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52nd International Congress of Meat Science and Technology

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Author(s): Edited by Declan Troy, Rachel Pearce, Briege Byrne and Joseph Kerry

Availability: Available

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About The Book

  • This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006.
  • Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics.
  • These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry.

Additional Information

Author N/A
Dimensions Unknown
Extent 756 pp
ISBN 9789086860104
Book Type N/A

Contents

FOREWORD

INVITED PAPERS
  • GLOBAL PERSPECTIVES AND CONSUMER NEEDS IN A CHANGING WORLD
  • INNOVATING MEAT PRODUCTS TO MEET CONSUMER WANTS AND NEEDS: KEEPING MEAT ON THE MENU
  • AUTOMATION ?THE MEAT FACTORY OF THE FUTURE
  • NUTRITIONAL CONTRIBUTION OF RED MEAT IN THE DIET ? THE STATE OF ART
OFFERED PAPERS

SESSION 1: MEAT QUALITY - GENOMICS AND BIOTECHNOLOGY
  • IDENTIFICATION OF AMERICAN BISON TISSUE BASED ON THE MITOCHONDRIAL CYTOCHROME b GENE
  • POLYMERASE CHAIN REACTION IDENTIFICATION OF HORSE AND DONKEY MEAT IN HEATTREATED MEAT
  • MUSCLE PROTEOME OF ?BLONDE D?AQUITAINE? YOUNG BULLS AND MEAT EATING QUALITIES
  • BOVINE MUSCLE 20S PROTEASOME: QUANTIFICATION IN TISSUE CRUDE EXTRACTS USING ELISA, RADIAL IMMUNODIFFUSION TECHNIQUES AND PRACTICAL APPLICATIONS
  • Q204X MYOSTATIN MUTATION EFFECTS ON CARCASS AND MEAT QUALITY TRAITS IN HETEROZYGOUS CHAROLAIS YOUNG BULLS
  • MYOSTATIN AND ADIPOGENIC TRANSCRIPTION FACTOR EXPRESSIONS DURING SKELETAL MUSCULAR GROWTH OF JAPANESE BLACK CATTLE
  • CARCASS TRAITS AND MEAT QUALITY OF DIFFERENT PIG GENOTYPE
  • EFFECT OF IGF-II AND HALOTHANE GENOTYPE ON CURED COOKED LOIN PRODUCTION
  • EARLY AND RELIABLE DETECTION OF BOAR TAINT AND ITS GENETIC PREDISPOSITION
  • GENETIC DIVERSITY AND BREED COMPARISON OF CARCASS TRAITS IN TASMANIAN CORRIEDALE AND EAST FRIESIAN SHEEP BY RAPD MARKERS
  • REALTIME PCR ANALYSIS OF MRNA TRANSCRIPTS IN POST-MORTEM BOVINE MUSCLE
  • THE INFLUENCE OF PRKAG3 GENE ON MEAT QUALITY OF STRESS RESISTANT FATTENERS
  • THE INFLUENCE OF PRKAG3 GENE ON CARCASS COMPOSITION TRAITS OF STRESS RESISTANT FATTENERS
  • THE EFFECT OF GENOTYPE, HANGING METHOD AND AGING PERIOD ON MEAT QUALITY
  • ANALYSIS OF BOVINE MUSCLE DNA POLYMORPHISMS IN RELATION TO MEAT QUALITY, IN PARTICULAR INTRAMUSCULAR FAT
  • IDENTIFICATION OF HANWOO (KOREAN NATIVE CATTLE) BEEF BY REAL-TIME PCR IN SOUTH KOREA
  • RAPD MARKER VARIATION IN MEAT QUALITY TRAITS OF POLL DORSET SECOND-CROSS LAMBS SELECTED FOR MUSCLE OR GROWTH

SESSION 1: MEAT QUALITY - ANIMAL PRODUCTION AND PRODUCTION SYSTEMS
  • EFFECT OF WEANING ON FAT QUALITY IN SPANISH MERINO LIGHT LAMBS
  • THE INFLUENCE OF SOURCE AND LEVEL OF SELENIUM IN CHICKEN FEED ON BREAST MEAT QUALITY
  • EFFECT OF ACCOMMODATION SYSTEM ON COLOUR AND QUALITY OF LONGISSIMUS DORSI AND EXTENSOR CARPI RADIALIS MUSCLES OF STEERS
  • EFFECTS OF FINISHING DIET AND FASTING TIME ON THE GLYCOLYTIC POTENTIAL AND QUALITY OF LONGISSIMUS MUSCLE IN CROSSBRED PIGS
  • ADDITION OF LIQUID FLAVOUR VITAMIN D3 IN DRINKING WATER BEFORE PIG TRANSPORT: QUALITY CARCASS MENSURATIONS
  • EFFECT OF VITAMIN E SUPPLEMENTATION ON EVOLUTION OF MEAT FATTY ACID COMPOSITION DURING STORAGE IN HIGH OXYGEN PACKS
  • EFFECT OF NUTRITION ON CARCASS AND PORK QUALITY IN TWO GENOTYPES
  • INFLUENCE OF GRAZING SYSTEMS ON VEAL FATTY ACID PROFILE
  • STRAW INTAKE AFFECTS CARCASS QUALITY AND PORK QUALITY
  • VITAMIN D3 SUPPLEMENTATION FEEDING IMPROVES TENDERNESS OF BEEF BUT NOT OF PORK
  • BETA-ADRENERGIC FEEDING DIFFERENTIALLY ALTERS FIBRE TYPE-SPECIFIC GENE EXPRESSION IN PORCINE MUSCLE
  • THE EFFECT OF FINISHING DIET ON BEEF QUALITY TRAITS
  • THE USE OF SODIUM CHLORIDE AND BETAINE TO IMPROVE HYDRATION STATUS OF LAMBS AT SLAUGHTER
  • EFFECT OF THE FINISHING DIETS ON BEEF NUTRITIONAL COMPOSITION OF SIX COMMERCIAL MUSCLES
  • THERMAL MEAL TREATMENT IMPROVES SOME MEAT QUALITY TRAITS IN CHICKEN
  • EFFECTS OF COMPENSATORY GROWTH FEEDING STRATEGY ON FATTY ACID COMPOSITION OF PORCINE MUSCLE
  • EFFECT OF FRESH CHICORY (CICHORIUM INTYIBUM L.) INCLUSION ON RABBIT MEAT QUALITY
  • EFFECT OF THE REARING SYSTEM ON MEAT QUALITY OF CROSS-BRED F2 (WILD BOAR X PIG)
  • DEHYDRATION DOES NOT CHANGE THE EATING QUALITY OF LAMB MEAT
  • INFLUENCE OF GENDER, GENETIC BACKGROUND AND REARING METHOD ON THE RELATIONSHIP BETWEEN PROTEIN EXPRESSION AND MEAT QUALITY
  • THE IMPROVEMENT OF LAMB MEAT SHELF LIFE THROUGH FEEDING WITH SUB-PRODUCTS OF ROSMARINUS OFFICINALIS, L.
  • INFLUENCE OF MAIZE GRAIN SUPPLEMENTATION ON CHEMICAL COMPOSITION OF MEAT CALVES
  • EFFECT OF FEED RESTRICTION ON THE FAT QUALITY OF MEAT FROM IBERIAN PIGS DESTINED TO DRY-CURED INDUSTRY
  • EFFECTS OF GRASS SILAGE, GRAZED GRASS AND A CONCENTRATE DIET ON THE FATTY ACID COMPOSITION OF BEEF SUBCUTANEOUS FAT
  • EFFECTS OF DAIDZEIN FEEDING OF PREGNANT SOWS ON CARCASS AND MEAT QUALITY AND SKELETAL MUSCLE CELLULARITY OF THE PROGENY
  • COMPENSORY GROWTH RESPONSE IN PIGS ON PERFORMANCE, COMPOSITION OF WEIGHT GAIN AT CARCASS AND MUSCLE LEVEL AND MEAT QUALITY TRAITS
  • MUSCLE TRAITS, PRESLAUGHTER STRESS AND MEAT QUALITY INDICATORS AS INFLUENCED BY PIG REARING SYSTEM
  • EFFECT OF AD-LIBITUM FEEDING OF FRESH GUINEA GRASS, WILD SUNFLOWER, IPILIPIL AND ERYTHRINA LEAF MEAL ON CARCASS QUALITY OF RABBITS
  • LOIN MARBLING IS ASSOCIATED WITH PIG GROWTH RATE AND OVERALL CARCASS LEANNESS
  • SUPPLEMENTARY FEEDING TO IMPROVE MILK AND MEAT PRODUCTION OF CATTLE UNDER SMALLHOLDER FARM CONDITIONS IN BANGLADESH
  • INTRAMUSCULAR FATTY ACID COMPOSITION OF EARLY AND LATE LAMBS IN SICILY
  • PRINCIPAL COMPONENT ANALYSIS TO CHARACTERISE THE CHEMICAL COMPOSITION OF BEEF ACCORDING TO AGE AND GENDER
  • DIETARY MANIPULATION OF PORCINE INTRAMUSCULAR FAT LEVELS AND SUBSEQUENT PROTEOMIC ANALYSIS
  • GRAZING BOTANICALLY DIVERSE PASTURES INFLUENCES TISSUE LONG-CHAIN FATTY ACID PROFILE IN LAMBS
  • SUPPLEMENTATION OF HEIFERS WITH RUMINALLY-PROTECTED POLYUNSATURATED FATTY ACIDS: EFFECTS ON COLOUR STABILITY OF RETAIL-PACKAGED MINCED BEEF
  • EFFECT OF DIETARY FATTY ACID PROFILE ON PORK CARCASS FAT CONTENT AND DISTRIBUTION
  • EFFECT OF DIETARY FAT QUALITY ON THE LIPID QUALITY AND STABILITY OF A CURED AND FERMENTED PORK SAUSAGE
  • EFFECTS OF DIETARY GROUND FLAXSEED ON COLOUR AND LIPID STABILITY IN BEEF LONGISSIMUS DORSI
  • LIPOGENIC ACTIVITY AND FATTY ACID COMPOSITION OF 3 DIFFERENT IBERIAN X DUROC PIG GENOTYPES
  • FAT CONTENT AND FATTY ACID PROFILE OF STEERS REARED IN ITALY: CHANGES ALONG WITH TIME
  • FATTY ACID COMPOSITION OF SUCKLING LAMBS AS AFFECTED BY INCREASING CALCIUM SOAP ON EWE?S DIET
  • INTERRELATIONSHIPS IN FATTY ACID COMPOSITION BETWEEN SUCKLING LAMBS AND THE FEEDING EWE MILK
  • THE EFFECT OF TRANSPORT ON PH EVOLUTION OF DIFFERENT MUSCLES IN SUCKLING LAMBS
  • THE EFFECT OF TRANSPORT VEHICLE, LAIRAGE, AND HARVEST DAY ON PORK QUALITY
  • THE STRESS RESPONSIVENESS OF THREE DIFFERENT BEEF BREED TYPES AND THE EFFECT ON ULTIMATE PH AND MEAT COLOUR
  • EVALUATION OF SLAUGHTER CONDITIONS ON THE QUALITY OF BEEF CARCASSES PRODUCED IN SLAUGHTERHOUSES OF NORTHERN MXICO
  • EFFECT OF TYPE OF STUNNING ON LIPID OXIDATION AND COLOUR OF LIGHT LAMB MEAT
  • INFLUENCE OF BREED, GENDER AND SLAUGHTER WEIGHT ON HISTOCHEMICAL TRAITS AND LONGISSIMUS QUALITY OF LAMB
  • CARCASS CHARACTERISTICS AND MEAT QUALITY OF MERINO EWES CROSSED WITH SIX SIRE BREEDS
  • EFFECT OF ANATOMICAL LOCATION ON THE CHEMICAL COMPOSITION OF LONGISSIMUS THORACIS ET LUMBORUM MUSCLE IN CATTLE
  • ENDOCRINE PROFILE SEPARATION OF UNITED STATES DEPARTMENT OF AGRICULTURE BEEF CARCASS GRADES
  • MUSCLE PROFILE: BOVINE MUSCLE PROPERTIES OF HANWOO
  • FACTORS DETERMINING THE CHEMICAL COMPOSITION OF PORK MEAT
  • COMPARISON OF EVALUATION RESULTS OF PORCINE CARCASS MEATINESS OBTAINED WITH THE ASSISTANCE OF DIFFERENT METHODS OF FULL AND SIMPLIFIED DISSECTION
  • FAT QUALITY OF PIGS FROM DIFFERENT PRODUCTION SYSTEMS
  • TEXTURAL AND SENSORY PROPERTIES OF MEAT FROM PODOLIAN CATTLE
  • CONTEXTUAL VOLUME GRADING VS. SPECTRAL CALIBRATION
  • CONTEXTUAL ANALYSIS OF CT SCANNED PIG CARCASSES
  • CARCASS AND MEAT QUALITY OF YOUNG BULLS IN SLOVAK REPUBLIC
  • IMPROVAC© IMMUNIZED BOARS COMPARED TO SURGICAL CASTRATES: CONTROL OF BOAR TAINT AND GROWTH PERFORMANCE
  • A COMPARISON OF MEAT CHARACTERISTICS BETWEEN DUCK AND CHICKEN BREAST
  • FEMUR STRENGTH OF PIGS
  • MEAT QUALITY IN LOMBARDIA REGION ITALY
  • SENSORY CHARACTERISTICS OF SUCKLING LAMBS. INFLUENCE OF BREED AND SLAUGHTER WEIGHT
  • CHARACTERISTICS OF BEEF STEAKS FROM ?CARNE DE LA SIERRA DE GUADARRAMA? QUALITY LABEL
  • COMPARISON OF 3 PIG BREEDS IN TERMS OF MEAT QUALITY AND EVALUATION OF CUT OFF CRITERIA FOR ESTABLISHING A QUALITY PROGRAM
  • COMPARISON OF INTRAMUSCULAR FAT, DRIP LOSS, CIE a* VALUE, FATTY ACIDS AND AROMA PATTERN IN PORK FROM THREE DIFFERENT BREEDS
  • EFFECT ON MEAT QUALITY AND STORAGE CHARACTERISTICS DEPENDING ON PSE STATUS OF BROILERS BREAST MEAT
  • INTRAMUSCULAR COLLAGEN CHARACTERISTICS OF DOUBLE-MUSCLED AND NORMAL JAPANESE SHORTHORN STEERS
  • ESTABLISHMENT OF SUBCUTANEOUS PREADIPOCYTE CLONAL LINE FROM CHINESE MEISHAN PIG
  • EVALUATION OF CARCASS COMPOSITION IN LIVE PIGS WITH ON-FARM ULTRASOUND MEASUREMENT
  • CARCASS AND MEAT QUALITY OF DUROC-BOAR OFFSPRING
  • EFFECT OF FAT SCORE ON THE QUALITY OF VARIOUS MEAT PRODUCTS
SESSION 1: MEAT QUALITY - MUSCLE BIOLOGY AND BIOCHEMISTRY
  • EFFECTS OF POST-MORTEM TEMPERATURE ON ISOMETRIC TENSION, SHORTENING AND PH IN OSTRICH MUSCLE
  • STUDIES ON ATP RELATED COMPOUNDS, FREE AMINO ACIDS AND FREE SUGARS OF PORK FROM DIFFERENT BREEDS OF PIG IN TAIWAN
  • THE CALPAIN SYSTEM IN CHICKEN SKELETAL MUSCLE AND CHANGES IN PROTEOLYTIC ACTIVITY DURING AGEING
  • THE POST MORTEM ACTIVITY OF GLYCOGEN DEBRANCHING ENZYME
  • COMPOSITION OF TROPOMYOSIN ISOFORMS AND MYOSIN HEAVY CHAIN ISOFORMS IN BOVINE SKELETAL MUSCLES
  • ANTITHROMBIN III FROM BOVINE SKELETAL MUSCLE: PURIFICATION, CHARACTERISATION AND CELLULAR LOCATION
  • TIGHTLY BOUND CALCIUM WITHIN I BAND: POSSIBLE FUNCTION IN TITIN AGGREGATION AND CALPAIN 1 BINDING TO TITIN
  • COMPARISON OF HISTOCHEMICAL CHARACTERISTICS AND MEAT QUALITY TRAITS IN DIFFERENT PIG BREEDS
  • PRERIGOR SKELETAL ALTERATION TO IMPROVE BEEF MUSCLE TENDERNESS
  • INFLUENCE OF MYOSIN ISOFORMS ON HISTOCHEMICAL PROPERTIES AND MEAT QUALITY IN PIGS
  • THE RELATIONSHIP BETWEEN COLLAGEN CHARACTERISTICS IN MUSCLE AND MARBLING OF BEEF
  • MYOGLOBIN LAYERS IN MEAT: A MULTISPECTRAL IMAGING APPROACH
  • CHANGES IN ENZYMES ASSOCIATED WITH ENERGY METABOLISM IN PRE AND POST-MORTEM LONGISSIMUS THORACIS BOVINE MUSCLE ANALYSED BY PROTEOMICS
  • DETECTION OF MULTIPLE PROTEASE ACTIVITIES IN BOVINE SKELETAL MUSCLES BY TWODIMENSIONAL ZYMOGRAPHY
  • DRIP LOSS INFLUENCES MUSCLE STRUCTURAL ANALYSIS OF THE PORCINE LONGISSIMUS DORSI POST MORTEM
  • DIFFERENTIAL REGULATION OF CALPASTATIN PROMOTERS BY AGENTS THAT AFFECT PORK TENDERNESS
  • THERMALLY-INDUCED CONFORMATIONAL CHANGES OF NATURAL ACTOMYOSIN EXTRACTED FROM NORMAL AND PSE PORK LONGISSIMUS
  • TWO-DIMENSIONAL GEL ANALYSIS OF TROPONIN T ISOFORMS AND FRAGMENTS DURING POSTMORTEM AGING
  • CONVERSION OF METHMYOGLOBIN INTO RED MYOGLOBIN DERIVATIVE BY PSEUDOMONAS FRAGI
  • SOL-GEL IMMOBILIZED LUCIFERASE-BASED ATP BIOSENSOR FOR MEAT QUALITY DETERMINATION IN POSTMORTEM PIG MUSCLE
  • THE CALPAIN SYSTEM IN 15 EUROPEAN CATTLE BREEDS AND RELATIONSHIP TO SHEAR FORCE
  • CALPAIN-1 ACTIVITY IS RELATED TO DRIP LOSS IN COMMERCIAL PORK PRODUCTION
  • MMP-9 ACTIVITY IS INCREASED IN THE FIBROBLASTS BUT NOT MYOBLASTS IN RESPONSE TO GLYCOPROTEIN COATING
  • DIFFERENTIATION OF ACID MEAT FROM OTHER QUALITY GROUPS (RFN AND PSE) THROUGH THE ANALYSIS OF PROTEINS FROM ITS DRIP
  • SINGLE NUCLEOTIDE POLYMORPHISMS IN THE CALPAIN AND CALPASTATIN GENES AND BEEF TENDERNESS
  • MANIPULATION OF THE RATE OF PROTEOLYSIS IN BOVINE M. LONGISSIMUS DORSI
  • FIBRE TYPE OF KOREAN NATIVE PORK AND ITS EFFECTS ON POST-MORTEM PROTEOLYSIS
  • DESMIN, 30KDA POST-MORTEM PATTERNS AND THE CALPAIN SYSTEM AS INDICATORS OF TENDERNESS IN BEEF ANIMALS
SESSION 2: MEAT SAFETY
  • RISK ANALYSES BASED CONTROL OF SALMONELLA ON PORK CUTS ON THE ISLAND OF IRELAND
  • EVALUATION OF MICROBIOLOGICAL PERFORMANCE OBJECTIVES FOR THE BEEF INDUSTRY
  • SALMONELLA MIGRATION INTO MARINATED TURKEY BREAST AFTER CONTAMINATION DURING THREE STEPS OF THE MARINATION PROCESS
  • QUANTIFICATION OF TOTAL VIABLE COUNTS (TVC?S) ON FRESH MEAT CARCASSES BY A NOVEL REAL-TIME POLYMERASE CHAIN REACTION
  • TOWARDS THE DEVELOPMENT OF A RAPID NUCLEIC ACID BASED TECHNIQUE FOR THE SENSITIVE AND SPECIFIC DETECTION OF SALMONELLA SPP. ON FRESH MEAT
  • DEVELOPMENT OF METHODS FOR THE ISOLATION AND DETECTION OF CAMPYLOBACTERACEAE IN THE MEAT FOOD CHAIN
  • THE EFFECT OF MEAT SAFETY SYSTEMS AT HIGH THROUGHPUT ABATTOIRS ON THE MICROBIOLOGICAL QUALITY OF MEAT
  • DISSEMINATION OF SALMONELLA SPP. IN A LARGE POULTRY SLAUGHTER PLANT
  • PRESENCE OF SALMONELLA SPP. IN PIG CARCASSES DURING SLAUGHTER: DIRECT OR CROSS CONTAMINATION?
  • STEAM VACUUM VERSUS KNIFE TRIMMING FOR BEEF SLAUGHTER
  • THE PRODUCTION AND MICROBIAL QUALITY OF SKIN-ON SHEEP CARCASSES
  • REGULATORY HACCP ? CARCASS AND ENVIRONMENTAL SURFACE BACTERIAL INDICATOR NUMBERS IN UK RED MEAT SLAUGHTERHOUSES
  • PCR MOLECULAR TYPING TO TRACE SALMONELLA SPP. IN ALHEIRA PRODUCTION LINES
  • SHIGA TOXIN-PRODUCING ESCHERICHIA COLI (STEC) IN DRY SAUSAGES
  • MICROBIAL SAFETY OF ?SALSICCIA SARDA?, A TYPICAL ITALIAN SEMI-DRY NATURALLY FERMENTED SAUSAGE
  • SCREENING OF BACTERIOCIN-PRODUCING BACTERIA ASSOCIATED IN TRADITIONAL THAI FERMENTED BEEF (MUM)
  • LISTERIA MONOCYTOGENES FROM MEAT AND MEAT-PROCESSING ENVIRONMENTS: BIOFILM FORMATION, MOTILITY AND HYDROPHOBICITY
  • REDUCTION OF CAMPYLOBACTERS ON POULTRY USING STEAM OR HOT WATER HEAT TREATMENTS AND SUBSEQUENT CHILLING
  • SAFETY OF TRADITIONAL FERMENTED SAUSAGES: RESEARCH ON PROTECTIVE CULTURES AND BACTERIOCINS
  • THE GROWTH CHARACTERISATION OF LISTERIA MONOCYTOGENES IN DIFFERENT MEAT PRODUCTS UNDER VARIOUS CONDITIONS
  • PREVALENCE OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SPP. IN FRESH MEAT AND MEAT PRODUCTS IN CATALUNYA, SPAIN
  • SEROTYPES AND ANTIMICROBIAL RESISTANCE OF SALMONELLA ENTERICA ON RED MEAT CARCASSES AND IN THE LAIRAGES AFTER CLEANING, IN THE SOUTH-WEST OF ENGLAND
  • MOISTURE-ENHANCED PORK ? MICROBIAL SAFETY AND EATING QUALITY
  • PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN SPANISH CHORIZO DURING RIPENING: EFFECT OF FAT AND LEAN ORIGIN AND PAPRIKA TYPE
  • INFLUENCE OF PRE-SLAUGHTER HOLDING ON THE BACTERIAL QUALITY OF MARKET HOGS AND CARCASSES
  • EVALUATION OF TOONA SINENSIS ETHANOL EXTRACT AGAINST SELECTED MICROORGANISMS
  • ?SREMSKA? SAUSAGE WITH THE ADDITION OF PROTECTIVE CULTURES AND BACTERIOCINS
  • EFFICACY OF SIMPLE METHODS OF CLEANING FOR RED MEAT ABATTOIR LAIRAGES
  • ASSESSMENT OF THE USABILITY OF CHEMICAL INDICATORS ASSOCIATED WITH GROWTH OF LACTIC ACID BACTERIA IN A PROCESSED MEAT PRODUCT
  • MASS SPECTROMETRY-BASED SENSOR ANALYSIS OF RAW MEAT FOR THE AUTHENTICATION OF ANIMAL FEEDING
  • MYCOLOGICAL AND MYCOTOXICOLOGICAL ANALYSIS OF SAGE USED IN THE MEAT INDUSTRY
  • WHO-PCB-TEQ OF HERBS FROM DIFFERENT ORIGINS
  • STUDY OF THE CONTENT OF CADMIUM AND LEAD IN MEAT OF BROILERS GROWN IN THE NORTH-CAUCASUS REGION OF THE RUSSIAN FEDERATION
  • HPLC METHOD FOR THE ANALYSIS OF DEXAMETHASONE IN FEED AND WATER FOR LIVESTOCK
  • FORMATION OF BIOGENIC AMINES IN FRANKFURTER SAUSAGES TREATED WITH HIGH PRESSURE
  • BEHAVIOUR OF THREE PATHOGENS IN PORTUGUESE CHOURI€O INNOCULATED WITH
  • SELECTED INDIGENOUS LACTIC ACID BACTERIA.
SESSION 3: MEAT PROCESSING AND PACKAGING TECHNOLOGY
  • EVOLUTION OF INTRAMUSCULAR FATTY ACID COMPOSITION DURING LAMB MEAT STORAGE IN HIGH OXYGEN OR VACUUM PACKS
  • COLOUR OF MINCED MEAT UNDER CARBON MONOXIDE
  • DISPLAY LIFE OF FRESH PORK SAUSAGE: A COMPARISON BETWEEN TWO DIFFERENT PACKAGING SYSTEMS
  • HIGHER COLOUR STABILITY IN STEAKS OF BEEF LOIN AGED IN VACUUM COMPARED WITH HIGH-OXYGEN MODIFIED ATMOSPHERE
  • POSSIBLE APPLICATIONS OF OVOTRANSFERRIN-INCORPORATED ?-CARRAGEENAN-BASED FILM AS PACKAGING FOR FRESH CHICKEN FILLET DURING COLD STORAGE
  • SHELF LIFE OF PORK IN A MODIFIED ATMOSPHERE PACKAGING WITH HUMIDITY ADSORBER SYSTEM
  • SHELF LIFE OF VACUUM PACKAGED COOKED HAM SLICED ON HYPERMARKET SHOP CONDITIONS
  • INFLUENCE OF CARBON MONOXIDE/HIGH CARBON DIOXIDE ATMOSPHERE PACKAGING ON TURKEY MEAT SHELF LIFE AND THE SUBSEQUENT DEVELOPMENT OF A PINK COLOUR AFTER COOKING
  • CARBON DIOXIDE INJECTION GRINDING AND HIGH OXYGEN MODIFIED ATMOSPHERE PACKAGING EFFECTS ON GROUND TURKEY MEAT QUALITY
  • SURFACE PIGMENT SHIFTS DURING LIGHT DISPLAY FOR GROUND BEEF IN HIGH OXYGEN MODIFIED ATMOSPHERE PACKAGING
  • EFFECT OF DIFFERENT ANTIOXIDANT (VEGETABLE EXTRACTS) ON MEAT COLOUR STABILITY AND LIPID OXIDATION OF MINCED BEEF
  • EFFECT OF RESIDUAL OXYGEN AND LIGHTING MODE ON COLOUR AND LIPID OXIDATION OF TURKEY COOKED-HAM STORED IN MAP
  • EVOLUTION OF MICROBIOLOGICAL AND SENSORY QUALITY ALONG STORAGE OF PACKAGED ?SALCHICHàN? ENRICHED IN MUFA AND PUFA
  • STORAGE OF PACKAGED SLICED ?SALCHICHàN? ENRICHED IN MUFA OR PUFA: EFFECT ON COLOUR AND OXIDATION STABILITY
  • EFFECT OF PACKAGING AND ENDPOINT TEMPERATURE ON INTERNAL COOKED COLOUR OF PORK CHOPS MEASURED BY VIDEOMETERLAB 2
  • EFFECT OF TWO TYPES OF PACKAGING ON QUALITY OF PREVIOUSLY FROZEN LAMB MEAT
  • SENSORY EVALUATION OF BEEF STEAKS STORED IN MA COMBINATIONS OF CO, CO2, N2 AND O2
  • ANTIOXIDANT ACTIVE PACKAGING FOR BEEF USING OREGANO EXTRACTS
  • MODIFIED EDIBLE COATINGS FOR MEAT PRODUCTS
  • COLLAGEN PASTE OBTAINED FROM PIGSKIN DEFATTED WITH SUPERCRITICAL CARBON DIOXIDE
  • EFFECTS OF PH AND CORN OIL ADDITION ON MECHANICAL AND PERMEABILITY PROPERTIES OF GELATIN-BASED FILMS
  • HISTOLOGICAL CHARACTERISATION OF THE EFFECT OF ADDED SALT IN FRESH BEEF SAUSAGE
  • SALT EFFECTS ON BEEF FRESH SAUSAGE ULTRASTRUCTURE
  • INFLUENCE OF ONION ON PHYSICO-CHEMICAL CHARACTERISTICS OF ?MORCILLA DE BURGOS?
  • RELATIONSHIP BETWEEN TOTAL DIETARY FIBRE AND THE AMOUNT OF ONION USED IN MANUFACTURE OF ?MORCILLA OF BURGOS?.
  • COMPOSITION AND PHYSICOCHEMICAL CHARACTERISTICS OF ?CHORIZO? FROM THE HIDALGENSE HUASTECA REGION IN MEXICO
  • QUALITY OF HALVES AND MEAT OF PIGS OBTAINED IN DIFFERENT MODELS OF CROSSBREEDING WITH LARGE YORKSHIRE
  • PRODUCT QUALITY OF LOIN HAMS MANUFACTURED WITH VARIOUS SALT LEVELS
  • THE EFFECT OF RADIO FREQUENCY POWER ON TEMPERING TIMES AND TEMPERATURES IN BEEF BLENDS OF VARYING COMPOSITION
  • EFFECTS OF VARIOUS TREATMENTS ON THE TEXTURE SOFTENING OF POST-BREEDING MATURE COWS MEAT
  • RESIDUAL NITRITE LEVELS IN DIFFERENT TYPES OF SAUSAGES
  • SALT-REDUCED LYONERS WITHOUT INGREDIENTS DECLARED BY E-NUMBERS
  • ANTIOXIDANT EFFECTS OF MALAYSIAN PLANT EXTRACTS IN MECHANICALLY DEBONED CHICKEN MEAT SAUSAGE
  • EFFECTS OF ADDING CLOVE BUDS AND CINNAMON BARK EXTRACTS ON THE OXIDATIVE STABILITY OF CHICKEN MEATBALLS
  • STABILITY OF ENDOGENOUS ANTIOXIDANT ENZYMES IN CHINESE SEMI-DRY SAUSAGE AS AFFECTED BY DRY-TEMPERATURE AND STORED TIME
  • EFFECT OF GARLIC ON LACTIC ACID AND BACTERIOCINS PRODUCTION OF BACTERIOCINPRODUCING LACTIC ACID BACTERIA ASSOCIATED IN NHAM (THAI FERMENTED MEAT) DURING FERMENTATION
  • PHYSICOCHEMICAL CHARACTERISTICS OF CHINESE MEATBALLS WITH MECHANICALLY DEBONED BULLFROG MEAT ADDED
  • EVALUATION OF TOONA SINENSIS WATER EXTRACT ON PHYSICO-CHEMICAL CHARACTERISTICS OF PORK PATTIES DURING STORAGE
  • SENSORY AND COLOUR CHARACTERISTICS OF BULGARIAN DRY-FERMENTED SAUSAGES WITH ADDITION OF NATURAL ANTIOXIDANTS
  • EFFECT OF NATURAL ANTIOXIDANTS ON LIPOLYSIS AND PH OF DRY-FERMENTED SAUSAGES ?LUKANKA? TYPE
  • EVALUATION OF ANTIOXIDATIVE EFFICIENCY OF CHINESE MAHOGANY (Toona sinensis Roemor ) IN FRESH CHICKEN SAUSAGES DURING STORAGE AT 4øC
  • POSSIBILITY OF PREVIOUSLY BLANCHED AND CURED BEEF TO BE USED FOR CORNED BEEF PRODUCTION
  • INFLUENCE OF DIFFERENT CUTTER KNIVES ON BATTER QUALITY AND PROPERTIES OF COOKED SAUSAGES
  • EFFECT OF RADIATION PROCESSING OF PORK PRODUCTS ON ITS LIPIDS
  • DEVELOPMENT OF A MODIFIED DRY CURING PROCESS FOR PORK
  • MODIFICATION OF A DRY CURING PROCESS FOR BEEF
  • THE MECHANISMS CONTROLLING HEAT AND MASS TRANSFER ON FRYING OF BEEF BURGERS
  • SIMULATION OF A DESIGN OF A LAB SCALE RADIO FREQUENCY HEATING UNIT OF HAMBURGERS
  • CHEMICAL CHARACTERISTICS OF DESALTED AND NON-DESALTED ISTRIAN DRY-CURED HAMS
  • EFFECT OF THE FREEZING PROCESS ON RAW MATERIAL DURING THE MANUFACTURE PROCESS OF ?CECINA DE LEàN?
  • INFLUENCE OF NEW PRESERVATION TECHNIQUES ON SENSORY CHARACTERISTICS OF ?MORCILLA DE BURGOS?
  • EFFECT OF ASPARTIC PROTEASE FROM ASPERGILLUS ORYZAE ON THE TENDERNESS OF BEEF
  • EFFECT OF SALT TREATMENT ON BEEF MEAT PROTEIN THERMAL BEHAVIOUR
  • EFFECT OF WHEY PROTEIN CONCENTRATE, SODIUM CHLORIDE AND COOKING TEMPERATURE ON PHYSICOCHEMICAL AND TECHNOLOGICAL PARAMETERS OF SOUS VIDE COOKED BEEF MUSCLES
  • ANTIOXIDANT ACTIVITY OF GRAPE SEED EXTRACT IN GROUND PORK MEAT
  • EFFECTS OF REDUCING THE AMOUNT OF NITRITE IN ORGANIC MEAT PRODUCTS
  • EFFECTS OF POTASSIUM LACTATE AND DISPLAY LIGHTING ON SHELF-LIFE OF FRESH-PORKSAUSAGE PATTIES
  • COMBINED TREATMENT OF PORCINE PLASMA WITH MICROBIAL TRANSGLUTAMINASE AND CYSTEINE-EFFECTS ON THE FOAMING AND EMULSIFYING PROPERTIES
  • QUALITY OF TURKEY HAMBURGERS PROCESSED WITH GROUND SCUTELLARIA BAICALENSIS GEORGI ROOTS
  • QUALITY OF CURED AND SMOKED BEEF TENDERISED BY VARIOUS CHEMICAL SUBSTANCES
  • ACTIN FRAGMENTS GENERATED DURING DRY-CURED HAM PROCESSING
  • THE EFFECT OF MUSCLE TYPE AND STORAGE ON BINDING STRENGTH AND COOKING LOSS OF RESTRUCTURED PORCINE MEAT
  • THE EFFECTS OF RIPENING TEMPERATURE ON SOME PROPERTIES OF TURKISH DRYFERMENTED SAUSAGE (SUCUK)
  • EFFECTS OF DRIED APRICOT PULP ON FUNCTIONAL PROPERTIES OF BEEF SAUSAGES
  • ANTIOXIDATIVE EFFECT OF SODIUM ASCORBATE, GARLIC AND ONION IN FRESH PORK BELLY AND LOIN DURING REFRIGERATED STORAGE
  • EVALUATION OF THE EFFECT OF DIFFERENT COOKING TREATMENTS ON THE TENDERNESS AND COOK LOSS OF INJECTED BOVINE FOREQUARTER MUSCLES
  • CHARACTERISATION OF ONION ALLIUM CEPA L. VAR. HORCAL VOLATILE COMPOUNDS IN ?MORCILLA DE BURGOS?
  • EFFECT OF TRANSGLUTAMINASE ON THE TEXTURAL PROPERTIES OF MEAT EMULSIONS
  • EVALUATION OF THE POSSIBILITY OF APPLICATION OF PORK HAMS WITH PSE SYNDROME TO PRODUCTION OF DRY CURED HAMS
  • THE INFLUENCE OF PROCESSING PARAMETERS ON LEUCINE CATABOLISM BY A STRAIN OF STAPHYLOCOCCUS SIMULANS
  • OHMIC COOKING OF NON COMMINUTED BEEF BICEPS FEMORIS
  • COMPARISON OF MINKE WHALE (BALAENOPTERA ACUTOROSTRATA) FERMENTED SAUSAGES WITH MORE COMMON SALAMI PRODUCTS FROM PORK AND BEEF
  • EFFECT OF IONISING RADIATION ON THE COLOUR AND OXIDATIVE RANCIDITY OF STORED MEAT PUREES CONTAINING ANTIOXIDANTS
  • THE EFFECT OF STARTER CULTURES AND FERMENTATION TIMES ON THE PROCESSING AND SENSORY PROPERTIES OF CURED BEEF PREPARED FROM FOREQUARTER MUSCLES
  • THE EFFECT OF HOT BONING AND ELEVATED BRINE TEMPERATURE ON THE PROCESSING AND SENSORY PROPERTIES OF CURED BEEF PREPARED FROM SILVERSIDE AND FOREQUARTER MUSCLES
  • RELATIONSHIP BETWEEN FAT LEVEL AND QUALITY CHARACTERISTICS OF GROUND PORK PATTIES COOKED BY MICROWAVE ENERGY
  • COLOUR STABILITY OF BEEF STORED UNDER VACUUM PACKAGING AND ITS RELATIONSHIP TO CARCASS FATNESS
SESSION 4: CONSUMER TOPICS
  • CRITICAL POINTS IN THE TRANSPORT OF LAMBS TO SLAUGHTER IN SPAIN THAT MAY COMPROMISE THE ANIMALS? WELFARE
  • CORRELATION BETWEEN SENSORY AND PHYSICO-CHEMICAL PARAMETERS USED IN EVALUATION OF SUCKLING LAMB MEAT QUALITY
  • INTER AND INTRAMUSCULAR VARIATION ON SENSORY CHARACTERISTICS OF BEEF STEAKS
  • SURVEY OF US RETAIL BEEF SHEAR FORCE
  • MULTIVARIATE PREDICTION OF SENSORY TENDERNESS/HARDNESS FROM WARNER BRATZLER SHEAR PRESS CURVES OF BEEF
  • DEVELOPMENT OF A NEW SOFT CHICKEN LOAF PARTICULARLY FOR ELDERLY PERSONS AND INFANTS
  • PRODUCTION OF BEEF CARCASS ACCORDING TO CONSUMERS DEMANDS
  • SEGMENTATION OF JAPANESE CONSUMERS? BEEF CHOICE ACCORDING TO RESULTS OF CONJOINT ANALYSIS
  • DOES FREEZING POSITIVELY OR NEGATIVELY AFFECT SHEAR FORCE AND SENSORY QUALITY IN BEEF?
  • LABEL INFLUENCE ON KID?S MEAT ACCEPTABILITY BY SPANISH CONSUMERS
  • THE RELATIONSHIP BETWEEN SUBJECTIVE RANKING OF STEAKS IN A NATIONAL COMPETITION WITH OBJECTIVE QUALITY MEASUREMENTS
  • INTEGRATION OF SENSORY AND CONSUMER DRIVERS IN QUALITY CONTROL TO OPTIMISE PRODUCT PRODUCTION AND DEVELOPMENT IN THE MEAT INDUSTRY ACRONYM: THE CONSENSE APPROACH
  • FATTY ACID PROFILE AND CONSUMER TASTE EVALUATION OF PORK AS INFLUENCED BY DIETARY LINSEED OR FISH OIL SUPPLEMENTATION
  • EFFECTS OF ELECTRICAL STIMULATION ON SENSORY QUALITY OF REINDEER MEAT
  • CHARACTERISTICS OF BEEF AND PORK CONSUMPTION IN MEXICO: A CASE STUDY
  • PERCEPTIONS OF BEEF EATING QUALITY IN NORTHERN IRELAND
  • KEY FLAVOUR PRECURSORS IN CHICKEN
  • BIOGENIC AMINES AS A QUALITY INDEX FOR LIGHTLY PRESERVED MEAT PRODUCTS: ACRONYM (BIAMINDEX)
  • LIPID OXIDATION AND SENSORIAL ACCEPTANCE OF GAS-STUNNED SUCKLING LAMB MEAT
  • THE USE OF TASTE AND ODOUR SENSORS TO EVALUATE THE FLAVOUR OF BEEF DURING CONDITIONING
  • RELATIONSHIP BETWEEN INTERNAL TEMPERATURE AND PARAMETERS MEASURED BY AN ELECTRONIC NOSE DURING MEAT COOKING
  • MULTIPLE PROTEIN PHASES APPROACH FOR BETTER UNDERSTANDING MEAT PRODUCT QUALITY - UNRAVELLING KEY INTERACTIONS BY USING A MULTIPLE PHASE AGGREGATION MODEL
  • THE INFLUENCE OF END-POINT COOKING TEMPERATURE ON SHEAR FORCE MEASUREMENTS
  • VARIATION OF MEAT SHEAR FORCE MEASUREMENTS ? A CHARACTERISTIC OF MEAT
  • INTERACTION BETWEEN PAN TEMPERATURE AND END POINT TEMPERATURE ON THE EATING QUALITY OF PORK WITH VARIOUS RAW MEAT QUALITIES
  • POSSIBILITY OF NITRITE, PHOSPHATE AND PORK FAT SUBSTITUTION IN POULTRY FRANKFURTERS PRODUCTION
  • RELATIONSHIP BETWEEN CONSUMER SCORES AND OXIDATIVE STATUS OF BEEF
  • NON-VOLATILE TASTE COMPOUNDS OF DIFFERENTLY PROCESSED DUCK
  • GENERATION OF MEATY FLAVOURS DURING THE PROCESSING OF DRY FERMENTED SAUSAGES
  • FATTY ACIDS AND MINERALS AFFECT THE LIVER-LIKE OFF-FLAVOUR IN COOKED BEEF
  • VOLATILE AROMA COMPOUNDS OF COOKED SUCKLING LAMB MEAT
SESSION 5: MEAT TECHNOLOGY - HOT TOPICS
  • INFLUENCE OF PELVIC SUSPENSION AND RN? GENOTYPE ON SHEAR FORCE AND SENSORY QUALITY IN PORK LOIN
  • A PROCEDURE TO ACCELERATE THE CHILLING RATE OF PORCINE SEMIMEMBRANOSUS MUSCLE
  • THE EFFECT OF ACCELERATED CHILLING OF CARCASSES ON PORK SEMIMEMBRANOSUS MUSCLE COLOUR
  • DEVELOPMENT AND EVALUATION OF A PILOT SCALE ATMOSPHERIC STEAM TREATMENT CABINET
  • THE TENDERISING EFFECT OF MARINATION WITH CITRUS JUICES ON BEEF WITH HIGH CONNECTIVE TISSUE CONTENT
  • SYSTEMATIC DECOMPOSITION AND CONCEPTUAL MODEL OF THE COMPLEX INDEX OF EXTRUDATES QUALITY
  • EFFECT OF RELATIVE HUMIDITY OF DRYING AIR DURING THE RESTING PERIOD ON THE APPEARANCE, TEXTURE AND FLAVOUR OF DRY-CURED HAMS
  • ELECTRON BEAM TREATMENT AND STORAGE ON COLOUR AND LIPID OXIDATION OF DRYCURED IBERIAN HAM SLICES
  • TENDER PORK THROUGH STEPWISE CHILLING
  • MECHANICAL TENDERISATION AND ENHANCEMENT IMPROVE EATING QUALITY OF BEEF FROM DAIRY COWS
  • CONSUMER EVALUATION OF BEEF MUSCLES FOR USE AS ?FAJITAS? AFTER MECHANICAL AND/OR ENZYMATIC TENDERISATION
  • MEAT TENDERISATION OF BEEF MEAT BY DIFFERENT METHODS
  • NEW INDUSTRIAL METHOD OF MARBLING EVALUATION OF PORK MUSCLES
  • TESTING THE MEAT STANDARDS AUSTRALIA (MSA) MODEL ON IRISH BEEF
  • EFFECTS OF ELECTRICAL STUNNING AND STIMULATION ON MEAT QUALITY UNDER COMMERCIAL CONDITIONS IN URUGUAYAN BEEF CATTLE
  • OPTIMISATION OF A NEW GENERATION PRE-DRESSING ELECTRICAL STIMULATION UNIT
  • INCREASING THE STIMULATION RESPONSE FROM MEDIUM VOLTAGE ELECTRICAL STIMULATION
  • THE IMPACT OF NEW GENERATION PRE-DRESSING MID-VOLTAGE ELECTRICAL STIMULATION ON COLOUR STABILITY
  • PHYSIOLOGICAL UNDERSTANDING OF ELECTRICAL STIMULATION
  • EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION ON BOVINE LONGISSIMUS AND ADDUCTOR MUSCLES
  • INTER-MUSCULAR RESPONSES TO EXTENDED LOW VOLTAGE ELECTRICAL STIMULATION OF LAMB
  • TENDERNESS OF TYPICAL SOUTH AFRICAN CATTLE BREED CROSSES, THE EFFECTS OF FEED WITHDRAWAL PERIOD AND ELECTRICAL STIMULATION
  • POLARIMETRIC OHMIC PROBES FOR THE ASSESSMENT OF MEAT AGEING
  • FT-IR MICROSCOPY AS A TOOL TO INVESTIGATE PROTEIN SECONDARY STRUCTURAL CHANGES OF MUSCLE TISSUE IN INDUSTRIAL PROCESSES LIKE HEAT TREATMENT
  • THE MEASUREMENT OF PIG CARCASS LEAN MEAT PERCENTAGE WITH X-RAY COMPUTED TOMOGRAPHY
  • MID-INFRARED TRANSMISSION SPECTROSCOPY TO QUANTIFY INTRAMUSCULAR FAT, PROTEIN AND DRY MATTER CONTENT IN PIG MEAT
  • EFFECTS OF PH- AND TEMPERATURE DECLINE CURVES ON PORK QUALITY DETERMINED UNDER DIFFERENT COMMERCIAL CHILLING CONDITIONS
  • QUALITY EVALUATION OF DIFFERENT TYPES OF DRY CURED HAM BY AN ELECTRONIC NOSE
  • PREDICTION OF BOVINE MEAT TENDERNESS USING IMAGE ANALYSIS TECHNIQUE
  • THE USE OF NEAR INFRARED REFLECTANCE SPECTROSCOPY (NIRS) TO PREDICT BOVINE MARONESA BREED MEAT TENDERNESS
  • USING IMAGE ANALYSIS OF TOMOGRAPHIC IMAGES FOR STUDYING CHANGES IN THE SUBCUTANE FAT LAYER DURING GROWTH OF YOUNG PIGS
  • INVESTIGATING THE BEHAVIOURAL PROPERTIES OF ADIPOSE TISSUES USING CONFOCAL LASER SCANNING MICROSCOPY
  • NEAR INFRARED REFLECTANCE SPECTROSCOPY IN THE PREDICTION OF NUTRITIONAL AND RHEOLOGICAL QUALITY TRAITS OF BAUERNSPECK
  • 3D MAPPING OF BEEF M. LONGISSIMUS USING NEAR INFRARED SPECTROSCOPY CHANGES AND MAHALONOBIS DISTANCE
  • USE OF REFLECTANCE SPECTROSCOPY TO PREDICT ULTIMATE PH OF BEEF MEAT
  • DISCRIMINATION OF BEEF VS. PORK MEAT AND SAMPLE PREPARATIONS BY AN ELECTRONIC NOSE (EN): PRELIMINARY STATIC AND DYNAMIC RESULTS
  • DIFFERENTATION OF BEEF ACCORDING TO THE PRE-SLAUGHTER DIET OF CATTLE USING THE STABLE ISOTOPE RATIOS OF CARBON AND NITROGEN
  • TEMPORAL CHANGE IN THE CARBON STABLE ISOTOPE RATIOS OF BEEF FOLLOWING A CHANGE IN RATION COMPOSITION
  • MUSCLE STUDY WITH MULTISPECTRAL IMAGE ANALYSIS
  • ESTIMATION OF VISIBLE FAT CONTENT IN BEEF M. LONGISSIMUS USING NEAR INFRARED SPECTROSCOPY
  • POST MORTEM AGING AND FREEZING OF CAMEL MEAT (A COMPARATIVE STUDY)
  • FUNCTIONAL AND ULTRASTRUCTURAL PROPERTIES OF CAMEL MEAT
  • BEEF CATTLE COMMERCIALISATION IN MEXICO: A CASE STUDY
  • DEVELOPMENT OF A MEAT GOAT SELECTION, CARCASS EVALUATION AND FABRICATION GUIDE
SESSION 6: MEAT AND HEALTH
  • HEALTHY BEEF ? THE EFFECT OF DIET ON THE FATTY ACID COMPOSITION OF BEEF FROM HUNGARIAN GREY AND HOLSTEIN-FRIESIAN YOUNG BULLS
  • EVALUATION OF FERMENTED SAUSAGES MANUFACTURED WITH FUNCTIONAL STARTER CULTURES AND VARIOUS FAT LEVELS
  • DEVELOPMENT OF MEAT PRODUCTS WITH LUTEIN FOR EYE HEALTH
  • EFFECT OF ENCAPSULATED CONJUGATED LINOLEIC ACID ON MEAT QUALITY, CARCASS AND FATTY ACID COMPOSITION OF BEEF STEERS
  • EFFECT OF NUTRITION ON FATTY ACID PROFILE AND QUALITY OF PORK IN TWO GENOTYPES
  • PREVENTION OF LIPID OXIDATION AND HEME IRON ACCESSIBILITY BY ADDITION OF ROSEMARY (ROSMARINUS OFFICINALIS L.) AS AN INGREDIENT IN HAMBURGER
  • TERRINCHO-PDO LAMB MEAT SEEMS TO HAVE HIGHER CONTENTS OF TOTAL LIPID AND CHOLESTEROL THAN TRANSMONTANO-PDO KID MEAT
  • PROXIMAL AND MINERAL COMPOSITION OF BEEF DERIVED FROM WATER BUFFALO (BUBALUS BUBALIS) AND ZEBU-TYPE CATTLE
  • RELATIONSHIP OF FATTY ACID PROFILE AND MARBLING LEVEL IN MEAT FROM WATER BUFFALO (BUBALUS BULALIS) AND ZEBU-TYPE CATTLE
  • FUNCTIONAL EFFECTS OF MEAT PRODUCTS WITH ADDED WALNUT
  • ASSESSMENT OF ANTIOXIDATIVE CAPACITY OF ANIMAL LIVER AND BILE
  • DETERMINING WHETHER FAT CONSUMPTION FROM LEAN AND MARBLE STEAKS ARE WITHIN RECOMMENDED DIETARY GUIDELINES
  • EFFECT OF LOW SALT CONTENT ON THE QUALITY OF PAINHO DE PORTALEGRE, A TRADITIONAL PORTUGUESE SAUSAGE