font-i-Furnols, Begonya Marcos Munta

2. Point-of-care extraction and GELFrEE electrophoresis for pork protein fractionation

Rituparna B., Naveena B.M., Subhasish B., Sowmya D., Barbuddhe S.B.1, Patra G., Bhattacharyya D.

3. Microbial Validation of Ethiopian Beef Jerky Formulations with the Inclusion of Dates
and Raisins

Jessica Brown, Gabrielle Allen, Ashley Cavallo, Arie Havelaar, Jason Scheffler

4. Carnobacterium maltaromaticum as a bioprotective culture against spoilage bacteria in
cooked ham

Caroline Cavalari, Pedro Imazaki, Barbara Pirard Pirard, Raphael Vanleyssem, Sarah Lebrun,
Sébastien Crèvecoeur, Georges Daube, Antoine Clinquart, Renata Macedo

5. Changes in the microbiological quality and content of biogenic amines in chicken fillets
packed using various techniques and stored under different conditions

Marta Chmiel, Olga Świder, Elżbieta Hać-Szymańczuk, Aneta Cegiełka, Lech Adamczak, Tomasz Florowski, Dorota Pietrzak, Marcin Bryła, Marek Roszko

6. Discrimination of grass-fed and grain-fed frozen beef using hyperspectral imaging

Cassius E.O. Coombs, Brendan E. Allman, Edward J. Morton, Luciano A. González

7. Salmonella prevalence in dry-fermented sausages from Catalan producers and meat
suppliers, towards legislation compliance

Núria Ferrer-Bustins, Cristina Serra-Castelló, Montserrat Cortada, Laura Cabedo, Sara Bover-Cid, Anna Jofré

8. Total volatile basic nitrogen (TVB-N) and its association to quality and spoilage
parameters for beef

Benjamin Holman, Alaa El-Din Bekhit, David Hopkins

9. Innovative active biodegradable coatings with bioactive peptides based on biopolymer
nanoemulsions for prolonging the shelf-life of meat products

Tomasz Kruk, Ewelina Jamróz, Piotr Kulawik, Magdalena Janik, Paulina Guzik

10. Biogenic amine level and microbial contamination as quality and safety indicators of
dried fish and squid snacks

Jagoda Majcherczyk, Mark Krzemiński, Klaudia Dudziak, Barbara Surówka, Krzysztof Surówka

11. DNA-sequencing is the future of microbial process control in the food industry

Lene Meinert, Birgit Groth Storgaard, Anette Granly Koch

12. Hepatitis E virus is inactivated in liver pâté during heat treatment

Nanna Bygvraa Svenningsen, Anette Granly Koch, Lene Meinert

13. Identification of hemp seed- and meat-specific proteins in cooked meatballs by LCQTOF-MS

Klaudia Kotecka-Majchrzak, Natalia Kasałka-Czarna, Agata Sumara, Emilia Fornal, Magdalena Montowska

14. Assessment of the microbiological safety associated with the dynamics of the meat
surface aw, pH and temperature during beef dry-aging process

Núria Panella-Riera, Aricia Posas, Anna Jofré, Josep Comaposada, Sara Bover-Cid

15. The risk of salt reduction in chouriço – a dry-cured sausage assessed by the influence on
the survival of Salmonella

Luis Patarata, Joana Guedes, José António Silva, Maria João Fraqueza

16. What are the risks of nitrite NO2 and nitrate NO3 exposure of consumer eating pork
processed food?

V. Sante-Lhouteller, A. Bonifacie, E. Keuleyan, V. Ferraro, P. Gatellier, A. Promeyrat, G. Nassy, L. Picgirard, L. Theron

17. Combining predictive microbiology and computed tomography to assess the impact of
the reduction of salt and curing agents during dry-cured ham processing

Eva Torres-Baix, Israel Muñoz, Sara Bover-Cid, Elena Fulladosa

18. Detection and specific identification of giblets in processed chicken meat products
using droplet digital PCR based quantification of miRNAs

Vishnuraj M.R., Suresh Devatkal, Vaithiyanathan S., Mendiratta S.K. Ch. Srinivas, Barbuddhe, S.B.

19. Development and validation of a droplet digital PCR targeting intron-based sequence
for detection and quantification of buffalo meat substitution in beef

Vishnuraj M.R., Aravind Kumar N., Vaithiyanathan S., Ch. Srinivas, Anusha Chauhan, Barbuddhe S.B.

20. Microbial investigation of hygienic properties of different plastic and metal surfaces
used by the meat industry

Claudia Waldhans, Martin Hebel, Ulrike Herbert, Paul Spoelstra, Shai Barbut, Judith
Kreyenschmidt

21. Effects of carbon dioxide in high-oxygen modified atmosphere packaging on
Pseudomonas growth and beef spoilage

Jun Yang1, Xiaoyin Yang, Rong-rong Liang, Lixian Zhu, David Hopkins, Xin Luo, Yimin Zhang

22. Sensitive lateral flow test strips for rapid on-site control of authenticity and composition of meat products

Elena A. Zvereva, Olga D. Hendrickson, Demid S. Popravko, Anatoly V. Zherdev, Boris B. Dzantiev

Sustainability in Meat Processing-Waste Management and Pet Food Production

1. A method for upgrading porcine blood into a decolourized and tasteful protein
   ingredient

Mari Ann Tørngren, Lam N. Trac, Louise H. Hofer, Birgitte Lund, Kjartan B. Kaas-Larsen, Maj-Britt Rolsted, Claus M. Jespersen

Traditional Meat Products

1. Staphylococcus aureus in dry-cured ham: a predictive model covering aw, packaging
   and storage temperature

Anna Austrich Comas, Cristina Serra Castelló, Maria Viella, Pere Gou, Anna Jofré, Sara Bover Cid

2. Nitrosylmyoglobin and Zn-protoporphyrin in Iberian dry cured loins formulated with
reduced amounts of nitrate/nitrite: Evolution during drying and refrigerated storage
after high hydrostatic pressure processing.

Nieves Higuero Fernández, Irene Moreno Montero, Guadalupe Lavado, María Rosario Ramírez Bernabé, Ramón Cava López

3. Genotype differences in initial pH of the ham in a Belgian slaughterhouse

Eline Kowalski, Els Vossen, Sam Millet, Marijke Aluwé, Stefaan De Smet

4. The Quality of Traditionally Smoked Polish Regional Products, Produced of Raw
Material Obtained From Native Animal Breeds

Władysław Migdał1, Maria Walczycka1, Ewelina Węsierska1, Łukasz Migdał2

5. The effect of weaning age and slaughter age on the sensory characteristic of Arouquesa
Beef – a Protected Designation of Origin Portuguese meat

Luis Patarata, José António Silva, Ricardo Cardoso, Madalena Vieira-Pinto, Carlos Venâncio

6. Viability of potential probiotic Lactobacillus plantarum in reduced-sodium salami
products

María Inés Palacio, Peter Purslow

7.Microbiological and physical-chemical evaluation of „Covilhete” – A Portuguese
regional salted pasta filled with cooked meat

Joana Moura, Maria Conceição Fontes, José António Silva, Cristina Saraiva

The post 2021 appeared first on Digicomst.

1. PERFORMANCE AND MEAT QUALITY OF WATER-RESTRICTED XHOSA GOATS SUPPLEMENTED WITH VITAMIN C

O. F. Akinmoladun,  F. Fon,  C. Mpendulo, O. Okoh

2. MEAT QUALITY OF PIGS TRANSPORTED TO SLAUGHTER USING TWO NOVEL TRAILER DESIGNS VERSUS A STANDARD POT-BELLY TRAILER UNDER CANADIAN CONDITIONS

K. Moak, S. Conte, R. Bergeron, B. M. Bohrer, G. A. Ferreira, J. Vero, G. Aboagye, S. Khalife, A. Thompson, A. M. Bridi, N. Devillers, L. Faucitano

3. DOES CHARCOAL REDUCE SKATOLE AND INDOLE IN THE CHYME OF PIGLETS?

F. Witte, D. C. Schubert, C. Visscher, V. Heinz, N. Terjung

Consumer Topics

1. A COMPARISON OF CONSUMER RESPONSE USING PAPER AND DIGITAL BALLOTS FOR EATING QUALITY ASSESSMENT OF BEEF STEAKS

K. T. Mahagan, A. J. Garmyn, J. F. Legako, and M. F. Miller

2. CONSUMER ACCEPTANCE OF GRASS-FED BEEF USING DIFFERENT FEEDING SYSTEMS

T. L. Duarte, S. Klopatek, B. Bolkenov, L. Yang, J. Oltjen, and X. Yang

3. CONSUMER PERCEPTION, WILLINGNESS TO PAY, TENDERNESS, AND RETAIL DISPLAY OF NONENHANCED, ENHANCED, AND HIGH-QUALITY PORK LOINS

D. Cassens, K. Hearn, R. Ramanathan, D. VanOverbeke, and G. Mafi

4. CONSUMER PERCEPTIONS ABOUT BENEFICIAL EFFECTS ON HUMAN HEALTH OF MEAT PRODUCTS PROCESSED WITH NATURAL INGREDIENTS

C. A. Torres-Martínez, G. R. Torrescano-Urrutia, B. D. M. Torres-Martínez, A. Pelayo-Ochoa, N. O. Huerta-Leidenz, A. Sánchez-Escalante, and R. D. Vargas Sánchez

5. SENSORY AND QUALITY DIFFERENCES OF PAIRED DRY-AGED LAMB LOINS

K. Wall, C. Kerth, J. Boles, and R. Miller

6. PERCEPTION OF LAMB EXTRINSIC ATTRIBUTES BY BRAZILIAN CONSUMER AT PURCHASE TIME

H. V. Battagin, B. Panea, and M. A. Trindade

7. EFFECT OF SIRE BREED AND AGE AT HARVEST ON SENSORY AND VOLATILE ATTRIBUTES OF LAMB LOIN CHOPS

K. Wall C. Kerth, Z. Hicks, R. Miller, T. Murphy, W. Stewart, and J. Boles

8. BRISKET – BACK TO THE BASICS

K. Wall, C. Kerth, S. Curry, Z. Hicks, J. W. Savell, and A. Adams

9. CONSUMERS PREFER BEEF FROM FEEDLOT CROSSBRED ANGUS × NELORE STEERS AND HEIFERS OVER BULLS

P. L. M. Garbossa, T. S. Martins, A. M. Ferrinho, A. Pereira, A. G. V. do Barco, C. F. de Sousa, F. A. Cassimiro, G. V. de Moura, H. C. Rocha, I. H. S. Fuzikawa, J. L. Gemelli, J. A. de Sá, J. P. S. Silva, J. A. Muñoz, L. F. Mueller, T. A. J. Sant’Ana, T.R. Amorim, M. D. Poleti, and A. S. C. Pereira

10. CONSUMER SENSORY EVALUATION OF PLANT-BASED GROUND BEEF ALTERNATIVES IN COMPARISON TO GROUND BEEF OF VARIOUS FAT PERCENTAGES

S. Davis, K. M. Harr, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, D. A. Blasi, S. M. Ensley, M. D. Haub, M. D. Meisner, A. J. Tarpoff, K. Olson, and T. G. O’Quinn

11. THE APPLICATION OF DESIGN THINKING IN FOODSERVICE: DRY AGED SHEEPMEAT CASE STUDY

M. Hastie, H. Ashman, and R. Warner

12. BEEF BRISKET SUBJECTIVE MEASURE OF DONENESS AND TENDERNESS

S. Curry, K. Wall, C. Kerth, Z. Hicks, J. Savell, and A. Adams

13. CONSUMER ATTITUDES TO ARTIFICIAL MEAT IN CHINA

M. Liu, P. Dong, Y. Zhang, L. Zhu, L. Niu, X. Luo, and Y. Mao

14. CONSUMERS’ ACCEPTANCE AND PURCHASE INTENT OF LAMB MEAT WITH EDIBLE COATING AT BLIND AND INFORMED CONDITIONS

R. T. Nassu, R. A. Mauricio, C. S. Cordeiro, and V. C. Francisco

15. USE OF A MEAT SCIENCE COURSE FOR EVALUATION OF CONSUMER KNOWLEDGE AND APPLICATION OF MEAT THERMOMETERS

H. R. Smith, J. Gallado, A.-G. Parnell, D. Mulvaney, and J. T. Sawyer

16. A COMPARISON OF WET AND DRY AGING ON THE SENSORY PROPERTIES OF BONELESS PORK LOINS

D. J. Hanson, T. A. Tennant, and J. A. Ascencio

Education and Extension Tools

1. NEEDS ASSESSMENT OF FUNDAMENTAL MEAT SCIENCE TRAINING/CONTINUED EDUCATION FOR EXTENSION EDUCATORS AND YOUTH AGRICULTURAL ADVISORS TO DETERMINE THE APPETITE FOR INNOVATIVE AND NONTRADITIONAL TRAINING PRACTICES

B. M. C. Garcia, J. N. Rumble, and L. G. Garcia

2. ADAPTING FOOD PROCESSING TO DECONTAMINATE N95 RESPIRATORS DURING THE 2019 NOVEL CORONAVIRUS PANDEMIC

J. P. Schweihofer, T. Conklin, J. Baker, W. Degg, J. Hofman, J. Klausner, and J. W. Dwyer

3. FEEDER CALF RETAINED OWNERSHIP EDUCATIONAL PROGRAM: ALABAMA PASTURE TO RAIL

A. Tigue, H. R. Smith, C. L. Bratcher, L. K. Anderson, E. Blythe, S. P. Rodning, and J. T. Sawyer

4. EXPLORING THE MEAT INDUSTRY IN PUERTO RICO

K. Perez, I. M. Santana, K. I. Domenech, M. T. Rodriguez, and L. G. Garcia

Environment, Production Systems

1. COMPARISON OF WINTER COW FEEDING STRATEGIES ON OFFSPRING CARCASS CHARACTERISTICS AND MEAT QUALITY

E. Gubbels, R. R. Salverson, C. L. Wright, K. M. Cammack, J. F. Legako, Z. K. Smith, J. K. Grubbs, K. R. Underwood, K. C. Olson, and A. D. Blair

2. FABRICATION YIELDS OF SERIALLY HARVESTED IMPLANTED OR NONIMPLANTED STEERS

K. Wesley, T. Kirkpatrick, S. Pillmore, K. Cooper, T. Tennant, W. Nichols, J. Hutcheson, and T. Lawrence

3. COMPARISON OF CONVENTIONAL GRAIN-FED AND GRASS-FED FEEDING SYSTEM EFFECTS ON THE MICROBIOTA OF FECES FROM CALIFORNIA BEEF CATTLE

F. Yang, S. Klopatek, J. Oltjen, and X. Yang

4. EMPTY BODY COMPOSITION OF STEERS IMPLANTED WITH TRENBOLONE ACETATE + ESTRADIOL-17β VERSUS NON-HORMONE-TREATED CATTLE ACROSS MULTIPLE MARKETING ENDPOINTS

T. J. Kirkpatrick, K. Wesley, S. Pillmore, K. Cooper, F. Francis, T. Tennant, W. Nichols, J. Hutcheson, T. Lawrence, and Beef Carcass Research Center

5. COMPARISON OF METHANE GAS EMISSIONS FROM FRESH AND COOKED CHICKEN, PORK, BEEF, AND TURKEY

T. Price, J. Warren, G. Mafi, and R. Ramanathan

6. INFLUENCE OF CATTLE BACKGROUNDING SYSTEMS ON PERFORMANCE AND CARCASS CHARACTERISTICS

J. A. Langlie, B. Omontese, R. Cox, and M. Webb

7. THE MICROBIOME OF A NEWLY CONSTRUCTED MEAT PROCESSING FACILITY DIFFERS BASED ON ROOM FUNCTION AND TIME

A. D. Belk, N. Frazier, L. Fuerniss, I. Geornaras, B. Borlee, R. Delmore, J. Martin, and J. L. Metcalf

8. NON-CARCASS COMPONENT YIELDS OF TRENBALONE ACETATE + ESTRADIOL-17β IMPLANTED STEERS VERSUS NON-HORMONE TREATED STEERS ACROSS VARIOUS HARVEST ENDPOINTS

S. L. Pillmore, T. J. Kirkpatrick, K. Wesley, K. B. Cooper, F. Francis, T. Tennant, W. Nichols, J. Hutcheson, and T. Lawrence

9. MEAT ANALOGUE PRODUCTION FROM FERMENTED OKARA, TO IMPROVE SENSORY AND FUNCTIONAL PROPERTIES, AS WELL AS OXIDATIVE STRESS REDUCTION

A.Salaseviciene, S. Razavizadeh, G. Alencikiene, and L. Vaiciulyte-Funk

10. PILOT STUDY FOR OCCUPATIONAL EXPOSURE TO POTENTIAL MICROBIAL CONTAMINATION IN DAIRY FACILITY, CATTLE FEEDLOT, AND RANGELAND

L. Yang and X. Yang

Meat and Poultry Processing, Ingredient Technology and Packaging

1. EFFECT OF PROCESSING PARAMETERS AND STORAGE TIME ON THE SPOILAGE MICROBIOME OF TURKEY PRODUCTS

R. A. Furbeck, S. C. Fernando, and G. A. Sullivan

2. SENSORY EFFECTS OF HICKORY, CHERRY, AND MESQUITE WOOD USED TO GENERATE HIGH AND LOW TEMPERATURE SMOKE FOR AMERICAN-STYLE BARBECUE PORK RIBS

J. A. Ascencio, W. Harwood, M. A. Drake, and D. J. Hanson

3. BREADFRUIT FLOUR ENGINEERED WITH DIFFERENT TWIN-SCREW EXTRUSION CONDITIONS AND THE EFFECTS ON PHYSICOCHEMICAL PROPERTIES OF FLOUR AND TECHNOLOGICAL PROPERTIES OF MEAT EMULSIONS

S. Huang1, L. Roman, M. M. Martinez, and B. M. Bohrer

4. NITRIC OXIDE PRODUCTION IN POST-RIGOR SEMIMEMBRANOSUS PORK MUSCLE

K. M. Modrow, W. Osburn, and Osburn, Wesley N.

5. PHYSICOCHEMICAL CHANGES IN EDIBLE OILS AND FRIED DUCK MEAT DEPENDING ON FRY NUMBER

Y. Kim1, S.-H. Cho, K.-H. Seol, S.-M. Kang, and J.-H. Kim

6. YIELD ENHANCEMENT IN OVEN-ROASTED TURKEY BREAST USING A CLEAN-LABEL INGREDIENT SOLUTION

M. Matney, G. Mccoy, D. Unruh, S. Lasuer, T. Rourke, and S. Kumar

7. USE OF CULTURED CANE SUGAR FOR QUALITY ENHANCEMENT IN BEEF JERKY

D. Unruh, S. Lasuer, G. Mccoy, M. Matney, N. Sevart, R. Ames, and S. Kumar

8. EFFECTS OF TEA POLYPHENOLS AND GRAPE SEED EXTRACTS ON THE PREMATURE BROWNING OF BEEF PATTIES IN DIFFERENT PACKAGES

H. Lei, X. Luo, Y. Zhang, Y. Mao, P. Dong, X. Yang, and R. Liang

9. EFFECT OF NATURAL ANTIOXIDANTS ATTACHED TO THE PACKAGING ON THE SHELF LIFE OF COOKED HAM

R. Bermúdez Piedra, N. Echegaray, M. Pateiro, P. E. Munekata, O. López-Fernández, D. Franco, and J. M. Lorenzo

10. EFFECT OF FISH SAUCE AS A SUBSTITUTE FOR REFINED SALT ON THE PHYSICOCHEMICAL AND SENSORY QUALITY OF SMOKED AND COOKED PORK SAUSAGE

S. M. Kang, A. R. Maeng, H. V. Ba, Y. Kim, K.-H. Seol, S. Cho, P.-N. Seong, and J.-H. Kim

11. BEEF ABATTOIR WATER USAGE MAY BE REDUCED THROUGH LOW-VOLUME SPRAY CHILLING WITHOUT DETRIMENTAL IMPACTS ON BEEF QUALITY OR SALEABLE YIELD

N. C. Hardcastle, J. F. Legako, J. C. Brooks, M. F. Miller, S. R. Pohlman, S. R. Howard, G. Dolezal, and D. R. Woerner

12. TOWARDS THE REDUCTION OF NITRITE IN CURED MEAT: ROLE OF ASCORBATE?

A.Bonifacie, P. Gatellier, G. Nassy, A. Promeyrat, V. Santé-Lhoutellier, and L. Théron

13. EFFECT OF IN-THE-BAG DRY AGING ON THE FLAVOR PROFILE OF BEEF LOW-VALUE CUTS

L. Evasiuk, J. L. Aalhus, O. Lopez-Campos, I. L. Larsen, and N. Prieto

14. SPOILAGE PSEUDOMONAS SURVIVE THERMAL PROCESSING AND GROW DURING VACUUM-PACKAGED STORAGE IN AN EMULSIFIED MEAT SYSTEM

S. C. Watson, R. A. Furbeck, B. D. Chavez, and G. A. Sullivan

15. NITRIC OXIDE PRODUCTION IN PRE-RIGOR SEMIMEMBRANOSUS PORK MUSCLE

W. Osburn, K. Modrow, and W. N. Osburn

16. EFFECT OF INJECTING GINGER PROTEASE ON IMPROVING TENDERNESS IN M. BICEPS FEMORIS FROM CULLED DAIRY COWS

Z. B. Naqvi, M. A. Campbell, P. C. Thomson, D. M. McGill, R. D. Warner, and M. A. Friend

17. COMBINED EFFECT OF HIGH HYDROSTATIC PRESSURE WITH REDUCED SODIUM CHLORIDE AND SODIUM PHOSPHATE CONTENT ON THE STRUCTURE AND PALATABILITY OF BEEF GELS

A.Maksimenko, R. Kikuchi, S. Tsutsuura, and T. Nishiumi

18. EFFECT OF NATURAL ANTIMICROBIALS AGAINST CLOSTRIDIUM PERFRINGENS OUTGROWTH DURING COOLING OF TURKEY BREAST

K. Peterson, E. Boyle, K. Myers, T. O’Quinn, and J. Cannon

19. IMPROVEMENT OF PROTEIN FUNCTIONALITY AND GEL-FORMING ABILITY IN FAT-REDUCED PORK HOT DOGS USING HOT-BONING AND COLD-BATTER MINCING TECHNOLOGY

C. Naylor, M. P. Wonderly, H. C. Lee, S. Pokharel, and I. Kang

20. YIELD ENHANCEMENT IN COOKED BEEF PATTIES USING CULTURED CANE SUGAR

M. Matney, G. Mccoy, D. Unruh, S. Lasuer, T. Rourke, and S. Kumar

21. A VINEGAR-BASED ANTIMICROBIAL SOLUTION EXTENDS THE SHELF LIFE OF VACUUM-PACKAGED RAW CHICKEN PARTS

S. Lasuer, D. Unruh, M. Matney, G. Mccoy, N. Sevart, R. Ames, and S. Kumar

22. INCLUSION OF COFFEE BAGASSE EXTRACT ENHANCES TOTAL ANTIOXIDANT ACTIVITY IN PORK MEAT

M. Estrada-Alanis, R. D. Vargas-Sánchez, B. D. M. Torres-Martínez, G. R. Torrescano-Urrutia, N. Huerta-Leidenz, A. Sánchez-Escalante

23. REDUCING MOISTURE OF VACUUM AGED BEEF USING MEAT PADS

D. P. Candido, A. P. M. de Paula, and S. B. Pflanzer

Meat and Poultry Quality

1. EFFECTS OF GENETIC STRAIN OF BROILERS ON PROTEOME PROFILES OF NORMAL AND WOODY BREAST MUSCLE

K. V. To, T. Jarvis, M. W. Schilling, X. Zhang, Y. L. Campbell, S. P. Suman, J. D. Hendrix, W. Zhai, S. Li, J. Chen, and H. Zhu

2. EFFECT OF EARLY POSTMORTEM OXIDATIVE STRESS ON MITOCHONDRIAL REDOX STABILITY AND APOPTOSIS OF TWO PORCINE MUSCLES

M. Abdelhaseib, J. Zhang, and Y. H. B. Kim

3. EFFECT OF COUNTRY OF ORIGIN AND COOKING ENDPOINT TEMPERATURE ON THE FLAVOR PROFILE OF BEEF

N. Prieto, J. L. Aalhus, I. L. Larsen, Z. Pietrasik, and N. J. Gaudette

4. THE RELATIONSHIP BETWEEN THE HINDGUT MICROBIOMES AND CARCASS MERIT IN ANGUS STEERS

T. Krause, J. Lourenco, C. Welch, T. Callaway, and T. D. Pringle

5. PALATABILITY ASSESSMENTS OF BEEF TOP LOIN STEAKS PORTIONED BY WEIGHT OR BY THICKNESS SOURCED FROM VARIOUS CARCASS WEIGHT/RIBEYE SIZE COMBINATIONS

M. K. Foster, K. R. Caldwell, R. R. Kirkpatrick, A. N. Arnold, D. B. Griffin, K. B. Gehring, J. W. Savell

6. CONSUMER PALATABILITY OF AUSTRALIAN GRASS- AND GRAIN-FED SMOKED BEEF RIBS

J. C. Sarchet, N. C. Hardcastle, A. J. Garmyn, R. J. Polkinghorne, and M. F. Miller

7. EVALUATION OF DIETARY ZINC SUPPLEMENTATION ON LAMB PERFORMANCE AND CARCASS CHARACTERISTICS

J. G. Logar, C. L. Gifford, R. M. Knuth, H. C. Cunningham-Hollinger, A. L. Julian, C. M. Page, J. R. Whaley, B. Bisha, and W. C. Stewart

8. INFLUENCE OF CARCASS CHILLING SYSTEM ON CHUCK, LOIN, AND ROUND TEMPERATURE DECLINE

L. M. Hite, C. E. Bakker, T. C. DeHaan, A. D. Blair, K. R. Underwood, and J. K. Grubbs

9. SMART TUMBLING IMPROVED QUALITY AND PALATABILITY ATTRIBUTES OF FRESH BEEF M. LONGISSIMUS LUMBORUM AND M. SEMITENDINOSUS

J. R. Tuell and Y. H. B. Kim

10. EFFECT OF REPLACING COTTONSEED MEAL AND SORGHUM GRAIN WITH CORN DRIED DISTILLERS GRAINS WITH SOLUBLES IN LAMB FEEDLOT DIETS ON VOLATILE AROMA COMPOUNDS OF LAMB CHOPS

K. M. Hodges, Z. Hicks, C. R. Kerth, T. R. Whitney, K. R. Wall, R. K. Miller, W. S. Ramsey, and D. R. Woerner

11. INFLUENCE OF FEEDING COMPOSITION AND STORAGE TIME ON PHYSIC-CHEMICAL PARAMETERS OF CHURRA LAMB MEAT

P. E. S. Munekata, R. Bermudez, M. Pateiro, R. Dominguez, A. Maggiolino, D. Franco, and J. M. Lorenzo

12. INVESTIGATION INTO MECHANISMS UNDERPINNING DRY-AGING IMPACTS ON BEEF QUALITY ATTRIBUTES AND FLAVOR-RELATED COMPOUNDS

D. Setyabrata, S. Xue, K. Vierck, J. Legako, B. R. Cooper, T. J. Sobreira, and Y. H. B. Kim

13. TASTE-RELATED COMPONENTS IN HANWOO STEER AND COW LONGISSIMUS DORSI MUSCLES

S. Cho, K.-H. Seol, S. M. Kang, Y. Kim, H.-W. Seo, J.-H. Kim and H. V. Ba

14. THE INVESTIGATION OF DIFFERENT LEVELS OF VITAMIN A AND ITS EFFECTS ON CARCASS TRAITS, AND THE CONVERSION RATE OF EXTERNAL FAT COLOR IN CULL COWS

J. T. Parkinson, H. J. Cochran, A. E. Relling, S. L. Boyles, and L. G. Garcia

15. QUALITY DIFFERENCES IN TRADITIONAL AND CLEAN-LABEL CHICKEN PATTIES FORMULATED WITH WOODY BREAST MEAT

T. Jarvis, X. Zhang, C. Rowe, B. Smith, C. Crist, and M. W. Schiling

16. MUSCLE WATER PROPERTIES BY TIME-DOMAIN NUCLEAR MAGNETIC RESONANCE IN RAW INTACT BROILER PECTORALIS MAJOR WITH THE WOODY BREAST CONDITION

H. Zhuang, B. Pang, and B. C. Bowker

17. PINUS TAEDA POLYPHENOLS ADDITION IN BEEF FEEDING: EFFECTS ON VOLATILE COMPOUNDS AND ANTIOXIDANT ENZYME ACTIVITY

A. Maggiolino, E. Casalino, M. Faccia, J. M. Lorenzo Rodriguez, and P. De Palo

18. IMPACT OF PRODUCTION CLAIMS AND COLOR SCORING UNDER CONTROLLED LIGHTING ON PORK QUALITY TRAITS

K. Philipps, C. Carr, D. Newman, S. Beauchamp, C. Burdett, X. Sun, J. Apple, J. Young, and C. Roland

19. EFFECTS OF FEEDING BREWERS GRAINS, MAIZE STARCH, AND OMEGA 3 FATTY ACIDS ON GROWTH PERFORMANCE, MEAT QUALITY ATTRIBUTES, AND BLOOD STRESS INDICATORS OF VEAL

F. M. Giotto, E. L. Shebs, A. M. Cavender, D. E. Gerrard, M. A. Fonseca, and A. S. De Mello

20. EFFECT OF FAT LEVEL ON PREMATURE BROWNING OF MARBLING BEEF

W. Liu, X. Luo, Y. Zhang, Y. Mao, P. Dong, X. Yang, and R. Liang

21. EFFECTS OF PACKAGING METHODS AND FROZEN TEMPERATURE ON THE COLOR OF FROZEN BEEF ROLLS

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

22. ANALYSIS OF FOAL MEAT SHELF LIFE UNDER VACUUM AND MAP PACKAGING CONDITIONS

D. Franco, R. Bermúdez, P. E. S. Munekata, L. Cutillas-Barreiro, L. Purriños, and J. M. Lorenzo

23. MATHEMATICAL MODELS WILL HELP YOU TO DETERMINE SHELF LIFE OF COOKED MEAT PRODUCTS

L. Meinert, A. G. Koch, and T. Jacobsen

24. MORPHOLOGICAL, COMPOSITIONAL AND MECHANICAL CHARACTERISTICS OF BELLIES FROM IMMUNOCASTRATED AND INTACT MALE PIGS

M. Font I Furnols

25. POTENTIAL OF 2D QUANTITATIVE NUCLEAR MAGNETIC RESONANCE (2D qNMR) SPECTROSCOPY ANALYSIS FOR CHICKEN BREAST MEAT METABOLITES

H. C. Kim, Y.-J. Ko, K. H. Baek, and C. Jo1

26. SOW CLASSIFICATION BASED ON WEIGHT AND PARITY AFFECTS PORK QUALITY

J. J. Nehls, K. E. Hwang, and J. R. Claus

27. EFFECT OF SUPPLEMENTATION WITH MANGANESE AND CHONDROITIN SULPHATE ON CARCASS TRAITS AND BROILER MEAT QUALITY

J. A. Muñoz, T. S. Martins, T. A. J. Sant’Ana, P. L. M. Garbossa, L. F. Mueller, A. M. Ferrinho, G. V. de Moura, I. H. S. Fuzikawa, J. L. Gemelli, T. R. Amorim, H. C. Rocha, L. B. Ferreira, C. B. Barbalho, M. M. da Silva, M. D. Poleti, and A. S. C. Pereira

28. PACKAGING TYPE IMPACTS PROTEIN DEGRADATION AND FREE AMINO ACID PRODUCTION DURING POSTMORTEM STORAGE IN BEEF STEAKS

K. R. Vierck, J. F. Legako, J. Kim, B. J. Johnson, and J. C. Brooks

29. VASCULAR RINSING AND CHILLING EFFECTS ON MEAT QUALITY ATTRIBUTES FROM CULL DAIRY COWS WITH DIFFERENT BODY CONDITION SCORES AND WITH DIFFERENT CHILLING TEMPERATURES

S. C. Kethavath, K. E. Hwang, M. A. Mickelson, R. E. Campbell, and J. R. Claus

30. DETERMINING BEEF LONGISSIMUS LUMBORUM STEAK COLOR LIFE THRESHOLD AND EFFECT OF POSTMORTEM AGING TIME USING META-ANALYSIS

F. Najar, E. Boyle, C. Vahl, Q. Kang, J. Kastner, J. Amamcharla, and M. Hunt

31. INFLUENCE OF FEEDING A COVER CROP MIXTURE INCLUDING BRASSICAS DURING BACKGROUNDING ON CARCASS CHARACTERISTICS AND BEEF TENDERNESS

C. E. Bakker, L. M. Hite, A. D. Blair, J. K. Grubbs, C. L. Wright, D. W. Brake, A. J. Smart, and K. R. Underwood

32. IMPACTS OF IN UTERO HEAT STRESS ON CARCASS AND MEAT QUALITY TRAITS OF PORK LOINS

M. J. Nondorf, J. R. Tuell, J. Maskal, J. S. Johnson, and Y. H. B. Kim

33. APPLICATION OF GUAVA LEAF EXTRACT IN FRESH PORK SAUSAGE

T. T. T. Tran, N. M. N. Ton, T. T. Nguyen, V. V. M. Le, D. Sajeev, M. W. Schilling, and T. T. Dinh

34. GENDER STATUS AND MUSCLE TYPE MODULATES FATTY ACID COMPOSITION ASSOCIATED TO TRANSCRIPTS LEVELS OF ADIPOGENESIS-RELATED GENES IN BEEF

L. F. Mueller, P. Garbossa, A. Bridi, T. Amorim, T. Martins, J. Gemelli, A. Ferrinho, J. Muñoz, E. Fabricio, V. Ramos, A. Pereira, T. Sant`Ana, F. Baldi, J. Silveira, M. Poleti, and A. Pereira

35. EVALUATION OF BEEF CAMERA GRADING TECHNOLOGY TO ASSESS BISON CARCASS CHARACTERISTICS

J. K. Janssen, K. M. Cammack, W. J. Horne, J. K. Grubbs, K. R. Underwood, J. Hansen, C. Kruse, and A. D. Blair

36. EVALUATION OF BEEF CAMERA GRADING TECHNOLOGY TO ASSESS BISON CARCASS CHARACTERISTICS

J. K. Janssen, K. M. Cammack, W. J. Horne, J. K. Grubbs, K. R. Underwood, J. Hansen, C. Kruse, and A. D. Blair

37. INFLUENCE OF BISON HARVEST SYSTEMS ON ANIMAL STRESS RESPONSE, CARCASS TRAITS, AND MEAT QUALITY CHARACTERISTICS

J. K. Janssen, K. M. Cammack, J. K. Grubbs, K. R. Underwood, J. Hansen, C. Kruse, and A. D. Blair

38. INFLUENCE OF BISON FINISHING SYSTEMS ON CARCASS CHARACTERISTICS AND MEAT QUALITY

J. K. Janssen, K. M. Cammack, J. F. Legako, J. K. Grubbs, K. R. Underwood, J. Hansen, C. Kruse, and A. D. Blair

39. GROWTH PROMOTANT AND POSTMORTEM AGING EFFECTS ON COLLAGEN CHARACTERISTICS AND MEAT QUALITY OF SEMIMEMBRANOSUS MUSCLE FROM CROSSBRED ANGUS STEER CARCASSES

P. Coleman, B. C. Roy, and H. L. Bruce

40. EFFECT OF DRY AGING ON QUALITY ATTRIBUTES OF PORK LOINS

A. Wagner, D. Setyabrata and Y. H. B. Kim

41. CARCASS MERIT OF FIVE BRAHMAN-INFLUENCED BREED TYPES AND EFFECTS OF ELECTRICAL STIMULATION AND WET AGING ON PALATABILITY OF GRASS-FED BULLOCK MEAT

T. Riera-Sigala, N. Huerta-Leidenz, N. Jerez-Timaure, M. Arispe-Zubillaga, and A. R. Rodas-Gonzalez

42. CALPAIN AUTOLYSIS AND PROTEOLYSIS OF BOS TAURUS AND BOS INDICUS LONGISSIMUS LUMBORUM DURING 14-DAY AGING

M. McKinney, B. Hawryluk, C. Carr, P. Ramos, and T. Scheffler

43. IMPACT OF DIET AND QUALITY GRADE ON PROTEOMIC ANALYSIS OF OXIDIZED PROTEINS IN BEEF

N. A. Bland, N. J. Herrera, F. A. Ribeiro, M. L. Henriott, K. B. Hart, and C. R. Calkins

44. MEAT CONSUMPTION—WHAT DO FRENCH CONSUMERS FEEL ABOUT THE QUALITY OF BEEF?

M.-P. Ellies-Oury and J.-F. Hocquette

45. EFFECTS OF BONE AND SUBCUTANEOUS FAT ON THE YIELD AND PHYSICAL-CHEMICAL TRAITS OF DRY-AGED BEEF

A. P. S. Bernardo, F. A. Ribeiro, C. R. Calkins, and S. B. Pflanzer

46. IMPACT OF BEEF CARCASS SIZE ON CHILLING RATE, PH, DISPLAY COLOR, AND TENDERNESS OF TOP ROUND SUBPRIMALS

J. M. Lancaster, B. J. Buseman, T. M. Weber, J. A. Nasados, G. K. Murdoch, W. J. Price, M. J. Colle, and P. D. Bass

47. FREE CALCIUM CONCENTRATION, CALPAIN-2 ACTIVITY, AND FINAL PRODUCT TENDERNESS OF ELECTRICALLY STIMULATED BEEF

B. Buseman, T. Weber, J. Nasados, P. Bass, J. Van Buren, J. Lancaster, J. Smart, M. Doumit, G. Murdoch, W. Price, K. Insausti, and M. Colle

48. ENDPOINT TEMPERATURE AND VARIABILITY IN PORK AND BEEF COOKED TO VARYING DEGREES OF DONENESS USING TWO DIFFERENT COOKING METHODS

D. Shirey, E. Bryan, J. Redifer, B. Harsh, and A. Dilger

49. STUDY OF THE FATTY ACID PROFILE FROM FILLETS OF BROILERS AFFECTED BY DEEP PECTORAL MYOPATHY

A .Giampietro Ganeco, H. Borba, M. R. Pereira, E. A. Villegas-Cayllahua, É. N. F. Cavalcanti, F. B. Ferrari, R. F. Oliveira, and M. A. Trindade

50. THE RELATIONSHIP BETWEEN THE RUMEN MICROBIOME AND CARCASS MERIT IN ANGUS STEERS

T. Krause, J. Lourenco, C. Welch, M. Rothrock, T. Callaway, and T. D. Pringle

51. IMPACTS OF SMART TUMBLING ON MUSCLE ULTRASTRUCTURE, PROTEOLYSIS, AND QUALITY ATTRIBUTES OF FRESH BEEF LOINS (M. LONGISSIMUS LUMBORUM)

J. R. Tuell, Q. Yu, and Y. H. B. Kim

52. PROCESSING CHARACTERISTICS BETWEEN COMMERCIAL DUROC-SIRED AND HERITAGE BREED LARGE BLACK PIGS

Y. Guo, K. Sharp, S. Thayer, B. Richert, and S. Zuelly

53. COMPARISON OF THE PHYSICAL ATTRIBUTES OF PLANT-BASED GROUND BEEF ALTERNATIVES TO GROUND BEEF

K. Harr, S. G. Davis, S. B. Bigger, D. U. Thomson, M. D. Chao, J. L. Vipham, M. D. Apley, D. A. Blasi, S. M. Ensley, M. D. Haub, M. D. Miesner, A. J. Tarpoff, K. C. Olson, and T. G. O’Quinn

54. POSTMORTEM PROTEOMIC CHANGES IN NORMAL AND WOODY BROILER BREAST MUSCLE

X. Zhang, M. W. Schilling, W. Zhai, S. P. Suman, S. Li, J. Chen, H. Zhu, and D. S. Antonelo

55. EFFECT OF TERMINAL SIRE LINE AND TIMING OF IMMUNOCASTRATION ON PERFORMANCE, CARCASS, AND MEAT QUALITY

E. Kowalski, E. Vossen, S. Millet, M. Aluwé, and S. De Smet

56. EFFECT OF BOER GOAT AGE ON MEAT QUALITY

A.Abhijith, R. D. Warner, F. R. Dunshea, M. Ha, B. J. Leury, M. H. Zhang, A. Joy, R. Osei-Amponsah, and S. S. Chauhan

57. EXTENDING THE SHELF LIFE OF BEEF CHUCK ROLL STEAKS USING ACEROLA CHERRY POWDER AND ROSEMARY EXTRACT

J. B. Van Buren, B. J. Buseman, T. M. Weber, J. A. Nasados, J. M. Lancaster, J. H. Smart, P. D. Bass, and M. J. Colle

58. EFFECTS OF ROSEMARY AND GREEN TEA ANTIOXIDANTS ON GROUND BEEF PATTIES IN TRADITIONAL AND MODIFIED ATMOSPHERE PACKAGING

L. Yoder, D. VanOverbeke, R. Ramanathan, and G. Mafi

59. RETAIL LIGHTING AND POSTMORTEM AGING IMPACT THE PALATABILITY OF VACUUM-PACKAGED BEEF STEAKS

S. N. Barker, J. F. Legako, J. C. Brooks, and D. R. Woerner

60. EFFECT OF TENDERNESS CLASSIFICATION AND AGING TIME ON ABUNDANCE OF PEROXIREDOXIN-6 IN PORCINE LONGISSIMUS

Y. Zhang, L. Johnson, E. Steadham, E. Huff-Lonergan, and S. Lonergan

61. ASSESSING BIOCHEMICAL CHANGES IN NORMAL AND HIGH-PH BEEF LONGISSIMUS LUMBORUM IN RELATION TO BIOELECTRICAL IMPEDANCE ANALYSIS

F. Najar, E. Boyle, T. Houser, C. Vahl, J. Wolf, J. Gonzalez, J. Kastner, M. Chao, K. Cox, S. Stroda, and M. Hunt

62. EFFECT OF SIRE BREED AND AGE AT HARVEST ON SENSORY AND VOLATILE ATTRIBUTES OF LAMB LEG ROASTS

Z. M. Hicks, K. R. Wall, C. R. Kerth, T. W. Murphy, W. Stewart, R. K. Miller, and J. A. Boles

63. EVALUATING SHELF LIFE OF BEEF STEAKS OF CATTLE RAISED FROM DIFFERENT GRASS AND GRAIN FEEDING SYSTEMS

B.Bolkenov, S. Klopatek, J. Oltjen, X. Yang

64. INCREASED INTERNAL TEMPERATURE IN HEAVY BEEF CARCASSES INFLUENCES PRODUCT QUALITY

S. Egolf, A. Egolf, H. Rode, L. Hite, C. Bakker, A. Blair, K. Underwood, and J. Grubbs

65. HEAVIER BEEF HOT CARCASS WEIGHTS IMPACT SENSORY TRAITS

S. Egolf, J. Janssen, R. Cox, A. Egolf, H. Rode, L. Hite, C. Bakker, A. Blair, J. Grubbs, and K. Underwood

66. PLECTIN POSTMORTEM DEGRADATION AND ITS RELATION TO WATER DISTRIBUTION IN FRESH PORK

W. Zhang and X. Tian

67. EFFECTS OF DRY AND WET AGING ON VOLATILE AND AMINO ACID PROFILE OF USDA CHOICE AND PRIME STRIP LOINS

A. M. Cavender, D. Miner, F. M. Giotto, M. R. Ugur, T. Dinh, and A. S. De Mello

68. OXIDATIVE STRESS AS A MEASURE OF POSTMORTEM MEAT QUALITY IN CROSSBRED LAMBS

N. J. Herrera1, N. A. Bland, F. A. Ribeiro, M. L. Henriott, J. L. Petersen, and C. R. Calkins

69. EFFECT OF DIETARY SUPPLEMENTATION WITH SILKWORM (BOMBYX MORI L.) OIL ON FATTY ACID PROFILE OF RABBIT MEAT

A. Dalle Zotte, Y. Singh, M. Cullere, Z. Gerencsér, Z. Matics, S. Tenti, and S. Cappellozza

70. BACKFAT THICKNESS AS A PRIMARY INDEX REFLECTING THE PORK MEAT YIELD AND TECHNOLOGICAL QUALITY TRAITS

H. Van-Ba on behalf of Hyun-Woo Seo, Pil-Nam Seong, Soo-Hyun Cho, Sun-Moon Kang, Yun-Seok Kim, Jin-Hyoung Kim, S.-S. Moon, Y.-M. Choi, and K.-H. Seol

71. IMPACT OF NITRITE-EMBEDDED PACKAGING AND ENHANCEMENT ON DARK-CUTTING RAW AND COOKED BEEF COLOR

M. Denzer, D. VanOverbeke, G. Mafi, and R. Ramanathan

72. FROZEN-THAWED BISON MEAT DISPLAY AND SHELF LIFE

S. Wirt, T. Bergholz, J. Young, W. Keller, and R. Maddock

73. EFFECTS OF ANGUS SIRE BREEDING METHOD TO PREDOMINATELY ANGUS COWS ON STEER OFFSPRING GROWTH PERFORMANCE AND CARCASS TRAITS

F. L. Yang, K. S. Anschutz, J. G. Powell, J. T. Richeson, and F. W. Pohlman

Meat and Poultry Quality and Composition – Measurement and Prediction

1. SUBSTITUTING CORN FOR BARLEY IN BEEF FINISHER DIETS HAS ONLY MINOR EFFECTS ON BACKFAT FATTY ACID COMPOSITION

P. Vahmani, J. A. Johnson, B. D. Sutherland, G. B. Penner, N. Prieto, J. L. Aalhus, M. Juárez, O. López-Campos, and M. E. Dugan

2. AN INVESTIGATION INTO THE DEVELOPMENT OF ELECTROCHEMICAL SCREEN-PRINTED BIOSENSORS FOR FATTY ACID ANALYSIS IN MEAT

A. Smart, J. P. Hart, A. Crew, and O. Doran

3. IMPLEMENTATION OF THE CANADIAN RETAIL CUT BEEF YIELD GRADES

J. Segura, J. L. Aalhus, I. L. Larsen, N. Prieto, M. E. Dugan, and O. Lopez-Campos

4. EFFECT OF POSTMORTEM AGING AND GROWTH PROMOTANT USE ON M. GLUTEUS MEDIUS COLLAGEN CHARACTERISTICS AND MEAT QUALITY IN CROSSBRED ANGUS STEERS

P. Coleman, B. C. Roy, and H. L. Bruce

5. DIMENSIONAL MEASUREMENTS AND RETAIL YIELDS OF INDIVIDUAL MUSCLES AND SUBPRIMALS SOURCED FROM VARIOUS BEEF CARCASS WEIGHT/RIBEYE SIZE COMBINATIONS

K. R. Caldwell, M. K. Foster, J. L. Hunt, A. N. Arnold, D. B. Griffin, K. B. Gehring, and J. W. Savell

6. RELATIONSHIP OF SUBCUTANEOUS FAT COVERAGE TO INTRAMUSCULAR FAT EXPRESSION DETERMINED USING DIGITAL IMAGE ANALYSIS

B. B. Grimes, T. Kirkpatrick, K. Wesley, S. Pillmore, K. B. Cooper, F. Francis, T. Tennant, W. Nichols, J. Hutcheson, and T. Lawrence

7. THE RELATIONSHIP OF CARCASS GRADING FACTORS AND YIELD TRAITS OF HANWOO COW BEEF BY DIFFERENT SLAUGHTER AGES

H.-W. Seo on behalf of Hoa Van Ba, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Jin-Hyoung Kim, K.-H. Seol, S.-S. Moon, and S.-H. Cho

8. BIOCHEMICAL CHARACTERIZATION OF BEEF TONGUE AS VALUE-ADDED MEAT PRODUCT

A. Mohan, B. Bowker, S. E. Warren, and R. Singh

9. RELATIONSHIP OF VOLATILE COMPOUNDS AND CONSUMER SENSORY TRAITS FROM NEW ZEALAND GRASS-FED AND AMERICAN GRAIN-FED BEEF STRIP LOINS VARYING IN MARBLING LEVEL AND WET AGING TIME

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

10. TWO HANDHELD SPECTRAL DEVICES CAN DIFFERENTIATE GRASS- AND GRAIN-FED BEEF

R. R. Liddle, C. E. O. Coombs, and L. A. González

11. INFLUENCE OF PRODUCTION FACTORS ON BEEF PRIMAL TISSUE COMPOSITION

V. Sood, A. Rodas-González, S. Lam, Ó. López Campos, J. Segura, M. E. Dugan, J. Basarab, J. Aalhus, and M. Juárez

12. EVALUATION OF THE COMPUTER VISION SYSTEM (CVS) TO PREDICT PRIMAL COMPOSITION OF MATURE COWS

J. Segura, J. L. Aalhus, I. L. Larsen, N. Prieto, M. Juarez, and O. Lopez-Campos

13. THE RELATIONSHIP OF PORK CARCASS WEIGHT, LEANNESS PARAMETERS, AND IODINE VALUE IN THE ONTARIO COMMERCIAL PORK INDUSTRY

Z. Zhou and B. M. Bohrer

14. INVESTIGATION OF RAPID EVAPORATIVE IONIZATION MASS SPECTROMETRY (REIMS) TO CHARACTERIZE BEEF BRISKETS

W. T. Fletcher, B. Mills, A. J. Garmyn, J. F. Legako, D. R. Woerner, J. C. Brooks, and M. F. Miller

15. EVALUATION OF FRESH PORK COLOR USING A MINOLTA SPECTROPHOTOMETER, NIX SENSORS, AND SUBJECTIVE SCORING

X. Wei, B. Bohrer, B. Uttaro, O. López-Campos, N. Prieto, and M. Juarez

16. ASSESSING OUTCOMES OF GENETIC SELECTION PANELS TO PREDICT MARBLING IN CROSSBRED BEEF CATTLE

T. M. Weber, B. J. Buseman, J. A. Nasados, J. M. Lancaster, J. B. Van Buren, J. H. Smart, G. K. Murdoch, K. Insausti, P. D. Bass, and M. J. Colle

17. POTENTIAL OF VISIBLE AND NEAR INFRARED SPECTROSCOPY TO AUTHENTICATE BARLEY-FINISHED BEEF

W. Barragan, J. L. Aalhus, G. B. Penner, M. E. Dugan, M. Juarez, O. Lopez-Campos, P. Vahmani, J. Segura, J. Angulo, and N. Prieto

18. COLOR MUSE COLORIMETER AS AN ALTERNATIVE METHOD FOR MEASURING COLOR IN MEAT

D. S. Dang, J. F. Buhler, C. D. Stafford, N. E. Keele, A. N. Esco, J. Yang, and S. Matarneh

19. COMPARISON OF WARNER-BRATZLER SHEAR FORCE AND SLICE SHEAR FORCE IN SERIALLY SLAUGHTERED STEER CARCASSES

K. B. Cooper on behalf of West Texas A&M University, T. J. Kirkpatrick on behalf of West Texas A&M University, K. R. Wesley on behalf of West Texas A&M University, S. L. Pillmore on behalf of West Texas A&M University, F. L. Francis on behalf of West Texas A&M University, T. C. Tennant, W. T. Nichols, J. P. Hutcheson, and T. E. Lawrence

20. EFFECT OF DIFFERENT AGING METHODS ON THE FORMATION OF AROMA VOLATILES IN BEEF STRIP LOINS

D. Lee, H. J. Lee, M. Kim, J. W. Yoon, and C. Jo

21. IDENTIFICATION OF DIFFERENTIAL S-NITROSYLATED PROTEINS AND SITES IN DARK-CUTTING BEEF AND NORMAL BEEF USING ISOBARIC IODOTMT SWITCH ASSAY

W. Zhang, Q. Zhu, and Q. Hou

22. ANTIOXIDANT ACTIVITIES OF THREE DIFFERENT GRAPE POMACES AND SEEDS AND SENSORY ANALYSIS OF GRAPE POMACE PATTY

A. C. Pereira, C. J. Wolberg, C. Immoos, H. C. Lee, and I. Kang

23. DEVELOPING AN IN SITU MODEL OF DFD BY INJECTING IODOACETIC ACID INTO PRE-RIGOR BOVINE MUSCLE

J. F. Buhler, D. S. Dang, K. J. Thornton, D. P. Cornforth, and S. K. Matarneh

24. OPTIMIZATION OF A HIGH-CAPACITY SORPTIVE EXTRACTION (HI-SORB) METHOD COUPLED TO GAS CHROMATROGRAPHY-MASS SPECTROMETRY FOR THE DETERMINATION OF LIPID OXIDATION VOLATILE COMPOUNDS IN BEEF MEAT

E. Garicano Vilar, M. G. O’Sullivan, J. P. Kerry, and K. N. Kilcawley

25. INFLUENCE OF MINCING SPEED ON THE STRUCTURE OF MINCED MEAT

F. Witte, V. Heinz, J. Weiss, N. Terjung

Meat and Poultry Safety

1. ANTIMICROBIAL EFFICACY OF CHEMICAL TREATMENTS APPLIED BY IMMERSION OR SPRAYING AGAINST CAMPYLOBACTER JEJUNI INOCULATED ON CHICKEN WINGS

S. V. Gonzalez Sanchez, I. Geornaras, J. O. Reagan, and K. E. Belk

2. CONTROL OF E. COLI O157:H7 AND SALMONELLA DURING PRODUCTION OF ETHIOPIAN QWANTA

G. Allen, J. Brown, A. Cavallo, A. Diaz, S. Calderon, B. Woldeyohannes, and J. M. Scheffler

3. AN EVALUATION OF SODIUM FERRATE AS A GREEN PROCESSING CHEMISTRY

M. Barnas, J. McNaughton, A. J. Punchihewage Don, M. Roberts, and S. Auman

4. CLEAN LABEL SALMONELLA CONTROL IN RAW MINCED MEAT

E. Heintz and M. Eliasen

5. EFFECTS OF SLAUGHTERING METHODS (SKINNING, SCALDING, AND SINGEING) ON GOAT MEAT QUALITY

P. O. Fakolade

6. MICROBIAL GROWTH AND SHELF LIFE STUDY ON PORK LOINS BY THE APPLICATION OF DIFFERENT ANTIMICROBIALS

D. A. Vargas, M. F. Miller, D. R. Woerner, and A. Echeverry

7. PREVALENCE OF MICROBIOME IN SOIL AND WATER SAMPLES AROUND ANIMAL UNITS USING 16S rRNA SEQUENCING

N. Walker, M. A.-A. Sadek, K. Humagain, N. Banjara, and S. Pokharel

8. EFFECT OF UV-C IRRADIATION AND LACTIC ACID APPLICATION ON THE INACTIVATION OF INOCULATED LISTERIA MONOCYTOGENES IN VACUUM-PACKAGED BEEF MEAT

C. Rufo1, G. Brugnini, S. Rodríguez-Cortés, and Inocuidad, Alimentos y Nutrición

9. EFFECTS OF BACTERIOPHAGES AND PEROXYACETIC ACID APPLICATIONS ON BEEF CONTAMINATED WITH SALMONELLA DURING DIFFERENT GRINDING STAGES

E. L. Shebs, F. M. Giotto, S. T. Laidler, and A. S. De Mello

10. PREVALENCE OF MCR-HARBORING SALMONELLA SPP. AND ENTEROBACTERIACEAE ISOLATED FROM MEAT PRODUCTS, FOOD-PRODUCING ANIMALS, AND THEIR ENVIRONMENTS FROM DIFFERENT LOCATIONS IN THE DOMINICAN REPUBLIC

A. M. Perdomo, M. Bugarel, G. Loneragan, and A. Calle

11. EFFECTS OF PEROXYACETIC ACID AND CITRIC LACTIC ACID BLEND SPRAY ON THE SHELF LIFE OF VACUUM-PACKAGED BEEF

H. Wang and X. Yang

12. THE CHANGE OF ACID TOLERANCE RESPONSE OF SALMONELLA DURING A SIMULATED CHILLED BEEF STORAGE

P. Dong, C. Lang, X. Luo, Y. Zhang, Y. Mao, R. Liang, and L. Zhu

13. EFFECTS OF 3% ACETIC ACID ON SALMONELLA REDUCTION IN PORK TRIMMING

D. Sajeev, P. Anderson, C. Dahlgren, H. Thames, C. Fancher, A. Sukumaran, S. White, J. Feugang, O. Rivers, W. Schilling, and T. Dinh

14. EFFECT OF L28 SUPPLEMENTATION AS DIRECT FED MICROBIAL ON BEEF CATTLE PATHOGEN SHEDDING AND INDICATOR MICROORGANISM PRESENCE

D. E. Casas, S. J. Forgey, A. Echeverry, M. X. Sanchez-Plata, J. O. Sarturi, and M. F. Miller

15. REDUCTION OF SALMONELLA SPP. BY UV-C LED IRRADIATION

M. Fernandez, A. Calle, I. Arvelo, B. Montoya, and J. Thompson

16. COMMUNITY-LEVEL PHYSIOLOGICAL PROFILING OF REDUCED OR REPLACED SALT BOEREWORS BATTERS INOCULATED WITH ESCHERICHIA COLI

A. Hugo, A. Freitag, M. Cluff, A. Hitzeroth, and C. Hugo

17. EVALUATION OF UV-C IRRADIATION TO REDUCE LISTERIA MONOCYTOGENES CONTAMINATION IN MEAT PROCESSING PLANTS

C. Rufo, G. Brugnini, S. Rodríguez-Cortés, and Inocuidad, Alimentos y Nutrición

18. EXTENDING THE SHELF LIFE OF READY-TO-EAT FOODS BY INHIBITION OF THE GROWTH AND STAPHYLOCOCCAL ENTEROTOXIN A (SEA) PRODUCTION OF STAPHYLOCOCCUS AUREUS

S. Tsutsuura, T. Nishiumi, and M. Murata

19. PULSED ULTRAVIOLET LIGHT DECONTAMINATION OF MEAT CONVEYOR CONTACT SURFACES

J. R. Cassar, E. W. Mills, and A. Demirci

20. FATE OF ESCHERICHIA COLI ATCC 25922 IN BEEF STEAKS DURING SOUS VIDE COOKING AT DIFFERENT HOLDING TIME AND TEMPERATURE COMBINATIONS

H. B. Hunt, S. C. Watson, B. D. Chaves, and G. A. Sullivan

21. SURVIVAL OF LISTERIA MONOCYTOGENES ON COOKED HIGH PRESSURE TREATED BACON

H. Cetin-Karaca, S. Cruzen, and D. Ebbing

Muscle and Lipid Biology and Biochemistry

1. PROTEOME AND METABOLOME OF EARLY POSTMORTEM LONGISSIMUS DORSI TO EXPLORE ULTIMATE PH AND PORK QUALITY

E. Zuber, A. Outhouse, E. Huff-Lonergan, E. Steadham, and S. Lonergan

2. POTENTIAL FACTORS RELATED TO MUSCLE DEGENERATION IN WHITE STRIPING CHICKEN BREAST

H. Jeneske, C. Li, K. McMillin, and X. Fu

3. MITOCHONDRIAL FUNCTION AND INTEGRITY IN POSTMORTEM MUSCLE OF BRAHMAN AND ANGUS STEERS

P. Ramos, B. Hawryluk, L. Bell, M. McKinney, S. Wohlgemuth, and T. Scheffler

4. REDUCED AND NONREDUCED PEROXIREDOXIN-2 PROFILE OF AGED PORK LOINS CLASSIFIED BY INSTRUMENTAL STAR PROBE

L. G. Johnson, M. D. Schulte, E. M. Steadham, K. J. Stalder, E. Huff-Lonergan, and S. M. Lonergan

5. NONDESTRUCTIVE SEGREGATION OF COLOR-LABILE AND COLOR-STABLE BISON MUSCLES USING NEAR-INFRARED SPECTROSCOPY

M. M. Hasan, M. M. A. Chaudhry, C. Erkinbaev, J. Paliwal, S. Suman, and A. Rodas-Gonzalez

6. PRINCIPAL COMPONENT ANALYSIS OF THE MULTIVARIATE RELATIONSHIP BETWEEN OXIDATION PRODUCTS AND COLOR ATTRIBUTES IN BISON LONGISSIMUS LUMBORUM AND PSOAS MAJOR MUSCLES

M. M. Hasan, V. Sood, C. Erkinbaev, J. Paliwal, S. Suman, N. Prieto, and A. R. Rodas-Gonzalez

7. PEPTIDOMIC ANALYSIS OF PORCINE LIVER HYDROLYSATES USING SWATH-MS TO SEARCH BIOPEPTIDES

M. Lopez-Pedrouso, P. Borrajo, D. Franco, and J. M. Lorenzo

8. POSTMORTEM ENERGY METABOLISM IN LONGISSIMUS LUMBORUM OF BRAHMAN AND ANGUS STEERS

C. Gingerich, D. Jean, E. Hicks, B. Hawryluk, L. Bell, M. McKinney, P. Ramos, and T. Scheffler

9. METHODS FOR THE PARTIAL PURIFICATION OF PEROXIREDOXIN-2 IN PORCINE SKELETAL MUSCLE

L. G. Johnson, E. M. Steadham, E. Huff-Lonergan, and S. M. Lonergan

10. AN INVESTIGATION OF COLLAGEN CHARACTERISTICS AND COLLAGENASE ACTIVITY IN WOODY BREAST MEAT

R. Maurer, A. Welter, W. J. Wu, M. Chao, B. Bowker, and H. Zhuang

11. AN INVESTIGATION OF BIOCHEMICAL FACTORS AFFECTING ASIAN CONSUMERS PREFERENCE FOR STEWED GOAT MEAT

E. LaRoche, W. J. Wu, C. Chun, A. Welter, C. Jones, A. Crane, T. Houser, T. O’Quinn, and M. Chao

12. COMPARATIVE TRANSCRIPTOMIC PROFILE FOR MEAT TENDERNESS IN A MULTIBREED ANGUS-BRAHMAN POPULATION

J. C. C. Balieiro, J. L. Gutierrez, V. R. Paschoal, C. Carr, M. A. Elzo, and R. G. Mateescu

13. DIFFERENTIAL BEEF PROTEOMIC ANALYSIS BETWEEN STEERS AND BULLS

L. A. de Oliveira Stella, M. D. Poleti, H. B. dos Reis, A. G. Vignato do Barco, J. Pereira Eler, and J. C. de Carvalho Balieiro

14. NOVEL PROBE-TYPE OXYGEN SENSOR TO MEASURE OXYGEN CONSUMPTION IN BEEF STEAKS

M. Lawson, M. Denzer, G. Mafi, and R. Ramanathan

15. EFFECT OF TEMPERATURE AND PH ON THE PROTEIN DENATURATION IN MUSCLES OF DIFFERENT FIBER TYPES ANALYSED BY FOURIER TRANSFORM INFRARED (FTIR) MICRO SPECTROSCOPY

R. Vaskoska, A. Venien, M. Ha, J. White, R. Unnithan, T. Astruc, and R. Warner

16. SEEDS OIL OLEOGELS BASED ON NATURAL EDIBLE WAXES: OXIDATIVE STABILITY, SENSORY PROPERTIES, AND APPLICATION IN MEAT BURGERS PORK FAT SUBSTITUTES

A. Salaseviciene, I. Hamidioglu, G. Alencikiene, and M. Dzedulionyte

17. INVESTIGATING THE CONTRIBUTION OF MATURE COLLAGEN CROSSLINKS TO COOKED MEAT TOUGHNESS USING A STEWED BEEF SHANK MODEL

W. J. Wu, A. Welter, C. Chun, T. O’Quinn, G. Magnin, and M. Chao

18. AN INVESTIGATION OF THE RELATIONSHIP BETWEEN MUSCLE FIBER CROSS-SECTIONAL AREA AND MEAT TENDERNESS

P. Hammond, A. Welter, C. Chun, W. J. Wu, T. O’Quinn, and M. Chao

19. THE INFLUENCE OF BEEF CARCASS WEIGHT ON TROPONIN-T DEGRADATION AND HEAT SHOCK PROTEIN 70 IN TWO DIFFERENT MUSCLES

S. D. Nath, R. Maddock, M. Fevold, W. Keller, and K. Carlin

20. INFLUENCE OF ZINC AND RACTOPAMINE HYDROCHLORIDE SUPPLEMENTATION ON THE PROTEOME OF EARLY POSTMORTEM BEEF LONGISSIMUS THORACIS MUSCLE

M. D. Schulte, K. G. Hochmuth, E. M. Steadham, S. M. Lonergan, S. L. Hansen, and E. Huff-Lonergan

21. POTENTIAL RELATIONSHIP OF THE PORCINE MUSCLE THANATOTRANSCRIPTOME TO PORK QUALITY

A. King, A. Dickey, S. D. Shackelford, T. L. Wheeler, G. Rohrer, and D. Nonneman

22. CITRATE SYNTHASE ACTIVITY AS A MARKER FOR MITOCHONDRIAL CONTENT IN BOVINE LONGISSIMUS LUMBORUM POSTMORTEM

L. Bell, B. Hawryluk, M. McKinney, P. Ramos, and T. Scheffler

23. HYDROXYL RADICAL FOOTPRINTING OF BOVINE MYOGLOBIN USING PLASMA INDUCED MODIFICATION OF BIOMOLECULES (PLIMB)

J. Whalin, D. Benjamin, F. A. Choudhury, Y. Wu, Y. Wang, S. P. Suman, J. L. Shohet, and M. P. Richards

24. DEGREE OF DONENESS OF COOKED BEEF LONGISSIMUS MUSCLE ALTERS LIPID BIOACCESSIBILITY

E. A. L. West, A. X. Xu, B. M. Bohrer, M. Corradini, I. Joye, and M. A. Rogers

25. PROTEIN BIOMARKERS IDENTIFIED IN SUBCUTANEOUS FAT FROM ZEBU CATTLE CAN BE ASSOCIATED WITH ENDOCRINE HORMONES

T. S. Martins, M. D. Poleti, P. L. M. Garbossa, H. C. Rocha, A. G. V. do Barco, A. M. Ferrinho, J. Silva, T. R. Amorim, L. F. Mueller, J. A. Muñoz, I. H. S. Fuzikawa, G. V. de Moura, J. L. Gemelli, J. F. M. Gómez, R. Jordão, J. C. C. Balieiro, J. A. Negrão, F. Baldi, S. L. e Silva, and A. S. C. Pereira

26. LIPID METABOLOMIC CHANGES IN TWO MUSCLES FROM BEEF AT 2 HOURS AND 24 HOURS POSTMORTEM

K. Carlin, W. Keller, and K. Swanson

27. AN INTEGRATIVE OMICS APPROACH TO UNDERSTAND SARCOPLASMIC RETICULUM’S ROLE IN ELEVATED LEVELS OF FREE CALCIUM IN BROILER WOODY BREAST

A. Welter, W. J. Wu, C. Chun, P. Hammond, T. O’Quinn, M. Chao, E. Geisbrecht, D. Brooks, S. Hartson, B. Bowker, and H. Zhuang

28. GLOBAL CHANGES IN RIBOSOMAL PROTEIN EXPRESSION REGULATES MITOCHONDRIAL PROTEIN MASS AND FUNCTION IN DARK-CUTTING BEEF

F. Kiyimba, S. Hartson, J. Rogers, D. VanOverbeke, G. Mafi, and R. Ramanathan

29. EFFECTS OF LIGHT ON NONENZYMATIC METMYOGLOBIN REDUCTION IN VITRO

M. Scott, M. Denzer, G. Mafi, and R. Ramanathan

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