Category: DigICoMST

Additional information

1. Novel Meat Sources

1. Exotic protein sources to meet all needs ( Meat Sci. 95:764-771)

   L.C. Hoffman and D. Cawthorn

2. Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas (Meat Sci. 95:772-789)

   F. Montossi, M. Font-i-Furnols, M. del Campo, R. San julian, G. Brito and C. Sañudo

3. Australian sheep breeding values increase % carcass lean and redistribute lean tissue to the saddle region

   F. Anderson, A.Williams, L.Pannier, D.W.Pethick and G.E.Gardner

4. Effects of season, gender and portion on the yield, pH, colour and proximate characteristics of Egyptian goose meat

   G. Geldenhuys, L.C. Hoffman and N. Muller

5. Extraction and characterization of proteins from five different insects

   L. Yi, V. Eisner-Schadler, C.M.M. Lakemond, A. van Huis and M.A.J.S. van Boekel

6. Aspects of world horse breeding development and use of horseflesh meat as biologically valuable nutritious product

   U. Chomanov, M. Velyamov and A. Shoman

7. Strategies for increase meat production in Argentina: economic analyses

   J.S. Vittone, A. Biolatto, M. Lado, J.M. Gange and I. Galli

2. Cultural and Ethnical Regulations in Meat Industry

1. Analyzing the structures, practices and shifts in culture that might influence the future of meat consumption (Paper not provided)

   M. Vinnari

2. Socio-technical construction and demand for credence meat quality: the case of halal meat (Meat Sci. 95:790-797)

   W. Verbeke, P. Rutsaert, K. Bonne and I. Vermeir

3. Dry cured sheep meat “Cecina” acceptability from different cultural background consumers

   C. Sañudo, A.L.G. Monteiro, M.V. Valero, C.A. Fugita, P. Monge, A. Guerrero and M.M. Campo

4. Identification of animal species in sausages products by sequence analysis of mitochondrial 12S rRNA gene in Tehran City

   S.E.Hosseni, F.P.Nejad, F.Tafvizi and M.T.Ebrahimi

3. Meat Sustainability

1. Policy implications of the trends in Turkey’s meat sector with respect to 2023 vision (Meat Sci 95:798-804)

   F. Yavuz, A. Bilgic, M. Terin and I.O. Guler

2. Advances in the industrial production of red meat from ritually slaughtered animals (Meat Sci. 95:805-820)

   M.M. Farouk

3. Calpastatin activity and beef tenderness of Nellore and Angus cattle at two feeding managements

   M.S. Duarte, T.S. Martins, P.V.R. Paulino, M.L. Chizotti, M.M. Ladeira, R.A.T. Filho, T.I.R.C. Alvarenga and R.A. Gomes

4. Traceability systems and origin based meat products in the South African sheep meat industry

   M. van der Merwe and J.F. Kirsten

5. CO2 emission for the production of beef in South Korea

   D.Jeong, B.Y.Park, S.Cho, T.Amna, A.S.Sivakumar, H.V.Ba, J.E.Yang, I.K.Cho and I.Hwang

6. Multiple births limit the advantage of using high growth sires

   K.R. Kelman, C.L. Alston, D.W. Pethick and G.E. Gardner

7. Synergistic effect of pediocin PA-1 from Pediococcus pentosaceus TISTR 536 and lactic acid on Salmonella anatum and S. ratchaburi in simulated Nham (fermented meat sausage) model broth

   A. Swetwiwathana, A. Jindaprasert and K. Pilasombut

8. Growth performance and meat quality of light North African lambs on stall-fed and pasture-fed systems

   H. Hajji, S. Smeti, M.B. Hammouda and N. Atti

4. Animal Welfare, Slaughter

1. Animal welfare: an animal science approach (Meat Sci. 95: 821-827)

   H. Köknaroğlu and T. Akunal

2. Relationship between ambient conditions and colour indices of some variety meats

   P.O. Fayemi and V. Muchenje

3. Diets high in rumen degradable nitrogen reduce bovine muscle glycogen concentration at slaughter metabolism

   G.E. Gardner, B.L. Mclntyre, G.D. Tudor and D.W. Pethick

4. Influence of pre-slaughter welfare conditions on early pH of pork in Piedmont (Italy)

   S. Barbera, S. Tassone, M. Torchio, M. Botta, F.T. Cannizzo and B. Biolatti

5. Effect of carbon monoxide on welfare and quality in Atlantic salmon (Salmo salar l.)

   A. Concollato, G. Parisi, A. Dalle Zotte, R.E. Olsen, B.O. Kvamme and E. Slinde

6. Pigs fed camelina meal increases liver expression of drug metabolism enzymes CYP8B1, Aldh2 and TST

   W.J. Meadus, P. Duff, T. Mcdonal and W. Caine

7. Effect of inclusion of phytogenic additives, organic acids and probiotics in broiler diet on chemical composition and meat quality

   T. Tasic, P. Ikonic, J. Gubic, N. Dzinic, D. Okanovic, J. Levic and S. Sredanovic

8. Effect of sex condition and time on feed on the meat fatty acid profile of crossbreed hair lambs

   M.R. Mazon, L.S. Oliveira, R.F. Carvalho, D.M.C. Pesce, D.P.D. Lanna, S.L. Silva and P.R. Leme

9. Effects of stress on meat quality of reindeer

   R. Rødbotten, J. Skaret, M. Friestad, M.S. Eriksen, A.M. Grøndahl and C. Mejdell

10. Effects on pork quality of gilts treated with raptopamine and growth hormone for 7 and 27 days

    M.H.D. Mareko, K. Ryan, D. Brown, J. Brameld and T. Parr

11. Influence of housing density and grazing on blood components and expression of heat shock protein in beef cattle

    M. Shibata, Y. Hikino, K. Matsumoto and N. Yamamoto

12. Assessment and incidence of skin damage in slaughter pigs

    M.D. Aaslyng, P. Brandt, L. Blaabjerg and S. Støier

13. Meat quality assessment in rabbits subjected to ritual slaughter and gas stun killing

    K. Nakyinsige, A.Q. Sazili, I. Zulkifli, Y.M. Goh and A.B. Fatimah

14. Effect of enriched housing on sensory quality and fatty acid composition in finishing feed-lot lambs: the use of feeder ramps

    L.A. Aguayo-Ulloa, M. Pascual-Alonso, M.M. Campo, J.L. Olleta, M. Villarroel, M. Pizarro, G.C. Miranda-De La Lama, C.A. Fugita and G.A. María

15. Influence of breed, gender and age on avoidance-related behaviour, bleeding times and the quality of meat from sheep

    Y.Z. Njisane and V. Muchenje

16. Activities of creatine kinase and lactate dehydrogenase as welfare indicators in slaughter cattle

    A.Y. Chulayo and V. Muchenje

17. Quantitation of ovine protein gene product 9.5 (ovPGP 9.5) from head-stunned Dohne Merino

    P.O. Fayemi and V. Muchenje

5. Carcass and Fresh Meat Quality

1. Control of meat quality through manipulation of muscle fiber characteristics (Meat Sci. 95:828-836)

   S.T. Joo, D. G. Kim, Y. H. Hwang and Y. C. Ryu

2. Exploring the unknowns involved in the transformation of muscle to meat (Meat Sci. 95: 837-843)

   E. M. England, T. L. Scheffler, S. C. Casten, S. K. Matarneh and D. E. Gerrard

3. Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork

   U. Pastsart, S. Lescouhier and S. De Smet

4. Evaluation of marbling and color of frozen beef using image analysis

   M. Konarska, K. Kuchida, D. Guzek, D. Głąbska, A. Wierzbicka, K. Gutkowska and R. Polkinghorne

5. Effects of grazing systems on fat deposition and fatty acid composition of body adipose tissue of Tan lamb

   Z. Wang, H. Luo, Y. Chen and X. Liu

6. Effect of sorghum grain silage and roughage management on animal performance and meat and carcass traits in steers finished in feedlot

   G.C. Venturini, F. Baldi, M. Ernandes, R.G. Rezende, A.S.C. Pereira, G. Banchero, G. Brito, A. Lamanna, E. Fernandez, F. Montossi, Y. Acosta and F. Formoso

7. Effect of quality parameters on beef meat tenderness

   R.R. Tullio, M. Juárez, I.L. Larsen, J.A. Basarab and J.L. Aalhus

8. Meat quality from beef cattle of different genetic groups finished on feedlot or pasture

   R.R. Tullio, R.T. Nassu, A. Berndt, T.A. Diesel, M.L.P. da Silva and M.M. De Alencar

9. A quality survey of beef porterhouse based on packaging, product claims and presentation

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

10. Explaining the variation in shear force of lamb longissimus muscle using indicators of protein degradation, muscle contraction and connective tissue characteristics

    C.P. Starkey, G.H. Geesink, V.H. Oddy and D. L.Hopkins

11. Impact of meat processing on technological quality of meats from two different muscle locations

    S. Sorapukdee, C. Kongtasorn, S. Benjakul and W. Visessanguan

12. Insulin-like growth factor 2 gene status in the South African pig population

    P. Soma, K. Van-Marle and L. Frylinck

13. Meat characteristics among four muscle types of crossbred boer goat

    R. Sitthigripong, J. Sethakul and C. Chaosap

14. Effect of the inclusion of different sources of fats, as energetic component, in the concentrate on beef quality

    A. Guerrero, I.N. Prado, M.M. Campo, E. Muela, J.L. Olleta, M.V. Valero, O. Catalán, J. Heras and C. Sañudo

15. Marker assisted selection for meat quality traits

    F.M. de Rezende, J.B.S. Ferraz, M.N. Bonin, R.C.G. da Silva, N. Ibáñez-Escriche

16. Physical and chemical properties of gelatin from mechanically deboned chicken meat residue (MDCMR)

    K. Rammaya, K.S. Shukri, V.Q. Yin and A.S. Babji

17. Effect of glycogen and glucose on grilled pork sensory quality

    I. Namystaw, M. Bula, D. Jaworska, L. Grzywacz, W. Przybylski

18. Influence of ageing in sensory meat quality of young bulls and steers from the northwest of Argentina

    A. B. Picallo, M. E. Cossu, E. B. Coste, J. Fernández Madero, P. C. Gambetti, F. Rozen, A. M. Pereyra, M. L. Lamanna, J. J. Grigera Naón and D. Colombatto

19. Beef quality of young bulls vs castrated from the northwest Argentina productive area

    A. B. Picallo, M. E. Cossu, J. Fernández Madero, J. J. G. Naón, A. Schor, F. Rozen, P. C. Gambetti, M. L. Lamanna, D. Colombatto, H. von Bernard, E. B. Coste and S. Moisá

20. Proximate composition and overtime variation in colour, drip loss and pH of breast meat from broilers supplemented with Moringa oleifera leaf meal

    T. T. Nkukwana, V. Muchenje, P. J. Masika, L. C. Hoffman and K. Dzama

21. An investigation regarding the use of carbon monoxide for colour stability and inhibition of lipid and protein oxidation in meat

    N. E. Neethling, L. C. Hoffman and T. J. Britz

22. Meat quality of beef from crossbred animals fed two different diets

    R. T. Nassu, M. L. P. da Silva, G. F. Brito, A. Berndt, R. R. Tullio and M. M. de Alencar

23. Sensory acceptance of beef from crossbred animals

    R. T. Nassu, G. F. Brito, M. L. P. da Silva, A. Berndt, R. R. Tullio and M. M. de Alencar

24. Effect of linseed supplemented introduction period and duration in broilers diet on their zootechnical performances, nutritional characteristics and meat quality

    H. Nasri, C. Damergi, M. Bouzouia and H. Boukhris

25. Proximate composition and fatty acid profiles of mutton as affected by season, place of purchase and cut

    C. W. T. Nantapo, V. Muchenje, A. Hugo and Z. T. Rani

26. Comparison of meat quality of loins from different two-way crossbred pigs

    D. G. Lim, C. Jo, K. H. Lee, K. S. Seo and K-C. Nam

27. Comparison of quality and functional traits of Hanwoo steer beef by the quality grade

    D. G. Lim, C. Jo, K. H. Lee and K- C. Nam

28. Lipid oxidation in light lamb: relationship between instrumental measurements and sensory analyses

    E. Muela, C. Sañudo, P. Monge, V. Alonso, P. Roncalés and J. A. Beltrán

29. Imaging of fat chrystals within pork adipose tissue

    M. Motoyama, M. Ando, K. Sasaki and H. Hamaguchi

30. Effect of frozen storage duration on lamb quality throughout display

    P. Monge, E. Muela, C. Sañudo and J. A. Beltrán

31. Effect of beta-agonist and age on tenderness of Longissimus dorsi and Biceps femoris muscles of grassfed and feedlot steers

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

32. Meat colour stability as influenced by genotype, post slaughter treatment, and ageing/packaging combination

    K. Y. Modika, L. Frylinck, P. H. Heinze and P. E. Strydom

33. Importance of lymph node inspection in pigs at a slaughterslab in Lusaka, Zambia

    M. Mwase, K. Shimada and H. Madarame

34. The impact of beef chuck muscle isolation on oxidation rate and odor profile

    C. E. Ohman, B. R. Wiegand, I. U. Grün and C. L. Lorenzen

35. Skin melanin and plasma 5-hydroxy-vitamin D improve meat tenderness in Nellore cattle

    A. R. Lobo-Jr, J. P. Eler, E. F. Delgado, S. L. Silva and J. C. C. Balieiro

36. Associations of polymorphisms in the MC1R and DBP genes with meat color in Nellore cattle may be related to skin pigmentation and plasma, 5-di-hydroxy-vitamin D

    A. R. Lobo Jr, J. P. Eler, H. Fukumasu, L. L. Coutinho, S. L. Silva, M. D. Poleti and J. C. C. Balieiro

37. Estimation of heritabilities for meat quality traits in Korean native chicken

    D. Seo, M. Cahyadi, N. Choi, S. Jin, H. B. Park, K. N. Heo, B. S. Kang, C. Jo and J. H. Lee

38. Danish consumers sensitivity towards the boar taint compounds androstenone and skatole

    M. D. Aaslyng, L. Kristensen, P. B. Brockhoff, R. H. Christensen and E. H. L. Broge

39. Effect of low protein diet and amino acids supplemented low protein diet on meat tenderness of broiler chickens

    H. Kobayashi, K. Nakashima, A. Ishida, A. Ashihara and M. Katsumata

40. Horsemeat quality of three major cuts from Korean native breed (Jeju horse)

    K. B. Ko, G. D. Kim, D. G. Kang, Y. W. Kim, I. D. Yang and Y. C. Ryu

41. Effects of lactic acid-fermented fish byproducts on quality of pork meat

    S. Kawahara, A. Nakajima, M. Tsugeta, S. Nagasaki, S. Horinouchi and M. Iwakiri

42. Effect of maturation on the meat color in beef from Hanwoo (Korean cattle) cows of various ages

    S. M. Kang, P. Seong, G. Kang, D. Jeong, E. H. Lee, Y. Kim, K. Park, B. Park and S. Cho

43. Comparison of horsemeat quality between Jeju horse (Korean native horse) and thoroughbred

    G. D. Kim, K. B. Ko, D. G. Kang, Y. W. Kim, I. D. Yang and Y. C. Ryu

44. Influence of essential oils on animal performance, carcass traits and temperament of heifers finished in feedlot

    D. C. Rivaroli, A. M. Jorge, I. N. do Prado, C. L. Francisco, C. E. Eiras, F. Zawadzki and A. M. de Castilhos

45. Essential oils in the diet of crossbred young bulls finished in feedlot: influence on animal performance, carcass traits and temperament

    D. C. Rivaroli, A. M. Jorge, I. N. do Prado, C. L. Francisco, C. E. Eiras, F. Zawadzki and A. M. de Castilhos

46. Relationship between carcass weight and meat quality and antioxidative dipeptides of Hanwoo (Korean native cattle) beef

    D. D. Jayasena, K. C. Nam, K. H. Lee, S. H. Kim, H. I. Yong and C. Jo

47. Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

    P. H. Imazaki, A. Tahiri, J. Thimister and A. Clinquart

48. Interrelationship between measures of collagen, compression, shear force and tenderness

    D. L. Hopkins, P. G. Allingham, M. Colgrave and R. J. Vandeven

49. Beef surface myoglobin fractions as influenced by breed, electrical stimulation, ageing and blooming

    P. H. Heinze and L. Frylinck

50. A preliminary investigation on the effect of dietary citrus pulp on protein oxidation in lamb meat

    R. S. Gravador, S. Jongberg, M. Andersen, G. Luciano, A. Priolo and M. N. Lund

51. Relationships between overall liking score and sensory meat attributes in different types of beef cattle

    M. Gagaoua, D. Micol, R. I. Richardson, J. F. Hocquette, C. Terlouw, K. Meteau, H. Juin, A. P. Moloney, K. Nuernberg, N. D. Scollan, A. Boudjellal and B. Picard

52. Effect of the diets inclusion of natural additives on meat quality of crossbred cattle

    C. A. Fugita, I. N. Prado, R. M. Prado, M. V. Valero, F. Zawadzki, D. C. Rivaroli and C. Sañudo

53. Visual structural observations correlation with beef tenderness

    L. Frylinck, K. Y. Modika, P. H. Heinze and P. E. Strdomy

54. The effect of conjugated linoleic acid supplementation on carcass classification and backfat quality of South African pigs

    J. P. Ferreira, J. L. F. Kock, P. Strydom, A. Kanengoni and A. Hugo

55. Effect of important ancestors on carcass and meat quality traits of Nellore cattle

    J. B. S. Ferraz, M. N. Bonin, J. P. Eler, F. M. Rezende, D. C. Cucco, M. E. Carvalho, R. C. G. Silva, R. C. Gomes and E. C. M. Oliveira

56. Changes in the carcass characteristics of Zebu cows under different feeding management systems

    D. A. Fausto, M. A. Rezende, A. L. J. Ferraz, G. M. Souza, E. F. Delgado and G. L. D. Feijó

57. Antioxidant supplementation minimizes the negative impact of dietary oxidized oil on chicken broiler breast and thigh meat quality

    R. M. Delles, Y. L. Xiong, T. Ao and K. Dawson

58. Analysis of quality of various sources of ground beef

    S. L. Degeer, D. A. Tigue and C. L. Bratcher

59. Comparison of physico-chemical and sensory properties of Hanwoo cow beef by maturity level

    S. Cho, G. Kang, P. Seong, S. Kang, C. Sun, K. Yoon, Y. Kim, K. Park and B. Park

60. Analytical approach to unravel boar taint contributing compounds

    J. V. Bussche, K. M. Bekaert, F. A. M. Tuyttens, F. Vandendriessche and L. Vanhaecke

61. The influence of cooking temperature, ethnic group and ageing period on cooking losses and texture of beef

    A. Brugiapaglia and G. Destefanis

62. Slaughter value and meat quality of lambs fattened semi-intensively with DDGS and linseed

    A. Borys, B. Borys, E. Grzeskowiak and D. Lisiak

63. Comparison of meat and quality characteristics between Norwegian white sheep and western Balkan Pramenka sheep

    M. Bjelanovic, G. Vucic, B. Markovic and B. Egelandsdal

64. Meat quality characterisation in three Argentinian beef production systems for export to Italy

    S. Barbera, B. Cenci-Goga, G. Grigioni, N. Lacetera, F. Paschetta, F. Perlo and G. Teira

65. Sensory characteristics of veal Biceps femoris at different ageing time

    G. Baldi, S. Ratti, R. Compiani, C. A. Sgoifo Rossi and V. Dell’Orto

66. Breast meat quality characteristics of 5 different Korean native chicken lines

    Y. S. Bae, S. Jung, D. D. Jayasena, J. H. Lee, H. B. Park, K. N. Heo and C. Jo

67. Effect of inclusion Duroc breed in maternal line on the quality of pork packaged in modified atmosphere

    V. Alonso, B. Gutiérre, E. Muela, P. Roncalés and J. A. Beltrán

68. Influence of frozen long-storage duration on pork quality

    V. Alonso, J. Tenas, E. Muela, P. Roncalés and J. A. Beltrán

69. Increasing the muscularity and intramuscular fat of lambs will reduce meat redness on retail display

    H. B. Calnan, R. H. Jacob, D. W. Pethick and G. E. Gardner

70. Tenderization of yak meat by plant extracts

    L. Li, B. Xia, Y. Nie, W. Wen, T. An, X. Luo and Q. Sun

71. The effects of dietary rapeseed meal extract as an alternative feed resource on growth performance, carcass traits and meat quality of ducks

    Ç. Purma-Adibelli and R. Lautenschlaeger

72. Micromorphology of various horse meat cuts

    S. I. Hvilya, A. A. Semenova and A. G. Gazizov

73. Nutritional and biological value of venison cuts as a basis of their rational use

    A. A. Semenova, I. V. Sus, T. M. Mittelstein and I. V. Kozyrev

74. Genetic parameter estimates for carcass and meat traits in Nellore cattle

    R. L. Tonussi, F. Baldi, R. Espigolan, H. N. Oliveira, F. R. P. Souza, D. G. M. Gordo, A. F. B. Magalhães and L. G. Albuquerque

75. Association between single nucleotide polymorphisms and backfat thickness in Nellore cattle using high density panels

    R. Espigolan, F. Baldi, R. L. Tonussi, H. Tonhati, A. A. Boligon, D. G. M. Gordo, L. A. L. Chardulo, L. Takada and L. G. Albuquerque

76. The effects of green tea and thyme extract injection on the quality of chicken meat

    C. Söbeli and S. Kayaardi

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

    E. E. Fadiloğlu and M. Serdaroğlu

6A. Microbiology and Chemical Hazards in Meat

1. Toxicological issues connected with meat production and processing (Meat Sci. 95:844-853)

   T. Püssa

2. Microbiological hazards for meat eaters: what is the evidence?

   S. J. O’Brien

3. Efficacy of coumarin and (-)epicatechin on salmonella reduction and shelf life enhancement in chicken liver products

   H. Çetin-Karaca and M. Newman

4. Biogenic amines production by Lactobacillus, Staphylococcus and Enterococcus isolated from Portuguese fermented/smoked meat products

   C.M. Alfaia., M.G. Irani, M.H. Fernandes, M.J. Fernandes, A.S. Barreto and M.J. Fraqueza

5. Effect of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

   M. Gibis, M. Burk and J. Weiss

6. Potential of fermented spinach extracts as a nitrite source for meat curing

   M. Gabaza, E. Claeys, S. De Smet and K. Raes

7. N-nitrosopiperidine formation in dry fermented sausages

   E. De Mey, H. De Maere, L. Dewulf, H. Paelinck and I. Fraeye

8. Phenotypic and genotypic characterization of Lactobacillus sakei isolated from Portuguese fermented meat products for tetracycline resistance

   A. Martins, M. Makita, M. H. Fernandes, M. J. Fernandes, A. S. Barreto and M. J. Fraqueza

9. Detection of virulence-associated genes in Listeria monocytogenes isolates from Portuguese ready-to-eat meat-based food industry

   A. R. Henriques, A. S. Barreto and M. J. Fraqueza

10. Developing time-temperature thermal processing guidelines for ready-to-eat meat and poultry products

    A. M. King, R. P. Mcminn, K. A. Glass, A. L. Milkowski and J. J. Sindelar

11. Efficacy of ozonated water and calcium hypochlorite to reduce microbial population on chicken breasts

    A. Thumdee and K. Pilasombut

12. The potential use of bacteriocin-producing lactic acid bacteria D4 and P2 as starter culture for Thai fermented meat product

    K. Pilasombut and A. Thumdee

13. Beef cattle diets supplemented with canola oil, selenium and vitamin E influencing meat shelf life

    A. M. Fernandes

14. Effect of meat ingredients and storage time on germination and outgrowth of Clostridium perfringens spores in ham

    M. Redondo-Solano, C. Valenzuela-Martínez, V. K. Juneja, D. E. Burson and H. Thippareddi

15. Effect of ultraviolet light against spoilage bacteria and Listeria monocytogenes on ready-to-eat bologna

    M. Singh and D. Suresh

16. Application of various antimicrobials against Campylobacter jejuni on poultry carcasses

    J. M. Smith and M. Singh

17. Polycyclic aromatic hydrocarbons formation in different types of charcoal grilled meat

    O. Viegas, I. Yebra-Pimentel, G. I. Pancrazio, M. Prucha, I. M. P. L. V. O. Ferreira and O. Pinho

18. Combination of phenolic acids and essential oils against Listeria monocytogenes

    L. Miyague, C. D. Maito, R. E. F. Macedo and F. B. Luciano

19. Potential of Staphylococcus carnosus to control microbiologically induced pore formation in cooked ham: limitations

    M. Loeffler, N. Rahn, M. Gibis, K. Herrmann, H. Salminen and J. Weiss

20. Evaluation of antibiotic susceptibility of Lactobacillus plantarum isolated from traditional Portuguese sausage products

    A. Chaves, M. H. Fernandes, M. J. Fernandes, M. Elias, A. S. Barreto and M. J. Fraqueza

21. Listeria monocytogenes isolates in ready-to-eat meat-based foods from Portuguese retail establishments

    A. R. Henriques, A. S. Barreto and M. J. Fraqueza

22. Influence of traditional smoking on content polycyclic aromatic hydrocarbons in dry fermented sausages with collagen and natural casings

    S. Skaljac, L. Petrovic, T. Tasic, P. Ikonic, M. Jokanovic, V. Tomovic, N. Dzinic, B. Sojic, A. Tjapkin and B. Skrbic

23. Formation of histamine, tryptamine, phemnylalanine and tyramine in Petrovská kolbása, produced from hot deboned and cold meat, during drying period

    T. A. Tasic, S. B. Skaljac, P. M. Ikonic, L. S. Petrovic, V. M. Tomovic, A. I. Mandic, M. R. Jokanovic, B. V. Sojic and N. R. Dzinic

24. Effects of dietary incorporation of Izmir oregano on microbiological properties of broiler meats

    H. Yetim, L. Ekici, I. Ozturk, O. Sagdic, F. Tornuk and Z. Gonulalan

25. Effects of dry ice decontamination technique on microbiological quality of poultry carcasses

    M. Akkara and S. Kayaardi

26. Effects of different processing conditions on volatile compounds of sucuk

    G. Kaban and M. Kaya

27. Influence of novel active nanocomposite polyethylene films incorporated with nanoclays and plant extracts in controlling lipid oxidation and growth of Escherichia coli O57:H7 in ground beef

    F. Tornuk, H. Yetim, M. Hancer and O. Sagdic

28. Determination of heterocyclic aromatic amines in Kavurma cooked in steam cauldron

    İ. H. Çakmak, E. Zikirov, M. Kizil and F. Öz

29. The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat

    F. Öz, T. Çelik, M. Kizil and E. Zikirov

30. Reduction of pathogens in pork jerky by electron beam irradiation and addition of onion peel extract with barbecue flavor into pork jerky

    H. J. Kim, S. Jung, H. I. Yong, Y. S. Bae, A. U. Alahakoon and C. Jo

31. Effects of dry and wet aging on microbial quality of fresh beef

    S. Karaca Demircioğlu and S. Kayaardi

32. Investigations of polycyclic aromatic hydrocarbons and strategies of their decrease in smoked meat products

    A. B. Lisitsyn, A. V. Kulikovsky, A. N. Ivankin and N. L. Vostrikova

33. Use of real-time PCR method for identification of microorganisms used in meat industry

    M. Y. Minaev, K. A. Kurbakov and N. L. Vostrikova

34. Thermal inactivation of Salmonella enteritidis in beef meatballs in convective oven

    C. Catar and D. Kisla

35. The antimicrobial effect of Origanum onites and Ocimum basilicum essential oils against Staphylococcus aureus in minced meat

    S. Ozdikmenli and N. N. Zorba

6B. Muscle Biology and Biochemistry

1. Biomarkers of meat tenderness: present knowledge and perspectives in regards to our current understanding of the mechanisms (Meat Sci. 95:854-870)

   A. Ouali, M. Gagaaoua, Y. Boudida, S. Becila, A. Boudjellal, C. H. Herrera-Mendez and M. A. Sentandreu

2. Activity of enzymes and expression of genes involved in beef tenderization in two bovine skeletal muscles

   M. Corazzin, G. Lippe, S. Bovolenta, E.Saccà, N. Pizzutti and E. Piasentier

3. Muscle transcriptome profiles highlight biomarkers of pig production system and high meat quality

   B. Lebret, K. Denieul and M. Damon

4. Effect of curing agents (nitrite/ascorbate) on myofibrillar proteins subjected to oxidative stress

   A.Villaverde, V.Parra and M. Estévez

5. Physicochemical, ultrastructural and proteome changes in tender and tough muscles of buffalo (Bubalus bubalis) meat

   M. Kiran, B.M. Naveena, K.S. Reddy, M. Shahikumar and V. Ravinder Reddy

6. Suppression of caspase-9 increases proliferation of Hanwoo cattle satellite cells

   H. V. Ba, T. Amna, D. Jeong, A. S. Sivakumar, J. E. Yang, S. Cho, I. K. Cho and I. Hwang

7. Study on interaction of satellite cells with electrospun composite matrix

   T. Amna, M. S. Hassan, D. Jeong, A. S. Sivakumar, H. V. Ba, J. E. Yang, H. K. Lee, S. Cho, I. K. Cho and I. Hwang

8. Proteomic analysis of effect of polymophisms in gluco- and mineralocorticoid receptors genes in bovine meat

   M. D. Poleti, C. T. Moncau, F. M. Moraes, A. F. Rosa, S. L. Silva and J. C. C. Balieiro

9. Apple phenolics protect against carbonylation of myofibrillar proteins

   T. Rysman, M. Utrera, G. Van Royen, S. Van Weyenberg, S. De Smet and M. Estévez

10. Diversity in textural and meat quality parameters of dromedary camel

    A. Ahhmed, S. Karaman, O. Toker, G. Kaneko, H. Ushio, R. Sakata, M. Cam, S. Saki and H. Yetim

11. Extraction and characterization of water-soluble elastin from spent hen and broiler skin

    M. Nadalian, S. M. Yusop, A. S. Babji, W. A. Wan Mustapha, L. Najafian and M. A. Azman

12. Commercial turkey PSE (pale, soft and exudative) meat in brazil during summer season

    R. H. Carvalho, P. D. Guarnieri, D. Honorato, E. I. Ida, A. L. Soares, M. R. Pedrão, F. G. Paião and M. Shimokomaki

13. Influence of reduced pressure and physical restraints on pre-mortem tissue swelling which sometimes results in blood clots

    H. W. Ockerman and L. Basu

14. Oxidation and quality of steaks from different beef muscles aged in HiOx atmosphere packaging

    A. A. Silva, R. M. Delles, A. D. True, M. P. Mello, G. K. Rentfrow and Y. L. Xiong

15. Functional and morphological changes in poultry fillets during acid marinating with sodium lactate

    D. Vlahova-Vangelova, K. P. Vassivev, D. K. Balev, S. G. Dragoev and P. S. Dragoeva

16. Comparison of pork quality and muscle histochemical characteristics in different lines of Jeju black pig

    D. G. Kang, K. B. Ko, Y. H. Kim, I. D. Yang and Y. C. Ryu

17. Effect of pre-rigor temperature incubation on sarcoplasmic protein solubility, calpain activity and meat quality in porcine muscle

    J. Liu, M. Ruusunen, E. Puolanne and P. Ertbjerg

18. Internal organs of pigs as a source of biologically active substances

    I. M. Chernukcha, L. A. Lublinskaya, L. V. Fedulova, E. R. Vasilevskaya and N. L. Vostrikova

19. Cumin (Cuminum cyminum l.) effects on biochemical and quality attributes of red tilapia fillets (Oreochromus niloticus) stored in ice

    F. G. M. Shakhtour and A. S. Babji

20. Glycolysis rate in broiler chicken Pectoralis major m. in a Brazilian commercial processing line and its influence on meat qualities

    T. Kato, P. Brizzi, A. L. Soares, E. I. Ida, F. A. G. Coró, F. G. Paião, M. Shimokomaki and M. R. Pedrão

21. Muscle fiber characteristics of Nellore and F1 Red Angus X Nellore fed diets containing crude glycerin

    I. M. De Oliveira, J. P. I. Dos S. Monnerat, P. V. R. Paulino, N. V. L. Serão, C. A. Neves, L. R. Pimente, V. R. M. Couto and R. Tamehiro

22. Recovery from undernutrition changes connective tissue and muscle proteolytic system gene expression in Bos indicus cull cows

    D. A. Fausto, A. L. J. Ferraz, E. F. Delgado, S. C. Da Silva Andrade, L. L. Coutinho and G. L. D. Feijó

23. Volatile compounds from lipid oxidation and growth of microorganisms of chill stored minced meat added Krebs cycle ingredients

    V. Grabež, M. Bjelanović, E. Slinde, Ø. Langsrud and B. Egelandsdal

24. Biomarkers of beef tenderness in young bulls of three breeds

    B. Picard, M. Gagaoua, M. Kammoun, C. Terlouw, J. F. Hocquette and D. Micol

25. Characterisation of deer blood bioactivity in comparison with that of sheep and pig

    C. S. F. Bah, A. E-D. A. Bekhit, A. Carne and M. A. Mcconnell

26. Enzymatic hydrolysis of deer plasma and its effect on hydrolysate antioxidant activity

    C. S. F. Bah, A. A. Bekhit, A. Carne and M. A. Mcconnell

27. Apoptosis regulation in postmortem muscle: cross-class inhibition of caspases by two bovine serpins

    M. Gagaoua, A. Boudjellal, S. Becila, Y. Boudida, C. H. Herrera-Mendez, M. A. Sentandreu and A. Ouali

28. Synchrotron deep UV fluorescence microspectroscopy for fibers characterization

    C. Chagnot, A. Vénien, F. Peyrin, F. Jamme, M. Refregiers, M. Desvaux and T. Astruc

29. Phenomenological models relating proteolytic evolution of small pork meat samples to temperature and water and salt contents

    R. Harkouss, H. Safa, P. Gatellier, A. Lebert and P. S. Mirade

30. Mineral distribution in the muscles of free-ranging ruminants

    J. Neethling, L. C. Hoffman and T. J. Britz

31. The relationship between product (EPA & DHA) and precursor (ALA) omega- fatty acids in lamb

    E. N. Ponnampalam, D. L. Hopkins, K. L. Butler and D. W. Pethick

32. Histidine dipeptides contents in breast and thigh meats from 5 lines of Korean native chicken

    S. Jung, H. J. Kim, Y. S. Bae, J. H. Lee, H. B. Park, K. N. Heo and C. Jo

33. Isolation and partial characterization of pepsin-soluble collagen from pigs testicles Tunica albuginea

    G. S. Simões, A. P. F. R. L. Bracarense, E. T. F. Silveira, E. I. Ida and M. Shimokomaki

7A. Engineering Applications in Meat Industry

1. Engineering processes in meat products and how they influence their biophysical properties (Meat Sci. 95:871-878)

   E. Tornberg

2. Injection of curing salt solution during the production of meat emulsions in an extended grinder-filler system

   S.B. Irmscher, E. Lintner, K. Herrmann, M. Gibis, R. Kohlus and J. Weiss

3. Towards building of a “numerical ham” for simulating proteolysis and salt and water transfers during the dry-cured ham elaboration process

   R. Harkouss, C. Chevarin, P. Gatellier, A. Lebert, J-D. Daudin and P-S. Mirade

4. Light backscatter fiber optic sensor: a new tool for predicting the stability of pork emulsions

   G. Nieto, Y.L. Xiong, G. Ros, F.A. Payne and M. Castillo

5. Reduction of energy consumption in an extended grinder-filler system by injection of curing salt solution producing meat emulsions

   S. B. Irmscher, E. Lintner, K. Herrmann, M. Gibis, R. Kohlus and J. Weiss

6. Effect of lean and fat content on salt uptake in Italian-type dry-cured ham

   R. Virgili, A. Pinna, C. Schivazappa and N. Simoncini

7. Relationship in lambs between lean weight estimated using CT scanning and Viascan®

   N. P. Jay, R. J. van de Ven and D. L. Hopkins

8. Effect of magnetic field freezing on porcine Longissimus dorsi muscle

   K. B. Ko, D. G. Kang, Y. W. Kim, I. D. Yang and Y. C. Ryu

9. The accelerated curing of pork using power ultrasound: a pilot-scale production trial

   C. K. Mcdonnell, J. G. Lyng, J. Arimi and P. Allen

10. Investigation of different thawing methods combined with freezing rate on slab shape meat quality

    A. Met, A. Çelik, A. T. Öncül and S. Hocaoğlu

7B. Rapid Methods for Quality Assessment

1. Quantifying and predicting meat and meat products quality attributes by means of electromagnetic waves (Meat Sci. 95:879-896)

   J.-L. Damez and S. Clerjon

2. Predicting tenderness of fresh ovine Semimembranous using Raman spectroscopy

   S. Fowler, H. Schmidt, R. van de Ven, P. Wynn and D. Hopkins

3. Hand-held Raman system for an early postmortem detection of pH and drip loss of pork meat

   R. Scheier, A. Petzet, A. Bauer and H. Schmidt

4. Ambient surface mass spectrometry of mixtures of skeletal muscle proteins

   M. Montowska, W. Rao, M. R. Alexander, G. A. Tucker and D. A. Barrett

5. Use of light based methods as prediction tool for the quality of fresh pork for cooked ham production

   E. Neyrinck, D. Telleir, S. Lescouhier, L. Vermeulen, I. Fraeye, H. Paelinck, R. Geers, S. De Smet and K. Raes

6. Detection of pastiness in dry-cured ham using dielectric time domain reflectometry

   M. Rubio, E. Fulladosa, A. Claret, M. D. Guàrdia and N. Garcia-Gil

7. Determination of dry-cured ham composition using X-ray absorptiometry and ultrasound technologies

   E. Fulladosa, M. De Prados, J. V. García-Perez, J. Benedito, I. Muñoz, J. Arnau and P. Gou

8. Use of near infrared spectroscopy as selection tool for PSE pork

   E. Neyrinck, S. Lescouhier, L. Vermeulen, D. Telleir, I. Fraeye, H. Paelinck, R. Geers, S. De Smet and K. Raes

9. Predicting intramuscular fat, moisture , shear force and rating pork tenderness using visible/near-infrared spectroscopy

   J. M. Balage, S. da Luz e Silva, M. de N. Bonin, M. R. Mazon and A. C. O. Figueira

10. Predicting tenderness of fresh intact ovine longissimus Thoracis lumborum using Raman spectroscopy

    S. Fowler, H. Schmidt, R. van de Ven, P. Wynn and D. Hopkins

11. The ability of near infrared spectroscopy (NIR) to discriminate seasonal & dietary influences on lamb meat quality

    C. Kennedy, B. Moss, L. Farmer, A. Fearon, A. Beattie, J. Birnie and A. Gordon

12. Assessing ethyl chloroformate for derivatization of selected taste compounds for analysis by SPME and GC-MS

    M. Gibis, P. J. Watkins, R. D. Warner and J. Weiss

13. Proteolysis of sarcoplasmic pork meat proteins evaluated by high-performance liquid chromatography

    G. I. Pancrazio, E. Vieira, A. Melo, I. M. P. L. V. O. Ferreira and O. Pinho

14. Applicability of the mtDNA cytochrome c oxidase subunit 1 gene (COI) in species identification of pork, beef and duck meat

    A. Spychaj, M. Szalata, R. Słomski and E. Pospiech

15. Second harmonic generation microscopy of PSE-like zones from pork Semimembranosus

    A. Vautier, A. L. Lay, T. Lhommeau and F. Tiaho

16. Application of X-ray phase-contrast tomography in quantitative studies of heat induced structural changes in meat

    R. Miklos, H. Einarsdottir, M. S. Nielsen and R. Lametsch

17. Consumer perceptions and instrumental measurements of mutton quality at point of purchase in the Eastern Cape province, South Africa

    Z. T. Rani, A. Hugo and V. Muchenje

18. Near infrared reflectance spectroscopy predicts fatty acid content in backfat from pigs fed reduced-oil corn dried distillers grains with solubles

    N. Prieto, B. Uttaro, C. Mapiye, M. E. R. Dugan, V. Zamora, M. Young, R. T. Zijlstra, J. Aalhus and E. Beltranena

19. Evaluation of the tenderness of aged bovine Gluteus medius muscles using Raman spectroscopy and shear force measurements

    A. Bauer, N. Agarkov, R. Scheier, T. Eberle, M. Pabst and H. Schmidt

20. Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins

    D. T. Berhe, M. S. Hviid, S. B. Engelsen and R. Lametsch

21. Preliminary evaluation of dual energy X-ray absorptiometry to assess intramuscular fat from the Longissimus thoracis muscle of beef

    Ó. López-Campos, I. Larsen, N. Prieto, M. Juárez and J. L. Aalhus

22. Pork loin fatty acid content estimation from pigs fed reduced-oil corn dried distillers grains with solubles using near infrared spectroscopy

    N. Prieto, B. Uttaro, C. Mapiye, M. E. R. Dugan, V. Zamora, M. Young and E. Beltranena

23. Comparison of different methods for nitrite and nitrate determination in meat products

    M. B. Scheeren, J. Arul and C. Gariépy

24. Towards an online assessment of meat quality in pork

    A. Bauer, A. Petzet, F. Schwägele, R. Scheier and H. Schmidt

8. Advanced Preservation Technics for the Meat Industry

1. High pressure processing of fresh meat – is it worth it? (Meat Sci. 95:897-903)

   H. Ma and D. A. Ledward

2. Effect of encapsulated phosphates on lipid oxidation in ground beef and poultry meat during storage

   B. Kılıç, A. Şimşek, J.R. Claus and E. Atılgan

3. Quality improvement effect by superheated steam and high hydrostatic pressure on the Bulgogi product

   E. M. Kim, Y. B. Kim, J. D. Park, J. Y. Hwang and E. K. Cho

4. Effects on the physicochemical and sensory quality characteristics of frozen beef and pork with parts by various thawing methods

   Y. B. Kim, S. K. Ku, J. W. Jeong, E. M. Kim, J. D. Park and A. Jang

5. Evaluation of antibacterial activity of Toona sinensis extracts using in Taiwanese style sausage

   D. C. Liu, R. Thammasena, J. H. Liu and F. J. Tan

6. Effect of high hydrostatic pressure technology in microbiological and physical properties of pork natural casings

   C. Martins, A. J. I. Alfaia, M. H. L. Ribeiro, B. R. Hernando, A. S. Barreto and M. J. Fraqueza

9. Meat, Nutrition and Health

1. Health promoting compounds origination from meat consumption-alternative aspects (Meat Sci. 95:904-911)

   J. F. Young, M. Therkildsen, B. ekstrand, B. N. che, M. K. Larsen, N. Oksbjerg and J. Stagsted

2. Does digestion of red meat cause more procarcinogenic DNA adducts in healthy subjects as opposed to white meat?

   L.Y. Hemeryck, J.V. Bussch, S.A. Moore, S. De Smet and L. Vanhaecke

3. New healthy meat products containing vegetables

   L.G. Engsig, C. Bejerholm and L. Nersting

4. Physical chemical characteristics of beef restructured with antioxidant and canola oil

   M. R. F. Lopes, A. S. C. Pereira, B. L. Utembergue, M. R. Mazalli and J. C. C. Balieiro

5. Meat quality of restructured beef steak with added canola oil with antioxidant

   M. R. F. Lopes, A. S. C. Pereira, M. A. Trindade, B. L. Utembergue and J. C. C. Balieiro

6. Development of healthier north African fresh beef sausage (Merguez)

   M. Triki, A. M. Herrero, F. Jiménez-Colmenero and C. Ruiz-Capillas

7. Oxidative stability of fish oil within a filled hydrogel for use in meat products

   L. Salcedo-Sandoval, S. Cofrades, C. Ruiz-Capillas, A. Matalanis, E. Decker and F. Jiménez-Colmenero

8. The comparison of UK lamb fed herbal or conventional pastures on meat quality

   K. W. Farag and K. L. Houlden

9. Procyanidins could prevent oxidation of chicken meat protein and lipid

   V. Santé-Lhoutellier, C. Ferreira, M. Gobert, P. Gatellier, A. Gacel and S. Guyot

10. Utilization of animal by-products for improvement of alcoholic fatty liver in rats

    R. Sakata, T. C. Wan, Y. T. Liu, L. T. Duann, K. H. Yu, C. M. Chen and L. C. Lin

11. Effects of Na-lactate replacement by K-lactate on physico-chemical properties of low sodium sausage containing high levels of deboned poultry meat

    C. I. Carraro, T. L. C. De Oliveira, N. M. M. Alencar, M. T. E. L. Galvão, D. B. Moura, A. G. Cruz, A. C. S. Barreto, M. A. Morgano and M. A. R. Pollonio

12. Effect of tempeh addition on in vitro oxidative processes during the digestion of beef patties

    J. Taylor, A. E. D. Bekhit, M. Schultz and M. R. Chandraratne

13. Frankfurters formulated with oil bulking agents as fat replacers

    A. M. Herrero, C. Ruiz-Capillas, P. Carmona and F. Jiménez-Colmenero

14. Effect of seaweed by-products on carcass composition and meat quality of Hanwoo beef

    J. A. Hwang, M. M. Islam, S. T. Ahmed, H. S. Mun, K. M. Kim, Y. J. Kim and C. J. Yang

15. Lipid oxidation and glutathione peroxidase content in meat of Kacang goats supplemented with dietary selenium and iodine

    Z. A. Aghwan, A. Q. Sazili, A. R. Alimon, Y. M. Goh and M. Hilmi

16. Scientific-practical substantiation of inulin use as a fat substitute for minced meat products manufacture

    A. A. Semenova, V. V. Nasonova and E. K. Tunieva

17. Metabolizable energy evaluation of the Korean traditional meat foods

    E. M. Kim, S. P. Hong, C. K. Kwock and J. H. Choi

18. Levels of long chain omega-3 fatty acid in meat from Australian lambs produced over three years

    E. N. Ponnampalam, K. L. Butler, D. W. Pethick, R. H. Jacob, K. L. Pearce and D. L. Hopkins

19. Characterization of beef fatty acid profile by multivariate analysis

    A. Brugiapaglia, G. Destefanis and C. Lussiana

20. Influence of canola oil, selenium and vitamin E on cholesterol metabolism in feedlot cattle

    L. B. Correa, C. M. L. P. Garrine, S. M. P. Pugine, M. P. Melo, A. M. Fernandes, A. S. Netto and M. A. Zanetti

21. Effect of different rabbit prime cuts on raw and cooked proximate composition, cholesterol and fatty acids contents and nutrients true retention

    M. Cullere, A. Concollato and A. Dalle Zotte

22. Fat, cooking method and nitrite-curing of meat influences formation of malondialdehyde and NOC-specific DNA adducts during in vitro digestion

    T. van Hecke, E. Vossen, J. Vanden Bussche, L. Vanhaecke and S. De Smet

23. The effect of nitrite-curing of chicken, pork and beef on oxidation and NOC-specific DNA adduct formation during in vitro digestion

    T. Van Hecke, J. Vanden Bussche, L. Vanhaecke, E. Vossen and S. De Smet

24. Cooking losses in beef meat – nutritional consequences

    G. Gandemer, V. Scislowski, C. Duchène and A. Kondjoyan

25. Effect of Yuza probiotics on the meat quality characteristics of Hanwoo steers

    J. A. Hwang, S. T. Ahmed, M. M. Islam, H. S. Mun, K. M. Kim, Y. J. Kim and C. J. Yang

26. Evaluation of the chemical composition and the nutritional quality of traditional (village) style Greek sausages

    K. Konstandinidis, E. Kasapidou, A. Govaris and P. Mitlianga

27. Quality and sensory characteristics for extruding reconstituted rice with beef powder

    J-D. Park, D-K. Kim, C-H. Kim, E-J. Choi, Y-B. Kim, E-M. Kim, J-S. Kum and H-Y. Lee

10A. Meat Products: New Developments

1. Sucuk and Pastirma: microbiological changes and formation of volatile compounds (Meat Sci. 95:912-918)

   G. Kaban

2. Control of microbiologically induced pore formation in cooked ham using starter cultures (Lactobacillus sakei)

   M. Loeffler, N. Rahn, M. Gibis, K. Herrmann, H. Schmidt and J. Weiss

3. Exploring bacterial metabolism of non-glucose energy sources in fermented meats

   F. Leroy, M. Janssens, T. Rimaux and L. De Vuyst

4. The use of pulsed electric fields to accelerate the salting of pork

   C.K. McDonnell, P. Allen, F. S. Chardonnereau, J. Arimi and J.G. Lyng

5. Characterisation of salt substitution in processed beef products combining spectroscopic, sensory and chemical analysis

   N. Perisic, R. Ofstad, A. Kohler and N. K. Afseth

10B. Meat and Gastronomy

1. Flavour profiles of loin cuts as influenced by age classification, nutritional background and post-mortem aging

   P. E. Strydom, O. C. Sehoole, M. Hope-Jones and S. M. van Heerden

2. Blade tenderization, aging method, and aging time affect eating quality of cull dairy cow Longissimus lumborum steaks

   E. Obuz, V. Gök, M.E. Dikeman and L. Akkaya

3. Effect of texture modification on warmed over flavour development in pureed beef meat

   H.T. Ma, B. Bhandari, J.A.G Regueiro and M. D. Guàrdia

4. Influence of partial or complete replacement of sodium with potassium chloride blends on protein extraction and meat quality of sausages

   J. Zhao and J.R. Claus

5. Influence of potassium chloride and calcium chloride on texture and emulsion stability of low sodium low cost sausage

   C. N. Horita, V. C. Messias, M. A. Morgano and M. A. R. Pollonio

6. Influence of fat content and storage duration on oxidation and physicochemical changes in frozen pork dumpling filler

   B. Kong, L. Huang, Y. L. Xiong, J. Zhao and Q. Liu

7. Protein oxidation during frozen storage of beef patties with added dog rose (Rosa canina l. ) extract

   M. Utrera, D. Morcuende and M. Estévez

8. Evaluation of effects of adding textured soy protein, okara and fat on technological characteristics of hamburgers

   F. A. G. Coró, N. F. Seibel, H. G. Falcão, J. C. Devidé, S. N. Ribeiro and M. M. Yamaguchi

9. Development and characterization of swine hamburger with added okara flour

   J. C. Devidé, S. N. Ribeiro, H. G. Falcão, J. Daniels, N. F. Seibel, M. M. Yamaguchi and F. A. G. Coró

10. Addition of oat fiber in meat breaded restructured product

    C. Fiorentin, A. Gallo, C. A. Iziquiel, M. Mafra, N. E. De Souza, N. F. Seibel, M. R. Pedrão and F. A. G. Coró

11. Effects of different sucrose stearate ester concentrations on the quality characteristics of ready-to-eat Samgyetang during storage

    E. Triyannanto and K. T. Lee

12. Fatty acid profile, cholesterol content, atherogenic (IA) and thrombogenic (IT) health lipid indices of different fermented dry sausages

    N. Parunović, M. Petrović, V. Matekalo-Sverak, D. Radojković, Č. Radović, N. StanišIć and D. Vranić

13. Effects of collagenase from Shewanella sp. on meat tenderization

    M. Abe, M. Tanabe, K. Nakade, M. Numata, N. Higashikuni, K. Kosai, Y. Miyaguchi and M. Ogawa

14. Effect of salt reduction on aroma active compounds from dry fermented sausages

    S. Corral and M. Flores

15. The drying kinetics of raw smoked sausages from horsemeat

    U. Chomanov, T. Tultabayeva and G. Kenenbay

16. Effects of high pressure combined with crude bacteriocins and Thai herb extracts on microbial and physical quality of fresh pork

    T. Yuwang, K. O. Intarapichet and R. Lautenschlaeger

17. Effects of tumbling condition on physicochemical and textural properties of soy sauce cured pork loin (M. longissimus dorsi)

    H. W. Kim, K. E. Hwang, Y. J. Kim, H. Y. Kim and C. J. Kim

18. Production of artisan dry-cured ham in Chile: evaluation of sensory and sanitary quality

    D. Manríquez, F. González and R. J. Nova

19. Evaluation of green tea extract as antioxidant in semi-dried sweet pork

    P. Tavitchasri, N. Janthiman, A. Thumdee and K. Pilasombut

20. Effect of replacing pork fat with vegetable oils on quality properties of pork sausages

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

21. Effect of Taiwan indigenous Cinnamomum osmophloenm kaneh. leaves powder on cooked duck breast meats

    Y. N. Huang and K. J. Lin

22. Effect of mixture ratio of pork and duck meat on quality characteristic in comminuted sausage

    G. Kang, S. Cho, P. Seong, S. Kang, K. Park, B. Park and J. Kim

23. Bioproduction of conjugated linoleic acid in sucuk (Turkish dry fermented sausage)

    C. O. Özer, B. Kiliç and G. Başyiğit-Kiliç

24. Effects of chicken skin and wheat fiber mixture on quality properties of chicken nugget

    H. Y. Kim, G. W. Kim, J. H. Choe, H. W. Kim and C. J. Kim

25. Modification of fatty acid composition in goat meat using linseed oil: effects on lipid peroxidation

    M. Ebrahimi, M. A. Rajion, A. Q. Sazili, J. T. Schonewille and Y. M. Goh

26. Manipulation of broiler meat fatty acid composition using quercetin

    E. Oskoueian, M. Ebrahimi, N. Abdullah, M. A. Rajion and Y. M. Goh

27. Analysis of key characteristics of raw meat affecting the properties of cooked meat emulsion by partial least square (PLS) regression

    S. Sorapukdee, C. Kongtasorn, S. Benjakul and W. Visessanguan

28. The effect of red wine or olive extracts as natural antioxidants on omega-3 fatty acids enriched lamb patties

    I. Muíño, E. Apeleo, C. Pérez-Santaescolástica, M. T. Díaz, C. Pérez, J. De La Fuente, O. López, V. Cañeque, A. Rivas-Cañedo, R. Bermejo and S. Lauzurica

29. Portuguese traditional sausage, Alheira, made with different meat: sensory evaluation and texture.

    M. Elias, F. Mota, M. J. Fraqueza, A. Barreto and A. C. Agulheiro-Santos

30. Physico-chemical and sensory properties of tempeh extended beef patties

    J. Taylor, A. E. D. Bekhit and M. R. Chandraratne

31. The synergistic effect of starter cultures and freeze-dried vegetables on the fermented sausages ripening process

    R. Vinauskienė, V. Eisinaitė and D. Leskauskaitė

32. Effect of sodium nitrite on protein oxidation in pork myofibrillar proteins

    E. Vossen, K. Gevaert and S. De Smet

33. Influence of packaging method on the lipid and protein deterioration of precooked Korean beef Bulgogi

    S. Cho, H. J. Kim, P. Seong, G. Kang, B. Park and S. M. Kang

34. Antioxidant action of Mugwort extract alone and in combination with ascorbic acid in chicken nuggets

    K. E. Hwang, H. W. Kim, Y. J. Kim, C. H. Lee and C. J. Kim

35. Reducing salt and sodium nitrite in cooked turkey ham: effect of celery extract and starter culture on physicochemical properties

    R. Do Nascimento, C. I. Carraro, B. A. Santos, P. C. B. Campagnol and M. A. R. Pollonio

36. The effect of nitrite source and partial substitution of sodium chloride on the functionality, quality and consumer acceptability of restructured hams

    Z. Pietrasik and N. J. Gaudette

37. Evaluation of attributes related to juiciness and tenderness of breast meat of spent birds, cocks and breeder hens, after aging

    J. L. M. De Mello, F. B. Ferrari, M. P. Berton, A. B. B. Rodrigues, R. A. De Souza, T. T. Diniz, L. M. Villa and H. Borba

38. Shear force and cooking weight loss of broiler meat submitted to different cooking methods

    J. L. M. De Mello, R. A. De Souza, F. B. Ferrari, A. B. B. Rodrigues, A. Giampietro-Ganeco, H. Borba and P. A. De Souza

39. Effects of replacing pork back fat with corn oils and sea mustard fiber on quality of reduced-fat patties

    Y. S. Choi, H. W. Kim, K. E. Hwang, D. H. Song, M. S. Choi, J. H. Choi and C. J. Kim

40. Effect of sodium tripolyphosphate on gelation properties of low-salt beef gels

    E. Çarkcioğlu, A. J. Rosenthal and K. Candoğan

41. Effects of brewers spent grain dietary fiber on quality characteristics of low-fat chicken sausages

    M. S. Choi, K. E. Hwang, D. H. Song, Y. S. Choi and C. J. Kim

42. Quality changes and oxidation of porcine Longissimus dorsi during frozen storage at different temperature

    X. Xia, B. Kong, Q. Chen, Y. Ding, L. Huang and N. Pan

43. Color, pH and water activity evaluation of poultry meat from different creations poultry meat

    H. Borba, A. Giampietro-Ganeco, R. A. De Souza, J. L. M. De Mello, A. B. B. Rodrigues, C. L. Silva, H. C. Neto and T. T. Diniz

44. Qualitative characteristics of different commercial cuts of broilers reared under conventional and free-range systems

    A. G. Ganeco, H. Borba, R. A. De Souza, J. L. M. De Mello, P. A. De Souza, T. M. A. De Lima, F. B. F. De Lima and F. B. Ferrari

45. Study on the physicochemical properties and microstructure of the gel formed by salt-soluble muscle proteins added with Hsian-tsao gum at different levels

    J. Li, M. T. Chen, A. Jiang and H. W. Ockerman

46. Studies on application of functional activities of Douchi (a traditional fermented food of China) in meat products

    L. Wu, A. Jiang, J. Hu, Z. Qu, J. Li, M. T. Chen, Y. Z. Li and H. W. Ockerman

47. Effects of preblending of salt, phosphate, and bicarbonate solutions on pork sausage

    H. J. Lim, Y. J. Ha, E. Y. Jung, H. W. Seo, S. T. Joo and H. S. Yang

48. Effect of Chrysanthemum boreale makino extract on tenderness of longissimus muscle on Hanwoo (Korean native cattle)

    E. Y. Jung, H. J. Lim, H. W. Seo, H. S. Yang and S. T. Joo

49. Effect of injection liquid edible tallow with different binder agents on beef M. semimembranosus steak quality

    H. W. Seo, E. Y. Jung, H. J. Lim, S. T. Joo and H. S. Yang

50. Investigation of the effectiveness of the nanotechnological form of ascorbic acid for cooked sausages

    A. B. Lisitsyn, V. V. Nasonova, L. A. Veretov and E. K. Tunieva

51. Feedlotting increases ante mortem temperature of beef cattle

    R. H. Jacob, V. Surridge and R. D. Warner

52. Changes in the heat-induced gel structure and physical properties of myofibrillar protein fermented with psychrotrophic lactic acid bacteria

    T. Hayashi and S. Haga

53. Effects of duck feet gelatin on quality properties of low-fat sausages

    E. J. Yeo, D. H. Song, Y. K. Ham, F. Y. He and C. J. Kim

54. Effects of rendering methods on the yield and quality characteristics of chicken fat from broiler skin fat

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

55. Effects of pork collagen and wheat fiber on quality properties of reduced-fat sausage as a fat replacer

    Y. K. Ham, Y. J. Kim, E. J. Yeo, Y. B. Lim and C. J. Kim

56. Formation of zinc protoporphyrin IX during the production process of dry fermented sausages

    H. De Maere, E. De Mey, L. Dewulf, H. Paelinck, S. Chollet and I. Fraeye

57. Technological and shelf life considerations of beef patties containing partial fat substitutions of encapsulated and unencapsulated fish oils

    D. F. Keenan, C. Lefranc, P. Allen, J. P. Kerry and R. M. Hamil

58. Sensory acceptance and technological characteristics of beef burgers with partial replacement of meat and fat by pea fiber

    Y. J. Polizer, M. H. Hirano, D. Pompeu and M. A. Trindade

59. Physicochemical and textural properties of ground chicken breast massaged with supercooling solution

    D. H. Song, H. W. Kim, M. S. Choi, S. J. Jang and C. J. Kim

60. Effect of carrot-feeding on the color and fat rancidity of pork

    W. Chumnqoen, Y. H. Chuan, I. C. Chen, W. T. Wang, Y. S. Liao, M. Y. Lin, L. K. Liang, N. Hongtong, Y. C. Liu, Y. F. Hsu, Y. Z. Wang, C. T. Lin, D. C. Liu and F. J. Tan

61. Salt reduction in cooked ham: effect of tumbling and salt level on protein extraction and salt diffusion

    G. Barbieri, F. Dallatana, M. Franceschini and G. Barbieri

62. Effects of starter cultures on microbial changes during production of novel Thai fermented beef snack sticks

    R. Limsupavanich, A. Swetwiwathana, K. Pilasombut (Pilasombat), J. Sethakul and A. Jindaprasert

63. Reducing sodium in a meat emulsion model system prepared with mechanically recovered chicken meat

    S. E. Yotsuyanagi, M. M. Harada, A. L. S. C. Lemos, C. J. Contreras-Castillo, R. C. S. C. Ormenese and E. A. Yamada

64. Effect of dietary conjugated linoleic acid supplementation on the technological properties of backfat of pigs.

    C. Bothma, G. Osthoff, C. C. Joubert, A. Van As, J. C. Swarts, H. L. De Kock and A. Hugo

65. Formulation of sausage with added pork testicles as an offal ingredient

    S. E. Yotsuyanagi, D. S. Lucas, M. M. Harada, S. R. Oliveira, J. C. Andrade, L. W. Abreu and E. T. F. Silveira

66. Sensory acceptance of lamb burger prepared with natural antioxidants

    R. de P. P. Fernandes, M. P. De Melo, F. G. Tonin, S. M. A. Pugine, A. A. Silva and M. A. Trindade

67. Drying characteristics of traditional dry-fermented sausage Petrovská klobása as influenced by different environmental conditions

    P. Ikonic, T. Tasic, L. Petrovic, V. Tomovic, B. Ikonic, N. Dzinic, B. Sojic, S. Skaljac and M. Jokanovic

68. Protein evolution on meat juice extracted from heifer meat of Hanwoo as affected by heating temperatures and aging days

    J. E. Yang, D. Jeong, H. Van Ba, T. Amna, A. S. Sivakumar, S. Cho, I. K. Cho and I. Hwang

69. Examination of cooked sausages enriched with polyunsaturated fatty acids

    A. V. Ustinova, M. A. Aslanova, L. B. Fedulova and E. K. Tunieva

70. Effects of Debaryomyces hansenii and Candida zeylanoides on textural and sensory properties of traditional Turkish Sucuk

    I. Ozturk and O. Sagdic

71. Salt reduction in cooked ham by using high pressure processing

    A. Tamm, T. Bolumar, B. Bajovic, S. Toepfl and V. Heinz

72. Evaluation of competitiveness and adaptation ability of autochthonous starter cultures in Sucuk fermentation

    Y. Ç. Sezer, Z. Kesmen, A. E. Yetiman and H. Yetim

73. Effect of Yarrowia lipolytica on the aroma characteristics of Turkish fermented sausages (Sucuk)

    D. Büyüktaş, P. Kadiroğlu and F. Korel

74. The effect on free amino acid composition of different nitrite levels in Pastirma production, a Turkish dry meat product

    E. Erdemir and M. I. Aksu

75. The some chemical quality properties of Sirt, Sekerpare, Bohca and Kusgomu Pastirma types, a Turkish dry meat product

    N. Çakici and M. I. Aksu

76. Low-cost emulsion-type sausages reformulated with reduced sodium content: effects of Na-lactate replacement by K-lactate on color and texture profile

    R. Nascimento, T. L. C. De Oliveira, N. M. M. Alencar, M. T. E. L. Galvão, D. B. Moura, A. C. S. Barreto, M. A. Morgano and M. A. R. Pollonio

11A. New Developments in Meat Packaging

1. Preservation effects of active packaging membrane from allyl isothiocyanate molecularly imprinted polymers cooperating chitosan on chilled meat

   L. Kuan, H. Yunan, W. Jian and Z. Qiujin

2. Discoloration and microbial growth of beef stored under aerobic conditions

   S. Li, G. Zamaratskaia, S. Roos, K. Båth, J. Meijer and M. Johansson

3. Application of different kinds of packaging to prevent greying of a special type of chilled sausages

   D. Gibis and K. Rieblinger

4. Effects of low temperature cooking method on roast beef removed from five different muscles

   P. T. Laspiere and I. Legrand

5. Can information influence the value and quality perception of beef?

   A. B-D. A. Bekhit

6. Infusion of kiwi fruit extract containing actinidin into M. longissimus dorsi and M. biceps femoris improves consumer sensory scores

   P. Mcgilchrist, M. Konarska, J. Philpott and R. J. Polkinghorne

7. Sensory profile of low sodium salami added of potassium and calcium chloride blends

   B. A. Dos Santos, P. C. B. Campagnol, M. . T. E. L. Galvão, M. A. Morgano, A. G. Cruz, R. Wagner and M. A. R. Pollonio

8. Premilinary study of characterization of Slovenian protected dry meats using a chemometric approach

   B. Žlender, T. Polak, M. Skvarča, M. Lušnic Polak, Š. Može Bornšek, V. Tomović and L. Demšar

9. Physico-chemical composition and sensory quality of anchovies (Engraulis encrasicolus) from the Northern Adriatic

   T. Polak, B. Žlender, A. Glavič, M. Skvarča, M. Lušnic Polak and L. Demšar

10. Sensory tenderness of three beef cuts from carcasses of different age classifications, diets and aged over two aging periods

    P. E. Strydom, O. C. Sehoole, M. Hope-Jones and S. M. van Heerden

11. Consumer and trained sensory panel evaluations of four muscles from dry- and wet-aged beef rib eyes and top sirloin butts cut using innovative merchandising styles

    A. M. Smith, K. B. Harris, D. B. Griffin, R. K. Miller, C. R. Kerth and J. W. Savell

12. Injection of pork loins with the long chain fatty acid docosahexaenoic acid (DHA) and its effect on flavour

    W. J. Meadus, T. D. Turner, M. E. R. Dugan, J. L. Aalhus, P. Duff, D. Rolland, B. Uttaro and L. L. Gibson

13. Sensory quality of different pork cuts was influenced by sex, cut type, cooking method and endpoint temperature

    H. A. Channon, D. N. D’Souza, A. J. Hamilton and F. R. Dunshea

11B. Meat Based Functional Foods

1. Development and assessment of healthy properties of meat-based functional foods

   B. Olmedilla-Alonso, J. Jiménez-Comonero and F. J. Sánchez-Muniz Meat Sci. 95:919-930

2. Effect of kiwifruit and flaxseed flours on the texture of salami

   A.A. Bekhit, X. Tian, A. Carne and M. Ha

3. Starch and fibre in whole-muscle cooked ham: yield, microstructure and sensory discrimination

   V.C. Resconi, D.F. Keenan, S. Gough, L. Doran, P. Allen, J. P. Kerry and R. M. Hamill

4. Bifidobacterium growth-promoting peptide isolated from papain-digested meat proteins

   K. Arihara, S. Aoyagi and M. Ohata

5. Sensory perception of Italian Simmental beef enriched with omega-3

   M. Corazzin, S. Favotto, L. Silvestrelli, E. Bianco, D. Davanzo and E. Piasentier

6. Antioxidant activities of protein hydrolysates from red tilapia (Oreochromis niloticus) fillet as influenced by thermolysin and alcalase

   N. A. Daud and A. S. Babji

7. Biochemical properties of myofibrillar protein hydrolysates isolated from catfish (Pangasius sutchi)

   L. Najafian, M. Nadalian and A. S. Babji

8. Meat products containing hydrolysed by-products – a health perspective

   L. Meinert, M. Tøstesen, C. Bejerholm, K. Jensen and S. Støier

9. Chemical characterization and antioxidant properties of Maillard reaction products formed by porcine plasma protein hydrolysate and reducing sugar

   Q. Liu, J. Li, B. Kong, N. Jia, P. Li, D. Zheng and H. Zhang

10. Technological properties of resistant starches as fat replacer in bologna sausage

    C. I. Carraro, R. Nascimento and M. A. R. Pollonio

11. Properties of w1/o/w2 emulsions as potential fat replacers in meat products

    R. Bou, S. Cofrades and F. Jiménez-Colmenero

12. The effects of using hazelnut oil in water emulsion and hazelnut powder on emulsion properties of reduced fat sausages

    M. Urgu, A. Kara and M. Serdaroğlu

13. Effect of water-in-olive oil emulsion and carrot powder addition on some emulsion properties of reduced-fat model system meat emulsion systems

    A. Kara, M. Urgu, B. Nacak and M. Serdaroğlu

14. Effect of chemically synthesized pork peptides on proliferation of SW480 human colon cancer cells

    K. H. Seol, S. J. Seok, H. W. Kim, M. H. Oh, B. Y. Park and M. Lee

15. Health aspects of nanoclays used in nanocomposite foor packaging materials

    F. Tornuk, M. Hancer and H. Yetim

16. Influence of LED-illumination on discolouration and oxygen uptake on cured boiled sausage

    N. Böhner, W. Danzl and K. Rieblinger

17. Material analysis of retort pouches used for Samgyetang and their stability against physical damage during distribution

    G. H. Jang, M. J. Jang, E. Triyannanto and K. T. Lee

18. Residual nitrite content of sliced-pastfirma as affected by oxygen scavengers and modified atmosphere packaging during refrigerated storage

    E. Carkcioglu, E. Gültekinoglu and K. Kandogan

19. Optimising the eating quality and shelf-life of retail pork cuts using muscle-specific three-gas MA-packaging

    M. A. Tørngren, M. Darré and L. Kristensen

20. Effect of modified atmosphere and age at slaughter on the lipid oxidation and the instrumental color of lamb meat

    R. E. F. Macedo, G. M. Silva, E. R. Stahlke, L. S. rossa, A. J. Pereira and F. B. Luciano

12. Hot Topics

1. New developments in shockwave technology intended for meat tenderization: opportunities and challenges (Meat Sci. 95:931-939)

   T. Bolumar, M. Enneking, S. Tophel and V. Heinz

2. Water holding and transport during cooking of meat from a soft matter perspective (Meat Sci. 95.940-957)

   R. van der Sman

3. Use of peptidomics in differentiating horse from beef meat

   M. Palés, P. Corell, E. Sentandreu, C.B. Amat, A. Ouali and M. A. Sentandreu

4. Muscle structure hierarchy: a biophysical mechanism for radical-induced variation of protein oxidation and functionality in processed meat products

   Y.L. Xiong, Z. Liu and J. Jiang

Additional information

OPENING SESSION

1. The future of healthful meat

   D. T. Avery

2. Building food safety into the company culture

   R. D. Huffman and Lone Jespersen

3. Meat and the environment-future directions

   K. Wittenberg

4. Traceability system for slaughter of unmarked pigs

   P. B. Andersen, R. Sørensen, B. Steenberg, L. Lykke, and N.T. Madsen

Session A. Meat nutritional composition and bioactives

1. Dynamics of the trans fatty acids content during storage of meat cans

   A. B. Lisitsyn, V. B. Krylova, A. N. Ivankin and T. V. Gustova

2. Meat enriched with polyunsaturated fatty acids against hyperlipidemia

   I. M. Chernukha, L. V. Fedulova, N. S. Motylina and E. A. Kotenkova

3. Proteomic technologies for protein analysis in cooked sausage

   I. M. Сhernukha, M .A. Kovaleva, A.V. Ivanov, L.I. Kovalev, E.V. Khryapova, S.S. Shishkin and N. L. Vostrikova

4. Effect of cooking method on the nutritional value of piemontese beef

   A. Brugiapaglia and G. Destefanis

5. Antithrombin III from bovine skeletal muscle purification, characterisation and cellular location

   H. M. Carlos, G. L. Blanca, H. M. Alejandro, A. L. Sergio, A. F. Gabriela, V.R. Lorena and M. F. Dora

6. Bioactive peptides isolated from enzymatic hydrolysate of catfish (Pangasius sutchi) skin gelatin

   F. Mahmoodani, M. Ghassem, A. S. Babji and S. M. Yusop

7. Assessment of ACE inhibitory activity of thermolytic digest of catfish muscle protein

   M. Ghassem, F. Mahmoodani, A. S. Babji and K. Arihara

8. Changes in the nutrient content of south african red meat

   N. Hall and H. C. Schonfeldt

9. Relative bioavailability of iron of south African lean meat (beef, lamb, pork and chicken)

   B. Pretorius, H. C. Schönfeldt, N. Gibson-Hall and E. C. Webb

10. Technological features and nutritive value of traditional Italian ham: the micronutrient profile

    M. Lucarini, G. Saccani, L. D’Evoli, S. Tufi, A. Aguzzi, P. Gabrielli and G. Lombardi-Boccia

11. Serving a high meat protein lunch reduces subsequent energy intake at dinner: a randomised conducted in a real-life setting

    U. Kehlet, P. B. Brockhoff, M. A. Tørngren and M. D. Aaslyng

12. Acceptability of beef enriched with n-3 and CLA fatty acids

    M. Pérez-Juan, M. Vitale, M. Gil, M. Àngels Oliver, P. Albertí, M. Barahona, M. V. Sarriés and C. E. Realini

13. Isolation and identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic proteolysate of pork loin

    K. H. Seol, D. I. Son, H. J. Kim, T. Prayad and M. Lee

14. A possibility to improve iodine and selenium content in the meat of Kacang goats

    Z. A. Aghwan, A. Q. Sazili, A. R. Alimon, Y. M. Goh and M. A. Hilmi

15. Nutritional composition of Danish beef

    U. Kehlet, M. T. Darré, K. Jensen, N. T. Madsen and L. Kristensen

16. Traditional Italian ham: recent trends in fat content and fatty acids profile

    M. Lucarini, G. Saccani, L. D’Evoli, A. Aguzzi, P. Gabrielli, S. Tufi and G. Lombardi-Boccia

17. Updating the United States National Nutrient Database with nutrient data for eight cooked beef cuts

    J. N. Martin, J. C. Brooks, L. D. Thompson, J. W. Savell, K. B. Harris, L. L. May, A. N. Haneklaus, J. L. Schutz, D. E. Woerner, K. E. Belk, T. Engle, J. F. Legako, A. M. Luna, L. W. Douglass, S. E. Douglass, K. Y. Patterson, J. Howe, M. Duvall, J. M. Holden and J. L. Leheska

Session B. Meat Quality general

1. Post-mortem fat injection improved palatability and value of beef longissimus lumborum steaks

   L. D. Holmes, K. R. Brooks and T. E. Lawrence

2. Preliminary investigation of high resolution impedance spectroscopy for measuring shear force

   D. L. Hopkins and D. Wang

3. Microstructure characterization of meat by quantitative MRI

   J. L. Damez, S. Clerjon, R. Labas, J. Danon, F. Peyrin and J.M. Bonny

4. Vision based meat tracking

   M. Hviid, M. E. Jørgensen and A. L. Dahl

5. Combining Warner-Bratzler and slice shear force in one steak using two different cooking methods

   C. L. Lorenzen, Z. D. Callahan, R.M. Dolazza, Z.T. Robertson, K. E. Belk, R. K. Miller and J. B. Morgan

6. Non-invasive pH measurement early postmortem in porcine M. Semimembranosus using Raman spectroscopy

   R. Scheier and H. Schmidt

7. In situ magnetic resonance imaging highlights local bovine meat structural changes during heating

   M. Bouhrara, S. Clerjon, J.L. Damez and J.M. Bonny

8. Canadian beef tenderness survey 2001-2011

   M. Juárez, M. Klassen, I. L. Larsen and J. L. Aalhus

9. Near infrared spectroscopy prediction of polyunsaturated fatty acids and biohydrogenation products in perirenal adipose tissue from cattle fed sunflower or flaxseed

   N. Prieto, M.E.R. Dugan, O. López-Campos, J.L. Aalhus and B. Uttaro

10. Potential of near infrared spectroscopy to estimate meat quality attributes from cattle fed sunflower or flaxseed

    N. Prieto, O. López-Campos, M. Juárez, J. L. Aalhus, M. E. R. Dugan and B. Uttaro

11. Meat colour stability in bison and beef

    J. K. Galbraith, J. L. Aalhus, M. E. R. Dugan, I. L. Larsen, N. Aldai, M. Juárez, L. A. Goonewardene and E. K. Okine

12. National beef tenderness survey – 2010: shear-force values and sensory-panel ratings for U.S. retail and foodservice beef

    M. R. Guelker, A. N. Haneklaus, J. C. Brooks, C. C. Carr, R. J. Delmore, D. B. Griffin, D. S. Hale, K. B. Harris, G. G. Hilton, D. D. Johnson, C. L. Lorenzen, R. J. Maddock, J. N. Martin, R. K. Miller, C. R. Raines, D. L. VanOverbeke, L. Vedral, B. E. Wasser and J. W. Savell

13. Contribution of quality and compositional traits to the characterization of Longissimus thoracis, Masseter, and Semitendinosus porcine muscles

    C. E. Realini, M. Pérez-Juan, P. Gou, I. Díaz, C. Sárraga and J. A. García

14. Potential of PTR-TOF-MS for measuring the boar taint components: androstenone, skatole and indole

    C. Borggaard, L. B. Christensen, M. Hviid and N. C. Kjaersgaard

15. South African beef quality audit

    P. E. Strydom, L. Liebenberg, L. Mosimanyana and M. Hope-Jones

16. Use of post-slaughter technologies to enhance heavy lamb meat quality: pH response and variation

    E. Pouliot, C. Gariépy, M. Thériault and F. W. Castonguay

17. Muscular fiber architecture and x-ray microanalysis of sheep offals

    P. O. Fayemi and V. Muchenje

18. Recovering value from Canada B4 dark cutting beef carcasses

    J. Holdstock, J. L. Aalhus, B. Uttaro, I. Larsen and H. L. Bruce

19. Defining carcass and meat quality standards for Canadian pork: meat colour

    L. Maignel, M. P. Fortier, P. Lambert, L. Riendeau, S. Wyss and B. Sullivan

20. Using postmortem proteolysis and image texture features to predict beef tenderness

    X. Sun, K. J. Chen, K. R. Maddock-Carlin, J. D. Magolski, C. A. Schwartz, W. L. Keller and E. P. Berg

21. Effect of electrical stimulation on the drop of pH and tenderness of meat from Zebu cattle

    M. A.Tarsitano, A.M. Bridi, E. P. Fagan, F. C. Bolfe, A. B. M. R. Pinto, T. de A. B. Cardoso, N. Andreo, L. M. Peres, M. G. Antunes and D. S. T. Kawagoe

22. Evaluation of the myofibrillar fragmentation index: effect of protein determination and absorbance readings

    A. R. Lobo-Jr., J. C. C. Balieiro, E. F. Delgado, S. L. Silva and D. S. Chaves

23. Effects of different feeding strategies on perimysial strength in cooked meat from adult Nellore females

    D. A. Fausto, M. A. Rezende, A. L. J. Ferraz, P. P. Purslow, E. F. Delgado and G. L. D. Feijó

24. ATR-FTIR evaluation of important fatty acid profile in Japanese black cattle beef

    K. Toyoda, M. Yamanoue, I. Ihara and X. P. Hu

25. Quality differences among beef m. longissimus dorsi of the Canada A, AA, AAA & Prime grades

    J. A. Puente and H. L. Bruce

26. Beef sarcomere length after applying two “ideal” slaughter procedures

    L. Frylinck, K. W. M. Kedibone, Y. Modika and P. E. Strydom

27. Molecular understanding of tenderness: a proteomics approach

    K. Hollung and E. Veiseth-Kent

Session C. Animal genetics and meat quality

1. Adipose tissue-specific expression of lipogenic genes in different cattle breeds: relationship to fatty acid composition

   L. Barton, D. Bures, T. Kott and D. Rehak

2. Potential to improve pork texture by means of breeding

   G. Petca, H. Luther and M. Scheeder

3. Performance testing for androstenone, skatole and indole: a pivotal step towards genetically reducing boar taint

   C. Baes, H. Luther, S.Mattei, S. Ampuero, X. Sidler, G. Bee, P. Spring, U. Weingartner, M. Scheeder and A. Hofer

4. Impact of chilling rate and halothane genotype on the frequency of PSE-like zones and the processing yields of hams

   A. Vautier, E. Gault, T. Lhommeau, J.L. Vendeuvre and B. Minvielle

5. Eating quality of five different pig crossbreeds using sensory and consumer science

   M. D. Aaslyng and L. Meinert

6. Argentine beef quality: influence of the slaughterhouse, breed and ageing time

   M. E. Cossu, A. B. Picallo, J. J. G. Naón, A. Schor, F. M. B. Rozen, M. L. Lamanna, D.Colombatto, H. von Bernard and S. Moisá

7. Evaluation of single nucleotide polymorphisms in glucocorticoid and mineralocorticoid receptors on meat quality, neuroendocrine and metabolic traits

   M. D. Poleti, B. Silva, C. T. Moncau, V. A. M. Silva, A. F. Rosa and J. C. de C. Balieiro

8. Relationship between dietary n-6/n-3 and Δ5-, Δ6-desaturase protein expression in bovine muscles

   T. D. Turner, O. Doran and M. A. McNiven

9. Gilts selected for low residual feed intake have potential for decreased protein degradation

   S. M. Cruzen, A. J. Harris, K. Hollinger, J. T. Selsby, N. K. Gabler, S. M. Lonergan and E. Huff-Lonergan

10. Control of boar taint by using genetic markers: a single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content

    D. Mörlein, M. Lungershausen, K. Steinke, A. R. Sharifi and C. Knorr

11. Genetic marker effects for quality traits in commercial beef from Mexico

    S. Alfaro, L. M. S. Rubio, M. Parra, M. D. Méndez, L. C. Perez, S. F. Figueroa, E. A. Sánchez, G. Torrescano, R. F. G. Ríos, V. D. Braña, A. Sifuentes, W. Arellano, R. E. F Macedo and P. Jimenez

12. Influence of genotype on physico-chemical parameters of Celta pigs from an extensive production system

    D. Franco, R. M. González-Rodríguez, R. Bermúdez, M. Pateiro, J. A. Carril and J. M. Lorenzo

13. Effect of genotype and time on feed on color, marbling and shear force of Mexican beef

    H. P. Jiménez, L. M. S Rubio, Z. S. Alfaro, M. D. Méndez, F. Figueroa Saavedra, C. Perez Linares, A. Sánchez Escalante, G. Torrescano, R. F. G. Ríos, R. E. F. Macedo and V. D. Braña

14. Analysis of gene expression in porcine M. Semimembranosus divergent in intra-muscular fat content

    R. M. Hamill, O. Aslan, A. M. Mullen, J.V. O’Doherty, J. McBryan, D.G. Morris and T. Sweeney

15. Eating quality of lamb meat from three different breed-types raised in Brazil

    R. de P. P. Fernandes, C. A. Mônaco, M. de F. Ronca, C. da C. Carrer, R. Firetti, M. T. de A. Freire and M. A. Trindade

16. mRNA abundance of selected genes in the loin muscle of pigs with divergent carcass and meat quality traits

    M. F. Palin, C. Gariépy, S. Méthot, D. Beaudry, S. Cliche, C. Leblanc, F. Fortin, M. Jafarikia, L. Maignel, S. Wyss and B. Sullivan

17. Effect of breed on proximate composition and fatty acid composition of meat from Italian cattle

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

18. Predictive ability of genomics for estimating intramuscular fat content in Canadian Duroc pigs

    M. Jafarikia, F. Schenkel, F. Fortin, L. Maignel, S. Wyss and B. Sullivan

19. Relationship of single nucleotide polymorphism in the vitamin d-binding protein and calpastatin genes with calcium metabolism and meat tenderness for Nellore cattle

    A. R. Lobo-Jr., J. C. C. Balieiro, H. Fukumasu, M. D. Poleti and S. L. Silva

20. Strip loin steak differences from different beef genotypes

    M.E. Semler, C.R. Calkins and G.E. Erickson

21. µ-Calpain gene knockdown of muscle satellite cells using pSilencer vector

    M. Pandurangan, H. V. Ba, D. Jeong, B. Y.Park, S. H. Cho and I. Hwang

22. Maligant hyperthermia gene status of pigs in South Africa

    P. Soma, E. van Marle-Koster and L. Frylinck

23. Proteome changes of beef in Nellore cattle (Bos indicus) with different genotypes for tenderness

    A. F. Rosa, J. P. Eler, M. D. Poleti, C. T. Moncau, V. A. M. Silva, S. L. e Silva, F. M. Moraes, M. A. Trindade and J. C. C. Balieiro

Session D. Impact of production practices on meat quality

1. Relationships between intramuscular collagen content and age at slaughter, growth promotants and breed cross

   H. L. Bruce, I. Girard, I. Larsen, J. Basarab and J. L. Aalhus

2. Enhancing pork product quality and consistency: a pathway approach

   D.N. D’Souza, M. Trezona, F. R. Dunshea and B.P. Mullan

3. Effect of age on carcass and cut composition of South African beef carcasses

   H. C. Schonfeldt and P. E. Strydom

4. Effect of leptin genotype and zilpaterol hydrochloride administration on the carcass characteristics of finishing steers

   T. McEvers, C. Dorin, M. Jalenski, J. Berg, G. Royan, J. Hutcheson, G. Appleyard, W. Torres, M. Brown and T. Lawrence

5. Sensory and physico-chemical traits in wild and cultured European sea bass (Dicentrarchus labrax)

   B. Žlender, L. Gašperlin, M. Skvarča, T. Polak, M. Lušnic, J. Renko and J. Pohar

6. Effect of ractopamine and immunocastration on pork quality

   O. A. D. Costa, N. B. Athayde, R. O. Roça, G. J. M. M. Lima, A. L. Guidoni, L. S. Lopes, L.V. C. Girão, C. de Oliveira, C. L. Carlos and G. S. Guidoni

7. Carcass and meat characterization of Holstein-Friesian cull cows

   M. Pateiro, R.M. González-Rodríguez, R. Bermúdez, J. M. Lorenzo, L. García, T. Moreno and D. Franco

8. Effect of growth rate of steers on carcass shear force values

   K. A. Perz, J. A. Boles, K. C. Davis, M. C. Meyers and R. L. Endecott

9. Beta-adrenergic agonist effects on the fresh and cooked meat properties of aged longissimus lumborum steaks from calf-fed Holstein steers

   J. N. Martin, A. J. Garmyn, M. F. Miller, J. M. Hodgen, K. D. Pfeiffer, C. L. Thomas, D. A. Yates, J. P. Hutcheson and J. C. Brooks

10. Reducing age at harvest: toward maximizing efficiency in beef production

    Ó. López-Campos, M. Juárez, V. S. Baron, J.L. Aalhus, E. K. Okine, K. Haugen-Kozyra and J. A. Basarab

11. Chemical composition, meat color, shear force, cooking loss, water holding capacity and fatty acids of Holstein steer beef by different fattening periods

    S. Cho, G. Kang, P. Seong, K. Ki, Y. Kim, S. Kang, J. Kim, C. J. Kim and B. Park

12. Influence of ractopamine and immunological castration on pork bellies characteristics and bacon yield

    L. C. C. Silva, A. F. Iocca, R. Darros-Barbosa and E. T. F. Silveira

13. Color stability of fresh pork chops and palatability traits of enhanced loins from immunocastrated barrows

    K. A. Jones, A. L. Schroeder and A. C. Dilger

14. Effects of immunocastration and ractopamine on pork sausage

    B. R. C. Costa Lima, A. C. V. C. S. Canto, M. M. H. Haguiwara, E. A. Yamada, J. C. Andrade, L. W. Abreu, E. T. F. Silveira and T. J. P. Silva

15. Consumption of beef from cattle administered estrogenic growth promotants does not result in premature puberty and obesity using the swine model

    J. D. Magolski, G. M. Anderson, N. W. Shappell, K. A. Vonnahme and E. P. Berg

16. Does ractopamine interact with immunological castration on pork lean and fat quantities?

    A. Martins, R. Formighieri, D. S. Lucas, L. C. C. Silva, E. T. F. Silveira, S. R. Oliveira, J. C. C. Balieiro and P. E. de Felício

Session E. Animal diet and meat quality

1. Effect of supplementation with Acacia karroo leaves on growth and meat quality of Xhosa goats under artificial haemonchosis

   U. Marume, M. Chimonyo, V. Muchenje and K. Dzama

2. Effects of beef fat, soybean oil or krabok oil in broiler diets on body composition

   S. Wongsuthavas, M. Wanapat, C. Yuangklang, K. Vasupen, K. Nugboon and A. C. Beynen

3. Sensory analysis and fatty acid profile of beef from Nellore cattle finished with cottonseed byproduct

   A. Polizel Neto, R. O. Roça, R.H. Branco, S. F. M. Bonilha and E. N. Andrade

4. Effect of feeding plan and genotype on fatty acid composition of veal

   A. Brugiapaglia, G. Destefanis and C. Lussiana

5. Different dietary protein- and PUFA level affects lipogenic protein expression and fatty acid concentrations in porcine muscle

   D. Dannenberger, K. Nuernberg, G. Nuernberg and A. Priepke

6. Sensory characteristics of meat from Holstein Friesian cull cows: effect of feeding and finishing

   M.C. García-Fontán, A. Cachaldora and G. García

7. Eating quality of Holstein bull calves fed only grass or only herbs matches that of concentrate-fed veal calves

   M. Therkildsen, S. K. Jensen and M. Vestergaard

8. Meat quality of Canchim breed steers fed fresh or ensiled sugarcane

   R. T. Nassu, R. R. Tullio, A. Berndt, A. M. Pedroso and A. F. Pedroso

9. Relationships of trans-18:1 isomers between red blood cells and beef tissues in steers fed red clover silage with/without flaxseed

   C. Mapiye, M. E. R. Dugan, T.nD. Turner, D.nC. Rolland, J. A. Basarab, V. S. Baron, T. A. McAllister, H. C. Block, B. Uttaro and J. L. Aalhus

10. Sensory analysis of beef from crossbred animals finished on pasture or feedlot

    R. T. Nassu, R. R. Tullio, A. Berndt and M. M. Alencar

11. Influence of protein source on lamb muscle fatty acid profile and rapid quantification of c9,t11-CLA

    T. D. Turner, L. Karlsson, C. Mapiye, D.C. Rolland, K. Martinsson and M. E. R. Dugan

12. Finishing on small-grain winter annuals or alfalfa pasture: I. Animal performance, carcass, physical and sensory quality of beef

    A. J. Pordomingo, A. B. Pordomingo, F. J Babinec, G. Grigioni and F. Carduza

13. Finishing on small-grain winter annuals or alfalfa pasture: II. Lipid profiles of beef

    A. J. Pordomingo, A. B. Pordomingo, F. J Babinec and T. P. García

14. Effects of various concentrated feed on carcass quality of the Taiwanese buffalo

    R. Sakata, C. Y. Lin, T. C. Wan, H. Y. Kuo and L. C. Lin

15. Impacts of a winery waste supplemented finishing ration on the sensory and chemical characteristics of beef

    P. E. Moote, J. S. Church, K. S. Schwartzkopf-Genswein and J. D. Van Hamme

16. Breed effect on trans-18:1, conjugated linoleic acid and polyunsaturated fatty acid profile of veal meat produced in mountain areas of Northern Spain

    N. Aldai, P. Lavín, J. K.G. Kramer, R. Jaroso and A. R. Mantecón

17. The influence of garlic powder and inorganic copper in chicken feed on breast meat quality

    N. Džinić, Lj. Petrović, M. Jokanović , V. Tomović, Dj. Okanović, T. Tasić and P. Ikonić

18. Microbial oxycarotenoids in broiler chicken rearing

    E. H. G. Ponsano, S. V. Avanço, T. L. M. Grassi, M. C. S. Minello, E. F. E. Santo, M. F. Pinto and M. Garcia-Neto

19. Effect of medicinal plants and probiotics on thiobarbituric acid value in broiler chicken meat

    M. S. K. Sarker, M. F. Sharmin, K. S. Huque and C.J. Yang

20. Influence of condensed tannin on beef stability in Nellore bulls fed high concentrate diet

    R. Mezzomo, P. V. R Paulino, N. F. F. Soares, D. F. Baffa, M. S. Duarte, M. M. Barbosa, T. S. Martins and L. H. P. Silva

21. Fatty acid composition of intramuscular fat of lambs fed different lipids sources

    M. R. F. Guizzo, P. E. Felicio, G. Aferri, B. Utembergue, S. B. Pflanzer and A. S. C. Pereira

22. Improvement of physicochemical quality of fresh pork loin during storage by natural polyphenol diet supplementation

    M.P. Fortier, F. Guay and L. Saucier

23. Effect of feeding standards on meat quality and growth performance of broiler chicken

    P. Ganzaya, M. Kadowaki and S. Fujimura

24. Qualitative traits of meat from lambs fed in nature or hydrolyzed sugarcane

    V. Endo, A. G. Silva Sobrinho, F. A. Almeida, N. L. L. Lima, G. M. Manzi, L. G. A. Cirne, V. T. Santana and N. M. B. L. Zeola

25. Effect of fat sources on carcass characteristics and fatty acid deposition in longissimus dorsi muscle of goats

    C. Yuangklang, M. Phonvisay, T. Varlaphim, K. Vasupen, S. Bureenok, S. Wongsuthavas, P. Panyakaew, P. Paengkoum and C. Wachirapkorn

Session F. Carcass composition

1. Is intermuscular fat responsible for proportional fat growth in female and surgical castrate finisher pigs?

   R. J. E. Hewitt

2. Vision based classification and payment of broilers

   C. Claudi-Magnussen

3. Evaluation of intramuscular fat content in cattle by molecular and imaging techniques

   I. Anton, A. Zsolnai, I. Holló and G. Holló

4. Evaluation of carcass composition of cattle genotypes by use of computed tomography (CT) data of rib joints

   G. Holló, T. Somogyi, I. Repa, I. Holló and I. Anton

5. The use of pig carcass grading devices and computer tomography for predicting lean meat in the carcass and the main joints

   M. Gispert and M. Font i Furnols

6. Body composition evaluated by computer tomography and allometric growth of viscera and organs in pigs from 30 to 120 kg

   M. Font-i-Furnols, A. Carabús, A. Brun, C. Francàs and M. Gispert

7. Fat and muscle allometric growth of different pig genotypes evaluated in vivo with computed tomography from 30 to 120 kg

   M. Font-i-Furnols, A. Carabús, A. Brun, C. Francàs, P. R. and M. Gispert

8. Use of objective carcass conformation measurements to estimate red meat yield in calf-fed dairy type steers

   A. H. Voyles and T. E. Lawrence

9. Comparison of product yield for entire males and castrate pigs based on CT-scanning

   N. C. Kjaersgaard and M. Hviid

10. Association of beef carcass yield attributes to the probability of grading AAA or better

    T. C. Tennant and T. E. Lawrence

11. Fat estimation of ripened loin and shoulder of pork using digital image analysis

    E. Novelli, S. Balzan, F. Blaas, L. Fasolato, F. Montemurro and E. Sturaro

12. Assessment of fat and lean content in Italian heavy green hams by means of on-line non-invasive techniques

    N. Simoncini, R. Virgili, C. Schivazappa, A. Pinna, A. Rossi, J. Álvarez and J. M. Rodriguez

13. Predicting lean yield of Canadian cull cows

    A. Rodas-González, M. Juárez, W. M. Robertson, I. L. Larsen and J. L. Aalhus

14. Carcasses from Texel and Suffolk sired lambs resulted in similar wholesale cut yield

    K. S. Kohlbeck, J. A. Boles, L. M. Surber, and R. W. Kott

Session G. Postmorten effects on meat quality and biochemistry

1. Latest trends in beef maturation – dry-aged versus wet-aged beef

   R. Lautenschlaeger

2. Comparison of electrical and mechanical stunning methods on carcass and meat quality of pork

   P. H. G. Jayamini De Silva, D. C. A. Kalubowila and M. P. B. Wijayagunawardane

3. Characterization of proteolysis during meat aging in Nellore castrated cattle

   V. A. M. Silva, C. T. Moncau, M. D. Poleti, A. F. Rosa, F. M. Moraes, S. L. Silva and J. C. de C. Balieiro

4. Early activation of μ-calpain could limit ageing potential of ovine M. longissimus

   Y. H. B Kim, G. Luc and K. Rosenvold

5. Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere

   P. H. Imazaki, A. Tahiri, J. Thimister, M. L. Scippo and A. Clinquart

6. Meat quality and calpastatin quantification of Thai native bovine muscles

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

7. Confirmation of myosin heavy chain isoforms in porcine longissimus muscle by gel electrophoresis and MALD-ITOF/TOF mass spectrometry

   G. D. Kim, E. Y. Jung, H. J. Lim, J. Y. Park, J. Y. Jeong, H. S. Yang and S. T Joo

8. The effect of electrical stimulation on post mortem myofibrillar protein degradation and αβ-crystallin kinetics in bull beef

   C. J. Contreras-Castillo, G. Wu, D. Lomiwes and M. M. Farouk

9. Aitchbone hanging or ageing for 7 days improves pork eating quality

   H. A. Channon, D. N. D’Souza, M. R. Taverner and R. D. Warner

10. Change in color stability of lamb: fresh vs. aged meat

    E. N. Ponnampalam, K. L. Butler, V. F. Burnett, M. B. McDonagh, J. L. Jacobs and D. L. Hopkins

11. Indirect estimate of metmyoglobin in lamb meat under different modified atmosphere systems

    R. de P. P. Fernandes, M. T. de A. Freire, A. F. Rosa, J. C. de C. Balieiro and M. A. Trindade

12. Effect of electrical stimulation, age of the animal and extreme ageing on tenderness and water holding capacity of beef loin muscles

    M. Hope-Jones, P. E. Strydom and E. Maholisa

13. Functional proteomic analysis predicts tenderness in bull Nellore meat

    C. T. Moncau, V. A. M. Silva, M. D. Poleti, A. F. Rosa, F. M. Moraes, M. A. Trindade and J. C. C. Balieiro

14. Effect of aging days on tenderness and myofibrillar protein degradation of five muscles from Hanwoo bull with different quality grade

    G. Kang, B. Park, J. Kim, S. Cho, P. Seong, D. Jeong, Y. Kim, S. Kang, K. Park and D. Kim

15. Effects of genomics and post-slaughter treatment on ageing beef colour

    L. Frylinck, K. Y. Modika, P. H. Heinze and P. E. Strydom

16. Effects of storage temperature on meat quality of hot-boned duck breast muscle

    H. W. Kim, S. H. Lee, H. Y. Kim, J. H. Choe, K. E. Hwang, J. H. Park and C. J. Kim

17. The effect of temperature and time on activity of calpains and lysosomal enzymes and degradation of desmin in porcine longissimus muscle

    P. Ertbjerg, L. S. Christiansen, A. B. Pedersen and L. Kristensen

18. Electrophoretic characterization of the muscle proteins of poultry

    P. T. Figueira, P. R. R. Ramos and R. O. Roça

19. Calpastatin activity and muscle protein degradation in weanling calves and cull cows

    P. V. R. Paulino, S. M. Cruzen, E. Steadham, N. T. Santos, S. M. Lonergan and E. Huff-Lonergan

20. Ageing effects in meat quality traits on different muscles of cull cows

    D. A. Fausto, M. A. Rezende, A. L. J. Ferraz, G. de M. Souza, E. F. Delgado and G. L. D. Feijó

21. Factors leading to aroma of cooked beef: effect of different sexes and ageing days

    D. Jeong, H. V. Ba, D. Dashdorj, B. Y. Park, S. H. Cho and I. Hwang

Session H. Animal stress and welfare

1. Does the height of transport boxes influence turkey welfare during road transport?

   M. Honkavaara and S. Mänttäri

2. Documentation of animal welfare of pigs on the day of slaughter

   M. D. Aaslyng, L. O. Blaabjerg and P. Brandt

3. Perimortem muscle biochemistry in an animal model of acute stress

   D. G. Pighin, S. A. Cunzolo, M. Zimerman, E. Domingo, A. A. Pazos and G. Grigioni

4. The effect of water sprinkling on blood lactate and meat quality of market hogs transported during summer

   E. Nannoni, T. Widowski, S. Torrey, J. Fox, L. M. Rocha, J.A. Brown, H. W. Gonyou, A.V. Weschenfelder, T. Crowe and L. Faucitano

5. Use of blood lactate as an indicator of response to handling stress in beef cattle

   J. A. Boles, M. C. Meyers, K. A. Perz, K. C. Davis and K. S. Kohlbeck

6. Electrical and CO2 exposure methods to stun or kill broilers at slaughter: what’s the influence on meat characteristics?

   M. F. Pinto, J. P. Nicolau, E. H. G. Ponsano and M. Garcia-Neto

7. Biomarker for assessing pregnancy in slaughtered ewes at the abattoir

   P. O. Fayemi and V. Muchenje

8. Effects of temperament on carcass and meat quality characteristics of Nelore cattle

   C. L. Francisco, A. M. Jorge, F. D. Resende, J. M. B. Benatti and R. F. Cooke

9. Hand-held lactate analyzer as a tool for the real-time measurement of blood lactate during slaughter and pork quality prediction

   L.M. Rocha, A. Dionne, P. P. Martin, S. Pommier, L. Saucier, P. Mattanna, R. Formighieri, E. Nannoni and L. Faucitano

10. Influence of pre-harvest stress and slaughter technique on beef quality: preliminary results

    N. S. Hayes, B. T. Klinkner, R. L. Miller and R. J. Maddock

11. Use of electroencephalogram technology to determine the state of market hog consciousness

    B. T. Klinkner, R. L. Miller, R. B. A. Dahlen, L. Bergamasco and D. J. Newman

12. Physiological responses and feedlot performance associated with temperament in Nelore steers

    C. L. Francisco, A. M. Jorge, F. D. Resende, J. M. B. Benatti and R. F. Cooke

13. Cattle with flighty temperaments have increased muscle glycogen in the longissimus thoracis et lumborum at slaughter compared to calm cattle

    S. V. Coombes, D. W. Pethick, G. E. Gardner and P. McGilchrist

Session I. Meat chemistry and biochemistry general

1. Formation of free 3-MCPD during barbecueing of meat

   K. Schallschmidt, A. Hitzel, M. Pöhlmann, F. Schwägele, K. Speer and W. Jira

2. Lactate-modulated beef mitochondrial oxygen consumption influences oxymyoglobin

   R. Ramanathan, R. A. Mancini, P. Joseph and S. P. Suman

3. A new method and index for quantifying proteolysis intensity in dry-cured ham

   R. Harkouss, H. Safa, P. S. Mirade and P. Gatellier

4. Determination of the myoglobin states in beef using reflectance spectra and multivariate regression

   T. Isaksson, M. Khatri, M. Bjelanovic, O. Sørheim, E. Slinde and B. Egelandsdal

5. 31P NMR studies of tripolyphosphate hydrolysis by purified pyrophosphatase and tripolyphosphatase in bovine semitendinosus muscle

   H. G. Jin, K. H. Wan, Z. Q. Peng, Z. Z. Sun, Y. W. Zhang and Y. Yao

6. Preliminary study on fat crystal properties of pig carcass using Raman spectroscopy

   M. Motoyama, K. Chikuni and K. Sasaki

7. Analysis of free omega-3 and omega-6 fatty acids in beef by liquid chromatography/mass spectrometry

   W. R. Archambault, J. S. Church, J. Swift and K. K. Donkor

8. Effect of transglutaminase on the properties of heat-induced gel of mixed actomyosin from culled hen and fish

   T. Iwasaki, T. Watanabe, N. Moriya, Y. Funatsu and K. Yamamoto

9. Effects of acidifiers, pH and microorganisms on the formation of zinc protoporphyrin IX in pork homogenate

   H. Kawazoe, A. Shiraishi, G. Parolari, T. Nishimura and J. Wakamatsu

10. Modeling of cured meat colour formation using genetic algorithm and artificial neural network

    N. Soltanizadeh1, M. Kadivar, S. Behbahani and D. Semnani

11. The difference between the chemical structure of nitrosoheme and nitrosomyoglobin

    N. Soltanizadeh and M. Kadivar

12. Rheological properties of chitosan and its interaction with myofibrillar proteins as influenced by chitosan’s molecular weight and concentration

    K. W. Lin and Y. H. Lee

13. Stabilizing color of ground beef in high and low oxygen atmospheres using added Krebs cycle ingredients

    E. Slinde, M. B. Bjelanovic, Ø. Langsrud, T. Isaksson, O. Sørheim, V.T. Phung and B. Egelandsdal

14. Occurrence of carcinogenic heterocyclic aromatic amines in fried chicken breasts

    M. Gibis and J. Weiss

15. Effect of treatment with the enzyme actinidin on the functional properties of common carp proteins

    M. Aminlari, N. Karimi and M. Moosavinasab

16. Physicochemical analysis of different types of cuts of beef meat and poultry

    O. A. Martins, L. B. S. Nunes, M. V. Rodrigues, T. L. B. Spina, C. V. Zuim, R. O. Roça and G. F. Biondi

17. Differences in thermostable protein profile of goat skeletal muscle as observed by two-dimensional gel electrophoresis

    A. Q. Sazili, S. A. Sarah, S. A. Karsani, A. Ismail and N. F. K. Mokhtar

18. Analysis of the nitrite contents in domestic and imported meat products of Republic of Korea

    N. Park, J. Park, J. Park, S. J. Yoon, S. Song and S. Wee

19. Expression of calcium channels and apoptosis-related factors in PSE meat

    B. Guo, W. G. Zhang, Y. Yin, F. Huang and G. H. Zhou

20. Histochemical and biochemical characteristics of four major muscles of the ham

    M. Carlier, J. L. Martin, A. Vautier, E. Gault, L. Bombrun, O. Burton, O. Loison, J. Danon, V. Santé-Lhoutellier and T. Astruc

21. Gelling characteristics of lentil proteins and their contribution to a porcine myofibrillar system

    G. P. Hong, J. P. D. Wanasundara, M. T. Nickerson and P. J. Shand

Session J. Lipid and protein oxidation in fresh and processed meats

1. Potentially toxic linoleic acid oxidation primary products in comminuted poultry meat

   T. Püssa and P. Toomik

2. Oxidation desensitizes actomyosin to pyrophosphate-induced dissociation but facilitates myosin crosslinking by microbial transglutaminase

   Y. L. Xiong, C. Q. Li and Z. L. Liu

3. Preliminary study to test rooibos (Aspalathus linearis) as a natural antioxidant applied to ostrich meat patties and Italian type salami

   M. Cullere, A. Dalle Zotte and L.C. Hoffman

4. Meat protein aggregation: first investigations on the role of the lipid oxidation product, 4-hydroxy-2-nonenal

   M. Gobert, T. Sayd, P. Gatellier and V. Santé-Lhoutellier

5. Antioxidant activity of porcine liver protein hydrolysates

   H. C. Yu, D. C. Liu, A. Wanangkarn, W. Chumngoen, S. P. Chi and F. J. Tan

6. Effect of natural and synthetic antioxidants on physico-chemical characteristics of liver pâté

   R.M. González-Rodríguez, M. Pateiro, R. Bermúdez, J.M. Lorenzo and D. Franco

7. Antioxidant status of the meat from bulls and steers

   A. A. Silva, M. P. De Melo, S. L. Silva, P. G. Lins, S. M. Pugine, N. R. Amaral and M. V. Taniguchi

8. Protein oxidation and color stability in meat aged under aerobic conditions from bull and steer

   A. A. Silva, M. P. De Melo, S. L. Silva, P. G. Lins, A. R. Lobo-Jr., R. P. P. Fernandes, N. R. Amaral, M. V. Taniguchi and N. P. Lopes

9. The effect of thyme essential oil on some quality characteristics of chicken meats

   H. Yetim, L. Ekici, I. Ozturk, O. Sagdic and F. Tornuk

10. Characteristics of enzymatic antioxidant capacity of longissimus dorsi muscles in yak

    W. Wen, T. Wang, X. Luo, B. Xia, T. An, P. Gao and Q. Sun

11. Antioxidant enzyme activity, ferric reducing/antioxidant power and ABTS radical cation scavenging activity in Hanwoo (Korean cattle) beef muscles

    S. M. Kang, G. Kang, P. Seong, S. Jung, H. Kim, B. Park and S. Cho

12. Is nutritional enrichment of omega-3 fatty acid in meat a concern for quality deterioration by lipid oxidation?

    E. N. Ponnampalam, V. F. Burnett, S. Norng, D. L. Hopkins, J. L. Jacobs and F. R. Dunshea

13. Effect of mechanically deboned chicken meat hydrolysates on the gel properties, water-holding capacity and DPPH radical scavenging activity of fried fish paste

    G. D. Kim, E. Y. Jung, H. W. Seo, H. J. Lim, J. Y. Park, S. T. Joo and H. S. Yang

14. The use of persimmon peel extracts as a natural antioxidant in raw ground meat against lipid and protein oxidation

    J. H. Choe, H. Y. Kim, H. W. Kim, K. E. Hwang, Y. J. Kim, Y. K. Ham and C. J. Kim

15. The effect of packaging method on lipid oxidation of traditional dry fermented sausage (Petrovská klobása)

    Lj. Petrović, B. Šojić, T. Tasić, N. Džinić, S. Škaljac, M. Jokanović and P. Ikonić

16. Effect of different cooking methods on the antioxidant potential of artichoke (Cynara scolymus l.) by-product extracts in beef patties

    H. Ergezer, T. Akcan and M. Serdaroglu

17. Characteristics of beef restructured with antioxidant and canola oil during storage

    M. R. F. Lopes, A. S. C. Pereira, S. H. Hajaj, M. R. Mazalli, M. D. Belo and J. C. C. Balieiro

18. Inhibition of glutathione peroxidase and the effect on lipid and myoglobin oxidation in beef

    U. Pastsart, E. Claeys and S. De Smet

19. Protein oxidation in beef m. triceps brachii roasts due to high oxygen packaging

    L. S. Senaratne-Lenagala, C. R. Calkins and K. A. Varnold

20. Guava and beetroot residues extracts as natural antioxidants in cooked chicken meat stored in aerobic and vacuum packaging

    V. G. Packer, M. M. Selani, F. P. Spada and C. J. Contreras-Castillo

21. Antioxidant action of Ganghwayakssuk (Artemisia princeps pamp.) in combination with ascorbic acid to increase the oxidative stability in raw chicken nuggets

    K. E. Hwang, J. H. Choe, H. W. Kim, D. H. Song, Y. S. Choi and C. J. Kim

22. Application of green tea extract as an antioxidant and extends shelf-life in raw beef steak

    K. Pilasombut, N. Ngamyeesoon and M. Teerarak

Session K. Value added meats, packaging and thermal processing

1. A mimetic model to study the effect of meat compounds on protein modifications during heating

   A. Promeyrat, J.D. Daudin, J. Danon, M. Gobert and P. Gatellier

2. Optimum oven cooking procedure to improve palatability and colour attributes for beef inside rounds

   A. Rodas-González, I. L. Larsen, B. Uttaro, L. L. Gibson, J. Parslow, M. Juárez and J. L. Aalhus

3. Effect of restructured beef steak on quality characteristics with different binding agents during frozen storage

   H. W. Seo, G. D. Kim, S. T. Joo and H. S. Yang

4. Effects of various curing process on quality characteristics of chicken breast bulgogi with chicken gelatin and wheat fiber

   H.Y. Kim, J. H. Choe, H. W. Kim and C. J. Kim

5. Application of PCR and SYBR green qPCR assays for the identification and quantification of chicken meat under different cooking conditions

   L. Lakzadeh, S. Hosseinzadeh, S. S. Shekarforoush and M. Fazeli

6. The effects of marinating with commercial vinegars on the quality characteristics of biceps femoris muscle on Hanwoo

   P. N. Seong, J. H. Kim, S. H. Cho, G. H. Kang, B. Y. Park, K. M. Park, D. H. Kim and D. Jeong

7. Application of binders constituted with pig plasma, whey protein concentrate and egg white powder in restructured pork chops

   D. C. Liu, C. P. Lin, F. R. Tan and J. H. Liu

8. Effect of oyster shell calcium powder on quality properties of restructured pork ham

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

9. Evaluation of alternative packaging methods for retail beef cuts

   P. E. Strydom and M. Hope-Jones

10. Effect of meat type and cooking method on cooking yields

    J. M. Roseland, J. R. Williams, M. Duvall, B. Showell, K. Y. Patterson, J. C. Howe and J. M. Holden

11. A laboratory tumbler simulator – salt penetration improvement due to meat mechanical treatment

    D. Sharedeh, R. Favier, J. M. Auberger, S. Portanguen and J. D. Daudin

12. Ohmic cooking effects on beef meatballs

    G. Yildiz-Turp, I. Y. Sengun, F. Icier, E. H. Arserim and G. Kor

13. Tenderness and oxidative stability of beef in vacuum and modified atmosphere packaging

    P. R. Santos, C. J. Contreras-Castillo, C. M. Donado-Pestana, M. A. Almeida and E. F. Delgado

14. Purge losses in fresh beef biceps femoris roasts injected with plant based proteolytic enzymes

    A. Slinde, P. Shand and H. L. Bruce

Session L. Meat safety and microbiology

1. Nitrosylmyoglobin formation in raw pork batters without nitrite addition: role of Staphylococcus xylosus fermentation

   B. H. Kong, P. J. Li, D. M. Zheng and Q. Chen

2. Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in cold smoked sausages depending on smoking conditions using smoldering smoke

   A. Hitzel, M. Pöhlmann, F. Schwägele, K. Speer and W. Jira

3. Biogenic amines and quality characteristics of Chinese-style sausage implanted in rice bran bed fermented by lactic acid bacteria

   H. C. Lee and K. J. Lin

4. How to make safe, juicy and rose beef patties for the food service sector

   A. Gunvig, T. Jacobsen and M. A. Tørngren

5. Determination of microbiological and chemical quality of burdur şiş köfte collected from the fast food restaurants in Burdur, Turkey

   E. Ozmen, A. Simsek and B. Kilic

6. Efficacy of interventions during primary processing on contamination of beef carcasses with Escherichia coli: a systematic review-meta-analysis

   J. Greig, L. Waddell, B. Wilhelm, W. Wilkins, O. Bucher, S. Parker and A. Rajić

7. Veal calf cleanliness: rating methods to meet the needs of the French veal calf industry

   T. Lefebvre, L. Bartolo and C. Martineau

8. Use of hot water shrinkage of cooked ham to control Listeria monocytogenes

   E. J. Delgado, L. del C. Sierra, E. I. Quiñones, O. Rodas, M. S. Rubio and A. Chairéz

9. Shelf-life extension of pork meatballs by selected Thai culinary herb and spice extracts

   K.O. Nugboon and K. O. Intarapichet

10. Effects of shearing on lamb carcass contamination

    S.J. Hauge, O. Nafstad, O.J. Røtterud and T. Nesbakken

11. Effects of mild heat treatments on numbers of survivors of generic and verotoxigenic Escherichia coli from beef enrichment cultures

    X. Q. Yang, M. Badoni and C. O. Gill

12. Sources of microbiological contamination on beef from carcasses dressed without decontamination at a small packing plant

    M. K. Youssef, X. Q. Yang, M. Badoni and C. O. Gill

13. Inhibition of foodborne pathogens in no-nitrate or nitrite-added bacon brine formulations

    A. N. Gipe, E. W. Mills, K. B. Kephart, C. R. Raines, and C. N. Cutter

14. Examining the genetic basis for allyl isothiocyanate resistance in E.coli O157:H7

    R. P. Cordeiro and R. A. Holley

15. Antibiotic and allyl isothiocyanate resistance amoung enterococci isolated from fermented dry sausages

    M. Jahan and R. A. Holley

16. Gas production by psychrotolerant Clostridia associated with ‘blown pack’ spoilage of vacuum packaged beef

    M. K. Youssef, X. Q. Yang, C. O. Gill and Ó. López-Campos

17. Emerging technologies for detection of foreign bodies

    L. B. Christensen, K. H. G. Nielsen and M. S. Nielsen

18. Virulence characterization of Escherichia coli O157:H7 isolated from fecal samples and beef carcasses in Mexico

    C. Narváez-Bravo, M. F. Miller, A. Rodas-González, M. A. Calle, M. T. Brashears, A. Echeverry, M. Aslam and M. M. Brashears

19. Study on preservation of raw meat by organic acids separately and combination

    T. T. Phan, L. B. Nguyen and S. H. L. Le

20. Comparison of primary growth curves of Listeria monocytogenes in vacuum-packaged chilled constant temperature

    K. P. Ye, Y. Jiang, X. L. Xu and G. H. Zhou

21. Chitosan and lysozyme as components of biocomposite edible coatings

    A. Zimoch, A. Jarmoluk and K. Marycz

22. The use of argon cold plasma for surface meat decontamination

    N. Ulbin-Figlewicz, A. Zimoch and A. Jarmoluk

23. Listeria species of public health significance among buffaloes slaughtered in Nagpur city of Central India

    N. N. Fade, S. J. Bharate, S. P. Chanudhari, S. V. shinde, W. A. Khan and A. R. Patil

24. Effect of post-packaging steam pasteurization on quality and consumer acceptance of fully cooked vacuum-packaged sliced turkey breast

    Z. Pietrasik, D. L. Pierce, J. Zhang and L. M. McMullen

25. The spoilage microflora of Canadian retail beef steaks

    M. Badoni, S. Rajagopal, J. L. Aalhus, M. A. Klassen and C. O. Gill

26. Determination of the effect of glutathione on bacteriocins from lactic acid bacteria using LC/MS

    A. Swetwiwathana, Y. Masuda, T. Zendo, J. Nakayama and K. Sonomoto

27. Escherichia coli sentenced to death by heat stress: reaching out for the last functional genes

    A. Guernec, P. Robichaud-Rincon and L. Saucier

28. Development of an encapsulation system in food liposomes for the protection and controlled release of nisin in cooked meat products

    K. Boualem, M. Subirade, Y. Desjardin and L. Saucier

29. Nitrite reduction in organic meat products: fermented sausage and liver sausage

    T. J. Verkleij and W. H.M. Oostrom

30. Combined effect of γ-irradiation and antimicrobial films on the shelf life of refrigerated pork sausage meat

    A. Khan, D. Dussault, S. Salmieri, B. Riedl, J. Bouchard and M. Lacroix

31. Antimicrobial edible mircoencapsulated coating containing nisin against Listeria monocytogenes in cooked ham

    T. Huq, D. Dussault, S. Salmieri, C. L. Tien, B. Riedl, J. Bouchard and M. Lacroix

32. Determination of heat resistance of 101 strains of verotoxigenic Escherichia coli

    Y. Liu, A. Gill, M. Betti, L. M. McMullen and M. Gänzle

33. Isolation, identification and characterization of Clostridia from “blown-pack” vacuum packaged beef

    L. Ho and L. M. McMullen

34. Effect of chitosan on lactic acid bacteria in Nham, a traditional Thai fermented meat, model broth system

    A. Swetwiwathana, A. Jindaprasert, K. Pilasombut and J. Sethakul

35. Effects of modified atmosphere packaging on the shelf-life of hamburgers from cull cow beef

    A. Cachaldora, G. García and M.C. García-Fontán

36. Validating processes to meet food safety objectives

    M. D. Hardin

Session M. Consumer preferences and sensory evaluation

1. The appearance of shaped beef steaks (SmartShape™)

   J. Taylor, E. S. Toohey, R. van de Ven and D. L. Hopkins

2. Sausage preferences for consumers in two different geographical areas in Costa Rican

   A. Q. Yorleny, J. R. Andrea, I. G. Carmen and G. B. Manuel

3. Measuring red meat intake in low socioeconomic South African consumers

   H. C. Schonfeldt, N. Hall and B. Pretorius

4. Value of pork with different quality attributes to consumers with different beliefs about traditionally raised pork

   L. Ma, E. Goddard, J. Janz, H. Bruce, G. Plastow and S. Moore

5. Controlling boar taint: assessors’ sensitivity matters

   L. Meier-Dinkel, R. A. Sharifi, L. Frieden, E. Tholen, M. Wicke and D. Mörlein

6. Consumer evaluation of dry-cured loin from foal

   M. Gómez, D. Franco, L. García, S. Crecente and J. M. Lorenzo

7. Meat product intakes and their relationship to dietary risk perceptions in Taiwan

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

8. Beef acceptability and consumer’s expectations associated with production systems and beef marbling

   R. Morales, A. P. S. Aguiar, I. Subiabre and C.E. Realini

9. Relationships between beef aroma compounds and other quality attributes

   L. J. Farmer, T. D. J. Hagan, Y. Devlin, A. W. Gordon and O. R. Oltra

10. Consumer attitudes towards eco labeling – the case of meat products

    C. Grebitus, B. Steiner and M. Veeman

11. Unraveling the impact of broiler production system characteristics on perceptions of animal welfare: a consumer segmentation

    J. de Jonge and H. C. M. van Trijp

12. Does consumer involvement influence preferences for pork production attributes?

    V. Muringai and E. Goddard

13. Sensory acceptance of low-fat Bologna Mortadella sausages

    F. P. Spada, C. J. Contreras-Castillo, M. M. Martins and A. L.C. Lemos

14. Canadian consumer consistency in pork sensory and purchase decisions

    E. Goddard, L. Ma, V. Muringai, J. Janz, M. Gerlat, H. Bruce, G. Plastow and S. Moore

15. Eat quality parameters of Nigeria organic beef, chevon and camel meat

    P. O. Fakolade

16. Meat sensory characteristics from pigs fed with a solid-state fermented apple pomace and an enzymatic complex

    F. H. Chamorro-Ramírez, J. A. García-Macías, L. A. Durán-Meléndez, E. M. Peña-González and J. F. González-Sánchez

Session N. Sausage , cured meats and dried meats

1. Influence of the type of dry-cured Italian PDO ham on cathepsin B activity during processing

   N. Pizzutti, G. Lippe and E. Piasentier

2. The study on the mycelized food colorants carmine and paprika for sausage products

   A. B. Lisitsyn, A. A. Semenova, V. V. Nasonova and L. A. Veretov

3. Effects of conjugated linoleic acid addition on quality of Turkish dry sausage

   C. O. Özer and B. KiliÇ

4. How to use “tainted” boar meat for processed whole meat cuts

   M. A. Tørngren, L. Kristensen and C. C. Magnussen

5. Changes in physicochemical properties of proteins in Kayserian Pastirma made from M. semimembranosus muscle of bovine during traditional processing: part I

   A. Ahhmed, S. Watabe, H. Ushio, G. Kaneko, T. Inomata, R. Sakata and H. Yetim

6. Physicochemical changes in muscle proteins of cured beef products made from M. cutaneous-omo brachialis muscle: part II

   A. Ahhmed, G. Kaneko, H. Ushio, S. Kawahara, M. Muguruma, R. Sakata and S. Watabe

7. Effect of tomato powder dried at different temperatures on physico-chemical and textural characteristics of regular-fat pork sausages

   H. S. Kim and K. B. Chin

8. The effect of adding rye bran, oat bran and barley fibre in low-fat sausages and meatballs

   K. Petersson, O. Godard, A. C. Eliasson and E. Tornberg

9. Effect of radiant energy vacuum on physical and microbial properties of beef jerky

   J. S. Church, C. MacIntyre, W. R. Archambault, P. E. Moote, J. L. Cochran, T. D. Durance and J. D. V. Hamme

10. Influences of the traditional cured meat-making process on the muscle proteins in M. latissimus dorsi of bovine: part III

    T. Inomata, M. Muguruma, A. Ahhmed, S. Kawahara, S. Karaman, P. Dafsin, H. Yetim and R. Sakata

11. Quality characteristics of beef sausage made from different cut of Hanwoo (Korea native cattle) and Holstein steer

    E. Y. Jung, G. D. Kim, H. J. Lim, J. Y. Park, H. S. Yang and S. T. Joo

12. The use of power ultrasound for the accelerated curing of pork

    C. McDonnell, J. Lyng, J. Arimi, D. A. Cronin and P. Allen

13. Preliminary studies on the traditional processing of Kundi, an intermediate moisture meat (IMM)

    P. O. Fakolade

14. Comparison of physicochemical and sensory properties of emulsion-type sausages made with ostrich meat, beef and turkey meat

    S. A. Zarasvand, S. S. Shekarforoush, M. Aminlari, M. Kadivar and M. H. Eskandari

15. Effect of ripening time on sensory traits of ostrich salami

    A. D. Zotte, M. Cullere, A. Sartori, E. Novelli, K. Schoon and L.C. Hoffman

16. Lactobacillus acidophilus and bifidobacterium lactis microencapsulated in dry fermented sausage

    J. N. Ruiz, D. L. Pedroso, C. S. Fávaro-Trindade and C. J. Contreras-Castillo

17. Functionality of silver carp (Hypophthalmicthys molitrix) in comminuted sausage

    A. D. Clarke, K. Ren and Y. Zhu

18. Influence of vegetable additives to the formation of color in hot smoked sausages during ripening

    R. Vinauskienë, V. Eisinaitë and D. Leskauskaitë

19. Effects of collagen and mechanically deboned chicken meat on quality characteristics of semi-dried chicken jerky

    D. H. Song, H. W. Kim, J. H. Choe, K. E. Hwang, M. S. Choi and C. J. Kim

20. Effect of fat substitution on structural properties of comminuted meat products: a mixture design approach

    D. F. Keenan, J. P. Kerry, M. A. E. Auty and R. M. Hamill

21. Quality characteristics of low-fat emulsion sausages with makgeolli lees fiber

    Y. S. Choi, K. S. Park, H. W. Kim, K. E. Hwang, D. H. Song, J. H. Choi, J. H. Choe and C. J. Kim

22. Effects of tumbling time and temperature on the quality properties of roasted-type chicken jerky

    J. H. Park, J. H. Choe, H. W. Kim, K. E. Hwang, E. J. Yeo and C. J. Kim

23. Development a method to manufacture fermented beef jerky and comparison the quality characteristics between traditional Chinese and fermented beef jerky

    L. H. Yu, M. Zhang, Z. W. Meng, R. H. Zhang, S. Q. He and Y. An

24. The effect of pork gelatin powder and wheat fiber on quality characteristics of low fat emulsion type sausage

    Y. J. Kim, J. H. Choe, H. W. Kim, K. E. Hwang, S. Y. Lee and C. J. Kim

Session O. Sodium reduction in further processing

1. Influence of salt content and heating on physicochemical characteristics of exudate from pork’s tumbling

   L. Bombrun, Q. Fan, A. Kondjoyan and P. Gatellier

2. Analysis of juice loss during wet cooking of pork meat – effect of temperature, muscle type and salt on water content

   L. Bombrun, J. Danon, A. Latour, P. Gatellier and A. Kondjoyan

3. Effect of different levels of red bean protein and various salt levels on rheological properties of tranglutaminase-mediated myofibrillar protein gel

   H. S. Jang and K. B. Chin

4. Effect of substituting NaCl with salted-fermented seafoods on quality characteristics of beef jerky

   H. J. Lim, J. Y. Park, E. Y. Jung, G. D. Kim, H. S. Yang and S. T. Joo

5. Effect of sodium reduction on volatile organic compounds of traditional Italian sausage

   A. Pinna, N. Simoncini, C. Bacchieri and R. Virgili

6. Use of micronized sodium chloride and its influence on the acceptability of breast turkey ham with reduced sodium content

   M. T. E. L. Galvão, D. B. Moura, A. C. S. Barretto, T. L. C. Oliveira and M. A. R. Pollonio

7. Effects of Na-lactate by K-lactate replacement on acceptance and descriptive sensory profile of sausages with reduced salt content

   T. L. C. de Oliveira, N. M. M. Alencar, M. T. E. L. Galvão, D. B. Moura, A. G. Cruz, A. C. S. Barreto and M. A. R. Pollonio

8. Elaboration of low-sodium restructured beef using alligator (cayman crocodilus yacare) meat

   A. C. V. C. S. Canto, B. R. C. Costa Lima, C. A. Lazaro, M. L. G. Monteiro, E. B. Santos, T. J. P. Silva, E. T. Marsico and C. A. Conte Jr

9. Sensory properties and texture profile analysis of low salt bologna sausage elaborated with mechanically deboned poultry meat and differents enhancers

   C. N. Horita, V. C. Messias, M. T. E. L. Galvão and M. A.R. Pollonio

10. Color and lipid oxidation stability of low sodium bologna sausage elaborated with mechanically deboned poultry meat and flavors enhancers

    C. N. Horita, V. C. Messias, M. T. E. L. Galvão and M. A. R. Pollonio

11. Reducing sodium in dry summer sausage: preliminary study

    M. A. Almeida, J. S. S. Pinto and C. J. Contreras-Castillo

12. Extended holding of stuffed batter before cooking as a simple salt reduction strategy when processing low sodium, low fat bologna

    M. G. Edrosolam and P. J. Shand

13. Growth of Listeria monocytogenes on sodium reduced ham

    X. J. Liu, P. Miller, P. Shand and L. M. McMullen

14. Low-cost emulsion-type sausages reformulated with reduced sodium content: effects of Na-lactate replacement by K-lactate on color and texture profile

    T. L. C. de Oliveira, N. M. M. Alencar, M. T. E. L. Galvão, D. B. Moura, A. C. S. Barreto and M. A. R. Pollonio

15. Effects of Na-lactate replacement by K-lactate on physico-chemical properties of low sodium sausage containing high levels of deboned poultry meat

    T. L. C. de Oliveira, N. M. M. Alencar, M. T. E. L. Galvão, D. B. Moura, A. G. Cruz, A. C. S. Barreto and M. A. R. Pollonio

16. Sodium reduction in beef patties – how to overcome the effects on shelf life, taste and color

    P. Sijtsema, L. van Dijk and M. W. Edelman

17. Effects of mungbean protein isolates on microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations

    H. C. Lee and K. B. Chin

1. Additional information; Program. List of papers and Author list (Links will not function)

Parallel session 1. Muscle Biochemistry

1. Differences in myosin heavy chain mRNA expression levels among chicken muscles reflect differences in protein polymerization by transglutaminase

   M.A. Ahhmed, T. Yoshito, S. Kawahara, G. Kaneko and M. Muguruma

2. Phosphoproteomics analysis of postmortem porcine muscle with pH decline rate and time differences

   H. Huang,M.R. Larsen, A.H. Karlsson and R. Lametsch

3. Proteome basis of muscle-specific beef color stability

   S.P. Suman, P. Joseph, S. Li, K.M. McClelland, G. Rentfrow, C.M. Beach

4. Adenosine monophosphate-activated protein kinase status modulates kinetics of post-mortem pH decline and meat quality in pig Longissimus muscle

   J. Faura, B. Lebret, P. Ecolan, S. Metayaer-Coustard and L. Lefaucheur

5. Proteolysis may be controlled by postmortem energy metabolism

   E.M. England, J.M. Scheffler, s. Park, S.C. Kasten, T.L. Scheffler, H. Zhu, K.D. Fisher, B.M. Reinholt, G.R. Van Eyk, J.M. Stevenson, R.C. Roberson and D.E. Gerrard

Parallel session 2. Sustainable Meat Production

1. Evaluation of meat quality traits from European pig production systems in relation to sustainability: an approach

   J. Gonzalez , M. Gispert, M. Gil, M. Hvid, J.Y. Dourmad, K. de Greef and E. Fàbrega

2. Vocalization as a measure of welfare in slaughter pigs at Danish slaughterhouses

   S. Støier, A.M. Sell, L.B. Christensen, L.O. Blaabjerg and M.D. Aaslyng

3. Cattle with more reactive temperaments have lower resting muscle glycogen

   P. McGilchrist, L.M. Cafe, D.W. Pethick, P.L. Greenwood and G.E. Gardner

4. Differences in Minolta color score and beef tenderness associated with feedlot stress and slaughter method

   J.D. Magolski, K.R. Maddock-Carlin, V.L. Anderson, C.A. Schwartz, A.N. Lepper, W.L. Keller, X. Sun, B.R. Ilse and E.P. Berg

Parallel Session 3. Management of Tenderness

1. Cluster analysis application in research of muscle biochemical determinants for beef tenderness

   S. Chriki, G. Garner, C. Jurie, B. Picard, D. Micol, J.P. Brun, L. Journaux and J.F. Hocquette

2. Prediction equations of beef tenderness: implication of oxidative stress and apoptosis

   N. Guillemin, C. Jurie, D. Micol, G. Renand, J.F. Hocquette and B. Picard

3. Small heat shock proteins and tenderness in intermediate pHu beef

   D. Lomiwes, M.M. Farouk, D.A. Frost, P.M. Dobbie and O.A. Young

4. Meat tenderness: aging managment of 9 beef muscles

   V. Marzin, P. Tribot Laspiere, F. Turin and C. Denoyelle

Parallel Session 4. Consumer and Novel Products

1. Canadian consumers’ willingness to pay for pork with different attributes

   E. Goddard, J. Janz, H. Bruce, G. Plastow, S. Moore, L. Ma, V. Muringai and S. Anders

2. Application of legume flours in low-fat meat product formulations for better consumer acceptance

   P.J. Shand, G.P. Hong, H. Wang, M. Gerlat, M. Nickerson and J.P.D. Wanasundara

Parallel Session 5. Natural Antioxidants

1. Dog rose as functional ingredient in ascorbic acid- and nitrite-free porcine Frankfurters

   E. Vossen, M. Utrera, S. De Smet, D. Morcuende and M. Estévez

2. Evaluation of the antioxidant potential of artichoke (Cynara scolymus L.) extract in raw beef patties

   H. Ergezer, M. Serdaroglu and T. Akcan

3. Avocado as a functional ingredient in porcine patties: effect of protein carbonylation

   M. Utrera, G. Rodriguez-Carpena, D. Morcuende and M. Estévez

4. Stability of dry fermented sausages enriched in α-linolenic acid and docosahexanoic acid by a lyophilized antioxidant extract of a Melissa officinalis L.

   M. García-Íñiguez de Ciriano, E. Larequi, I. Berasategi, I. Astiasarán and D. Ansorena

5. The effect of natural preservatives on the microbial quality, lipid stability and sensory acceptability of boerewors

   S.A. Mathenjwa, C.J. Hugo, C. Bothma and A. Hugo

Parallel Session 6. Microbiological Hazards in Meat

1. Occurrence of human enteropathogenic Yersinia spp. in pigs and contamination of carcasses during slaughter

   I. Van Damme and L. De Zutter

2. Evaluation of the impact of the refrigerated transport of pig carcasses loaded above 7°C on their microbial quality and safety

   M. Ellouze, A. Le Roux, A. Bozec, P. Garry and B. Minvielle

3. A new tool to control meat products safety: a web based application of predictive microbiology models

   L. Delhalle, Y. Adolphe, S. Crèvecoeur, G. Daube and A. Clinquart

4. Effects of hot water surface pasteurisation on lamb carcasses

   S.J. Hauge, M. Wahlgren, O.J. Røtterud and T. Nesbakken

Parallel Session 7. Boar Taint: Entire Males or Immunocastration?

1. Effects of harvest time post-second injection on carcass cutting yields and bacon characteristics of immunologically castrated male pigs

   D.D. Boler, J. Killefer, D.M. Meeuwse, V.L. King, F.K. McKeith and A.C. Dilger

2. Comparison of meat quality between barrows, boars and boars vaccinated against GnRH (gonadotropin-releasing hormone)

   M. Aluwé, S. Millet, K.C.M. Langendries, K.M. Bekaert, F.A.M. Tuyttens, D.L. De Brabander

3. The use of the hot iron method and U-HPLC-MS/MS analysis for the detection of boar taint

   K.M. Bekaert, F.A.M. Tuyttens, H.F. De Brabander, F. Vandendriessche, L. Duchateau and L. Vanhaecke

Parallel session 8. Animal Nutrition and Meat Quality

1. The balance between vitamin E and highly peroxidizable fatty acids in muscle and the oxidative stability of beef from cattle grown on forage- or concentratebased rations

   G. Luciano, A.P. Moloney, A. Priolo, F.T. Röhrle, V. Vasta, L. Biondi, P. Lόpez-Andrés, S. Grasso and F.J. Monahan

2. Effect of plant extracts combined with vitamin E in polyunsaturated fatty acidsrich diets given to cull cows on lipid oxidation of meats after a 9 month frozen storage

   M. Gobert, D. Bauchart, E. Parafita and D. Durand

3. Natural antioxidants incorporated into Longissimus dorsi muscles of pasture or grain fed steers and their relation to gene expression

   A.M. Descalzo, M. Nanni M, A. Gasparovic, L. Rossetti, A. Islas-Trejo, J.F. Medrano and A. Pordomingo

4. Volatile compounds of omega-3 enriched Manchego lamb meat storaged under modified atmospheres. Effect of supplementing antioxidants

   A. Rivas-Cañedo, S. Lauzurica, J. De la Fuente, O. López, C. Pérez, I. Muiño, V. Cañeque and M.T. Díaz

Parallel Session 9. Nutrition and Health

1. The effects of addition of antioxidants, frying temperature and microwave heating on formation of heterocyclic aromatic amines in pork products

   U. Kehlet, L. Meinert and M.D. Aaslyng

2. Changes in heme iron content in beef meat during wet heating. Consequences for human nutrition

   V. Scislowski, G. Gandemer and A. Kondjoyan

Parallel Session 10. Improved Meat Products

1. The effect of inulin as a prebiotic fibre on organoleptic and technological properties of standard and low fat pork breakfast sausages

   J. Hayes and P. Allen

2. Strecker aldehydes in dry-cured hams as affected by partial replacement of sodium by potassium, calcium and magnesium

   M. Armenteros, F. Toldrá, M.C. Aristoy, J. Ventanas and M. Estévez

3. Spontaneous acidification of fermented sausages is no guarantee for bacterial contribution to the flavour profile

   M. Janssens, N. Myter, L. De Vuyst and F. Leroy

Parallel Session 11. Fatty Acids in Meat

1. Genetic association of delta-six fatty acid desaturase single nucleotide polymorphic molecular marker and muscle long chain omega-3 fatty acids in Australian lamb

   A.E.O. Malau-Aduli, C.W. Bignell, R. McCulloch, J.W. Kijas and P.D. Nichols

2. Effects of DGAT1, FABP4, FASN, PPARGC1A, SCD1, SREBP-1 and STAT5A gene polymorphisms on the fatty acid composition in Fleckvieh bulls

   L. Barton, D. Bures, T. Kott and B. Kottova

3. The relationship between myofiber type and fatty acid composition in skeletal muscles of Wagyu (Japanese Black) and Holstein cattle

   T. Gotoh, S. Olavanh, T. Shiota, B. Shirouchi, M. Satoh, E. Albrecht, S. Maak, J. Wegner, K. Etoh, Y. Shiotsuka, K. Hayashi, F. Ebara and T. Etoh

4. Differential cellularity and fatty acid profile in subcutaneous and mesenteric fat depots from Portuguese bovine breeds

   A.S.H. Costa, P.A. Lopes, M. Estevão, S.V. Martins, S.P. Alves, R.M.A. Pinto, H. Pissarra, J.J. Correia, M. Pinho, C.M.G.A. Fontes and J.A.M. Prates

Parallel Session 12. Animal Factors and Meat Quality

1. The role of animal origin and technological factors for the occurrence of destructured zones in cooked ham

   M. Müller Richli and M.R.L. Scheeder

2. Development of an eating quality system for the Australian pork industry

   H.A. Channon, A.J. Hamilton, D.N. D’Souza and F.R. Dunshea

3. A comparative study of cooked ham volatile compounds of large white and Iberian pig breeds

   I. Benet, C. Ibañez, M.D. Guardia, J. Sola, J. Arnau and E. Roura

4. New gourmet pork products by application of the Iberian and Mangalitza breeds

   I.K. Straadt, M.D. Aaslyng and H.C. Bertram

Parallel Session 13. Meat Processing

1. Rheological properties of heat-induced gels of myosin solubilized in a low ionic strength solution containing L-histidine

   Y. Yoshida, T. Hayakawa, J. Wakamatsu, T. Iwasaki, I. Kaneda and T. Nishimura

2. Reducing of sodium in meat products

   G.A.H. de Jong and T.J. Verkleij

3. Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage

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

4. A robotic cell for pork legs deboning

   K. Subrin, M. Alric, L. Sabourin and G. Gogu

Parallel Session 14. Spectroscopic and Other Prediction Tools

1. Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time

   C. Pakula and R. Stamminger

2. An accurate and simple computed tomography approach for measuring the lean meat percentage of pig cuts

   G. Daumas and M. Monziols

3. Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss

   H. Schmidt, R. Scheier and D.L. Hopkins

4. Visible spectroscopy and redox potential as alternatives of ultimate pH for cooking yield prediction

   A. Vautier, A. Bozec, E. Gault, T. Lhommeau, J.L. Martin and J.L. Vendeuvre

Poster session 1: Animal Genetics and Meat Quality

1. Comparison of venison and beef chemical composition

   I. Gramatina, T. Rakcejeva, L. Silina and A. Jemeljanovs

2. Effect of breed and diet on subcutaneous beef fat fatty acid indices for enzyme activities and nutritional interest

   M. Zarlenga, N. Latimori, A.M. Sancho, D.G. Pighin and P.T. Garcia

3. Differenciation of Korean native chickens and broilers using volatiles profiling

   S. Seo, S. Jung, J.H. Lee, M. Park, J.S. Ham and C. Jo

4. Influence of genotype on carcass quality of Celta pig breed

   J.M. Lorenzo, M.C. García-Fontán, J.A. Carril, N. Cobas, L. Purriños and D. Franco

5. Effect of breed and feeding system on fatty acid profile of breast from Mos Corck breed

   J.M. Lorenzo, R. Montes, D. Rois, M.C. García-Fontán, L. Purriños and D. Franco

6. Pork quality differences between lines divergently selected for residual feed intake

   J. Faure, L. Lefaucheur, N. Bonhomme, L. Brossard, H. Gilbert and B. Lebret

7. The study comparison on the quality of Chuncheon Dakgalbi made with Ross broilers, Hy-line brown chicks and white mini broilers meat

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

8. Meat quality and sensory attributes of two Portuguese bovine breeds, Alentejana and Barrosã, under distinct feeding regimens

   A.S.H. Costa, P. Costa, C.M. Alfaia, P.A. Lopes, J.P.C. Lemos and J.A.M. Prates

9. Effect of different chicken breeds as raw materials of Chuncheon Dalkalbi on the quality characteristics and storage quality in combination with modified atmosphere packaging

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

10. Lipid content of meat and adipose tissue fatty acid composition in Hybro G+ broilers

    S. Lilic, V. Matekalo-Sverak, Z.M. Baltic and S. Ivanovic

11. Carcass characteristics of ½ Purunã vs. ½ Canchim bulls finished with 16 or 22 months of age with three different weight

    M.G. Oliveira, A.A. Pinto, I.N. Prado and J.L. Moletta

12. Carcass characteristics of different genetic groups bulls finished in feedlot

    A.A. Pinto, I.N. Prado, J.L. Moletta and M.G. Oliveira

13. Carcass characteristics of Purunã vs. ½ Canchim cattle slaughtered at 16 or 22 months with three different concentrate levels

    A.A. Pinto, I.N. Prado, J.L. Moletta and M.G. Oliveira

14. Effects of IGF-II genotype on chemical characteristics of dry-cured Iberian ham

    J. Sánchez del Pulgar, A. Carrapiso and C. García

15. The effect of reactivity of Nellore cattle in some meat quality traits

    M.D. Poleti, A.F. Rosa, C.T. Moncau, V.A.M. Silva, V.E. Foresti, S.L. Silva and J.C.C. Balieiro

16. Live and carcass traits and cut yields from crossbred and purebred Boer whether kid goats

    K.W. McMillin, W. Tangkham, D. Preiss, R. Cope and K. Braden

17. Amino acid composition analysis of beef, mutton, chevon, chicken and pork by HPLC method

    R. Jorfi, S. Mustafa, Y.B. Che Man, D. Mat Hashim and A.Q. Sazili

18. Effect of double-muscling genotype on animal, carcass and meat quality characteristics from calves of Galician Blond breed

    L. González, E. Bispo, S. Carracedo, C. Resch, A. Roca and T. Moreno

Poster session 2: Animal Welfare, Slaughter and Meat

1. The effect of SmartStretch™ on hot-boned mutton loins

   J. Taylor, D. Hopkins and R. van de Ven

2. Effect of diet and pre-slaughter stress of beef cattle on biochemical profile and physicochemical parameters

   D. Pighin, P. Davies, A. Pazos, I. Ceconi, S. Cunzolo, D. Mendez, M.A. Buffarini and G. Grigioni

3. Meat quality of wild boar (Sus scrofa) after live capture by different traps in Sweden

   X. Li X, G. Hestvik, J. Malmsten, E. Ågren, L. Felton and K. Lundström

4. Correlations of blood lactate content at exsanguination to objective and subjective tenderness of pork loin

   J.H. Choe, Y.M. Choi, K.C. Jung, J.M. Kim, K.C. Hong and B.C. Kim

5. Two new tools for classifying veal meat color in France: the interprofessional 5 classes color scale and the chromameter

   C. Evrat Georgel, D. Ribaud, J. Normand and V. Marzin

6. Some traits of fallow deer and wild boar meat as affected by hunting withdrawal: first results

   A. Amici, D. Meo Zilio, A. Ficco, R. Primi, F. Serrani, S. Failla and M. Contò

7. Effect of slaughter weight on carcass composition and instrumental kid meat quality

   P. Monge, J. Lemes, M.M. Campo, V. Guerra and C. Sañudo

8. More muscular carcasses have a lower incidence of dark cutting syndrome

   P. McGilchrist, C.L. Alston, K.L. Thomson, G.E. Gardner and D.W. Pethick

9. A new system for sticking control (‘vision sticking’)

   C. Borggaard, L. Lykke, S. Støier and M.D. Aaslyng

10. Comparison between computed tomography and dissection for calibrating pig classification methods

    G. Daumas and M. Monziols

11. The content of meat – Is there a difference between left and right parts of pig carcasses?

    M. Hviid, S. Erboe and E.V. Olsen

12. Effect of slaughter weight on sensory meat quality in kids

    P. Monge, J. Lemes, M.M. Campo, V. Guerra and C. Sañudo

13. Animal welfare and different pre slaughter procedures in Uruguay

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

Poster session 3: Postmortem Metabolism and Tenderness

Part 1: Energy Metabolism

1. Modelling the decline of pH and temperature during rigor onset

   R. van de Ven, K.L. Pearce and D.L. Hopkins

2. Thigh muscle response of broilers to cold stress in comparison to breast muscle

   S. Dadgar, T.G. Crowe, H.L. Classen and P.J. Shand

3. Relative contribution of ante- and post-mortem factors to Canadian beef carcass and meat quality

   M. Juárez, J.A. Basarab, V.S. Baron, O. López-Campos, M. Valera and J.L. Aalhus

4. Changes in collagen fractions during PSE meat chicken installation

   D.F. Marchi, F.M. Beteto, G.R. Santos, A.L. Soares, E.I. Ida and M. Shimokomaki

5. The impact of long term grain feeding on glycolytic metabolism of cattle

   D. Pighin, R. Warner, R. Jacob, D. Beatty, A. Naththarampatha and D. Ferguson

6. Glycolytico-energetical resources as determinants of physico-chemical criteria of pork meat quality

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

7. Glycolytico-energetical resources as determinants of raw pork meat quality

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

Part 2: Ageing and Tenderness

1. Colour variation during ageing in Piemontese beef

   A. Brugiapaglia and G. Destefanis

2. The superior tenderness of the posterior part of longissimus lumborum from farmed deer was no longer evident after aging

   C.R. Craigie, R.W. Purchas, C.A. Maltin, R. Roehe and S.T. Morris

3. Effect of prolonged heat treatments at low temperature on shear force and cooking loss in cows and young bulls

   L. Christensen, L. Andersen, H. Løje, P. Ertbjerg and M. Christensen

4. Effect of aging days on tenderness of five muscles from Hanwoo cow with different quality grade

   B.Y. Park, G.H. Kang, J.H. Kim, S.H. Cho, P.N. Seong, D.W. Jeong, S.G. Jeong, S.M. Kang, H.S. Kim and D.H. Kim

5. Meat foal colour oxidation

   M.V. Sarries, M.J. Beriain and K. Insausti

6. Effect of aging time on tenderness and color stability of modified-atmosphere packaged beef from mature cows during shelf life

   M. Pérez-Juan, M. Vitale, E. Lloret, C. Arnau and C.E. Realini

7. Beef tenderness could be pH compartmentalised

   D. Lomiwes, M.M. Farouk, G. Wu and O.A. Young

8. Meat tenderness of Thai native cattle from different area of Thailand

   P. Tavitchasri, P. Uaphattanaphong, C. Artchawakom, M. Rakthong, N. Ngamyeesoon and J. Sethakul

9. Investigation of instrumental tenderness measurements as an indicator of overall pork tenderness

   M.H. Choi, J.H. Choe, Y.M. Choi, K.C. Jung, K.S. Lim, K.C. Hong and B.C. Kim

10. Beef meat aged at mild temperature: qualitative and microbiological results

    D. Meo Zilio, S. Ballico, M. Contò, A. Chiariotti and S. Failla

11. Characterization of antibodies against the connectin/titin 20-kDa fragment increased in chicken sarcoplasm during postmortem aging

    M. Yamanoue, S. Ueda, K. Matsunaga, K. Onishi and N. Sioyama

12. Biochemical and structural changes promoted by beef meat marination

    D. Sharedeh, P. Gatellier, F. Peyrin, T. Astruc and J.D. Daudin

13. Supplementation to improve beta-agonist beef quality – relationship of Vit D3 and 25-hydroxivitamin D3 levels in meat and fat with measured meat tenderness characteristics

    L. Frylinck, K.W. Moloto, P.E. Strydom and K.Y. Modika

Poster session 4: Muscle Proteome

1. Calpain and calpastatin activity in porcine longissimus and the red and white portions of the semitendinosus

   S.M. Cruzen, P.V.R. Paulino, E. Steadham, E. Huff-Lonergan and S.M. Lonergan

2. Comparison of biceps femoris muscle proteome in dry-cured Xuanwei ham with different quality grades

   Z. Wang, F. Gao, X. Wang, X. Li X, Z. Lin and C. Ma

3. Iron binding ability of phosvitin in ground beef

   S. Jung, C. Jo, J.S. Ham, D.U. Ahn and K. Nam

4. Muscle characteristics from young bulls of different beef breeds

   C. Jurie, B. Picard, D. Micol, A. Listrat, M. Kammoun and J.-F. Hocquette

5. Effects of the inhibitors of calpain MDL-28170 and calpeptin on caspase-3 activity and energy changing of chicken during postmortem ageing

   L. Chen, F. Chao, X.-L. Xu and G.-H. Zhou

6. Predicting meat aging using quartz crystal microbalance (QCM)

   T. lwasaki, H. Taniguti, N. Tsubota, S. Kawami, N. Nhotta, N. Maeda and K. Yamamoto

7. Changes in protein composition related to tenderness in bovine Longissimus thoracis muscle

   K. Hollung, E.M. Færgestad and E. Veiseth-Kent

8. The effect of extensive and intensive production systems on the histo-chemical properties of Dohne Merino lamb muscles

   L.C. Hoffman, Y. Hanekom, N. Muller, N. Brooks and C. Leygonie

9. Comparison of connective tissue extracted from bovine Longissimus dorsi and Gluteus medius

   A. Slinde, L. Corno, D. Coy, A. Chan and H.L. Bruce

10. Influence of pig breed and slaughter age on cathepsin B + L activity in raw material and dry-cured hams

    B. Tessema, L. Storrustløkken, O. Alvseike and K. Hollung

11. High-oxygen modified atmosphere packaging induced a protein polymerization of myosin heavy chain and a decrease in tenderness of ovine M. longissimus during retail display

    Y.H.B. Kim, S. Bødker and K. Rosenvold

12. Correlations between myosin light chain isoforms and glycolytic characteristics in porcine Longissimus dorsi muscle

    Y.M. Choi, J.H. Choe, K.C. Jung and B.C. Kim

13. Biochemistry and morphological characterization of intra muscular connective tissue of two contrasting bovine muscles

    A. Dubost, D. Micol, B. Meunier, C. Botiaux and A. Listrat

14. Effect of low voltage electrical stimulation on changes in proteome of bovine Longissimus muscle during postmortem aging

    A. della Malva, R. Marino, J.K. Grubbs, A.N. Fritchen, S.M. Lonergan and E. Huff-Lonergan

15. Age related changes in lipid, collagen and hydroxypyridinium contents related to bovine Nelore Rhomboideus muscle (Bos indicus) texture

    M.R. Pedrão, M.M. Yamaguchi, F.A.G. Coró, A.T. Alfaro and M. Shimokomaki

16. Effect of castration on the protein oxidation and colour stability in aged beef

    A.A. Silva, M.P. De Melo, S.L. Silva and T.M. Jalbutt

17. Muscle protein electrophoretic pattern affected by heating treatment

    S. Traoré, L. Aubry, K. Kajak-Siemaszko, P. Gatellier, W. Przybylski, D. Jaworska and V. Santé-Lhoutellier

18. Myogenic progenitor cells in runt pigs

    S. Park, H. Zhu, S.C. Kasten, E.M. England, B.M. Reinholt, G.R. Van Eyk, R.C. Roberson, K.D. Fisher, T.L. Scheffler, J.M. Scheffler and D.E. Gerrard

19. Characterization of porcine satellite cells

    H. Zhu, S. Park, J.M. Scheffler, E.M. England, S.C. Kasten, T.L. Scheffler, K.D. Fisher, B.M. Reinholt, G.R. Van Eyk, J.M. Stevenson, R.C. Roberson and D.E. Gerrard

Poster session 5: Consumer and Sensory Issues

1. Electronic tongue applied to beef quality: a first approach

   M. Ferraro and S. Barbera

2. Effect of serving temperature on temporal sensory perception of sliced dry-cured ham

   V. Fuentes, J. Ventanas, D. Morcuende, M. Estévez and S. Ventanas

3. Effect of Moringa oleifera leaves supplementation on physico-chemical characteristics of goat meat

   B. Moyo, P.J. Masika and V. Muchenje

4. Screening of Japanese sensory descriptors for meat using questionnaire study on Japanese consumers and licensed chefs

   K. Sasaki and M. Motoyama

5. Sensory characteristics of dry-cured shoulders: influence of crossbreeding

   R. Reina, C. García and J.M. García-Casco, P. López-Buesa and J. Ventanas

6. volatile compounds of Iberian dry-cured shoulders

   R. Reina, J. Ventanas, C. García, J.M. García-Casco

7. The effect of Korean traditional sauces on physicochemical, texture and sensory properties of dry-cured beef ham

   P.N. Pilnam Seong, D. Jeong, G. Kang, S. Cho, B. Park, J. Kim, S. Jeong, H. Kim and D. Kim

8. Evaluation of dynamic sensory perception of flavour in Iberian pâtés using time-intensity method

   L. Lorido, V. Fuentes, J. Ventanas and S. Ventanas

9. Sensory characteristics and chemical composition of Slovenian blood sausage Krvavica

   L. Gašperlin, M. Skvarča, T. Polak, M. Lušnic and B. Žlender

10. Brazilian citizen an consumer attitudes an preferences regarding broiler breast PSE meat

    A.A. Droval, S.H. Prudencio, V.T. Benassi, A. Rossa, F.G. Paiao and M. Shimokomaki

11. Validation of a photographic tool for assessing consumer perception and acceptability of doneness of beef

    S.H. Chan, B.W. Moss, L.J. Farmer and G.J. Cuskelly

12. ‘In vitro’ meat – A preliminary examination of Irish consumer acceptance

    E.J. Dillon, G. Greehy, M. Henchion, M. McCarthy, S. McCarthy and G. Williams

13. The role of beef brands for consumers across the Pyrenees

    H. Resano, A.I. Sanjuán, P. Sans, N. Panella-Riera, M.M. Campo, S. Khliji, M.A. Oliver, C. Sañudo and P. Santolaria

14. Evaluation of meat taste using taste sensor and sensory evaluation

    M. Kuwabara, M. Kadowaki and S. Fujimura

Poster session 6: Nutrition and Health Issues

1. Influence of suplementation organic or mineral Selenium on content Selenium in fresh, cooked, roasted and grilled loin (Musculus longissimmus dorsi) and ham

   P. Janiszewski, K. Borzuta, A. Borys, E. Grześkowiak, J. Strzelecki, D. Lisiak, F. Magda, B. Lisiak, K. Powałowski and M. Batorska

2. Antioxidative and antihypertensive peptides in Iberian dry cured ham

   M.L. Timon, A.I. Andres, E.J. Galea, V. Parra and M.J. Petrón

3. Isolation and purification of angiotensin converting enzyme inhibitory peptidic fractions from freshwater fish muscle protein thermolysin hydrolysate

   M. Ghassem, A.S. Babji, M. Said and M.A. Zainon

4. Angiotensin converting enzyme inhibitory peptides derived from sarcoplasmic enzymatic hydrolysate of freshwater fish haruan

   M. Ghassem, A.S. Babji and M. Said

5. Analysis and substantiation of cooked sausage formulations for pregnant and nursing women nutrition

   A.A.Semenova, A.V. Ustinova, M.A. Aslanova and I. Govor

6. Study on the problem of iodine enrichment of food

   N.L. Vostrikova, I.M. Chernukha and Y.K. Yushina

7. Relative importance and profile of processed meat intake in relation to colon cancer death rates in Europe

   D. Demeyer and S. De Smet

8. Nutritive value of of emu, Dromaius novaehollandiae (Le Souef 1907) managed under tropical conditions

   A.A. Adewumi, P. Olusola Fakolade and O. Alabi

9. The comparison of meat product’s composition “with” and “without” nutritional/health claim available in the Czech Republic market

   P. Steinhauserová, I. Rehurková and J. Ruprich

10. Marketing opportunities for functional meat within the European regulatory framework – Case study: enrichment of meat with Sel-Plex®

    G. Kavanagh, H. Warren, L. Nollet, K. Thordal Christensen, J. Thornton, K. Raes and J. Kennedy

11. USDA quality grade and degree of doneness effects on nutrient content of beef top loin steaks

    A.M. Smith, K.B. Harris, A.N. Haneklaus and J.W. Savell

12. Obtaining information for beef chuck cuts for a national nutrient database in the United States

    S.E. West, K.B. Harris, A.N. Haneklaus, J.W. Savell, L.D. Thompson, J.C. Brooks, J.K. Pool, A.M. Luna, T.E. Engle, J.S. Schutz, K.E. Belk and L.W. Douglass

13. Consumer acceptability and preference of cooked ham formulated with soluble fiber

    L.W. Abreu, A.L.C.S. Lemos, E.T.F. Silveira, B.F. Frias and P.E. de Felício

14. Incidence of various process parameters on in vitro protein digestibility of beef meat

    A. Hassoun, V. Santé-Lhoutellier, A. Lebert, A. Kondjoyan and J.D. Daudin

15. Consequences of fat trimming in meat cuts on the nutrient supplies for human. Objective information to guide consumer attitudes

    G. Gandemer, D. Bauchard and C. Duchène

Poster session 7: Fish and Seafood

1. 2-Peptide bacteriocins of Lactobacillus plantarum NF3 isolated from Nham-pla (traditional Thai indigenous fermented minced fish)

   A. Swetwiwathana, S. Siripoke, T. Zendo, J. Nakayama and K. Sonomoto

2. Fatty acid profile and cholesterol content in marketable rainbow trout (Oncorhynchus mykiss) reared in two aquaculture systems

   D. Vranic, D. Trbovic, J. Djinovic-Stojanovic, Z.M. Baltic, R. Markovic, R. Petronijevic and A. Spiric

3. Occurrence of trace elements and organochlorine compounds in farmed rainbow trout (Oncorhynchus mykiss)

   J. Djinovic-Stojanovic, D. Vranic, D. Trbovic, S. Jankovic, Z. Petrovic, V. Matekalo-Sverak and A. Spiric

4. Efficacy of powdered neem (Azadirachta indica) leaves as antifungal agent on smokeddried fillets of African catfish (Chrysichthys nigrodigitatus)

   M.O. Ipinmoroti and J.A. Bell

5. Effects of modified atmosphere packaging on the shelf life of gutted rainbow trout (Oncorynchus mykiss) stored at 3 ºC

   S.S. Shekarforoush, M. Abbasvali and A. Azizi-shirazi

Poster session 8: Animal Nutrition effects on Meat Quality

1. Meat quality of vitamin E enriched beef

   R.T. Nassu, M.E.R. Dugan, M. Juárez, J.A. Basarab, V.S. Baron and J.L. Aalhus

2. Effects of phytoterapic diet supplementation on carcass traits and meat quality of Blonde d’Aquitaine steers

   S. Tassone, R. Fortina, P. Cornale, L.M. Battaglini and S. Barbera

3. Effect of feeding management and slaughter weight on carcass and meat quality of finishing bulls

   L.O. Fiems, J.L. De Boever, S. De Campeneere and D.L. De Brabander

4. Meat quality, sensory properties and oxidative stability of pork after dietary supplementation of sage, lemon balm and oregano extract

   I. Bahelka, G. Nuernberg, U. Kuechenmeister and K. Nuernberg

5. Finisher pig diet and sex affect the sensory acceptability of Australian pork for the Japanese market

   D.N. D’Souza, F.R. Dunshea and B.P. Mullan

6. Meat quality from the cattle raised with organic and conventional diet

   M. Imanari, M. Yonai, T. Muramoto, M. Higuchi, N. Shiba and A. Watanabe

7. Effect of illite addition on growth performance, carcass characteristics and meat quality traits of barrows

   J.S. Choi, D.S. Jung, S.H. Park, K.S. Kim and Y.I. Choi

8. The effect of high supplement levels of Vitamin D3 on instrumental colour and drip loss of beta agonist treated beef

   P.E. Strydom, L. Frylinck and M. Hope-Jones

9. Changes in husbandry practices: from browsing based production systems towards intensive systems. Consequences on the nutritional quality of goat kid meat lipid fraction

   M.A.G. Quaresma, I. Rodrigues, S.P. Trigo Alves and R.J.B. Bessa

10. Increased beef oxidation from feeding wet distillers grains with solubles is not caused by the solubles fraction

    K.A. Varnold, C.R. Calkins, A.L. Haack, J.E. Hergenreder, S. Pokharel, L.S. Senaratne, A.C. Pesta and G.E. Erickson

11. A comparison of wheat versus corn-based dried distillers’ grains plus solubles and their combination on the quality of raw and cooked beef Semimembranosus roasts

    L.C. Stoll, J.J. McKinnon and P.J. Shand

12. Effect of breed and dietary protein and lysine levels on pork quality traits

    M.S. Madeira, P. Costa, C.M. Alfaia, P.A. Lopes, R.J.B. Bessa, J.P.C. Lemos and J.A.M. Prates

13. Influence of crude glycerin inclusion in the diet, genetic group and postmortem aging time on color of three bovine muscles

    I.M. Oliveira, P.V.R. Paulino, J.P.I.S. Monnerat, N.V.L. Serão, V.R.M. Couto and M.S. Duarte

14. Quality of n-3 enriched Manchego lamb meat through refrigerated storage under modified atmospheres. Effect of supplementing antioxidants

    V. Cañeque, I. Muiño, C. Perez, M.T. Díaz, S. Lauzurica, O. López, A. Rivas-Cañedo, J. De la Fuente

15. Feed and breed influence on meat quality and shelf life of beef

    A. Morales, R. García-Valverde, J. Gómez-Laguna, L. Fernández and M. Hernández

16. Effect of dietary antioxidant on meat quality under heat stress condition

    Y. Hashizawa, M. Kadowaki and S. Fujimura

17. The use of restricted grain supplementation to promote simultaneously beef production and healthy meat under grazing conditions

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

18. Could supplement type affect lamb performance, carcass and meat quality traits under grazing conditions?

    F. Montossi, C. Silveira, S. Luzardo, G. Brito, I. De Barbieri and R. San Julián

19. Effect of grazing in the latter fattening period on the nutrient content and gene expression in steer muscle

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

20. Different levels of protein in the first winter may affect the meat quality of Uruguayan steers finished on pastures or grain?

    G. Brito, R. San Julián, M. del Campo, X. Lagomarsino, A. La Manna, M. Tieri, G. Banchero and F. Montossi

Poster session 9: Oxidative Stability of Meat and Meat Products

Part 1: Oxidation phenomena

1. Effect of Maillard reaction products on lipid oxidative profile of irradiated meat products

   K. Jayathilakan, S. Khudsia, K. Radhakrishna and A.S. Bawa

2. Changes in quality characteristics of ready-to-eat Ginseng chicken porridge during storage at 25’

   D.H. Jang and K.T. Lee

3. Antioxidant status and lipid peroxidation in the muscle of German Simmental and German Holstein bulls fed n-3 and n-6 PUFA-based diets

   D. Dannenberger, K. Nuernberg, L. Mahecha and G. Nuernberg

4. Study of low molecular weight peptides (3 less than kDa) by RP-HPLC in Iberian chorizo, their antioxidative power and effect in oxidative stability of the products

   M.L. Timón, J.M. Broncano, E.J. Galea, A.I. Andrés and M.J. Petrón

5. Conversion of metmyoglobin directly to Oxymyoglobin by mitochondria from pork muscle (M. masseter) and liver

   E. Slinde, V. Phung and B. Egelandsdal

6. Effect of hot boning on colour stability and antioxidant enzyme activities in beef inner and outer Biceps femoris

   U. Pastsart, M. De Boever, S. Lescouhier, E. Claeys and S. De Smet

7. Oxidative stability of organic pig meat

   M. Karwowska and Z.J. Dolatowski

8. Effect of pulsed magnetic field on microbiological quality and lipid oxidation of minced beef meat during refrigerated storage

   P.G. Lins, T.M. Jalbut, T.B.H. De Mello, A.A. Silva, E.J.X. Costa and M.P. De Melo

9. Retail colour (oxidation) of meat is affected by antioxidant status and heme iron but not polyunsaturated fatty acids of muscle in lambs

   E.N. Ponnampalam, K.L. Butler, M.B. McDonagh, J.L. Jacobs, F.R. Dunshea and D.L. Hopkins

10. Oxidative status, vitamin B12 and sensory characteristic changes of pre-sliced map packaged dry-cured Parma ham

    R. Virgili, G. Saccani, T. Toscani and

11. Antioxidant enzymes activity in meat of poultry fed selenium supplemented diet

    A.M. Descalzo, C.I. Gallinger, L. Rossetti, A.M. Sancho, B. Iglesias and J.O. Azcona

12. Role of catechin against collagen oxidation: a NMR approach

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

Part 2: Antioxidants

1. The combination effect of modified atmosphere packaging and the addition of rosemary and organic acids on the storage quality of pre-cooked hamburger steak refrigerated storage

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

2. Avocado phenolics inhibit the oxidation of cholesterol in porcine patties

   J-G. Rodríguez-Carpena, D. Morcuende,M.J. Petron and M. Estévez

3. Use of a commercial protease to increase oxidative stability of Iberian chorizo

   M.J. Petrón, J.M. Broncano, L. Martin, V. Parra and M.L. Timon

4. Evaluation of nitrite, colour and rancidity in porcine cooked sausages prepared with rose-hips’ extracts

   M. Armenteros, S. Ventanas, J. Viguera, D. Morcuende and M. Estévez

5. Effects of Rhus verniciflua Stokes extract, gallic acid, and fisetin on the lipid, protein, and myoglobin oxidation in Hanwoo (Korean cattle) beef model system

   S.M. Kang, S. Cho, D.H. Kim and S.K. Lee

6. Effect of addition of Rhus verniciflua Stokes extract and Gallic acid on the quality characteristics of Hanwoo (Korean cattle) beef patties stored in high oxygen-modified atmosphere package

   S.M. Kang, Muhlisin, W.H. Choi, S.H. Cho, D.H. Kim and S.K. Lee

7. Evaluation of grape seed extract as antioxidant in hamburgers

   R.M. González, S. Temperán, J.M. Lorenzo, R. Montes, R. Bermúdez and D. Franco

8. Effect of grape seed extract on colour, sensory properties and oxidative stability of beef

   I. Gómez, K. Insausti, R. Marín, J.A. Mendizábal, S. García, M.V. Sarriés, G. Zudaire and M.J. Beriain

9. Effects of goldenrod (Solidago virgaurea) leaf and stem extracts on oxidative stability in cooked ground pork during chilled storage

   J.H. Choe, Y.S. Choi, H.Y. Kim, D.J. Han, H.W. Kim, Y.J. Kim, J.H. Park, H.K. Chung and C.J. Kim

10. Tomato powder in regular-fat pork sausages suppressed lipid oxidation during refrigerated storage

    H.S. Kim and K.B. Chin

11. Enhancing quality of pork patties with procyanidin powder during refrigerated storage

    A. Jang, J-S. Ham, K-H. Seol, M-H. Oh, K-S. Han, H.W. Kim, S-G. Jeong, J-M. Lee, D-H. Kim and J-C Park

12. Antioxidant properties of onion and onion peel extracts in cooked pork patties during storage period

    E.Y. Jung, G.D. Kim, H.J. Lim, S.T. Joo, H.S. Yang and I.K. Kong

13. Effects of dried wheat sprout flour on lipid oxidation and some quality characteristics of beef patties

    H. Yetim, I. Ozturk, O. Sagdic and F. Tornuk

14. The development of functional pork breakfast sausages containing flavonoid rich extracts: sensory and technological impact

    J. Hayes and P. Allen

15. Refrigerated broiler breast meat lipid oxidation inhibition by purified corn germ phytic acid

    C.T. Filgueiras, R. Casagrande, M. Baracat, P.P.A. Paccola, A.L. Soares, M. Shimokomaki and E.I. Ida

16. Pâté with added fresh date palm by-products: a preliminary study

    A.M. Martín-Sánchez, G. Ciro, E. Sayas-Barberá, J. Vilella-Esplá, J. Ben-Abda and J.A. PérezÁlvarez

17. Color parameters evolution during cooking in a date palm concentrate pâté

    A.M. Martín-Sánchez, G. Ciro, I. Fortuna, J. Vilella-Esplá, J. Ben-Abda and J.A. Pérez-Álvarez

18. Antioxidant effect of tunic onion powder in cooked pork sausages

    K. Shimada, C. Jayawardana Barana, K. Uchino, K-H. Han, M. Fukushima and M. Sekikawa

Poster session 10: Microbiological Safety

Part 1: Carcasses

1. Comparison of acidified sodium chlorite (ASC), chlorine dioxide (CD), peroxyacetic acid (PAA) and tri-sodium phosphate (TSP) 30s chemical washes for decontamination of chicken carcasses and subsequent post-treatment rinsing

   G. Purnell, C. James, S.J. James and J.E.L. Corry

2. Comparison of physical systems (atmospheric steam, and different types of water sprays) for decontamination of poultry carcasses

   G. Purnell, C. James, S.J. James and J.E.L. Corry

3. Microbial contamination of water in industrial poultry abattoirs in Mazandaran province, Iran

   B. Radmehr, E. Naghizade, M. Golpayegani and V. Kohdar

4. The effects of a three strain mixture of bacteriophage on E. coli O157:H7 inoculated hide squares over a 10 hour period

   P.D. Mies and M.J. Davis

5. Efficacy of washing and/or trimming beef subprimals as a decontamination method for Escherichia coli O157:H7

   J.L. Lemmons, K.B. Harris, A.N. Haneklaus, M.D. Hardin, L.M. Lucia and J.W. Savell

Part 2: Fresh Meat

1. Influence of temperature on conservability of chilled vacuum packed beef from different origins

   P.H. Imazaki, A. Maréchal, C. Nezer, G. Daube and A. Clinquart

2. Inactivation of Campylobacter by ozone treatment of chicken breast fillets at different concentrations

   K. Farag

3. Shelf-life evaluation of pork meat stored under different packaging atmospheres

   A. Bozec, M. Ellouze, A. Le Roux and V. Zuliani

4. Efficiency of a commercial liquid spice extract mix for the decontamination of Listeria monocytogenes and Escherichia coli O157:H7 from meat surface

   F. Tornuk, S. Gokmen, K. Bugdayci and H. Yetim

5. Combined application of modified atmosphere packaging and protective culture in fresh chicken legs against Campylobacter jejuni

   B. Melero, R. Vinuesa, S.M. Osés, A.M. Diez, E.M. Gómez-Rojo, D. Wilches-Pérez, I. Jaime and J. Rovira

6. Microbial dynamics in suckling lamb “Lechazo de Castilla y León” packaged under different modified atmospheres by DGGE

   S.M. Osés, E.M. Gómez-Rojo, D. Wilches-Perez, B. Melero, A.M. Diez, I. Jaime and J. Rovira

7. Food safety in ready to eat products of suckling lamb “Lechazo de Castilla y León”

   A.M. Diez, S.M. Osés, B. Melero, E. Gómez, D. Wilches, I. Jaime and J. Rovira

8. The antimicrobial and antioxidant effect of avishan-e shirazi (Zataria multiflora) essential oil, Nisin and their combination against Salmonella typhimurium in minced sheep during refrigerated storage

   S.E. Hosseini, Z. Hosseinchi and M. Bayat

Part 3: Meat Products

1. Effect of rosemary essential oil on the quality of pork burgers

   G. Nieto, L.H. Skibsted, M.L. Andersen, L. Patarara and G. Ros

2. The antimicrobial effect of essentials oils against Salmonella spp. in pork burgers during refrigerated storage

   G. Nieto, L. Patarara and G. Ros

3. Screening and selection of lactic acid bacteria with high antimicrobial activity for fermented sausage production in Vietnam

   T.T. Phan and T.B.T. Le

4. Nano-Ag and lactate Na complex as food product protection

   A.B. Lisitsyn, A.N. Ivankin, Y.K. Yushina, N.A. Gorbunova and Y.M Evdokimov

5. Assessment of microbiological safety of ‘Ready to Eat‘ meat and chicken products prepared in national, local restaurants and street vendors in Assiut city- Egypt

   T. El-Khateib

6. Effect of high hydrostatic pressure on inactivation of pathogens inoculated onto beef loin packaged with vegetable oils

   M. Kang, S. Jung, Y. Jung, J.S. Ham, Y.J. Kim and C. Jo

7. Inactivation of Listeria monocytogenes inoculated onto sliced chicken breast and ham by a pen-type atmospheric pressure plasma with different input gas composition

   H.J. Lee, M. Kang, Y. Jung, K. Nam, J.S. Ham and C. Jo

8. Shelf-life of E-beam treated hamburgers added with tomato powder as source of lycopene

   M.C. Gámez, M.L. Garcia, A.M. Soto, I. Galán, M.D. Selgas and M.M. Calvo

9. Inhibitory effect of provian (a co-spray dried mixture of sodium lactate and sodiumacetate) on the growth of Listeria monocytogenes in frankfurters stored at 4, 7, or 10° C

   I. Kang, L. Zhang, Y. Xu, E. Ryser, J.Y. Jeong and J.B. Harte

10. Microbiological changes in “Morcilla” preserved in vacuum and modified atmosphere packaging

    M.C. García-Fontán, G. García, R. Bermúdez, E. Garrido-Bailón, D. Franco and J.M. Lorenzo

11. Survival of Salmonella in dried chicken meat residues on the surface of packaging materials

    P.A. Di Ciccio, I. Geornaras, M.C. Nunnelly, E. Zanardi, A. Ianieri and J.N. Sofos

12. Effect of glutathione on bacteriocins of lactic acid bacteria isolated from traditional Thai fermented meat

    J. Tilokavichai, A. Jindaprasert, K. Pilasombut, J. Sethakul and A. Swetwiwathana

13. Microbial characteristics and lipid oxidation of thawed pork loin wrapped with gelatin based film with natural food antimicrobial compounds

    A. Jang, D-W. Kim, J-S. Ham, K-H. Seol, M-H. Oh, S-G. Jeong, K-S. Han, J-M. Lee and D-H. Kim

14. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh poultry hamburgers

    B. Melero, S.M. Osés, A.M. Diez, E.M. Gómez-Rojo, D. Wilches-Pérez, I. Jaime, A. Rajkovic and J. Rovira

15. Escherichia coli O157:H7 and Salmonella typhimurium penetration during vacuum tumbling and survivability during storage in marinated beef

    T.M. Muras, K.B. Harris, L.N. Mehall, A.N. Haneklaus, M.D. Hardin, L.M. Lucia and J.W. Savell

Part 4: Methodology

1. Evaluation of ISO 10272:2006 standard versus alternative enrichment and plating combinations for enumeration and detection of Campylobacter in chicken meat

   I. Habib, M. Uyttendaele and L. De Zutter

2. About the redox potential of meat cans

   A. Lisitsyn, V. Krylova and T. Gustova

3. Development of the reference model for the technological process management and decision-making support in refrigerated semi-product production

   A. Lysitsyn and N. Maslova

4. Rapid and sensitive real-time PCR quantitative detection of Listeria monocytogenes without enrichments in artificially contaminated chilled pork

   K.P. Ye, Y. Jiang, X.L. Xu and G.H. Zhou

5. Different methods to identify yeast population associated with dry cured “lacón”, a traditional meat product from North-west of Spain

   E. Garrido-Bailón, B. Fernández, G. García, R. Bermúdez, J.M. Lorenzo and M.C. García-Fontán

6. Physiological state of bacteria growing in meat during cold storage: a molecular approach

   A. Guernec, P. Robichaud-Rincon and L. Saucier

7. The use of predictive models for Listeria monocytogenes in the meat industry to support compliance with EU regulation 2073/2005 for ready-to-eat products

   A. Vermeulen, A. Cappuyns, J. Beckers, A. De Loy-Hendrickx, H. Paelinck, M. Uyttendaele, J. Van Impe and F. Devlieghere

8. Antimicrobial activity of chosen phenolic compounds against Escherichia coli O157:H7

   A. Jakubczak, M.A. Stachelska, R. Świsłocka, M. Kalinowska and W. Lewandowski

Poster session 11: Boar Taint: Entire Males or Immunocastration

1. Sensory evaluation of boar taint – training and attributes

   C. Claudi-Magnussen, C. Bejerholm, L. Meinert and M.A. Tørngren

2. Ractopamine hydrochloride and immunocastration effects on pork carcass traits and lean meat yields

   A. Martins, R. Formighieri, G.B. Magenis, E.T.F. Silveira and P.E. de Felício

3. Ractopamine hydrochloride and immunocastration effects on fresh pork properties

   R. Formighieri, A. Martins, E.T.F. Silveira, G.B. Magenis, P.E. de Felício

4. Validation of “Human nose” method for boar taint detection

   L. Meinert, C. Bejerholm and S. Støier

5. The incidence of sexual odour of male and cryptorchid pigs in the practice of Kapuvári Hús Rt.

   P. Keresztény, R. Roszkos and I. Szabó

6. Usability of meat from immunologically castrated male pigs for packaging under a modified atmosphere

   Gallas L, Borilova G, I. Svobodova, I. Steinhauserova and L. Steinhauser

7. Boar taint reduction in smoked, cooked ham

   M.A. Tørngren, C. Claudi-Magnussen, S. Støier and L. Kristensen

8. Usability of meat from immunologically castrated male pigs for the production of dry fermented sausages

   L. Gallas, G. Borilova, I. Svobodova, F. Jezek, I. Steinhauserova and L. Steinhauser

9. Impact of replacing physical castration with vaccination against GnRF (Improvac®) on carcass grading following the SEUROP system

   J.R.D. Allison, P. Suarez, J.P. Crane and D.P. Hennessy

10. Chicory in beer feed: effect on boar taint and meat quality

    M. Aluwé, S. Millet, K.C.M. Langendries, K.M. Bekaert, F.A.M. Tuyttens and D.L. De Brabander

11. Incidence of boar taint in entire male pigs in Europe, assessed by chemical assay of androstenone and skatole

    J.R.D. Allison, P. Suarez, J.P. Crane and D.P. Hennessy

12. Carcass and meat quality in surgical castrated boars, boars vaccinated with Improvac® and entire boars

    T. Sattler, J. Jäger and F. Schmoll

13. Backfat odour assessment from immunocastrated pigs

    K.M.V.A.B. Cipolli, R.A. Guadagnini, E. Orlando, P.E. Felício and E.T.F. Silveira

14. Immunocastration and Ractopamine hydrochloride effects on Italian salami quality

    G.D. Cervo, L.C.C. Silva, K.M.V.A.B. Cipolli, N.F.A. Silveira, R. Bromberg and E.T.F. Silveira

15. Ractopamine hydrochloride and immunocastration effects on Italian Coppa acceptability

    D.S. Lucas, K.M.V.A.B. Cipolli, S.B. Pflanzer, E.T.F. Silveira and T.J.P. Silva

16. Ractopamine hydrochloride and immunocastration effects on sensory characteristics of enhanced pork chops loin

    A.F.S. Iocca, E.T.F. Silveira and P.F. Romanelli

17. Ractopamine hydrochloride and immunocastration effects on the fatty acid composition on belly quality

    L.C.C. Silva, G.D. Cervo and E.T.F. Silveira

Poster session 12: Methods in Meat Science

1. A new technique for non-destructive measurement of marbling in beef meat using visible and near-infrared imaging

   A. Ziadi, X. Maldague and L. Saucier

2. NIRS analysis of different meat sample preparations from veal calves and panel test prediction

   A. Brugiapaglia, G. Destefanis, C. Lussiana, A. Giomo and G. Masoero

3. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: a fast method to assess pork quality

   B. Marcos, P. Gou, M.D. Guardia, M. Colleo, M. Hortós, N. Mach , M.F.W. te Pas, E. Keuning, L. Kruijt, A.H. Hoving-Bolink, M. Gispert and J. Arnau

4. The development of the system for quantitative assessment of soybean content in meat products by real time PCR

   A.A. Semenova, M. Minaev and T. Fomina

5. Monitoring of meat raw material with increased heavy metal content according to traceability principles

   N. Vostrikova and I. Chernuha

6. Detection of myoglobin in somatic muscle tissue and analysis of its content in meat and meat products

   I.M. Chernukha, S. Burlakova, S. Hvilya and V. Pchelkina

7. NIR spectroscopy of muscle ethanol prepared specimens to differentiate rearing mode and genetic type of Italian heavy pigs

   B. Chenci Goba, G. Masoero and S. Barbera

8. Use of near infrared spectroscopy for the prediction of intramuscular fat and fatty acid content in rabbit meat

   C. Zomeño, V. Juste and P. Hernández

9. Vitamin B12 in muscle foods. Comparison of a microbiological assay and a fully automated chemiluminescence system for the determination of vitamin B12 in fresh and processed meat

   G. Saccani

Poster session 13: Animal Production Effects on Meat quality

1. Effects of dexamethasone on meat quality of Friesian steers

   S. Barbera, M. Tarantola and C. Nebbia

2. Change of general element, mineral, nucleic acid and meat color of chicken according to breeding days

   H.S. Chae, J.C. Na, H.T. Bang, D.J. Yu, M.J. Kim, D.U. Kim, H.C. Choi, O.S. Suh, H.K. Kang, A.R. Jang and S.H. Jo

3. Change of fatty acid, amino acid and free amino acid of chicken according to breeding

   H.S. Chae, J.C. Na, H.T. Bang, D.J. Yu, M.J. Kim, D.U. Kim, H.C. Choi, O.S. Suh, H.K. Kang, A.R. Jang and S.H. Jo

4. Effect of environment, feed, management, load, transport, unloading and slaughter on meat quality of veal calves

   S. Tassone, M. Torchio, M. Botta, B. Biolatti and S. Barbera

5. Broiler carcass and meat quality as affected by egg yolk/albumen ratio determined by means of computer tomography

   M. Cullere, A. Dalle Zotte, B. Contiero, Z. Sütő, T. Donkó and G. Milisits

6. Influence of pre-harvest withdrawal period at zilpaterol hydrochloride supplementation on carcass traits, fall of pH and water-holding capacity of feedlot heifers

   O.N. Torrentera, J.R. Carrasco, G.A. Arrizón, A.E. Álvarez, J.A. Plascencia and F. Figueroa

7. Effects of castration and high pressure reaction on fatty acid compositions and volatile compounds in Korean native goat meat

   G.H. Kang, S.W. Kim, S..H. Choi, Y.J. Kim, S.H. Cho, P.N. Seong, B.Y. Park, S.G. Jeong, S.M. Kang, H.S. Kim and D.H. Kim

8. Effect of the use of straw on animal welfare and meat quality during fattening in light lambs

   D.L. Teixeira, G.C. Miranda-de la Lama, J.L. Olleta, C. Sañudo, M. Villarroel and G.A. María

9. Production and characterization of 6-month-old calves, 8-month-old calves and older animals produced in France

   I. Legrand, C. Martineau, T. Lefebvre, G. Bertrand, C. Evrat-Georgel and J. Normand

10. The contribution of conventional and organic production systems to the nutritional quality of Turkey breast meat

    M.A.G. Quaresma, E. Jerónimo, R.J.B. Bessa and J.P.C. Lemos

11. Commercial pre slaughter blue light ambience for controlling stress and broiler chicken PSE meat

    C.F. Barbosa, A.L. Soares, A. Rossa, M. Shimokomaki and E.I. Ida

12. Factors underlying tenderness of beef from Nellore cattle classified by dental maturity

    M.S. Duarte, N.V.L. Serão and P.V.R. Paulino

13. Influence of production system on the physico-chemical and sensory quality of beef from the Northeast of Argentina

    M.E. Cossu, A.B. Picallo, G. Rebak, J.J. Grigera Naón, F.M.B. Rozen, M.L. Lamanna, A. Schor, D. Colombatto, H. von Bernard and E. Ynsaurralde Rivolta

Poster session 14: Processing and Technology

Part 1: Cooling and freezing

1. Optimising chilling time of cooked pork ham using finite element modelling tools

   J. Dublanchet, L. Picgirard, E. Parafita, J.D. Daudin and P.S. Mirade

2. Effect of freezing method on physicochemical properties of beef meat

   R.M. González, S. Temperán, J.M. Lorenzo, M.C. García-Fontán, L. García, I. González and D. Franco

3. Effect of prolongued freezer storage on physico-chemical and sensory quality of Serratus ventralis muscle (¨presa¨) from Iberian pig

   M.J. Martín, C. Sanabria, J.I. Gutierrez and A.I. Andrés

4. Discrimination of fresh vs. frozen-then-thawed pig meat by percent reflectance values using SIMCA (Soft Independent Modelling of Class Analogy)

   M.J. Martín, C. Sanabria, J.I. Gutierrez and A.I. Andrés

5. Pre-freezing affects texture of cooked hams: potential influence of protein oxidation

   M. Armenteros, S. Ventanas, D. Morcuende, F. Solano and M. Estévez

Part 2: Packaging

1. The use of carbon monoxide as a pre-packaging treatment in beef

   D.I. O’Connor and P. Allen

2. Effect of packaging on the colour of beef with different α-tocopherol tissue levels

   R.N. Nassu, B. Uttaro, J.L. Aalhus, S. Zawadski, M. Juárez and M.E.R. Dugan

3. Effect of modified atmosphere packaging systems on lamb meat appearance during refrigerated storage

   R.P.P. Fernandes, M.T.A. Freire, J.C.C. Balieiro, A.F. Rosa, F.A.P. Catunda and M.A. Trindade

4. Microbiological and physicochemical characteristics of fresh meat and meat ball as affected by edible soy protein isolated films and coatings containing lactic acid-induced egg white powder

   S.L. Chen, Y.M. Weng, J.J. Huang and K.J. Lin

5. The influence of post-mortem ageing time and packaging conditions on the quality of fresh beef

   A. Owczarek-Fendor, B. De Meulenaer, S. De Smet, I. Van Bree, A. Vermeulen, M. Eriksson, S. Lescouhier, M. Vandersteene and F. Devlieghere

6. Early alteration of beef colour packaged in a modified atmosphere: investigation of indicators implicated in the phenomenon appearance

   E. Parafita, J.P. Frencia and L. Picgirard

7. Combined effects of nisin and modified atmosphere packaging on chemical, microbial and sensory properties of emulsion-type sausages

   E. Khajehali, S.S. Shekarforoush, A.H.K. Nazer and S. Hoseinzadeh

8. Comparative effects of packaging and ageing on shelf life of chicken and rabbit hamburgers

   M.E. Cossu, A.B. Picallo, M.L. Lamanna, G. Lazzari, M.L. Cumini, V. Vello and F. Raffaeli

Part 3: Processing

1. Evaluation of storage condition and phosphate addition on the physicochemical properties and textural characteristics of model sausages manufactured with lamb

   K.B. Chin, Y.B. Kim and K. Rosenvold

2. Modelling of mincing processes by determination of meat cutting properties through the analysis of Warner Bratzler curve

   W. Schnaeckel, J. Krickmeier, Oktaviani, W. Pongjanyanukul and D. Schnaeckel

3. Optimization of sample preparation condition for meat laver production using response surface methodology

   G.D. Kim, J.Y. Jeong, E.Y. Jung, H.S. Yang, S.J. Hur and S.T. Joo

4. Quality of semi-dried chicken jerky incorporated with skin

   D.J. Han, Y.S. Choi, H.Y. Kim HY, J.H. Choe, H.W. Kim, K.E. Hwang, E.S. Lee and C.J. Kim

5. Influence of the addition of chemical modified glyceraldehyde 3-phosphate dehydrogenase on the gelling properties of porcine myofibril

   Y. Miyaguchi, T. Sakamoto, S. Sasaki, K. Nakade, S. Ichinoseki, M. Tanabe, M. Numata, N. Higashikuni and K. Kosai

6. Modification of muscle structure in poultry meat caused by different meat recovery systems

   W. Branscheid, A. Bauer and K. Troeger

7. Utilization of beer and brewer’s grains to tenderize a sausage casing

   R. Sakata, T. Oshida, T. Nishiumi, H. Yoon and M. Waga

8. Quality of traits of cooked press hams manufactured with different muscles on pig

   P. Seong, D. Jeong, G. Kang, S. Cho, B. Park, J. Kim, S. Jeong, H. Kim and D. Kim

9. Comparison between natural and collagen synthetic casings in “Morcilla de Burgos” blood sausage

   E.M. Gómez-Rojo, J. Gónzalez, D. Wilches-Perez, B. Melero, S.M. Osés, A.M. Diez, I. Jaime and J. Rovira

10. Relationship between the collagen composition and instrumental and sensory texture of Italian cooked meat products prepared with high collagen raw meat

    G. Barbieri, G. Barbagallo, M. Franceschini, A. Pizza and P. Rivaldi

11. A pragmatic approach to avoid destructured zones in cooked ham

    M. Scheeder and G. Hugenschmidt

12. Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dry-fermented sausage)

    V. Tomović, M. Jokanović, S. Savatić, Lj. Petrović, N. Džinić, T. Tasić and P. Ikonić

13. Broiler chicken charqui meat-like processing by applying hurdle technology

    F.A.G. Coró, M.R. Pedrão, M.M. Yamaguchi, A.R. Alfaro and M. Shimokomaki

14. Texture sensory and instrumental analysis: do they correlate?

    A.C.G. Monteiro, M.A. Fontes, P. Costa and J.P. Lemos

15. The effect of brine concentration on diffusion and water distribution in pork muscles: a low-field nuclear magnetic resonance study

    C. McDonnell, P. Allen, E. Duggan, D.A. Cronin and J.G. Lyng

16. Meat. Structural aspect of cooking. A micro X-ray tomography study

    V. Brumfeld

17. Monitoring the effects of salt and temperature on myofibrillar proteins in beef

    R. McArdle, J.P. Kerry and R.M. Hamill

Part 4: Technology

1. Effects of marinated whole or slices of muscles concerning beef palatability

   E. Patissier, L. Picgirard and E. Parafita-Thomas

2. Impact of waiting time between injection and cooking with or without vacuum packaging on technological properties of heifers semimembranosus roasts

   E. Patissier, L. Picgirard and E. Parafita-Thomas

3. Effect of high-pressure treatment on microbial and sensory quality of sliced dry-cured Iberian ham

   M. Sánchez, J. Viguera, Q. Espárrago, M.J. Martín and C. Sanabria

4. Monitoring the effects of high pressure processing, salt levels and refrigerated storage on sensory and technological properties of pork sausages

   J. Hayes and P. Allen

Poster session 15: Enhanced Meat Products

Part 1: Fat, Salt and Nitrate Reduction

1. Effect of fat and sodium reduction on instrumental and sensory characteristics of liver paste

   I. Van Leuven, O. Goemare, L. Steen, P. Dirinck and H. Paelinck

2. A new processing method to reduce sodium in sausages without potassium chloride and phosphates

   K. Aota, S. Ichinoseki, M. Numata, K. Kosai, Y. Miyaguchi, T. Hayashi and S. Haga

3. Effect of the type of fat on the sensory attributes and instrumental texture parameters of reduced-fat non-acid fermented sausages

   H. Mora-Gallego, X. Serra, M.D. Guàrdia, R. Miklos, R. Lametsch and J. Arnau

4. Effect of replacing of animal fats with black cumin seed oil on the quality characteristics of weiner style sausages

   E. Kaynakci and B. Kiliç

5. Effect of replacing tallow with rice bran and olive oils on the quality properties restructured beef patties

   H.W. Seo, G.D. Kim, E.Y. Jung, J.Y. Park, S.S. Eo, S.T. Joo and H.S. Yang

6. Kinetics of sodium nitrite degradation, nitrate and nitric oxide-haem pigment development during Mortadella (Bologna) type sausage cooking

   M. Bergamaschi, Ge. Barbieri, M. Franceschini and G. Barbieri

7. Salt and sodium content in dry fermented sausages and dried meat in Serbia

   S. Lilic, S. Saicic, D. Vranic, D. Trbovic, B. Borovic, B. Velebit and B. Lakicevic

8. Estimation of NaCl apparent diffusivity of beef connective tissue sheets

   P.S. Mirade, S. Portangen and J.D. Daudin

9. Color changes in frankfurters manufactured with or without sodium nitrite and sodium ascorbate

   J. Viguera, F. Solano, M. Armenteros, D. Morcuende and M. Estévez

10. Evaluation of technological and sensory properties of dry-fermented sausages with no added sodium chloride and enriched with probiotics, phytosterols, flavonoids and fructo-

    G. Ferrini, M.D. Guàrdia, C. Sárrag, R. Rubio, I. Díaz, J. Comaposada and J. Arnau

11. Salt (NaCl) diffusion and distribution in rat skeletal muscle

    R.S. Filgueras, A. Venien, F. Peyrin, R. Labas, J.M. Henot and T. Astruc

12. Effect of steamed rice flour addition on quality characteristics of dried meat laver

    H.J. Lim, J.Y. Park, S.S. Eo, M.J. Kim, S.T. Joo and H.S. Yang

13. Reduced nitrite in organic meat products

    T.J. Verkleij and W.H.M. Oostrom

14. Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology

    J.H. Zhang, G.F. Jin, L.C. He and J.M. Wang

Part 2: Functional Additives

1. Properties and application of dietary fibers in meat technologies

   V. Pryanishnikov and A. Iltyakov

2. Effect of the use of proteases on the characteristics of fermented sausages

   M.J. Petrón, J.M. Broncano, A.I. Carrapiso, V. Parra and M.L. Timon

3. Effects of bacterial cellulose (nata) on the quality of frankfurter

   K.W. Lin and S.Y. Yu

4. Evaluation of the functional properties in pork meat fermented by psychrotrophic lactic acid bacteria

   T. Hayashi, S. Washio, M. Arakawa, M. Taguchi, N. Toyoda and S. Haga

5. Cooked meat products enriched with calcium salts

   A.M. Soto, I. Galán, M.C. Gámez, M.L. García and M.D. Selgas

6. Development and application of dietary fibers’ and soy protein complex in meat product technologies

   A. Iltyakov and V. Pryanishnikov

7. Effects of kimchi powder on quality characteristics of frankfurter sausages prepared with irradiated pork meat

   H.W. Kim, J.H. Choi, Y.S. Choi, H.Y. Kim, J.H. Choe, S.M. Choi, M.A. Lee, J.W. Lee and C.J. Kim

8. Evaluation of storage condition and phosphate addition on the physicochemical properties and textural characteristics of model lamb sausages

   K.B. Chin, Y.H.B. Kim and K. Rosenvold

9. Effects of chicken skin and wheat fiber mixture on quality properties of chicken frankfurter

   H.Y. Kim, Y.S. Choi, D.J. Han, J.H. Choe, H.W. Kim, J.H. Park, E.S. Lee, S.J. Ju, S.K. Lee and C.J. Kim

10. Characterization and detection of Lactococcus lactis subsp. lactis Sb 2 as probiotic starter in beef Nham

    K.Pilasombut, N. Ngamyeesoon and J. Sethakul

11. In vitro studied of Lactic acid bacteria as probiotic starter for fermented meat product

    R. Sitthigripong, K. Pilsombut and N. Ngamyeesoon

12. Functional properties of emulsion-type pork sausages by addition of natural shell calcium powder

    D.S. Jung, J.S. Choi, S.H. Park, J.H. Kim, S.H. Lee, S.H. Choi and Y.I. Choi

13. Sensory quality of the burger fermented with Lactobacillus acidophilus CRL 1014 mixed chicken and soybean residue

    L.Q. Bomdespacho, D.C.U. Cavallini, R.A. Pinto, A.F.S. Iocca, E.T.F. Silveira, S.B. Pflanzer and E.A. Rossi

14. Quality characteristics of highly extended cook-in ham as affected by replacement of sucrose by hydrolyzed corn starch or sorbitol

    A.L.S.C. Lemos, J.C. Andrade, M.M.H. Haguiwara, R. Bromberg, E.A. Yamada, L. Abreu and B. Frias

15. Starter cultures effects on proteolytic changes and amino acid content in fermented sausage

    A.J.M. Aro and S.A. Chaiña

16. Effect of chemically modified soy proteins and ficin-tenderized meat on the quality attributes of sausage

    R. Ramezani,M. Aminlari and H. Fallahi

Poster session 16: Lipids and Fatty Acids

1. Fatty acid composition of chevon from goats supplemented with Moringa oleifera leaf meal

   B. Moyo, P.J. Masika, A. Hugo and V. Muchenje

2. Changes in the lipid content during the refrigerated storage of animal raw material

   A.A. Semenova, A. Ivankin, T. Kuznetsova and A. Bogdanova

3. Effects of lipid supplementation, method of preservation and cooking on nutritional and sensorial qualities of minced beef

   J. Normand, A. Bertout, D. Le Pichon, D. Ribaud, C. Evrat-Georgel and V. Marzin

4. Effect of whole linseed and protected-CLA enriched diet on beef sensory

   M. Barahona, C. Sañudo, J.L. Olleta, P. Alberti, C.E. Realini and M.M. Campo

5. Effects of sex and age on the expression of stearoyl-CoA desaturase in bovine muscle and adipose tissue

   D. Bureš, L. Bartoň and T. Kott

6. Eating quality of lamb and broiler meat fed on linseed

   G. Zudaire, M.V. Sarries, K. Insausti, M.J. Beriain, I. Gómez and A. Arana

7. Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

   M. Juárez, M.E.R. Dugan, N. Aldai, J.A. Basarab, V.S. Baron, T.A. McAllister and J.L. Aalhus

8. Effect of substituting pork fat with sunflower seed oil and makgeolli lees fiber on quality characteristics of reduced-fat emulsion sausage

   Y.S. Choi, D.J. Han, H.Y. Kim, H.W. Kim, D.H. Song, J.H. Choe, K.S. Park and C.J. Kim

9. Fatty acids modulate adipocyte growth and development in pig: an approach from cell culture study

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

10. Lipid characteristics of commercial lamb cuts

    M.M. Campo, M. Barahona, E. Muela, P. Perez and C. Sañudo

11. Cis-trans isomerization of unsaturated fatty acids in pork lipids by nitrite

    S. Kawahara, K. Shibata, Y. Matsuoka and M. Muguruma

12. Relationship between meat quality measurements in pigs fed with different dietary fat sources

    V. Alonso, L. Provincial, L.M. Najes, E. Guillén, M. Gil, M.M. Campo, P. Roncalés and J.A. Beltrán

13. Effect of mustard seed on fatty acids composition and lipid oxidation of cooked meat products

    M. Karwowska and Z.J. Dolatowski

14. Intramuscular fat is reduced in lambs from sires selected for leanness

    L. Pannier, G.E. Gardner, G.H. Geesink, A.J. Ball, R.H. Jacob, K.L. Pearce and D.W. Pethick

15. Effect of breed and diet on pork fat content and fatty acid composition

    M.S. Madeira, M. Nascimento, C.M. Alfaia, S.P. Alves, R.J.B. Bessa and Prates

16. The effect of omega-3 rich oils on functionality, quality and consumer acceptance of low- and high-fat Bologna

    Z. Pietrasik, H. Wang and J. Janz

17. Rhomboideus muscle fatty acid profile in advancing age of zebu cattle (Bos indicus)

    M.R. Pedrão, N.E. Souza, M. Matsushita, F.A.G. Coró, P. Telles, J.V. Visentainer and M. Shimokomaki

18. Transfer of different exogenous fatty acids into milk and muscle in dairy cows

    K. Nuernberg, J. Angulo, M. Olivera, L. Mahecha, G. Nuernberg and D. Dannenberger

19. Expression of SCD and LPL genes and fatty acid composition in subcutaneous adipose tissue of two Portuguese cattle breeds

    V.M.R. Pires, A.S.H. Costa, C.M.G.A. Fontes and J.A.M. Prates

20. Effect of different dietary fat sources on fatty acid composition, fat stability and sensory acceptability of chicken breast meat

    A. Hugo, S.P. Els, C. Bothma, F.H. De Witt and H.J. Van der Merwe

21. Effects of cooking methods on fatty acids, trans fatty acid and conjugated linoleic acid in the Longissimus dorsi muscles of goats

    M. Ebrahimi, M.A. Rajion, A.Q. Sazili, J.T. Schonewille and Y.M. Goh

Poster session 17: Chemical Safety Issues

1. Effects of illegal treatments on meat quality of Charolaise bulls

   S. Barbera, F.T. Cannizzo and B. Biolatti

2. Effect of roasting, boiling and microwaving cooking method on doxycycline residues in edible tissues of poultry by microbial method

   A. Javadi, H. Mirzaie and S.A. Khatibi

3. Residues of aflatoxins in the meat of chicken and duck in Iran

   B. Radmehr, R. Malakzadeh, M. Saemi and N. Dallal Abbollahi

4. Nuclear magnetic resonance spectroscopy as a tool to distinguish between irradiated and non-irradiated meat

   E. Zanardi, A. Caligiani, M. Mariani, S. Ghidini, G. Palla and A. Ianieri

5. Effects of alpha-tocopherol on the formation of lactones in beef rendered fat

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

6. Factors affecting levels of PAH in smoked meat products

   A. Gomes, C. Roseiro, J. Almeida, M. Elias and C. Santos

7. Impact of high pressure processing on the quality and safety of ready-to-eat Iberian chorizo and dry-cured loin

   S. Bover-Cid, M.D. Guàrdia, A. Claret, T. Aymerich and J. Arnau

8. Biogenic amines in commercial dry fermented sausages as possible precursors of N-nitrosamines?

   E. De Mey, L. Dewulf, G. Drabik-Markiewicz, G. Derdelinckx, M.-C. Peeters and H. Paelinck

9. Development of analytical methods for multi-residue screening of penicillins in bovine muscle, chicken and milk

   J.Y. Song, S.J. Hu, H. Joo, J.B. Hwang, M.O. Kim, S.J. Kang and D.H. Cho

10. Vitamin D3 metabolism after ultra-high supplementation to beef animals to alleviate the effects of beta-agonist supplementation in feedlot cattle

    K.W. Moloto, L. Frylinck, P.E. Strydom, K.Y. Modika and G. Koorsen

11. Differences in biogenic amines content of dry-fermented sausage Petrovská klobása produced in traditional manner from hot deboned and cold meat

    V. Tomović, Lj. Petrović, T. Tasić, A. Mandić, M. Jokanović, P. Ikonić and B. Šojić

12. Effect of the inclusion of smoking step in Iberian sausage processing on levels of polycyclic aromatic hydrocarbons

    L. Martín-Cabello, A.I. Carrapiso, J. Sánchez del Pulgar, C. Torrado, C. García and L. Martín

13. Development of a LC-UV-MS analytical method for malondialdehyde

    C. Douny, R. Dure, F. Brose, G. Degand, A. Clinquart and M.L. Scippo

Additional information

INVITED PAPERS, OPENING SESSION

1. Altering the content of essential nutrients in meats?

   S. De Smet, M. Van Paemel, and N. Dierick

2. Contemporary determinants of the future meat industry

   Won O. Song and Dayeon Shin

3. Risk assessment of growth hormones and antibiotics resided in meat

   Sang-Hee Jeong, Chang-Soo Kang, and Ha-Jung Sung

ABSTRACTS SESSION A : MARKETING AND CONSUMER SCIENCE

1. Color stability and α-tocopherol content in beef M. longissimus dorsi after different packaging methods

   Xin Li, Gunilla Lindahl, and Kerstin Lundström

2. Factors impacting on consumer’s perception of lamb colour

   David L. Hopkins, Tracy A. Lamb, Eric N. Ponnampalam, and Remy van de Ven

3. Influence of processing time on sensory characteristics of cooked “Lacon”

   L. Purrinos, M. C. Garcia-Fontan, J. Carballo, D. Franco, and J. M. Lorenzo

4. Influence of salt content on sensory properties of Galician ham

   J. M. Lorenzo, M. C. Garcia-Fontan, R. Bermudez, M. Varela, and J. M. Nunez

5. Attributes important for the eating quality of beef and lamb loin

   Linda J. Farmer, Octavio O. Oltra, Bruce W. Moss, Alan W. Gordon, and Jonathon Birnie

ABSTRACTS SESSION B : MEAT AND HEALTH

1. Alpha-linolenic acid (ALA) and its longer chain omega-3 derivatives (EPA, DPA & DHA) in meat from lambs reared under extensive across several locations of Australian grazing

   Eric N. Ponnampalam, David L. Hopkins, Kym L. Butler, Soressa M. Kitessa, Janelle Hocking-Edwards, Robin H. Jacob, and David W. Pethick

2. Antioxidant effect of wine residues on lipid oxidation and colour of frozen stored chicken meat

   Carmen J. Contreras-Castillo, Miriam M. Selani, Viviane G. Packer, Tamara Z. Silva, and Gerson B. Mourao

3. Bioactivities of crude peptide extracts of Hanwoo M. longissimus

   K. H. Seol, H. J. Kim, J. T. Hwang, M. H. Oh, A. Jang, J. S. Ham, D. H. Kim, and M. Lee

4. Body composition changes and lipid profile in young people consuming Ternasco de Aragon or chicken

   M. I. Mesana, A. Santaliestra-Pasias, M. Barahona, and L. A. Moreno

5. Chicken collagen hydrolysate: vasoprotective effect and mechanism of action

   T. Kouguchi, K. Iwai, T. Ohmori, M. Shimizu, M. Sato, K. Shimizu, Y. Takahata, Y. Oishi, Y. Maeyama, and F. Morimatsu

6. Could restricted grain supplementation modify fatty acid composition in beef meat under grazing conditions?

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

7. Effect of addition of microcrystalline cellulose (MCC) on structure and functionality of emulsified meat batters and sausages

   V. Schuh, K. Allard, K. Herrmann, Monika Gibis, and J. Weiss

8. Effect of addition of potato on the quality characteristics of meat chip

   Won Hee Choi, Hee Ju Kim, Sun Moon Kang, Muhlisin, Joong Il Lee, Cheon Jei Kim, and Sung Ki Lee

9. Comparison of nutritional characteristics of the small intestine, large intestine and rectum from pig

   Ki Hong Jeon, Young Boong Kim, Young Ho Kim, Dong In Shon, and Na Hyun Lee

10. Effect of dietary palm oil supplementation on the meat quality of Hanwoo (Korean cattle) beef during storage

    Sun Moon Kang, Yeong Jong Kim, Won Hee Choi, Muhlisin, Young Han Song, Gur Yoo Kim, and Sung Ki Lee

11. Effect of duck meat consumption on basal metabolic rate of Sprague-Dawley rats

    Xianchao Feng, Su Zhuang, Lin Chen, Zhenguo Yan, Xinglian Xu, and Guanghong Zhou

12. Effect of flavour enhancers on the formation of heterocyclic amines in fried beef patties

    Monika Gibis, Miriam Burk, and Jochen Weiss

13. Effect of supplementation of quercetin on oxidation stability of chicken thigh

    Jung-Eun Park, Sang-Ho Kim, Hyun-Seok Chae, Jun-Sang Ham, Mi-Hwa Oh, Seung-Gyu Lee, Kuk-Hwan Seol, Dong-Hoon Kim, Dong-Wook Kim, In-Sun Kim, Ju-Hui Choe, Yu-Jin Hwang, Kyung-A Hwang, and Aera Jang

14. Effects of cow meat and horse meat on mouse immune cell activation ex vivo

    Yu-Jin Hwang, Aera Jang, In-Hye Kim, Sung-Jun Hwang, Dong-Sik Park, Jaehyun Kim, and Kyung-A Hwang

15. Effects of dietary flax and vitamin E on beef intramuscular fat concentration of biohydrogenation intermediates

    Manuel Juarez, Michael E. R. Dugan, Jennifer L. Aalhus, Noelia Aldai, John A. Basarab, Vern S. Baron, and Tim A. McAllister

16. Evaluation of antioxidant and antimicrobial activities of ethanol extracts from 13 kinds of spices and analysis of meat patties manufactured by selected spices

    Suk-Nam Kang, Mi-Ra Yang, Tae-Hwa Goo, Hyeong-Chan Kim, Seul-Ki Yu, Gun-Ryoung No, Tae-Wan Kim, and Il-Suk Kim

17. Fatty acid composition and sensory acceptability of dry cured ham influenced by linseed oil, fish oil or microalgae included in the pig feed

    E. Vossen, D. Van Mullem, K. Raes, and S. De Smet

18. Investigation into biologically active ingredients from pig’s feet

    A. V. Ustinova, A. N. Ivankin, E. V. Surnin, and A. P. Popova

19. Investigation of detoxifying properties of biologically active additive in meat products

    A. B. Lisitsyn, N. E. Belyakina, A. V. Ustinova, S. I. Khvylya, and A. I. Surnina

20. Longitudinal bone growth effects of porcine skin gelatine hydrolysates on Sprague-Dawley rats

    Aera Jang, Kang-Hyun Leem, Hye-Kyung Kim, Dong-Hoon Kim, Dong-Wook Kim, Jun-Sang Ham, Mi-Hwa Oh, Seung-Gyu Lee, Kuk-Hwan Seol, Kyung-Woon Kim, and Sung-Jong Oh

21. Meat and meat products as a source of fatty acid dietary intake in the diet of the Czech Republic population

    P. Steinhauserova, I. Rehurkova, and J. Ruprich

22. Modification of meat raw materials by manipulation with animals

    I. Chernucha, L. Fedulova, N. Motylina, A. Makarenko, and O. Usanova

23. Production of polyelectrolyte nanomicrocapsules for immobilization of food ingredients

    A. Lisitsyn, A. Ivankin, Yu.Yushina, and N.Gorbunova

24. Role of cadaverine and piperidine in the formation of N-nitrosopiperidine in heated cured meat

    G. Drabik-Markiewicz, E. De Mey, S. Impens, T. Kowalska, Y. Vander Heyden and H. Paelinck

25. Salt reduction in cooked sausages

    H. Kneubühler, P. Eberhard, S. Schlüchter, D. Guggisberg, J. Messadene, and P. Piccinali

26. Studies on thermic effects of chicken

    N. Takabayashi, M. Sato, Y. Takahata, F. Morimatsu, T. Nishimura, and J. Wakamatsu

27. Study of the stability of polyunsaturated fatty acids in pork meat after storage and cooking

    Caroline Douny, Julien Delmelle, Francois Brose, Guy Degand, and Marie-Louise Scippo

28. Development of fermented feedstuff with high antibacterial activities to improve meat quality in fattening pigs

    Hyun-Jung Bae, Soo-Kyung Park, and Mi-Young Kang

29. Development of bio-formula complex from agricultural by-products and kimchi as meal supplement for pigs

    Soo Kyung Park, Hyun Jung Bae, and Mi Young Kang

ABSTRACTS SESSION C : MUSCLE BIOLOGY AND MEAT BIOCHEMISTRY

1. Transmutation in Talin2 and the quality of chicken meat

   Y. Tomisaka, A. M. Ahhmed, S. Kawahara, and M. Muguruma

2. Effect of L-histidine and ionic strength on disassembly of myosin filaments

   Toru Hayakawa, Jun-Ichi Wakamatsu, Akihito Hattori, and Takanori Nishimura

3. Supplementary feeding to improve milk and meat production of cattle under smallholder farm condition in Bangladesh

   M. A. S. Khan and A. K. M. Masum

4. Association analysis of candidate genes for fatty acid composition in pig and cattle

   D. Maharani, S. L. Yu, K. S. Seo, S. H. Ryoo, Y. Jung, C. Jo, and J. H. Lee

5. Haplotype analysis in chicken mitochondrial DNA D-loop region for breed identification

   M. R. Hoque, K. C. Jung, B. S. Kang, H. K. Lim, K. D. Choi, and J. H. Lee

6. Expression in promoter variant of the MEF2C in the longissimus dorsi muscle of Polish Friesian cattle

   Edyta Juszczuk-Kubiak, Rafał Starzyński, and Krystyna Wicińska

7. Effects of Camptothecin and Etoposide on expression of caspase-3, calpain and calpastatin of chicken during postmortem ageing

   Lin Chen, Xianchao Feng, Xinglian Xu, and Guanghong Zhou

8. Effect of DGAT1 polymorphism on meat shear force and compression in Swedish beef breeds

   Xin Li, Marie Ekerljung, Anne Lundén, and Kerstin Lundström

9. Effects of grass-fed and grain-fed diets on expression of genes for muscle development in Japanese Black steers

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

10. Fat deposition in Japanese Black and Holstein steers fed a high energy diet

    Elke Albrecht, Takafumi Gotoh, Torsten Viergutz, Gerd Nürnberg, and Jochen Wegner

11. Association of myostatin and decorin in the muscle of cattle

    Xiujuan Liu, Elke Albrecht, Xiaojing Yang, Ruqian Zhao, Ludwig Jonas, and Steffen Maak

12. Dietary n-6 and n-3 fatty acids alter the fatty acid composition of tissues and the fate of beneficial fatty acids during processing

    A. Herdmann, J. Martin, G. Nuernberg, D. Dannenberger, and K. Nuernberg

13. Intracellular calcium regulates AMP-activated protein kinase activity in an oscillation-dependent manner

    Sungkwon Park, Eric M. England, Haibo Zhu, Jason M. Scheffler, Steve C. Kasten, Tracy L. Scheffler, and David E. Gerrard

14. Meat quality and sensory evaluation of different pig breeds: relationships between MHC isoforms and sensory evaluation

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

15. Association between genetic markers and processing traits of Bayonne dry cured ham

    V. Sante-Lhoutellier, C. Chambon, M. Candek-Potokar, M. Skrlep, P. Gou, M. Hortos, G. Evans, and N. Robert

16. Effects of dietary mutton on nitric oxide, nitric oxide synthase, lipid peroxidation in rats

    Jia Chen, Yao Liu, Lu Yuan, Feng Gao, XinLian Xu, and GuangHong Zhou

17. Bacterial contribution to proteolysis during fermentation and ripening of dry sausages

    Constanza M. Lopez, Graciela M. Vignolo, and Silvina G. Fadda

18. Variation of AMPK activity and its effects on glycolysis in postmortem lamb

    Li Ze, Ma Xia, and Jin Ye

19. Effects of glycogen and lactate content on protein denaturation and their influence on pork quality

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

20. Effect of size of type IIB fiber on meat quality and muscle fiber characteristics in pigs

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

21. Influence of high-oxygen and lactate/phosphate enhancement on, proteolysis, protein polymerization, and tenderness of postmortem beef muscles postmortem beef muscles

    Yuan H. Kim, Steven M. Lonergan, and Elisabeth Huff-Lonergan

22. Protein denaturation of beef deep semimembranosus muscle negatively affects meat tenderness by limiting protein degradation and μ-calpain autolysis

    Yuan H. Kim, Aaron Fritchen, Judson K. Grubbs, Mark J. Anderson, Steven M. Lonergan, and Elisabeth Huff-Lonergan

23. A comparative study on the physico-chemical and functional properties of ostrich meat and beef during aging

    S. Alasvand Zarasvand., M. Kadivar, M. Aminlari, and S. S. Shekarforoush

24. Association between mRNA expression level of ATGL gene and tissue fat content at different developmental stages of Guizhou mini-pig

    Yong Yang, Chunjiang Zhao, Shan Xiao, He Zhan, Changxin Wu, and Changwei Ma

25. Expression and antibody production of connectin fragment increased in sarcoplasm during postmortem aging of chicken muscle

    Minoru Yamanoue, Takashi Kubo, Kenichi Matsunaga, Syuji Ueda, and Michihiro Takagi

26. Decreasing muscle phosphocreatine slows postmortem glycolysis and improves pork quality

    Tracy L. Scheffler, Jason M. Scheffler, Steven C. Kasten, Eric M. England, Sungkwon Park, and David E. Gerrard

27. Profiling of volatile compounds in thigh meat from Korean native chickens and commercial broilers

    S. Seo, H. J. Jeon, Y. Jung, S. Jung, W. S. Kim, and C. Jo

28. Effects of salt substitutes on protein structure in muscle foods studied by FTIR microspectroscopy

    N. Perisic, N. K. Afseth, R. Ofstad, and A. Kohler

29. Identification of variables useful for predicition of ultimate pH and color in pork

    Jason M. Scheffler, Tracy L. Scheffler, Sungkwon Park, Eric M. England, Kimberly D. Fisher, Sean F. Holmer, Dustin D. Boler, Anna C. Dilger, John Killefer, Floyd K. McKeith, John M. Eggert, and David E. Gerrard

30. AMPK’s inhibition of motor activity mediated by intracellular energy status

    Steven C. Kasten, Jason M. Scheffler, Sungkwon Park, Tracy L. Scheffler, and David E. Gerrard

31. Porcine myosin heavy chain 1 gene is expressed significantly in Berkshire loins with high pH24

    Woo Young Bang, Yong Hwa Lee, Eun Jung Kwon, Da Hye Park, Eun Seok Cho, Min Ji Kim, Jong-Soon Choi, Hwa Choon Park, Beom Young Park, and Chul Wook Kim

32. Structural changes in rabbit skeletal muscle G-actin after high hydrostatic pressure

    Gerelt Borjigin, Zhi-feng Wang, Shuhei Yamamoto, Ryuichi Tatsumi, and Yoshihide Ikeuchi

33. The expression analysis of COL1A1, COL1A2 and procollagen type I in pig tissues

    Eun Seok Cho, Woo Young Bang, Won Yong Jung, Eun Jung Kwon, Da Hye Park, Ki Hwa Chung, Tae Wan Kim, Sea Hwan Sohn, Keun Kwang Cho, and Chul Wook Kim

34. Expression of adiponectin and its related genes in Sancheong Berkshire pigs

    Yong Hwa Lee, Eun Seok Cho, Woo Young Bang, Eun Jung Kwon, Da Hye Park, and Chul Wook Kim

35. Genetic variability of lipogenic activity and lipid composition in rabbit adipose tissue

    P. Hernández, A. Kačírková, V. Juste, C. Zomeño, A. Blasco

36. Transglutaminase polymerizes meat proteins at -35 °C and may have industrial applications as a biological protective film

    A. M. Ahhmed, N. M. Albay, S. Kawahara, H. Fujino, M. Muguruma

37. Expression and antibody production of connectin fragment increased in sarcoplasm during postmortem aging of chicken muscle

    Minoru Yamanoue, Takashi Kubo, Kenichi Matsunaga, Syuji Ueda, and Michihiro Takagi

38. Effect of calpain effectors on tenderness, calpain activity and ultrastructure of beef from Chinese yellow cattle

    Feng Huang, Jichao Huang, Xinglian Xu, Guanghong Zhou, and Ming Huang

39. The efficiency of electrical stimulation to counteract the negative effects of β-agonists on meat tenderness of feedlot cattle

    Michelle Hope-Jones and Phillip E. Strydom

40. Heat shock protein beta 1 was associated with intramuscular fat content in longissimus muscle of Korean cattle

    Nam-Kuk Kim, Seung-Hwan Lee, Hyun-Jeong Lee, Tae-Hun Kim, and Duhak Yoon

41. Construction of co-expression network associated with marbling score in bovine

    Dajeong Lim, Nam-Kuk Kim, Hye-Sun Park, Jeongsoo Lee, Tae-Hun Kim, Heebal Kim, and Seung-Hwan Lee

42. Use of bovine microarray analysis to identify new biological pathway for marbling in Hanwoo (Korean cattle)

    S. H. Lee, C. Gondro, J. H. J. van der Werf, D. J. Lim, D. Yoon, T. H. Kim, S. J. Oh, J. P. Gibson, and J. M. Thompson

43. Effects of soybean sauce on physicochemical properties of hot-boned Hanwoo beef (Korean native cattle)

    Ji-Hun Choi, Yun-Sang Choi, Hyun-Wook Kim, Doo-Jeong Han, Hack-Youn Kim, Mi-Ai Lee, Si-Young Kim, Ju-Woon Lee,and Cheon-Jei Kim

44. Protein profile differences in longissimus muscle of tender and tough lamb at 1 and 5 days of ageing

    D. Jeong, M. I. Knight, I. H. Hwang, B. Y. Park, D. L Hopkins, and M. B. McDonagh

45. Meat color deterioration characterisitic in major porcine muscles during cold storage

    Jin Yeon Jeong, Sun Jin Hur, Seon Tea Joo, and Sang Keun Jin

46. Predicting post-slaughter muscle glycogen content and darkcutting through changes in pre-slaughter body temperature of lambs

    Dario G. Pighin, Robyn D. Warner, Wayne Brown, Drewe M. Ferguson, and Andrew D. Fisher

47. Degradation products of bovine myofibril proteins under oxidation and reduction conditions by μ–calpain and cathepsin B

    Kyoung Mi Park, In-Kyung Cho, and Inho Hwang

48. Detection of QTL affecting meat color using an F2 population constructed by intercross between a Korean native pig and a Landrace pig

    Gil-Ju Lee, In-Cheol Cho, Hyun-Tae Lim, Chae-Kyoung Yoo, Jae-Hwan Kim, Eun-Ji Jung, Moon-Seok Ko, and Jin-Tae Jeon

49. Detection of QTL associated with post-mortem muscle pH using a three-generation population produced by crosses between Landrace and Korean native pigs

    Chae-Kyoung Yoo, In-Cheol Cho, Hyun-Tae Lim, Jae-Hwan Kim, Moon-Seok Ko, Eun-Ji Jung, and Jin-Tae Jeon

50. Development of genetic marker technology i: quantifying boartaint

    C. E. Mitchell, E. J. Squires, F. S. Schenkel, and G. A. Walling

51. Validation of molecular diagnostic markers for carcass traits in commercial Hanwoo steers

    S. C. Shin, J. P. Heo, K. Y. Chung, and E. R. Chung

52. Effect of aging days on Warner Bratzler shear force values and tenderness of different cut from Hanwoo steer beef

    J. I. Kim, J. H. Kim, P. N. Seong, G. H. Kang, B. Y. Park, S. G. Jeong, J. H. Kim, Y. H. Choi, D. H. Kim, and S. H. Cho

53. Effect of different nutritional strategies on carcass traits, meat quality and fatty acid composition of Uruguayan steers

    G. Brito, R. San Julián, S. Luzardo, M. del Campo, F. Montossi, F. Baldi, G. Banchero, A. La Manna, and X. Lagomarsino

54. Effect of low-energy and low protein diet on muscle free glutamate content

    Hiroyuki Kobayashi, Masahiro Shibata, Motoni Kadowaki, and Shinobu Fujimura

55. Effect of maternal dietary protein level on offspring myofiber characteristics and meat quality in finishing Meishan pigs

    Jinquan Wang, Xiao Li, Xiaojing Yang, Qinwei Sun, Ruihua Huang, Jun Xing, Yingdong Ni, and Ruqian Zhao

56. Effect of muscle and rate of pH and temperature fall on antioxidant enzyme activities in beef

    U. Pastsart, M. De Boever, E. Claeys, and S. De Smet

57. Expression of perilipin and glucocorticoids relative regulating genes in adipose tissue of pigs with different halothane genotypes

    Xiaowei Zhang, Jing Liang, Ruqian Zhao, and Xiaojing Yang

58. Freezing of mitochondria, meat and liver cells: oxygen consumption after succinate addition

    V. T. Phung, B. Egelandsdal, E. Sælid, J. Volden, and E. Slinde

59. Gender-specific differences in cytochrome p450 in microsomes from post-pubescent pigs – implications for expression and activity

    Martin Krøyer Rasmussen, Galia Zamaratskaia, and Bo Ekstrand

60. Physicochemical characteristics of noodles using chicken breast added with Rubus coreanum miquel and Opuntia ficus-indica var. Saboten

    Soo Min Kim

61. Identification of SNP marker in the calpain gene of the crossbred cattle in Thailand

    P. Tavitchasri, J. Sethakul, C. Kanthapanit, and W.Wajjwalku

62. Impact of polymorphism of the regulatory subunit of the μ-calpain on the proteolysis and tenderness of meat from young bulls

    Agnieszka Iwanowska, Bozena Grześ, Beata Mikołajczak, Ewa Iwańska, Edward Pospiech, Edyta Juszczuk-Kubiak, and Stanisław J. Rosochacki

63. In vitro pepsin rate of digestion increased by heating: associated proteomic markers

    M.-L. Bax, L. Aubry, C. Ferreira, P. Gatellier, T. Sayd, D. Rémond, and V. Santé-Lhoutellier

64. Meat ageing improvement in water-holding: a biophysical process?

    M. M. Farouk, N. Md. Mustafa, G. Wu, A. D. Stuart, P.M. Dobbie, and G. Krsinic

65. Methods for the detection of gelatine origin in meat products

    M. T. Yilmaz, Z. Kesmen, and H. Yetim

66. Ultrastructural changes of duck meat during aging

    Ki Hong Jeon, Young Ho Kim, Sang Dong Lim, Mi Sun Park, and Young Boong Kim

67. Peptide biomarkers as a way to differentiate chicken and turkey meat

    Miguel A. Sentandreu, Enrique Sentandreu, Paul D. Fraser, Carlos B. Amat, and Peter M. Bramley

68. Proteome changes induced by electrical stimulation and post mortem storage in the insoluble protein fraction of bovine longissimus dorsi muscle

    Stefanía Guðrún Bjarnadóttir, Kristin Hollung, and Eva Veiseth-Kent

69. Changes in functional properties and SDS-PAGE pattern of goat meat proteins during frozen storage

    S. Shaghaghian, A. Abedi, M. Aminlari, and R. Ramezani

ABSTRACTS SESSION D : MEAT QUALITY

1. Effect of fast chilling temperature and refrigerated storage duration on lamb quality

   P. Mone, E. Muela, M. Barahona, M.M. Campo, I. Medel and J.A. Beltrán

2. Influences of xylol oligosaccharides on the physicochemicaland sensory properties of frozen Chinese-style meatball (Kung-Wan)

   Yu-Bi Wu and Kuo-Wei Lin

3. Optimized workflow and validation of carcass CT-scanning

   Lars Bager Christensen, Søren H. Erbou, Martin Vester-Christensen, Mads Fogtmann Hansen, Mianne Darré, Marchen Hviid, and Eli V. Olsen

4. Effects of wine lees as supplemental feed on the microflora, meat productivity and meat quality of fattening pig

   S. Takenoyama, K. Matsuba, T. Imabayashi, H. Murakami, A. M. Ahhmed, S. Kawahara, and M. Muguruma

5. NMR relaxometry and toughness changes in long time low temperature (LTLT) treated pork loin

   Line Christensen, Jonas T. Sprehn, Mette Christensen, Margit D. Aaslyng, and Hanne C. Bertram

6. Influence of different thawing methods on physicochemical change and protein oxidation of pork

   Baohua Kong, Xiufang Xia, Dongmei Zheng, and Qian Liu

7. Meat characterization of four endangered Galician cattle breeds

   D. Franco, M. Fernandez, J. R. Justo, J. M. Lorenzo, L. González, C. J. Rivero, J. Lama, M. C. García Fontán, E. Bispo, S. Carracedo, and T. Moreno

8. Influence of storage time and packaging system on free amino acids content from longissimus thoracis of “Cachena” calves

   J. M. Lorenzo, M. C. Garcia-Fontan, J. R. Justo, J. Lama, and D. Franco

9. Shelf-life of veal calves from Holstein Friesian breed stored under vacuum-packaged and modified atmosphere

   J. M. Lorenzo, E. Rodríguez, D. Franco, S. Temperán, and M. C. Garcia-Fontan

10. Nutritional quality of cull cows with very early weaned calves in Argentina

    A. Biolatto, G. Molto, S. Araujo, S. Vittone, G. Otero, A. Monje, I. Galli, A. Pazos, D. Pighin, G. Teira, F. Perlo, O. Tissoco, and P. Bonato

11. Electrostatic spraying of antioxidant and reducing agent to reduce oxidative quality changes in ground beef

    K. C. Nam, K. S. Seo, K. W. Park, C. Jo, and D. U. Ahn

12. Optimisation of electrical stimulation for pH-temperature compliance

    Kelly L. Pearce, David L. Hopkins, Chris Mudford, Janelle Hocking-Edwards, and David W. Pethick

13. The relationship between microbial growth and some biochemical parameters in venison and beef during aerobic storage at 4°C

    Mohd Hafiz Jamaludin, Alaa El Din Ahmed Bekhit, Grant Cochrane, and Phil Bremer

14. Rapid analysis of fatty acid profiles in pork using NIRS with a diode array detector

    A.Bauer, J. P. Lindner, and K. Fischer

15. White crystals found in the muscle of Jinhua ham

    Gai-Ming Zhao, Yan-Xia Liu, Wei Tian, Miao-Yun Li, Xian-Qing Huang, and Xiao-Ping Gao

16. Evaluation of antioxidative effects of dried Bonito stock (Katsuo-Dashi) on meat fat in cooking and storage

    Yusuke Akahori, Jun Yamada, Minako Inamori, Aki Nashimoto, and Hideki Matsuda

17. Macro and micro mineral content of venison and beef farmed in New Zealand

    Mohd Hafiz Jamaludin, Alaa El Din Ahmed Bekhit, Lynne Clucas, Grant Cochrane, and Phil Bremer

18. Raman spectroscopic discrimination of animal fats origins: use of polymorphic properties

    Michiyo Motoyama, Masahiro Ando, Keisuke Sasaki, and Hiro-O. Hamaguchi

19. Moisture retention and visual appearances of broilers chilled by water, air, or evaporative air

    J. Y. Jeong, K. K. Janardhanan, A. M. Booren, D. M. Karcher, and I. Kang

20. Oil-in-water emulsions as a delivery system for ω-3 fatty acids in pork sausages

    H. Salminen, K.Herrmann, and J. Weiss

21. The effect of tenderizing acids on linoleic acid oxidation during marination of pork

    Peeter Toomik, Kristina Lepp, Lembit Lepasalu, and Tõnu Püssa

22. Long-term feeding diet based on rice feed produced domestically affects meat quantity and quality of chicken

    K. Matsuda, T. Tokunaga, K. Tamura, H. Tsujibayashi, Y. Nakamura, T. Etoh, Y. Shiotsuka, R. Fujino, and T. Gotoh

23. Factors affecting pHu in bovine meat in Chile

    Fernando González Sch, Fabiola Cerda L., and Adela Valenzuela C.

24. Use of objective measures of longissimus quality to predict tenderness in beef meat

    S. Failla, M. Juarez, M. Contò, D. Meo Zilio, S. Ballico, and F. Gonzalez

25. Study of transformation processes of proteins in sterilized meat-plant products in polymer consumer package during their production and storage

    A. Lisitsyn, V. B. Krylova, T. V. Gustova, and N. N. Mandzhiyeva

26. Study on selected quality traits of pork meat from fatteners derived from crossing Naima sows with different boar lines

    Piotr Janiszewski, Karol Borzuta, Andrzej Borys, Eugenia Grześkowiak, Jerzy Strzelecki, Dariusz Lisiak, and Fabian Magda

27. Influence of acidity regulators on swelling ability of muscle fibers

    A. A. Semenova and E. K. Tuniyeva

28. Specifics of lipid composition of animal raw materials

    A. B. Lisitsyn, A. N. Ivankin, I. M. Chernukha, and Yu. K. Yushina

29. How to obtain safe and tender pork when cooking at “low temperature, long time” (LTLT)

    Line Christensen, Mari Ann Tørngren, and Annemarie Gunvig

30. Tenderising effect of brine-injected proteolytic enzymes on aged and non-aged beef semimembranosus

    Mari Ann Tørngren

31. Comparison of histochemical characteristics and meat quality traits in different Jeju pig breeds

    S. H. Hwang, K. B. Ko, K. H. Kim, and Y. C. Ryu

32. Retail packaging of pre-salted beef patties stored in high or non-oxygen atmosphere

    Mari Ann Tørngren and Sisse Jongberg

33. Combined high pressure and temperature effects on the textural quality of post-rigor beef

    Anita L. Sikes and Ron K. Tume

34. Examination of the meat quality of growing rabbits reared on wire net or combined (wire net / straw) floor at different stocking densities

    A. Dalle Zotte, G. Jekkel, and G. Milisits

35. Korean consumer acceptance of Improvac and the immunization approach

    D. H. Lee, J. Singayan-Jajardo, and N. Wright

36. Multiscale image analysis approach for meat tenderness prediction

    M. El Jabri, S. Abouelkaram, J.-L. Damez, and A. Listrat

37. Microbiological, chemical, and sensory assessment of Areolated Grouper (Apinephelus areolatus) fillets stored under modified atmosphere packaging

    Ashraf A. Zeitoun and Abdulaziz A. Al-Shathri

38. Short-term pre-rigor muscle stretching improves beef tenderness

    M. M. Farouk, A. D. Stuart, and P. M. Dobbie

39. Effects of dietary of fermented brewer’s grain diet on pork characteristics in growing-fattening pigs

    G. M. Chu, S. N. Kang, B. S. Yang, J. H. Ha, H. Y. Kim, I. S. Kim, S. D. Lee, and Y. M. Song

40. The effect of “kiwi fruit solution” on meat traits in beef topside

    Edwina S. Toohey, Matthew J. Kerr, Remy van de Ven, and David L. Hopkins

41. X-ray microtomography for beef intramuscular fat assessment

    P. Frisullo, R. Marino, J. Laverse, M. Albenzio, A. Santillo, and M. A. Del Nobile

42. Initial freezing temperature rises with rise in meat pH: the implications

    M. M. Farouk, R. M. Kemp, S. Cartwright, and M. North

43. Hamburgers from Holstein friesian cull cow finishing with different silages (corn vs. “Pastone”)

    A. Pena, M. C. García Fontán, J. M. Lorenzo, E. Rodríguez, and D. Franco

44. Influence of cooking method on mineral and vitamin B composition of edible lamb

    M. M. Campo, M. Barahona, E. Muela, V. Resconi, JL. Olleta, A. Oliván, and C. Sañudo

45. Shelf life of meat from beef fed antioxidant and wet distillers grains

    L. S. Senaratne, C. R. Calkins, J. T. Vasconcelos, A. S. de Mello, Jr., M. A. Andersen, S. A. Furman, and S. Pokharel

46. Quality of meat from lambs fed sunflower cake and linseed with or without vitamin E supplement

    Borys, B. Borys, and E. Grzeskowiak

47. Mao pomace supplementation in broiler diet on growth and lipids oxidation in meat 136

    S. Wongsuthavas, C. Yuangklang, K. Vasupen, K. Nugboon, Y. Namasila, J. Mitchaothai, and S. Bureenok

48. Improving beef meatball characteristics by adding potato puree and carrageenan

    Meltem Serdaroglu, Gülen Yildiz Turp, Haluk Ergezer, Tolga Akcan, and Pelin Baris

49. Studies on the physico-chemical and functional properties of ostrich meat during frozen storage

    S. Alasvand Zarasvand, M. Kadivar, M. Aminlari, and S. S. Shekarforoush

50. Quantification of muscle structure breakdown during postmortem aging by means of video image analysis

    Phillip E. Strydom, Hanlie D. Snyman, Kgantje W. Moloto, and Lorinda Frylinck

51. Comparison of physicochemical traits of Hanwoo, Holstein and domestic-fed Angus beef

    M. R. Oh, B. Y. Park, S. H. Cho, G. H. Kang, P. N. Seong, J. H. Kim, S. G. Jeong, D. H. Kim, and J. S. Lee

52. Comparison of meat quality as different line of Berkshire

    S. Y. Seo, B. Y. Park, S. H. Cho, J. H. Kim, P. N. Seong, G. H. Kang, G. H. Kang, D. W. Jeong , C. W. Kim, H. C. Park, J. H. Jeong, J. S. Choi, and D. H. Kim

53. Effects of the castration time on meat quality and fatty acid profiles of Korean Black goats

    SunHo Choi, SangWoo Kim, Soon Hwangbo, Jin Hyoung Kim, ChangYeon Cho, Poongyeon Lee, Yeounggyu Ko, and YongHee Yoo

54. Physico-chemical properties of Hanwoo bull and steer carcasses

    Gi Jun Jeon, Yun Ho Choy, Hak Jae, Chung, Myeung Sik Lee, Sung Bok Choi, and Sung Ku Hong

55. Prediction of retail beef yield: relationship between measures

    Yun Ho Choy, Seong Bok Choi, Gi Jun Jeon, Hak Jae Chung, Myung Sik Lee, Jong Moon Lee, Beom Young Park, and Sun Ho Lee

56. Prediction of retail beef yield: prediction models

    Yun Ho Choy, Seong Bok Choi, Gi Jun Jeon, Hak Jae Chung, Myung Sik Lee, Jong Moon Lee, Beom Young Park, Dong Hun Kim, and Sun Ho Lee

57. Meat quality of Hanwoo steers fed with domestic forage barley silage in Korea

    S. Seo, W. H. Kim, J. G. Kim, S. Hwangbo, and B. Y. Park

58. Meat quality of Hanwoo steers fed with total mixed rations (TMR) based on whole crop barley silage (WBS) in Korea

    W. H. Kim, S. Seo, K. C. Choi, K. Y. Kim, M. W. Jung, Y. C. lim, B. Y. Park, and S. H. Cho

59. Flavor characteristics of Hanwoo beef fed rice bran and roasted soybean during finishing period

    Sung Il Kim, Keun Ki Jung, Duck Young Kim, Kyung Hoon Baek, Seul Gi Jung, Sang Oug Lee, Jin Yeol Kim, and Chang Bon Choi

60. Hydrostatic pressure effect on the changes of texture and protein solubility in beef Bulgogi using soy sauce

    Eun-Jung Lee, Se-Wook Oh, Nam-Hyouck Lee, Young-Ho Kim, and Yun-Ji Kim

61. Evaluation of Korean native pig crossed progeny vs commercial pigs for meat quality traits and fatty acid composition

    J. S. Choi, S. H. Park, D. S. Jung, K. S. Park, K. S. Kim, and Y. I. Choi

62. Influence of breeds and ageing time on the physic-chemical quality of beef from the ‘Pampeana’ region in Argentina

    Alejandra B. Picallo, María E. Cossu, Juan J. Grigera Naón, Felisa M.B. Rozen, María L. Lamanna, Alejandro Schor, Darío Colombatto, Hugo von Bernard, and Sonia Moisá

63. Factors to decrease meat quality of pig before and after slaughter in Korea

    Kyong Hyun Bae, Kyong Hwan Kim, Kyong Seon Lee, Kyong Ok Lee, Gil Boo Jin, and Seong Gu Hwang

64. Vaccinating male pigs at younger age with Improvac®

    Carl Brunius, Galia Zamaratskaia, Kristina Andersson, and Kerstin Lundström

65. A national survey of beef tenderness in France

    Jérôme Normand, Emilie Rubat, Caroline Evrat-Georgel, Françoise Turin, Isabelle Legrand, Paul Tribot Laspière, and Christophe Denoyelle

66. A study on the changes of microorganism by temperature during transport and distribution of Hanwoo meat

    D. H. Choi and K. Y. Chung

67. A study on the quality characteristics of fermented dry-cured ham manufactured by pork

    D. I. Hong, D. H. Choi, and K. Y. Chung

68. Analysis of volatile compounds in Chinese Nanjing marinated duck meats using various polarity SPME fibres and GC columns

    Yan Dai, Shuxia Cao, Yu Wang, Guanghong Zhou, and Xinglian Xu

69. Antioxidant properties of Roselle extract and its anti-lipoperoxidant efficiency in meat products as affected by sucrose

    Thanawoot Parinyapatthanaboot, Supamach Musika, and Praphan Pinsirodom

70. Assessment of electrical stimulation compliance at abattoirs using medium voltage electrical stimulation

    Kelly L. Pearce, David L. Hopkins, Andrew Williams, Janelle Hocking Edwards, Robin H. Jacob, Rachael Withers, Gordon Refshauge, Geert Geesink, Robyn W. Warner, and David W. Pethick

71. Association between meat quality, residual glycogen and protein status

    V. Sante-Lhoutellier, P. Gatellier, S. Traore, K. Kajak-Siemaszko, D. Jaworska, W. Przybylski, and D. Kołożyn-Krajewska

72. Beef marbling in three dimensions – breed comparison between Angus and Hanwoo cattle

    Zbigniew A. Kruk, Luisa Reyes-Veliz, Murk J. Bottema, Wayne S. Pitchford, Cynthia D. K. Bottema, and Cheorun Jo

73. Development of marbling estimation method for pork using a Fat-O-Meter device

    D. Lisiak, P. Ślósarz, M. Florczyk, K. Borzuta, and K. Powałowski

74. Dietary oxidation affects serca activity and drip loss in breast muscle of broiler chicken

    Wangang Zhang, Shan Xiao, Eun Joo Lee, and Dong U. Ahn

75. Beef tenderness prediction by NIR? – not in reality yet

    N.T. Madsen, Marchen Hviid, and Chris Claudi-Magnussen

76. Carcass characteristics of Hanwoo

    Gi Jun Jeon, Yun Ho Choy, Hak Jae Chung, Myeng Sik Lee, Sung Bok Choi, and Sung Ku Hong

77. Carcass characterization of four endangered Galician cattle breeds

    D. Franco, M. Fernandez, J.R. Justo, L. Gonzalez, M. C. Garcia Fontán, C. J. Rivero, J. J. Lama, T. Moreno, and J. M. Lorenzo

78. Carcass characterization of Galician mountain foals

    D. Franco, M. C. García Fontán, S. Temperan, L. García Calvo, and J. M. Lorenzo

79. Carcass chilling and pork quality: effects on drip loss, texture measurements and “PSE-like zones” hams frequency

    A. Vautier, E. Gault, T. Lhommeau, A. Le Roux, J. L. Martin, and J. L. Vendeuvre

80. Carcass quality from Galician lambs raised under an extensive production system: effect of live weight

    M. C. Garcia-Fontan, A. Vidal, P. Barja, D. Franco, and J. M. Lorenzo

81. Changes in nucleotide compounds of duck meat during aging depended on temperature

    Bum Jin Joo, Ki Hong Jeon, Nam Hyuck Lee, Mi Sun Park, and Young Boong Kim

82. Diversity in volatile components in beef tissue cooked at different temperature

    Hoa Van Ba, Park Kyoung Mi, In-Kyung Cho, Touseef Amna, and Inho Hwang

83. Characterization of carcass traits in elk deer

    Sang Woo Kim, Sun Ho Choi, BeomYoung Park, ChangYeon Cho, Poongyeon Lee, Yeoung Gyu Ko, Yong Hee Yoo, Byung Chan Sang, and Sang Ho Moon

84. Chemical and microbiological profiles of “Mum” (Thai fermented sausage)

    Amornrat Wanangkarn, Fa-Jui Tan, Adisorn Swetwiwathana, and Deng-Cheng Liu

85. Combination effects of low voltage electrical stimulation and postmortem temperature conditioning on meat quality of Iranian fat tailed sheep

    M. Abbasvali, S.S. Shekarforoush, and M. Aminlari

86. Changes of the chemical composition of chickens as supplemental levels of tallow

    H. S. Chae, E. C. Hong, J. C. Na, H. T. Bang, D. J. Yu, M. J. Kim, H. C. Choi, O. S. Suh, H. K. Kang, and A. Jang

87. Consumer acceptance and preference of pork ribs from immunocastrated and physically castrated boars

    C. L. Gomes, S. B. Pflanzer, E. T. F. Silveira, and P. E. Felício

88. E. Coli contamination level in premises of poultry slaughter house with HACCP system

    A. Javadi and M. Ghasem Bagloo

89. Eating quality for pure boars of Duroc, Berkshire, and Hampshire

    Byung-Wook Cho, Dashdorj Dashmaa, Kyoung-Mi Park, Kyoung-Tag Do, Ki-Hwan Lee, Kang-Seok Seo, Jae-Gwan Choi, In-Kyung Cho, and Inho Hwang

90. Eating quality of frozen Australian lamb leg meat

    R. H. Jacob, K. L. Pearce, A. Gee, and D.W. Pethick

91. Effect of a GNRF vaccine (Improvac®) on slaughter performance and meat quality of boars

    Y. L. Yuan, J. L. Li, W. H. Zhang, C. Li, Z. N. Liu, J. M. Jiang, F. Gao, and G. H. Zhou

92. Effect of ammonium hydroxide on different physico-chemical and histological characteristics of buffalo meat chunks

    Naveena B. Maheswarappa, M. Kiran, K. Sudhakar Reddy, C. Ramakrishna, and N. Kondaiah

93. Effect of aging days on Warner Bratzler shear force values and tenderness of different cut from Hanwoo steer beef

    J. I. Kim, J. H. Kim, P. N.Seong, G. H. Kang, B. Y. Park, S. G. Jeong, J. H. Kim, Y. H. Choi, D. H. Kim, and S. H. Cho

94. Effect of anthocyanins from different plant source on the oxidative stability of vacuum-packed Chinese-style sausages during storage

    Thanawoot Parinyapatthanaboot and Praphan Pinsirodom

95. Effect of dietary selenium on quality and antioxidation of broiler meat

    Yoshinori Hashizawa, Motoni Kadowaki, and Sinobu Fujimura

96. Effect of different hay- concentrate ratios on carcass traits, meat quality and fatty acid composition on Corriedale heavy lambs

    S. Luzardo, F. Montossi, M. Monteverde, C. Silveira, G. Brito, and R. San Julián

97. Effect of different meat on Italian “salami” quality

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

98. Effect of different dietary magnesium supplements on the quality of modified atmosphere pork meat

    Veronica Alonso, Laura Provincial, Mario Gil, Elena Guillen, Luis M. Najes, Jose F. Jimenez, Paula Monge, and Jose A. Beltran

99. Effect of electrical stimulation and age on muscle structure and meat quality of dromedary camel (Damelus dromedaries)

    I. T. Kadim, O. Mahgoub, W. Al-Marzooqi, S. K. Khalaf, and R. S. Al-Maqbaly

100. Effect of high levels of the dietary tallow on the quality of chicken carcass

     H. S. Chae, E. C. Hong, J. C. Na, H. T. Bang, D. J. Yu, M. J. Kim, H. C. Choi, O. S. Suh, H. K. Kang, and A. Jang

101. Effect of processing method and holding time on the physical and sensory quality of cooked marinated chicken

     M. Y. Salma, M. G. O’Sullivan, J. F. Kerry, and J. P. Kerry

102. Effect of sex and livestock production system on free amino acids content on LD muscle from “Galician Mountain” foals

     J. M. Lorenzo, L. Purriños, M. C. Garcia-Fontan, R. Bermudez, and D. Franco

103. Effect of supplementation of Resveratrol on broiler meat quality

     J. H. Choe, S. H. Kim, H. S. Chae, J. S. Ham, M. H. Oh, S. G. Lee, K. H. Seol, D. H. Kim, D. W. Kim, I. S. Kim, J. E. Park, and A. Jang

104. Effect of supplementation of quercetin on oxidation stability of chicken thigh

     J. E. Park, S. H. Kim, H. S. Chae, J. S. Ham, M. H. Oh, S. G. Lee, K. H. Seol, D. H. Kim, D. W. Kim, I. S. Kim, J. H. Choe, and A. Jang

105. Effect of the feeding supplementation with chestnut hydrolysable tannin on the colour and oxidative stability of rabbit meat

     A. Dalle Zotte, S. Balzan, E. Novelli, P. Bohatir, Zs. Matics, and Zs. Szendrő

106. Effect of the finishing diet on the fatty acid profiles in adipose tissues of the Celta pig breed

     R. Domínguez, J. M. Lorenzo, B. D. Castiñeiras, S. Martínez, I. Franco, and J. Carballo

107. Effect of TMR using whole crop rice silage on carcass quantity and quality of Korean native cattle

     J. G. Kim, H. S. Park, S. Seo, S. H. Yoon, M. J. Kim, and Y. C. Lim

108. Effects of adding dietary fibers and Stevioside on the quality of sausages and the blood properties of rats

     C. H. Kim, S. M. Hong, and J. O. Kang

109. Effects of ammonium hydroxide and salt on myoglobin redox stability and lipid oxidation in ground buffalo meat

     Naveena B. Maheswarappa, M. Muthukumar, Arup R. Sen, S. Vaithiyanathan, Y. Babji, and N. Kondaiah

110. Effects of bypass vitamin C supplement on beef quality improvement in Hanwoo steers

     Sun Sik Jang, Hyeong Cheol Kim, Eung Gi kwon, Byung Ki Park, Sang Min Lee, Tae Il Kim, Byoung Soo Jeon, Meing Joong Kim, Young Moo Cho, and Seong Koo Hong

111. Effects of chelating agents on lipid oxidation, pH, and color change in reduced sodium and low-fat pork patties

     Jen-Hua Cheng, Shu-Tai Wang, and Herbert Wood Ockerman

112. Effects of commercial maternal lines on meat quality characteristics and fatty acid composition of porcine longissimus muscle

     J. S. Choi, S. H. Park, D. S. Jung, M. G. Bae, J. O. Jeong, K. S. Kim, and Y. I. Choi

113. Effects of low-level of electron beam irradiation on the characteristics of pork fermented sausage during storage

     Suk-Nam Kang, Mi-Ra Yang, Tae-Hwa Goo, Hyeong-Chan Kim, Seul-Ki Yu, Gun-Ryoung No, Tae-Wan Kim, Cheorun Jo, and Il-Suk Kim

114. Effects of dietary of fermented Flammulina velutipes by-product supplements on pork characteristics in growing-fattening Berkshire pigs

     Y. M. Song, J. M. Yang, J. H. Ha, H. Y. Kim, S. D. Lee, and G. M. Chu

115. Effects of dietary radish green and spinach on color, lipid oxidation and lutein accumulation in broiler tissue

     G. H. Kang, S. H. Kim, J. H. Kim, H. K. Kang, D. W. Kim, S. H. Cho, P. N. Seong, S. G. Jeong, B. Y. Park, and D. H. Kim

116. Effects of electrical stimulation on total calpain activity and quality characteristics of Iranian fat-tailed sheep carcasses

     M. Abbasvali, S. S. Shekarforoush, and M. Aminlari

117. Effects of fattening period on growth performance, carcass characteristics and meat properties of Hanwoo cows

     Eung Gi Kwon, Byung Ki Park, Sang Min Lee, Hyeong Cheol Kim, Sun Sik Chang, Tae Il Kim, Byoung Soo Jeon, Meing Joong Kim, Young Moo Cho, Hak Jae Chung, Soo Hyun Cho, Seok Ki Im, and Seong Koo Hong

118. Effects of F-values on the quality and shelf-life of Samgyetang packed in a multilayer plastic tray during storage at 25 °C

     Jin Hwan Lee, Dong Hyeon Jang, Ji Hoon Lim, and Keun Taik Lee

119. Effects of increasing lysine levels on carcass composition, cutting yields, and further processed product characteristics of immunologically castrated male pigs

     D. D. Boler, L. W. Kutzler, D. M. Meeuwse, V. L. King, F. K. McKeith, and J. Killefer

120. Effects of long ageing on meat shelf life of Argentina indoor and outdoor pigs

     Alejandra B. Picallo, Maria E. Cossu, Lorenzo Basso, Sonia Moisa, Ana M. Pereyra, Beatriz Coste, and Veronica Rocha

121. Effects of rice straw silage with microbial additives on growth performance and carcass characteristics of Hanwoo steers

     Sang Min Lee, Ji Un Ok, Chang-Hyun Kim, Eung Gi Kwon, Byung Ki Park., Tae Il Kim, Hyeong Cheol Kim, Sun Sik Jang, Byung Su Jeon, Maeng Jung Kim, Sung Ku Hong, and Sung Sill Lee

122. Effects of salt level and drying time on quality of dry-cured ham: part 2. Color, fatty acid compositions and sensory properties of dry-cured ham

     B. K. Kim, S. H. Cho, J. H. Kim, G. H. Kang, D. W. Kang, S. G. Jeong, B. Y. Park, D. H. Kim, and P. N. Seong

123. Lamb meat quality in Uruguay: second audit 2007

     R. San Julián, J. Mangado, G. Brito, A. Borca, X. Lagomarsino, S. Luzardo, F. Montossi, and G. Robaina

124. Comparisons between the 1st and 2nd Uruguayan beef quality audits: the economical progresses achieved and the challenges and priorities addressed by industry representatives

     F. Montossi, R. Robaina, G. Brito, L. Castro, R. San Julián, J. Mangado, and S. Luzardo

125. Uruguayan national beef quality audit-2007: a survey of beef industry related to quality and value of cattle

     G. Brito, R. San Julián, S. Luzardo, X. Lagomarsino, F. Montossi, L. Castro, A. Borca, D. Sparano, and R. Robaina

126. Effect of whole milk and paprika oleoresin on the marination performance and sensory acceptability of poultry meat

     M. Y. Salma, M. G. O’Sullivan, J. F. Kerry, and J. P. Kerry

127. Effects of a boar taint vaccine, Improvac® on testicular function and boar taint in surgically castrated male pigs

     Jasbir Singh, P. C. Kok, J. S. Fajardo, C. S. Lee and D. Hennessy

128. Effects of pre-slaughter handling and post-slaughter treatment on meat quality in Korean pork processing industry

     Kyung Hyun Bae, Kyung Hwan Kim, Kyung Sun Lee, Kyung Ok Lee, Gill Boo Jin, and Seong Gu Hwang

129. Effects of dietary oxidation, package And irradiation on the oxidative stability in broiler chicken patties

     S. Xiao, W. Zhang, C. Ma, E. Joo Lee and D.U. Ahn

ABSTRACTS SESSION E : PROCESS TECHNOLOGY

1. Antimicrobial activities of oregano essential oil combined with emulsifier/stabilizer compound in ready-to-cook barbecued chicken

   S. S. Shekarforoush, R. Firouzi, and K. Kafshdouzan

2. Antimicrobial polylactic acid films against some important food-borne pathogens,

   P. Theinsathid, W. Visessanguan, S. Chirachanchai, J. Kruenate, Y. Kingcha, G. Kongrath, and S. Keeratipibul

3. Antioxidant properties of Radix puerariae extracts in precooked pork sausage during storage period

   E.Y. Jung, I.R. Yun, G.D. Kim, K.Y. Seo, S.T. Joo and H.S. Yang

4. Antioxidative activity of phosvitin separated from egg yolk mixed with ground beef

   S. Jung, H. Yun, Y. Jung, K. Nam, D. U. Ahn and C. Jo

5. Breast trim location effects on pink discoloration in cooked, presalted, ground turkey

   J.Y.Jeong and J.R. Claus

6. Changes of volatile compounds during the processing of dry-cured turkey ham

   J. Zhang, G. Jun, J. Wang D.U. Ahn

7. Development of Bulgogi sauce having stable quality to high dose irradiation

   J.-G. Park, Y. Yoon, J.-N. Park, I. J. Han, B.-S. Song, J.-H. Kim, J.-I. Choi, H.-J. Hwang, and J.-W. Lee

8. An attempt to use probiotic in the production of dry fermented pork sausage

   Z. Dolatowski, D. Kołożyn-Krajewska, K. Wojciak, and M. Trząskowska

9. Effect of chitosan on premature browning in ground beef patties

   S. P. Suman, R. A. Mancini, P. Joseph, R. Ramanathan, M. R. Konda, G. Dady, and S. Yin

10. Effect of gas composition in modified atmosphere packaging on the storage quality of sliced bacon

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

11. Effect of high hydrostatic pressure on microbial reduction and fatty acid composition of beef loin packaged with vegetable oils

    H. J. Lee, B. Kim, S. Jung, Z. A. Kruk, E. J. Lee, Y. J. Kim, and C. Jo

12. Effect of high-pressure treatment on the textural improvement of natural hog casing

    T. Nishiumi, Y. J. Kim, A. Suzuki, H. Yoon, and R. Sakata

13. Effect of Korean dry-cured ham quality and storage characteristics of different packaging conditions during cold storage

    J. Y. Jeong, S. J. Hur, I. C. Hur, and S. K. Jin

14. Effect of Laminaria japonica powder levels on the physico-chemical and sensory characteristics of low-fat pork patties

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

15. Effect of pork sources on meat quality characteristics of restructured ham

    C. T. Chang and Y. C. Wu

16. Effect of postmortem tenderization strategies (enhancement, blade tenderization and pre-tumbling) on properties of the Gluteus medius from mature beef cows

    Z. Pietrasik and P. J. Shand

17. Effect of Puerariae radix extracts on pH, color, 2-thiobarbituric acid reactive substances (TBARS) and reduced nitrite content of emulsion-type pork sausage during storage

    K. Y. Seo, I. R. Yun, G. D. Kim, E. Y. Jung, S. T. Joo, and H. S. Yang

18. Effect of salt content on physicochemical, colour and textural traits during the manufacture of dry-cured “Lacón”

    D. Franco, M. C. García Fontán, L. Purriños, J. Carballo, and J. M. Lorenzo

19. Effect of ultrasonically assisted thawing on chicken broiler meat

    M. Stasiak Dariusz and J. Dolatowski Zbigniew

20. Effect of various Kimchi ethanolic extract on oxidative stability in cooked ground pork stored refrigeration

    M.-A. Lee, J.-H. Choi, Y.-S. Choi, D.-J. Han, H.-Y. Kim, K.-E. Hwong, Y.-E. Chang, H.-K. Chung, and C.-J. Kim

21. Effect of various levels of glycerol on the quality of chicken jerky with Anka rice extract during storage at 25°C

    H. J. Chuang, D. C. Liu, F. J. Tan, and J. H. Liu

22. Effects of a high-pressure treatment on the physical properties and palatability of pork loin

    Y. J. Kim, T. Nishiumi, H. Ogoshi, and A. Suzuki

23. Effects of curing agents and curing time on sausage taste: evaluation by taste sensor and analysis of biochemical properties

    K. Nodake, M. Numata, K. Kosai, and T. Nishiumi

24. Effects of dry-ageing on pork quality

    M. Juárez, W. R. Caine, M. E. R. Dugan, N. Hidiroglou, I. L. Larsen, B. Uttaro, and J. L. Aalhus

25. Effects of freezing storage and addition of drip on the quality characteristics of chicken meat batters

    S.-Y. Kim, K.-I. An, E.-S. Lee, Y.-S. Choi, D.-J. Han, H.-Y. Kim, M.-A. Lee, K.-E. Hwang, J.-M. Kim, and C.-J. Kim

26. Effects of hot boning and curing agent on the processing properties of semi-dried beef jerky

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

27. Effects of pork/yellow-fin tuna (Thunnus albacares) levels on the quality characteristics of emulsion type sausage

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

28. Effects of soybean sauce and post-slaughter processing on quality characteristics of frozen Hanwoo (Korean native cattle) patties

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

29. Effects of substitution of spent laying hen meat on the quality characteristics of imitation crab sticks during storage

    S. J. Hur and S. K. Jin

30. Effetcts of chicken feet gelatine on quality properties of semi-dried ckicken jerky

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

31. Effect of Lonicera japonica thunb. Extracts additions on the keeping quality of Chinese-style sausage and frankfurter

    G.-C. Yu and Y.-C. Wu

32. Effect of microwave heating and marination on colour and tenderness of semimembranosus and semitendinosus muscles from friesian mature cows

    C. E. Realini, M. Pérez-Juan, and A. Kondjoyan

33. Effect of new pepper and cummin freon extracts on the proximate composition and sensory properties of bulgarian type fermented sausage (Sudjuk)

    S. G. Dragoev, D. K. Balev, K. W. Wassilev, and N. S. Nenov

34. Effect of organic acids and 50% carbon dioxide-packaging on the quality characteristics of sliced bacon during storage

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

35. Effect of Perilla extracts addition on keeping quality of Chinese-style sausage and frankfurter

    C.-H. Hsieh and Y.-C. Wu

36. Emulsion and gelling properties of pork myofibrillar protein emulsified gels as affected by different salt levels and pH values

    H. S. Jang and K. B. Chin

37. Evaluation of antioxidative and antibacterial activity of some herbs (Taiwan basil Ocimum basilicum (“Nine-level pagoda”), garlic sprout Allium ativum and ginger Zingiber officinale) in fresh chicken sausage during storage at 2-4°C

    D. C. Liu, C. H. Lin, B. Y. Yung, C. W. Shih, Y. H. Chen, S. W. Chen, and J. H. Liu

38. Evaluation of antioxidative and antimicrobial activity of Houttuynia cordata, Toona sinensis and Arctium lappa in fresh chicken sausage during storage at 2-4℃

    D. C. Liu, B. Y. Yung, C. H. Lin, C. W. Shih, Y. H. Chen , S. W. Chen, and J. H. Liu

39. Evaluation of functional properties of binders constituted with pig plasma, sodium caseinate and soybean protein and those application in restructured pork steak

    D. C. Liu, C. P Lin, and J. H. Liu

40. Evaluation of mungbean protein isolate as a substrate for microbial transglutaminase on heat-induced gelation of pork myofibrillar protein

    H. C. Lee and K. B. Chin

41. Evaluation of the influence of enzymic preparation on quality traits of cooked sausage products

    Lisitsyn, A. Semenova, T. Kuznetsova, V. Nasonova, and S. Gorbatov

42. Functional effects of tofu powder in pork emulsion gel

    W. Panyathitipong and Y. Puechkamut

43. Functionality of fat in oil dispersions for use as meat marinades

    S. B. Irmscher, V. Schuh, K. Herrmann, M. Gibis, and J. Weiss

44. Indicator bacteria and efficacy of crude bacteriocins from Lactococcus lactis tistr 1401 on chicken meatballs shelf life

    K-O. Intarapichet, M. Sriwira, and S. Chanthachum

45. Influence of drying temperature on colour and textural traits of dry-cured “lacon”

    D. Franco, M. C. García Fontán, L. Purriños, J. Carballo, and J. M. Lorenzo

46. Influence of filling conditions on product quality and operating parameters in fermented coarse meat emulsions produced by continuous high shear grinding and vacuum filling

    Z. Böthe, K. Herrmann, W. Braig, A. Buechele, and J. Weiss

47. Investigations of microstructure of smoked-cooked products from hot and chilled pork

    A. A. Semenova, T. G. Kuznetsova, A. A. Motovilina, L. I. Lebedeva, and L. A. Vereetov

48. Microbial characteristics of mutton dry fermented sausages as affected by the use of combinations of starter cultures

    L. Zhao, C. Ma, Y. Jin, and H. Li

49. Organic acid effects of processing time on proteolytic changes in semi and dry sausages

    Aro A. J. M., Chaina S. A., Segura P. R., and Sekikawa M.

50. Physicochemical characteristics of noodles using chicken breast added with Rubus coreanum miquel and Opuntia ficus-indica var. saboten

    S. M. Kim

51. Pork patties containing tomato powders improved physicochemical properties and antioxidant activity

    H. S. Kim and K. B. Chin

52. Posibilities of using probiotic bacteria in the production of dry fermented loins

    D. Kołożyn-Krajewska, Z. Dolatowski, K. Neffe, L. Jachacz, and D. Jaworska

53. Processing effects on the pink defect in cooked ground turkey breasts

    J. Y. Jeong and J. R. Claus

54. Properties of low-fat pork bologna with added chickpea protein isolate or starch

    W. G. T. Sanjeewa, Z. Pietrasik, J. P. D. Wanasundara, and P. J. Shand

55. Protein functionality and sensory property of broiler carcasses chilled by water, air, or evaporative air

    J. Y. Jeong, K. K. Janardhanan, A. M. Booren, J. B. Harte, and I. Kang

56. Proteolytic effect of starter cultures used in the production of Bulgarian dried-cured sausages

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

57. Quality characteristics of cooked ground pork patties as affected by perforation and fat level

    J. Y. Jeong, J. H. Choi, Y. S. Choi, D. J. Han, H. Y. Kim, H. K. Chung, and C. J. Kim

58. Reduction in nitrite level in cooked loin manufactured with vegetable powder as source of nitrite

    M. Vaquero, B. Rubio, B. Martínez, and M. J. Sánchez

59. Retort processing may induce protein degradation and improve food functionalities of meat products

    T. Hayashi, N. Toyoda, M. Arakawa, and S. Haga

60. Reducing the sodium level of meat products shouldn’t be difficult

    T.J. Verkleij and G. A. H. de Jong

61. Sausage recipes of the “halal” category with the use of new diary-protein concentrates and vegetative fats are worked out

    T.M. Giro, V.I. Shipulin, E.P. Mirzayanova, A.B. Lisitsyn

62. A comparative study frying with lard oil

    T. Verkleij

63. Sensory evaluation in the development of frozen cooked restructured chicken steaks

    C. J. Contreras-Castillo, M. A. Almeida, J. N. Ruiz, and K. M. V. A. B. Cipolli

64. Small molecular protein contents and their antioxidant abilities of porcine Si-raw

    H. L. Kuo, Y. L. Chiu, M. T. Chen, F. J. Tan, and D. C. Liu

65. Status report for development of space Bulgogi and other Korean space foods, using irradiation technology

    Y. Yoon, B.-S. Song, J.-H. Kim, A. K. Sharma, C. Michae, Blackburn, and J.-W. Lee

66. Study of the moulds and yeasts counts throughout the manufacture of dry-cured “Lacón”: effect of salt levels

    L. Purriños, M. C. Garcia-Fontan, J. Carballo, and J. M. Lorenzo

67. Study of the yeast population throughout the manufacture of dry-cured “Lacón”: effect of salt levels

    L. Purrinos, G. Garcia, J. Carballo, D. Franco, J. M. Lorenzo, and M. C. Garcia-Fontan

68. The effect of a meat stretching device on the tenderness of hot-boned beef topsides and rostbiffs

    J. M. Taylor, D. L. Hopkins, and Remy van de Ven

69. The effect of anthocyanin based extracts on the color of cemen paste used on pastirma, a dry cured meat product

    H. Yetim, L. Ekici, Z. Şimşek, and O. Sağdıç

70. The effect of Ganghwayakssuk (Artemisia princepes Pamp.) extracts on the antioxidant activity of chicken nugget batters

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

71. The effect of Smartstretch™ technology on the tenderness of beef topsides and cube rolls

    E. S. Toohey, M. J. Kerr, Remy van de Ven, and D. L. Hopkins

72. The effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physical, chemical, and sensory characteristics of frankfurter sausage

    K. C. Jung, Y. M. Choi, K. W. Nam, H. M. Jo, and B. C. Kim

73. The relationship between two-toned pork ham meat and cooked ham quality

    Yuan-Jhen Huang, Pei-Li Chen, and Kou-Joong Lin

74. The use of high pressure processing as an alternative to phosphates in the manufacture of cooked ham

    M. J. Sánchez, B. Martínez, B. Rubio, and M. Vaquero

75. Use of carbon monoxide in beef packaging atmospheres

    I. Legrand, E. Recoules, C. Denoyelle, and P. Tribot Laspiere

ABSTRACTS SESSION F : MEAT SAFETY

1. Antimicrobial activity of encapsulated essential oils in emulsion and microemulsion against foodborne organisms in grounded pork

   S. Suriyarak, M. Loeffler, K. Herrmann, and J. Weiss

2. Antimicrobial activity of green tea extract (Camellia sinessis) on refrigerated ground pork

   K. Pilasombut, N. Ngamyeesoon, and J. Sethakul

3. Antimicrobial effect of supercritical carbon dioxide treatment on Bacillus cereus in marinades and marinated pork

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

4. Antimicrobial residues in natural Thai indigenous beef cattle from a standard slaughterhouse

   Jamlong Mitcaothai, Rachakris Lertpatarakomol, Tassanee Triratapiwan, Somchai Chanket, and Achara Lukkananukool

5. Application of high pressure to inactivate specific spoilage organisms of cooked ham

   Yanqing Han, Xinglian Xu, and Guanghong Zhou

6. Beef carcase hygiene in Queensland Australia – where hide cleanliness may not be the biggest issue

   Alison Small, John Sumner, and Ian Jenson

7. Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage

   Yun Jiang, Feng Gao, Xinglian Xu, Keping Ye, and Guanghong Zhou

8. Chilling of carcasses from double muscled cattle: time-temperature evolution and predictive modelling of growth of Listeria monocytogenes and Clostridium perfringens

   L. Delhalle, B. Collignon, S. Dehard, P. Imazaki, G. Daube, and A. Clinquart

9. Combined actions of virgin coconut oil, lauric acid and monolaurin with lactic acid on Staphylococcus aureus

   Pussadee Tangwatcharin and Prapaporn Khopaibool

10. Detection and characterization of microorganism in blown pack deterioration

    C. J. Contreras-Castillo, M. L. Hernandez-Macedo, A. C. Zari, S. M. Tsai, C. Sarantopoulos, and M. Padula

11. Development and evaluation of immunochromatographic assay for simple rapid detection of Escherichia coli O157, O26, O111 and verotoxin 1/2 in food products

    Y. Terao, T. Yonekita, K. Kamiya, N. Morishita, T. Fujimura, T. Matsumoto, and F. Morimatsu

12. Effect of chitosan on associated bacterial pathogens in Nham (traditional Thai fermented meat) model broth

    P. Saisawart, A. Jindaprasert, W. Krusong, and A. Swetwiwathana

13. Effect of atmospheric pressure plasma on listeria monocytoges using different gas compositions

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

14. Effect of irradiation on sensory characteristics and shelflife extension of Dak-galbi

    Yohan Yoon, Jin-Gyu Park, Jae-Nam Park, Beom-Seok Song, Jae-Hun Kim, Myung-Woo Byun, Cheon-Jei Kim, and Ju-Woon Lee

15. Effect of pediocin PA-1, pH and nitrite on Salmonella anatum and S. ratchaburi in simulated Nham (traditional Thai fermented meat sausage) model broth

    S. Veerawatanayotin, A. Jindaprasert, K. Pilasombut, J. Sethakul, and A. Swetwiwathana

16. Enhancement of the efficiency of radiation sterilization of ground pork by the addition of natural materials

    H. Yun, M. Lacroix, S. Jung, Y. Jung, J. W. Lee, and C. Jo

17. Bacterial counts in aged beef analyzed with mixed generalized linear models in R

    Ales Dufek, Marcela Vyletelova, and Miroslav Homola

18. Formation of biogenic amines in chicken meat stored under modified atmosphere

    L. Gallas, I. Steinhauserova, L. Steinhauser, I. Borkovcova, and L. Vorlova

19. Growth inhibition of micro-organisms caused by spoilers and pathogens found in meat products using chicken immunoglobulin Y

    Min-Seok Song, Cheon-Jei Kim, Won-Il Cho, Jong-Se Park, Ki-Moon Kang, Soon-Hee Kwon, Jee-Min Kim, Yun-Sang Choi, Ji-Hun Choi, and Hoon-Heui Sunwoo

20. Interspecies differences in skeletal muscle myosin light chains isoforms between cattle, pig and selected poultry species

    Magdalena Montowska and Edward Pospiech

21. Isolation and identification of lactic acid bacteria in sour meat produced in Taiwan

    C. S. Chou and M. T. Chen

22. Microbial contamination in slaughtering processes of Thai indigenous cattle

    Tassanee Triratapiwan, Rachakris Lertpatarakomol, Jamlong Mitchaothai, and Somchai Chanket

23. Influence of crisis on consumer behavior of Russians and the policy of meat-processing plants with regards to their products assortment

    Andrey Lisitsyn, Alexsander Zakharov, and Mihail Ishakov

24. Microbiological contamination in cutting processes of Thai indigenous beef

    Rachakris Lertpatarakomol, Tassanee Triratapiwan, Jamlong Mitchaothai, and Somchai Chanket

25. Microbiological safety and sensory quality of raw perishable products after high pressure processing

    G. Klein, A. Kastner, J. V. Waldthausen, T. V. Müffling, and B. Nowak

26. Production of bacteriocins and biogenic amines isolated from traditionally fermented “Sremska” sausage

    S. Veskovic, S. Stefanovic, S. Jankovic, T. Radicevic, L. Turubatovic, and D. Obradovic

27. Rapid determination of ammonia and volatile amines in beef exposed to low levels of ammonia using ammonia ion selective electrode (ISE)

    Abdulaziz A. Al-Shathri, J. S. Smith, C. L. Kastner, and D. H. Kropf

28. Recovery of difficult cultivable fungi from chicken through a new chicken based cultural medium

    Chi Zhang, Wenliang Xiang, Hu Yang, Yekun Sun, and Qun Sun

29. Salmonella contamination in slaughtering and cutting processes of Thai indigenous beef

    Somchai Chanket, Jamlong Mitchaothai, Tassanee Triratapiwan, and Rachakris Lertpatarakomol

30. Screening of lactic acid bacteria from kimchi to deplete nitrite

    Seung-Gyu Lee, Dong-Woo Kang, Aera Jang, Jun-Sang Ham, Soo-Hyun Cho, Mi-Hwa Oh, K.H. Seol, Dong-Hun Kim, and Phil-Nam Seong

31. Simultaneous detection of five food-borne pathogens using capillary electrophoresis-based single-strand conformation polymorphism in minced meat

    Mi-Hwa Oh, Eunyoung Hong, Seung-Gyu Lee, Jun-Sang Ham, Aera Jang, Dong-Hun Kim, and Sangsuk Oh

32. Species differentiation of chicken and duck meat by analysis of the cytochrome oxidase subunit I and application PCR technique

    Anita Spychaj, Marlena Szalata, Ryszard Słomski, and Edward Pospiech

33. Study of ecology and molecular characterization of lab microflora in Sremska sausage

    S. Veskovic, B. Borovic, B. Velebit, B. Lakicevic, and L. Turubatovic

34. Study on the signal change of electron spin resonance (ESR) for irradiated bone in meat during storage period

    Jae-Ho Woon, Byeong-Ryong Park, Hee-Sun Kim, Byung-Kook Choi, Young-Hoon Bong, Na-Young Kim, Hong-Jeom Jeong, Cheh-Il Yoo, and Chang-Seob Kim

35. Survey of polycyclic aromatic hydrocarbons (PAHs) in German smoked meat products

    W. Jira and F. Schwägele

36. Survey on antibiotic use in pig and chicken production in red river delta of Vietnam

    Pham Kim Dang, Claude Saegerman, Vu Dinh Ton, and Marie-Louise Scippo

37. Synergistic activity of bacteriocin-producing lactic acid bacteria as starter culture and fresh garlic against Salmonella typhimurium in Nham model broth, Thai fermented meat product

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

38. Use of natural antimicrobials for L. monocytogenes control on ham

    Gary A. Sullivan, Armitra L. Jackson, Steven E. Niebuhr, Kohl D. Schrader, Joseph G. Sebranek, and James S. Dickson

39. Occurrence of Listeria monocytogenes in raw fresh and frozen red meat (cattle, camel, sheep) in Tehran Province Iran

    Zohreh Mashak, Afshin Mottaghifar, Hamidreza Sodagari, and Amirreza Sa’adati

40. Combined effect of natural endogenous compound, modified atmosphere packaging and gamma irradiation on the microbial growth of ground beef

    M. Turgis, J. Han, J. Borsa, and M. Lacroix

Additional information

1A. Growth and metabolism

1. Muscle growth

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

2. Meatomics’

   R. Lametsch

3. Possible methods for changing the glycolytic potential

   C. Larzul

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

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

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

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

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

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

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

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

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

   S. Park and D. Gerrard

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

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

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

    P. Johnson and J. McEwan

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

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

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

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

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

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

14. Fibre typing on bovine muscles sections using image analysis

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

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

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

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

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

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

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

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

    D.Nikitchenko, V. Nikitchemko and A. Jatsuyta

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

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

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

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

21. Alternative methods for determining the temperature at pH 6

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

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

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

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

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

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

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

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

    C. Chaosap, T. Parr and J. Wiseman

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

    P.M. Nissen and N. Oksbjerg

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

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

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

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

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

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

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

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

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

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

32. Proteolysis and meat quality in different bovine breeds.

    P. Silacci and P-A. Dufey

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

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

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

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

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

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

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

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

37. Protein expression during myogenesis of Hanwoo satellite cells

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

46. Image Analysis of the intramuscular connective tissue

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

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

    J. Wyszynska, B. Lebret and M. Damon

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

    J. Wyszynska, M. Damon and B. Lebret

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

    P. Henckel, E. Erlandsen and N.Oksbjerg

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

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

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

    J. Neves , J. Martins and A. Freitas

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

    F. Dunshea and I. McCauley

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

    J. Scheffler, S. Kasten and D. Gerrard

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    C. Zomeño, A. Blasco and P.Hernandez

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

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

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

    L. Christensen, L. Blaabjerg and J. Hartung

68. Leptin and carcass composition in beef cattle

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

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

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

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

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

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

    T. Scheffler and D. Gerrard

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

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

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

    P. Strydom and M. Orsmond

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

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

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

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

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

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

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

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

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

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

79. Understanding pork meat quality using proteomic tools

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

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

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

2. Protein oxidation

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

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

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

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

3. Feeding and protein oxidation of meat constituents

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

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

   M. Bergamaschi and A. Pizza

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

   M. Estévez and M. Heinonen

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

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

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

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

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

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

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

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

10. Headspace volatiles of oxidized food proteins

    M. Estévez, S. Ventanas and M. Heinonen

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

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

3. Robotics and process control

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

   L.B. Christensen

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

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

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

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

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

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

5. Strategies for robotization of beef carcass primal cutting

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

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

   H. Ahmad

7. Raman spectroscopic differences between lard and tallow

   M. Motoyama and K. Sasaki

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

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

9. Estimating meat color from near infrared spectral measurements

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

10. Meat authentication – what did the animal eat?

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

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

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

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

    V. Cadavez

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

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

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

    L. Reinholdt and M.B. Andreasen

4A. Process technology

1. New technologies for dry-cured meat processing

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

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

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

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

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

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

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

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

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

6. Ions transport through beef meat tissue during marination

   J-D. Daudin and André Lebert

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

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

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

   H. Chang, X. Xu and G. Zhou

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

   S. Dragoev

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

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

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

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

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

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

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

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

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

    Z. Peng, Y. Yao and Y. Lu

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

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

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

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

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

    A. Yemenicioðlu and Y. Arcan

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

    E. Toohey and D. Hopkins

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

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

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

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

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

    K.J. Lina and Y.J. Huang

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

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

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

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

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

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

25. New canned foods from meat of sea mammals

    A. Lisitsyn, V. Krylova and T. Gustova

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

    A. Lisitsyn, A. Semenova and E. Tuniyeva

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

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

28. Functional animal protein ingredients

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

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

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

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

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

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

    A. Ahhmed, S. Kawahara and M. Muguruma

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

    C. Galanakis, E. Tornberg and V. Gekas

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

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

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

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

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

    D-C. Liu

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

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

37. Premature browning in color-stable beef muscle

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

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

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

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

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

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

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

4B Process technology, poster exhibition

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

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

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

   T. Toscani, R. Benedini and G. Parolari

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

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

4. On pork meat functionality: an elusive mix

   D. Clyde

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

   S. Barbut

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

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

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

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

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

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

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

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

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

    G-P. Hong and K.B. Chin

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

    G-P. Hong and K.B. Chin

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

    S. Barbera and M. Prandi

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

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

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

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

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

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

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

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

17. Volatile compounds of dry-cured lacon

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    S. Portanguen, A. Lebert and A. Kondjoyan

28. Use of DAG in Meat Emulsion Products

    R. Miklos, G. Lindahl and R. Lametsch

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    S. Barbera

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

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

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

    K. Chin, M. Go and Y. Xiong

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

    L. Picgirard and E. Parafita

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

    S. Isoppo, G. Sala and S. Barbera

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

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

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

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

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

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

4C Process technology, poster exhibition

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

   A. Lapendrie and E. Parafita

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

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

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

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

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

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

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

   Z. Pietrasik, H. Wang and J. Janz

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

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

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

   T. Lesiow and Y. Xiong

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

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

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

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

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

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

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

    B. Marcos and A. M. Mullen

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

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

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

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

14. Influence of packaging methods on beef quality traits

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

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

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

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

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

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

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

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

    L. Kristensen and J. Blom Hansen

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

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

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

    A. Lebert and J-D. Daudin

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

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

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

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

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

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

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

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

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

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

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

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

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

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

28. Chemical basis for discriminating lamb from mutton

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

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

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

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

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

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

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

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

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

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

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

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

    M. Serdaroglu and G. Y. Turp

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

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

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

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

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

    M.B. Andreasen and L. Reinholdt

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

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

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

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

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

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

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

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

42. Sodium reduction in bacon, how industry meets research

    T. Verkleij and F.K. Stekelenburg

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

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

5. Assessing and managing risk – HACCP and risk assessment

1. HACCP

   P.W. Wareing

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

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

3. Meaningful modeling of microbial growth potential

   D. Seman

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

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

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

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

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

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

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

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

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

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

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

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

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

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

11. Integrated traceability approach: the poultry supply chain

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

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

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

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

1. Migration from food contact materials

   J. H. Petersen

2. Detection of foreign bodies in meat and meat products

   T. Abe and E. Brainard

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

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

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

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

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

   M.J. Fraqueza and A.C. Borges

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

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

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

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

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

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

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

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

10. Antimicrobial activity of Leuconostoc sp. LRCLe1 on beef

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

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

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

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

    F.B. Luciano and R.A. Holley

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

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

14. Microbiological profile of PDO Soprèssa Vicentin

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

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

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

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

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

7A. Meat and gastronomy

1. Sensory aspects of meals containing meat

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

2. Meat preparation and eating quality

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

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

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

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

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

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

   L. Farmer, J. Kennedy and T. Hagan

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Y. Tomisaka, A. Ahhmed and M. Muguruma

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

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

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

    T.F. Lien and K.J. Lin

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

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

18. Beef quality of Piemontese steers

    A. Brugiapaglia and G. Des

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

    A. Sikes, E. Tornberg and R. Tume

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

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

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

    J. Lepetit and P. J. Shand

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

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

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

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

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

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

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

    J. Lepetit and A. Listrat

7B Meat and gastronomy, poster exhibition

1. Meat quality of three types of Portuguese certified beef

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

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

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

3. Effect of modified atmosphere in aroma development of beef

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

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

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

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

   S.M. Kang and S.K Lee

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

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

7. Common factor analysis of pork quality traits

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

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

   J. Neves, J. Martins and A. Freitas

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

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

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

    M.J.H. Macho

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    L. Frylinck, P. Strydom and H. Snyman

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

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

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

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

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

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

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

    R. Warner and M. Kerr

8. Microbial and chemical spoilage

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

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

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

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

3. Colour stability of fresh meat

   M. Hunt and R.A. Mancini

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

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

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

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

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

   A. Small, A. Sikes and I. Jenson

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

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

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

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

9. Addition of microencapsulated propolis to dry fermented sausage

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

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

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

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

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

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

    M.I. Aksu and E. Alp

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    K.T. Lee and S.H. Park

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    K. Rosenvold and E. Wiklund

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

    K. Rosenvold and E. Wiklund

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

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

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

    F. Hansen and V.H. Rasmussen

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

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

40. Effect of diet supplementation on lamb meat quality

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

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

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

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

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

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

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

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

    D. Morcuende, R. Ganhao and M. Estevez

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

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

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

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

9. Meat in nutrition

1. Meat, protein and obesity

   S.Rössner

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

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

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

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

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

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

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

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

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

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

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

   A.S. Babji

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

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

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

   R. Purchas, El. Triumf and B. Egelandsdal

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

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

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

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

12. Nutritional characteristics of Spanish manchega lamb burgers

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

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

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

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

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

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

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

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

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

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

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

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

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

19. Studies on thermic effect of mutton

    R. Fujii, T Nishimura and J. Wakamatsu

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

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

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

    H. Åberg, C. Montelius and E. Tornberg

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

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

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

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

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

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

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

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

26. Characteristics of nutritionally enhanced frankfurters

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

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

    A. Swetwiwathana, K. Pilasombut and J. Sethakul

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

37. Nutritional value of lipids in three Portuguese certified beef

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

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

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

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

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

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

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

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

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

42. Fatty acid composition of North American beef: backfat

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

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

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

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

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

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

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

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

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

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

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

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

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

10. Hot topics

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

   K. O’Doherty Jensen

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

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

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

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

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

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

5. Development of soft sausage for the elderly

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

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

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

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

   M. Serdaroglu and H. Ergezer

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

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

9. Alternative fabrication strategies for the beef chuck roll

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

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

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

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

    J-E. Haugen

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

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

Additional information

OPENING SPEECH

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

   K.M. Rich

1. ANIMAL WELFARE AND ANIMAL STRESS CHALLENGES

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

   N. Gregory

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

   D. Ferguson and R. Warner

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

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

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

   N.G. Gregory

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

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

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

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

7. Road transportation of pigs in three tiers

   M. Honkavaara

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

   L.L. Laubscher and L.C. Hoffman

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

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

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

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

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

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

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

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

2A. FOOD SAFETY AND HUMAN NUTRITION CHALLENGES

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

   H. Schönfeldt and N. Gibson

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

   S. Christieans and M. Rivollier

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

   S. Khurana and A.D. Clarke

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

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

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

   H. Hosseini and R. Khaksar

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

   K. Intarapichet and S. Gosaarak

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

   K.-H. Schwind and W. Jira

8. Polybrominated diphenylethers (PBDE) in German meat

   M. Gensler, K. Schwind and W. Jira

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

20. Risk assessment in production of baked minced meat products

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

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

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

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

    B. Shemshadi and Sh. Rangbar Bahadori

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

    T. Songabe and E.K. Thobejane

24. Participatory risk assessment for food safety in informal markets

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

25. Consequences EC 2073/2005 on sampling meat products

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

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

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

2B. FOOD SAFETY AND HUMAN NUTRITION CHALLENGES

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

   E. Webb and H.A. O’Neil

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

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

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

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

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

   R. Amarowicz and R.B. Pegg

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

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

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

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

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

   E.B. Villar, G. Gandemer, D. Durand and D. Bauchart

8. The effect of feeding fatteners with a preparation from flax seeds on meat lipid fatty acid profile

   E. Grzeskowiak, T. Zajac, A. Borys, P. Zajac, K. Borzuta, Z. Tratwal, D. Lisiak and J. Strzelecki

9. Fatty acid composition and vitamin E content of lambs fed with different levels of concentrate in a pasture feeding system

   V. Cañeque, M.T. Díaz, I. Álvarez, C. Sañudo, M.A. Oliver, F. Montossi and J. de la Fuente

10. Medical and biological evaluation of the efficiency of heavy metals sorption by food fibers used in meat industry

    I.M. Chernukha, N.E. Belyakina, A.V. Ustinova, S.I. Hvylya and A.I. Surnina

11. Effect of type of basal fat on meat composition and n-3 fatty acids deposition efficiency in turkeys

    E. Delezie, J. Aerts, G. M. Aluwé, Huyghebaert and B. De Brabander

12. Substituting dried distillers’ grains from wheat for rolled barley in finisher diets improves the trans-18:1 composition in beef fat

    M.E.R. Dugan, N. Aldai, D.J. Gibb, T.A. McAllister, D.C. Rolland and J.K.G. Kramer

13. Antioxidant activity of myofibrillar proteins in oil-in-water emulsions

    M. Estévez, P. Kylli, E. Puolanne, R. Kivikari and M. Heinonen

14. Effect of dietary sources rich in n3 fatty acids on fatty acid composition of different lamb muscles

    C. Fernández, J. de la Fuente, M.T. Díaz, I. Álvarez, M.C. Pérez, S. Lauzurica, V. Cañeque and C.I. Sánchez

15. Inhibitory effect of lipophilic antioxidants in frying oil on formation of heterocyclic amines in fried patties

    M. Gibis

16. The validity of methods used to determine the heme and non-heme iron content in meat products

    N. Gibson and H.C. Schönfeldt

17. Influence of enzymic preparations in feeds on meat productivity of pigs and meat quality

    T.M. Giro, S.I. Hvylya and A.N. Ivankin

18. Technology of products of meat cereal origin adequate to the specificity of a feed with the hemopoiesis disturbances of iron deficient character

    T.M. Giro and O.I. Chirkova

19. Fatty acid composition and cholesterol content of Turkish fermented sausage (sucuk) made with corn oil

    G. Yıldız-Turp and M. Serdaroğlu

20. Effect of feeding n-3 enriched fish oil to slaughter pigs on pork quality

    E. Hallenstvedt, A.C. Rehnberg and M. Thomassen

21. The effect of plant extracts on colour and lipid stability in model bovine muscle systems

    J. Hayes, P. Allen, V. Stepanyan, E. Ryan, N. M’O’ Grady, J.P. Kerry and N. O’Brien

22. Improvement of fat quality of lean pigs by dietary intervention

    A. Hugo and F. van Schalkwyk

23. Chemical and lipid composition of buffalo meat as affected by different cooking methods

    M. Juárez, S. Failla, A. Ficco, F. Peña, C. Avilés and O. Polvillo

24. Comparison of meat quality traits and fatty acid profiles of M. longissimus from different Korean native cattle (striped cattle and yellow cattle)

    S.M. Kang, Y.S. Park, I.S. Lee, Panjono, Y.H. Song, C. Kang and S.K. Lee

25. Differences in fatty acid composition between organically and conventionally produced broiler muscles

    D.H. Kim, D.G. Lim, S.H. Cho, J.H. Kim, P.N. Seong and J.M. Lee

26. Effect of grazing production system with different forage and supplementation allowances on Hereford steers performance and meat quality in Uruguay

    S. Luzardo, F. Montossi, R. San Julián, R. Cuadro, G. Brito and D.F. Risso

27. The nutrient content of meat sausages containing beef offal

    M.M. Magoro, I.B. Zondagh and P.J. Jooste

28. Are there relationships between blood glucose and cholesterol, and meat pH, colour and cholesterol levels?

    V. Muchenje, T. Ndlovu, M. Chimonyo, K. Dzama, P.E. Strydom and J.G. Raats

29. Validating developmental modeling for interactions in a supplementary feeding program

    L. Basu and H.W. Ockerman

30. Characterization of conjugated linoleic acid isomers in Iberian wild red deer

    M.A.G. Quaresma, I. Trigo Rodrigues, R. Pereira Silva, N. Santos, J. Breda, R.J.B. Bessa, J.P.C. Lemos, J.A.M. Prates and A.S. Barreto

31. Vitamin E homologues in wild boar meat from Montado

    M.A.G. Quaresma, I. Trigo Rodrigues, R. Pereira Silva, N. Santos, J. Breda, R.J.B. Bessa, J.P.C. Lemos, J.A.M. Prates and A.S. Barreto

32. Effect of dietary conjugated linoleic acid on pork quality and fatty acid composition in Pietrain-sired pigs

    C.E. Realini, M. Fonti Furnols, J. Reixach, M. Gispert, J.A. García Regueiro, I. Diaz and M.A. Oliver

33. Influence of percent intramuscular fat on individual fatty acids in the longissimus muscle from Wagyu crossbred beef

    T.P. Ringkob, B.R. Santistevan, D. Joos, S.C. Casey, J.R. Busboom, T. Jiang, M.L. Nelson, J.V. O’Fallon and C.T. Gaskins

34. Fatty acid composition of different fat depots of lambs fed diets rich in n3 polyunsaturated fatty acids

    C.I. Sánchez, T.M. Díaz, C. Fernández, J. de la Fuente, I. Álvarez, M.C. Pérez, S. Lauzurica and V. Cañeque

35. Level and cooking stability of two trace-elements in bovine meat : iron and selenium, respectively pro- and anti-oxidant

    V. Soucheyre and E. Parafita

36. Analysis of neo-formed volatile heterocycles during meat cooking

    P. Tournayre, F. Mercier, A. Kondjoyan, S. Abouelkaram, A. Dubost, D. Bauchart and J.L. Berdagué

37. Prediction of physiological phosphorus content in pork meat

    S. Tyszkiewicz, M. Wawrzyniewicz and A. Borys

38. The quality of South African lamb – carcass, nutritional and sensory attributes

    S.M. van Heerden, P.E. Strydom, H.C. Schönfeldt, R. Kruger and M.F. Smith

39. The fatty acid composition of chicken muscles fed with thyme

    H. Yetim, O. Sağdıç, L. Ekici and H.W. Ockerman

40. Meat quality of “Nero Siciliano” pigs fed with different diets

    A. Zumbo and A.R. Di Rosa

41. Effect of Boiling on Sulfonamide Residues in Chicken Meat-Balls

    M.A. Ismail-Fitry, S. Jinap, B. Jamilah and A.A. Saleha

42. Antioxidant action over extracts of the potato peel (Solanum tuberosum)

    M.A.Á. Souza, N.N. Terra and L.L.M. Fries

3A. MEAT PACKAGING, PROCESSING AND VALUE ADDING

1. The taste of fat (Meat Sci. 80:37-42)

   E. Dransfield

2. Where is MAP going? A review and future potential of modified atmosphere packaging for meat (Meat Sci. 80: 43-65)

   K.W. McMillin

3. Colour stability of four bovine muscles packaged under oxygen-depleted atmospheres and low carbon monoxide levels

   J.C. Contreras–Castillo, A.C. Venturini, J.A.F. Jaria, R.C. Gallo, T.Z. Silva and L.D. Shirahigue

4. Comparison of patterns of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke as well as in smoked beef and pork ham

   J.M. Djinovic, A.R. Popovic, A.T. Spiric, L.R. Turubatovic and W.M. Jira

5. Improvement of the beef shelf-life by combination of modified atmosphere packaging and superficial treatment with natural dihydroquercetin extract. Preliminary study

   S.G. Dragoev

6. Vitamin E and plant extracts rich in antioxidants given to bovine efficiently protect beef against lipoperoxidation during processing

   M. Gobert, D. Bauchart, E. Parafita, R. Jailler and D. Durand

7. Shelf life and colour stability of beef under modified atmosphere packaging on retail display conditions

   M.J. Fraqueza, P.L.F. Costa, M.H. Fernandes, M.J. Fernandes, M.C. Ferreira, M.C. Leal, C. Morgado and A.S. Barreto

8. Does modified atmosphere packaging affect particle sizes and hardness of pork?

   S. Hansen, P. Ertbjerg, M.S. Hviid and A.H. Karlsson

9. The changes in pork quality in relation to packaging conditions during chilled storage in households

   K.T. Lee, E. Jung and J. Jung

10. Effect of modified atmosphere packaging and potassium lactate injection-enhancement on beef steak surface redness

    R.A. Mancini, S.P. Suman, M.K.R. Konda and R. Ramanathan

11. Ability to produce long shelf life meats with French beef muscles

    L. Picgirard, E. Lemoine and M. Renerre

12. Cow biological type affects ground beef color stability

    C.R. Raines, M.C. Hunt and J.A. Unruh

13. Effect of bioflavonoids and other antioxidant agents on colour acceptability of beef packaged with oxygen permeable film or modified atmosphere

    C. Sañudo, M.M. Campo, P. Albertí, I. Cilla, E. Muela, J.L. Olleta, V.C. Resconi and O. Catalán

14. Preliminary investigations into the use of deepchill temperatures for prolonged storage of beef

    A. Small, A. Sises and D. Doral

15. Effect of packaging, freezing and thawing of ground beef on the quality of beef patties

    M.A. Tørngren

16. Packaging of fresh beef in different gas mixtures

    L.R. Turubatovic, M.P. Milijasevic, J.B. Jovanovic and B.M. Velebit

17. Physico-chemical and sensory characteristics of dry cured loin preserved under different vacuum-packed models

    S. Ventanas, M. Estevez, J. Ventanas, F. Lobo and D. Morcuende

3B. MEAT PACKAGING, PROCESSING AND VALUE ADDING

1. Post-slaughter traceability (Meat Sci. 80: 66-74)

   G. Smith, D.L. Pendell, J.D. Tatum, K.E. Belk and J.N. Sofos

2. Probiotics in fermented sausages (Meat Sci. 80: 75-78)

   L. de Vuyst, G. Falony and F. Leroy

3. Comparison between using starter culture, GdL, and a combination of both in the production of salami

   L. Andersen and S. Cislaghi

4. Effect of low fat Dutch style dry fermented sausages elaborated with encapsulated linseed, algal and fish oil on the cytotoxicity and proliferation of Hepa-1C1C7 cells

   K.B. Mack, L. de Haan, G. Alink and J. Linssen

5. Physical-chemical, microbial and sensory spoilage during the refrigerated storage of cooked Iberian pig massetero muscle with sauce processed by the sous vide method

   P. Díaz, G. Nieto, S. Bañón and M.D. Garrido

6. Influence of nuts buckwheat on lipid oxidation in meat liver pates during storage

   Z.J. Dolatowski and M. Olszak

7. Role of proline and hydroxyproline in N-nitrosamine formation in roasted cured meat

   G. Drabik-Markiewicz, E. De Mey, K. Van den Maagdenberg, S. Deprez, T. Kowalska and H. Paelinck

8. Effect of probiotic starter culture on the cell fraction of semi-dried raw sausages

   K. Valkova-Jorgova, K. Danov, D. Gradinarska and S. Dragoev

9. Physico-chemical characterisation of destructured zones in cooked hams

   G. Hugenschmidt, D. Guggisberg, P. Silacci, D. Scherrer, M.R.L. Scheeder, C. Wenk and R. Hadorn

10. Inulin-induced fat reduction in lyoner sausages

    R. Hadorn, P. Piccinali, D. Guggisberg and M. Suter

11. Quality characteristics of beef patties extended with date fiber

    I.B. Hashim and A.H. Khalil

12. Properties of low fat sausages made from duck meat with cereal flours

    Y.H. Hwang, H.S. Yang, J.Y. Jeong, G.D. Kim, G.B. Park and S.T. Joo

13. The effect of freezing rate of meat on rheological property of pork sausage

    S. Ichinoseki, M. Numata, K. Kosai, M. Kon, Y. Kagawa, R. Sakata and T. Okayama

14. The effects of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels

    J. Choi, J. Jeong, Y. Choi, S. Kim, T. Kim and C. Kim

15. Evaluation of functional and textural properties of low-salt comminuted meats as affected by different hydrocolloids and transglutaminase

    H.C. Lee, S.Y. Park and K.B. Chin

16. The development and sensory evaluation of fresh meat sausages containing beef offal

    M.M. Magoro, I.B. Zondagh, P.J. Jooste and L. Morey

17. Monitoring beef quality attributes as affected by high pressure processing

    R. McArdle, B. Marcos, D. Troy, J.P. Kerry and A.Mullen

18. Application of unsteady-state heat transfer equations to Portuguese traditional meat products from Monchique region

    J.A. Pereira, S. Ferreira-Dia and T.J.S. Matos

19. Effect of natural antioxidants extracted from spices on quality of dry sausages

    P. Pipek, M. Petrová, B. Bělková and R. Svěrková

20. Berry polyphenols as inhibitors of fatty acid oxidation during marination of pork

    T. Püssa, D. Anton, R. Pällin, P. Raudsepp, P. Toomik, K. Veri, K. Kirisaare and M. Rei

21. Individual muscle color stability affects ground beef discoloration when blended with other muscles

    C.R. Raines, M.C. Hunt and J.A. Unruh

22. The effect of salt contents and NaNO2 on fatty acids compositions and free amino acids contents of dry-cured ham processed under Korean environment

    P.N. Seong, J.H. Kim, S.H. Cho, B.Y. Park, K.H. Hah, M.O. Jung, D.G. Lim, H. Kim and J.M. Lee

23. Control of oxidation of cooked nitrite-free meats with novel ingredients

    F. Shahidi, A. Chandrasekara, J.A. John, Y. Zhong and R.B. Pegg

24. A novel pediocin-like bacteriocin produced by Lactobacillus plantarum KMITL-QU 54 isolated from traditional thai fermented meat-rice sausage (Sai-krog Isan)

    A. Swetwiwathana, T. Zendo, J. Nakayama and K. Sonomoto

25. A newly discovered bacteriocin from Weissella cibaria KMITL-QU 21 associated in traditional thai fermented meat-rice sausage (Sai-krog Isan)

    A. Swetwiwathana, N. Sawa, T. Zendo, J. Nakayama and K. Sonomoto

26. Impacts of tempering and defrosting processes on the technological quality of the raw material and the taste and texture properties of dry sausages

    E.T. Parafita, E. Lemoine, A. Agoulon and J. Papillon

27. Form in which water-soluble zinc protoporphyrin IX (ZPP) exists in Parma ham

    N. Hayashi, S. Yamazaki, M. Kobayashi, J. Wakamatsu, T. Nishimura and A. Hattori