1. Index

Consumer Behaviour and Ethics

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

   Klaus Grunert

2. Presentation

   Klaus Grunert

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

   Mickey Gjerris

4. Presentation

   Mickey Gjerris

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

   John Prescott

6. Presentation

   John Prescott

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

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

8. What do consumers like about roast chicken?

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

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

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

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

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

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

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

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

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

Quality & Safety

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

   Nicolai Zederkopff Ballin, Kristian H. Laursen

2. Presentation

   Nicolai Zederkopff Ballin, Kristian H. Laursen

3. Phages for Food Safety: Phage application against Yersinia

   Jin Woo Jun

4. Presentation

   Jin Woo Jun

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

   Lis Alban

6. Presentation

   Lis Alban

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

   Tommy L. Wheeler, Terrance M. Arthur

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

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

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

   Helena Stoffers, Ralf Blase, Livia Schwendimann

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

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

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

    Liane Wagner, Manuela Peukert, Dagmar A. Brüggemann

Processed Meats & Analogies

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

   Jochen Weiss

2. Presentation

   Jochen Weiss

3. New ingredients for meat products and meat analogues

   Christian Zacherl

4. Presentation

   Christian Zacherl

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

   M. Azad Emin

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

   Sergiy Smetana, Volker Heinz

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

   Xavier Serra, Pere Gou, Albert Brun, Jacint Arnau

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

   Xinxin Zhao, Baohua Kong

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

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

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

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

Animal Production

1. Targeted agricultural production by genetically modified farm animals

   Heiner Niemann

2. Presentation

   Heiner Niemann

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

   Wendy Rauw

4. Presentation

   Wendy Rauw

5. Management of animal welfare

   Harry Blokhuis

6. Presentation

   Harry Blokhuis

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

   Michel Bonneau, Ulrike Weiler

8. Presentation

   Michel Bonneau, Ulrike Weiler

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

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

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

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

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

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

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

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

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

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

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

    Annie Basson, Lorinda Frylinck, Phillip Strydom

Emerging Technologies

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

   Tobias Voigt

2. Presentation

   Tobias Voigt

3. What’s new in stunning technologies

   Alison Small, Leisha Hewitt, Dorothy E F McKeegan

4. Presentation

   Alison Small, Leisha Hewitt, Dorothy E F McKeegan

5. 30 years of meat robotics: Opportunities and challenges

   Koorosh Khodabandehloo

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

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

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

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

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

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

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

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

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

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

Muscle Biology

1. In-vitro-meat, meat replacement

   Mark Post

2. Presentation

   Mark Post

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

   Isabelle Louveau

4. Presentation

   Isabelle Louveau

5. Muscle energy metabolism, growth and meat quality

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

6. Presentation

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

7. Muscle quality issues explained by metabolomics

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

8. Presentation

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

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

   Leila Carvalho, Marta Madruga, Mario Estevez

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

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

11. Proteomics Of Colour Stability In New Zealand Lamb Meat

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

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

    Yusuke Komiya, Naomi Watanabe, Jun Nagasao, Keizo Arihara

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

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

Human Nutrition & Sustainability

1. Animal sourced foods role in sustainable nutrition

   Greg Thoma

2. Presentation

   Greg Thoma

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

   Pablo Steinberg

4. Presentation

   Pablo Steinberg

5. Metabolomics in food, diet and health research

   Hannelore Daniel

6. Environmental impacts of meat production

   Thomas Nemecek

7. Presentation

   Thomas Nemecek

Poster Session 1

1. Meet meat and meat products in Bavaria

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

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

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

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

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

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

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

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

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

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

   Kate Maddy, Karim Farag

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

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

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

   María Campo

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

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

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

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

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

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

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

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

13. Sensorial acceptance of cooked ham stored in active packaging

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

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

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

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

    Darshika P. Pathiraja, Phyllis J. Shand

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Michael A. Campbell, Veronika Vicic,

24. Product development of beef patties with varying texture

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

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

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

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

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

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

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

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

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

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

    Sophie Hieke

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

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

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

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

32. Horse meat in the Mexican marketplace

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

33. Castrated vs uncastrated beef cattle: instrumental quality

    Marcia del Campo, Gustavo Brito, Guillermo de Souza

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

    Aimee Smith, Karim Farag

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

    Karen von Holleben, Martin von Wenzlawowicz

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

    Sebastian Zimmermann, Dagmar A. Brüggemann

Poster Session 2

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

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

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

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

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

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

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

   Baohua Kong, Qian Chen, Fangda Sun

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

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

6. Potential microbial risks associated with innovative fenalår elaboration procedures

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

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

   Mario Estevez, Fernando Peña

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

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

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

   Rommanee Thammasena, Deng C. Liu

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

    Ines Colle, Anja Verbiest, Glenn De Ceulaer

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

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

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

    Fangda Sun, Huan Zhang, Baohua Kong

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

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

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

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

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

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

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

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

17. Cleaning 2.0 – we need a revolution

    Lene Meinert

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

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

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

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

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

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

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

    Lorena Martinez, Gaspar Ros, Pedro Bastida, Gema Nieto

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

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

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

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

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

    Panagiotis Chanos, Catharina Kraft, Corinna Stuehmeier, Christian Hertel

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

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

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

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

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

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

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

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

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

    Anastasiya Semenova, Michael Minaev, Dagmara Bataeva, Angela Makhova

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Poster Session 3

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

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

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

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

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

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

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

   Rommanee Thammasena, Deng-Cheng Liu

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

   Lorena Martínez, Gaspar Ros, Gema Nieto

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Feng Huang, Zhenjiang Ding, Chunjiang Zhang, Hong Zhang

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

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

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

    Mustafa M. Farouk, Maryann Staincliffe

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

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

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

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

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

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

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

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

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

    Abdulatef M. Ahhmed, Hasan Yetim, Ryoichi Sakata

21. Differentiation tender and tough beef using raman spectrum

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

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

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

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

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

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

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

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

    Neal Matthews, Brandon Fields, Andrzej Sosnicki

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

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

Poster Session 4

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

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

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

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

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

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

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

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

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

   Jarongsak Pumnuan, Komkhae Pilasombut, Noratat Prachom

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

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

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

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

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

   Aslı Zungur Bastıoğlu, Berker Nacak, Meltem Serdaroğlu

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

   Ramona Bosse, Monika Gibis, Julia Freese, Jochen Weiss

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

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

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

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

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

    Monika Gibis, Linda Trabold, Kurt Herrmann, Jochen Weiss

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

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

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

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

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

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

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

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

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

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

18. Physico-chemical stability of bovine blood sausages

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Majid Javanmard Dakheli, Paria Rahnemoon, Mahboobe Sarabi Jamab

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

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

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

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

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

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

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

    Chong Wang, Chunbao Li, Xinglian Xu, Guanghong Zhou

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

    Joan Tollerton, Linda Farmer, David Farrell

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

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

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

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

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

    Bertolt Kranz, Sabine Andrée, Dagmar A. Brüggemann

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

    Christian Stader, Fredi Schwägele, Wolfgang Jira

Poster Session 5

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

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

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

   Xing Chen, Youling L. Xiong, Xinglian Xu

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

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

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

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

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

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

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

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

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

   Baohua Kong, Xinxin Zhao, Dongmei Zhen

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

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

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

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

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

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

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

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

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

    Rongxin Wen, Baohua Kong, Qian Chen

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

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

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

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

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

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

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

    Mohamed Abdel-Aziz

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

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

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

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

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

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

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

    Jiseon Choi, Changhoon Lee, Koobok Chin

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

    HaEun Kim, Koobok Chin

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

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

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

    Geon Ho Kim, Koo Bok Chin

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

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

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

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

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

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

27. Utilization of plant proteins for solid fat substitutes

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

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

    Hong Zhuang, Brian Bowker

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

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

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

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

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

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

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

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

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

    Michael Betz, Thomas Ott

Poster Session 6

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

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

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

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

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

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

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

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

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

   Pamela Pophiwa, Edward C. Webb, Lorinda Frylinck

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

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

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

   Brianne A. Altmann, Angela Sünder, Daniel Mörlein

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

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

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

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

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

    Esin Çalık, Volkan Baltaci, Kezban Candoğan

11. Characterising production systems of beef using fatty acid composition

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

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

    Ryozo Takada, Keisuke Matsumoto

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

23. Carcass measurements to retail product weight in hanwoo beef

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

24. Carcass measurements to body size traits in hanwoo beef

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

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

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

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

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

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

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

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

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

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

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

Poster Session 7

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

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

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

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

3. Spectroscopic approach to beef tenderness and aging time evaluation

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

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

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

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

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

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

   Gurunathan Kandeepan, Arabati Shivaji, Bindu Gouthami

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

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

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

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

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

   Qian Li, René Lametsch

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    Sineenart Polyorach, Noratat Prachom

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

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

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

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

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

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

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

    Joanne Hughes, Mathilde Petit-Munoz

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

    Christopher Kucha, Li Liu, Michael Ngadi, Claude Gariepy

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

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

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

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

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

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

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

    Antoine Vautier

27. Differentiation of muscle fiber types by Raman spectroscopy

    Ivana Bozickovic, Heinar Schmidt

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

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

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

    Jayaseelan Marimuthu, Graham E. Gardner

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

    Gerard Daumas, Mathieu Monziols, Daiva Ribikauskiene

31. Augmented Reality for operator assistance

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

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

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

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

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

Poster Session 8

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

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

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

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

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

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

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

   Wolfram Schnaeckel, Ingo Micklisch, Janet Krickmeier

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

   Yunting Xie, Guanghong Zhou, Xinglian Xu, Chunbao Li

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

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

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

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

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

   Elisa Oertel, Stefan Baur, Daniel Moerlein

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

   Lovedeep Kaur, Seah X. Hui, Mike Boland

10. Modelling subcutaneous fat deposition in growing South African lambs

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

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

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

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

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

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

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

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

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

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

    Qian Liu, Shuai Jiang, No

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

    Ruihong Feng, Yulong Bao, Peng Zhou

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

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

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

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

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

    Cameron Jose, Robin Jacob, Graham Gardner

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

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

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

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

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

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

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

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

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

    Hasan Yetim, Gokcegun Ciritci, Fatih Bozkurt, Abdulatef Ahhmed

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

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

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

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

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

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

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

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

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

    Ishamri Ismail, Seon-Tea Joo

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

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

Poster Session 9

1. Kidney fat as predictor of beef carcass characteristics

   Gonzalo Delgado-Pando, Ciara K. McDonnell

2. Nutritional and bioactive properties of black goat meat

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

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

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

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

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

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

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

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

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

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

   Marchen Hviid, Lars Kristensen

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

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

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

   Pei H. Lai, Yun C. Wu

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

    Susumu Muroya, Mika Oe, Koichi Ojima, Akira Watanabe

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

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

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

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

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

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

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

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

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

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

16. Fatty acid profile of castellana and INRA401 lambs

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

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

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

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

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

19. Relationship between freezing rate and protein denaturation

    Yuemei Zhang, Per Ertbjerg

20. Factors affecting efficacy of dry aging of beef

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

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

    Minyi Han, Xinglian Xu, Guanghong Zhou

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

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

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

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

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

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

25. Rabbit physiological response towards preslaughter feed withdrawal

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

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

    Erik Slinde, Daniel Osen, Bjørg Egelandsdal

27. Umami in pork after chilled transportation

    Tania Ngapo

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

    Giulia Tasoniero, Hong Zhuang, Brian Bowker

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

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

30. Availability of human homologous dietary microRNAs in cooked beef

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

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

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

Poster Session 10

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

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

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

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

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

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

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

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

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

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

6. Assessment of breast myopathy by different texture devices

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

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

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

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

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

9. Changes of nitric oxide synthase in postmortem beef

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

10. A cuts based ageing strategy for hot boned beef

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

11. Plectin degradation in postmortem pork

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

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

    Jian Lyu, Per Ertbjerg

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

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

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

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

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

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

16. Intramuscular fat as a predictor of sheepmeat eating quality

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Poster Session 11

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

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

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

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

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

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

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

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

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

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

6. Meat metabolites profile changed by ageing time

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

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

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

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

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

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

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

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

    Moeko Marui, Kaori Adachi, Toshiya Hayashi, Mao Nagasawa

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

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

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

    Kaori Adachi, Moeko Marui, Toshiya Hayashi, Mao Nagasawa

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

    Ki-Chang Nam, Mahabbat Ali1 Samooel Jung2 Cheorun Jo

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

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

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

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

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

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

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

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

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

    Muhammad Ijaz Ahmad, Chunbao Li

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

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

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

    Manuela Peukert, Sebastian Zimmermann, Dagmar A. Brüggemann

Poster Session 12

1. Health implication of Biellese lamb meat consumption

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

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

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

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

   Spiridonov Kirill, Anastasiya Semenova, Virtoria Nosonova

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

   Nestor Sepulveda, Silvana Bravo, Karla Inostroza, Berta Schnnetler

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

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

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

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

7. Obtention ff bioactive peptides from porcine liver hydrolysates

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

8. Vegetable protein in meat products

   Claudia L. Laguna Paredes, Ulrike Rohrhofer, Barbara Hollogschwandtner

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

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

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

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

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

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

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

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

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

    Hassan Safa, Aurélie De Ratuld, Elodie Revéret

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

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

15. Liquefaction of porcine hoof shell via steam explosion

    Qingshan Shen, Hang Wang, Xia Li, Chunhui Zhang

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

24. Meat hybrid: Development of environmentally friendly meat balls

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

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