Poster Presentation List

Authors Title Poster ID
D.L.Hopkins, P.G.Allingham, M.Colgrave, R.J.vandeVen Interrelationship Between Measures of Collagen, Compression, Shear Force and Tenderness S5-44
D.C.Liu, R.Thammasena, J.H.Liu, F.J.Tan Evaluation of Antibacterial Activity of Toona Sinensis Extracts Using in Taiwanese Style Sausage S8-3
M.Gagaoua, A.Boudjellal, S.Becila, Y.Boudida, C.H.Herrera-Mendez, M.A.Sentandreu, A.Ouali Apoptosis Regulation in Postmortem Muscle: Cross-class Inhibition of Caspases By Two Bovine Serpins S6B-22
A.Thumdee, K.Pilasombut Efficacy of Ozonated Water and Calcium Hypochlorite To Reduce Microbial Population on Chicken Breasts S6A-7
K.Pilasombut, A.Thumdee The Potential Use of Bacteriocin-producing Lactic Acid Bacteria D4 and P as Starter Culture for Thai Fermented Meat Product S6A-8
N.Parunovi, M.Petrovi, V. Matekalo-Sverak, D. Radojkovi, D.Radovi, N.Staniši, D. Vrani Fatty Acid Profile, Cholesterol Content, Atherogenic (ia) and Thrombogenic (it) Health Lipid Indices of Different Fermented Dry Sausages S10A-8
N.P.Jay, R.J.van de Ven, D.L.Hopkins Relationship in Lambs Between Lean Weight Estimated Using Ct Scanning and Viascan® S7A-3
M.Abe, M.Tanabe, K.Nakade, M.Numata, N.Higashikuni, K.Kosai, Y.Miyaguchi, M.Ogawa Effects of Collagenase from Shewanella Sp. on Meat Tenderization S10A-9
N.E.Neethling, L.C.Hoffman, T.J.Britz An Investigation Regarding The Use of Carbon Monoxide for Colour Stability and Inhibition of Lipid and Protein Oxidation in Meat S5-17
M.Shibata, Y.Hikino, K.Matsumoto, N.Yamamoto Influence of Housing Density and Grazing on Blood Components and Expression of Heat Shock Protein in Beef Cattle S4-8
R.Harkouss, H.Safa, P.Gatellier, A.Lebert, P.S.Mirade Phenomenological Models Relating Proteolytic Evolution of Small Pork Meat Samples To Temperature and Water and Salt Contents S6B-24
S.Corral, M.Flores Effect of Salt Reduction on Aroma Active Compunds from Dry Fermented Sausages S10A-10
A.Bekhit Can Information Influence The Value and Quality Perception of Beef? S10B-2
S.Fowler, H.Schmidt, R.van de Ven, P.Wynn, D.Hopkins Predicting Tenderness of Fresh Intact Ovine Longissimus Thoracis Lumborum Using Raman Spectroscopy S7B-5
U.Chomanov, T.Tultabayeva, G.Kenenbay The Drying Kinetics of Raw Smoked Sausages from Horsemeat S10A-11
U.Chomanov, M.Velyamov, A.Shoman Aspects of World Horse Breeding Development and Use of Horseflesh Meat as Biologically Valuable Nutritious Product S1-2
M.Cullere, A.Concollato, A.Dalle Zotte Effect of Different Rabbit Prime Cuts on Raw and Cooked Proximate Composition, Cholesterol and Fatty Acids Contents and Nutrients True Retention S9-19
L.B.Corrêa, P.E.Jojima, E.C.Michelin, J.C.Baldin, S.H.S.Godoy, J.C.C.Balieiro, A.S.Netto, M.A.Zanetti, A.M.Fernandes Beef Cattle Diets Supplemented with Canola Oil, Selenium and Vitamin E Influencing Meat Shelf Life S6A-9
L.B.Correa, C.M.L.P.Garrine, S.M.P.Pugine, M.P.Melo, A.M.Fernandes, A.S.Netto, M.A. Zanetti Influence of Canola Oil, Selenium and Vitamin E on Cholesterol Metabolism in Feedlot Cattle S9-18
T.Yuwang, K.O.Intarapichet, R.Lautenschlaeger Effects of High Pressure Combined with Crude Bacteriocins and Thai Herb Extracts on Microbial and Physical Quality of Fresh Pork S10A-12
H.W.Kim, K.E.Hwang, Y.J.Kim, H.Y.Kim, C.J.Kim Effects of Tumbling Condition on Physicochemical and Textural Properties of Soy Sauce Cured Pork Loin (m. Longissimus Dorsi) S10A-13
A.Brugiapaglia, G.Destefanis, C.Lussiana Characterization of Beef Fatty Acid Profile By Multivariate Analysis S9-17
A.Brugiapaglia, G.Destefanis The Influence of Cooking Temperature, Ethnic Group and Ageing Period on Cooking Losses and Texture of Beef S5-57
K.Nakyinsige, A.Q.Sazili, I.Zulkifli, Y.M.Goh, A.B.Fatimah Meat Quality Assessment in Rabbits Subjected To Ritual Slaugther and Gas Stun Killing S4-10
Z.A.Aghwan, A.Q.Sazili, A.R.Alimon, Y.M.Goh, M.Hilmi Lipid Oxidation and Glutathione Peroxidase Content in Meat of Kacang Goats Supplemented with Dietary Selenium and Iodine S9-12
E.N.Ponnampalam, D.L.Hopkins, K.L.Butler, D.W.Pethick The Relationship Between Product (epa & Dha) and Precursor (ala) Omega- Fatty Acids in Lamb S6B-26
E.N.Ponnampalam, K.L.Butler, D.W.Pethick, R.H.Jacob, K.L.Pearce, D.L.Hopkins Levels of Long Chain Omega- Fatty Acid in Meat from Australian Lambs Produced Over Three Years S9-16
Y.B.Kim, S.K.Ku, J.W.Jeong, E.M.Kim, J.D.Park, A.Jang Effects on The Physicochemical and Sensory Quality Characteristics of Frozen Beef and Pork with Parts By Various Thawing Methods S8-2
J.Park, D.Kim, C.Kim, E.Choi, Y.Kim, E.Kim, J.Kum, H.Lee Quality and Sensory Characteristics for Extruding Reconstituted Rice with Beef Powder S9-15
E.M.Kim, Y.B.Kim, J.D.Park, J.Y.Hwang, E.K.Cho Quality Improvement Effect By Superheated Steam and High Hydrostatic Pressure on The Bulgogi Product S8-1
E.M.Kim, S.P.Hong, C.K.Kwock, J.H.Choi Metabolizable Energy Evaluation of The Korea Traditional Meat Foods S9-14
A.A.Semenova, V.V.Nasonova, E.K.Tunieva Scientific-practical Substantiation of Inulin Use as A Fat Substitute for Minced Meat Products Manufacture S9-13
A.A.Semenova, I.V.Sus, T.M.Mittelstein, I.V.Kozyrev Nutritional and Biological Value of Venison Cuts as A Basis of Their Rational Use S5-69
S.I.Hvilya, A.A.Semenova, A.G.Gazizov Micromorphology of Various Horse Meat Cuts S5-68
A.B.Lisitsyn, A.V.Kulikovsky, A.N.Ivankin, N.L.Vostrikova Investigations of Polycyclic Aromatic Hydrocarbons and Strategies of Their Decrease in Smoked Meat Products S6A-28
M.Y.Minaev, K.A.Kurbakov, N.L.Vostrikova Use of Real-time Pcr Method for Identification of Microorganisms Used in Meat Industry S6A-29
I.M.Chernukcha, L.A.Lublinskaya, L.V.Fedulova, E.R.Vasilevskaya, N.L.Vostrikova Internal Organs of Pigs as A Source of Biologically Active Substances S6B-13
A.B.Lisitsyn, V.V.Nasonova, L.A.Veretov, E.K.Tunieva Investigation of The Effectiveness of The Nanotechnological Form of Ascorbic Acid for Cooked Sausages S10A-46
A.V.Ustinova, M.A.Aslanova, L.B.Fedulova, E.K.Tunieva Examination of Cooked Sausages Enriched with Polyunsaturated Fatty Acids S10A-67
J.Liu, M.Ruusunen, E.Puolanne, P.Ertbjerg Effect of Pre-rigor Temperature Incubation on Sarcoplasmic Protein Solubility, Calpain Activity and Meat Quality in Porcine Muscle S6B-12
A.Guerrero, I.N.Prado, M.M.Campo, E.Muela, J.L.Olleta, M.V.Valero, O.Catalán, J.Heras, C.Sañudo Effect of The Inclusion of Different Sources of Fats, as Energetic Component, in The Concentrate on Beef Quality S5-10
D.G.Lim, C.Jo, K.H.Lee, K.S.Seo, K.C.Nam Comparison of Quality and Fuctional Traits of Hanwoo Steer Beef By The Quality Grade S5-23
D.Manríquez, F.González, R.J.Nova Production of Artisan Dry-cured Ham in Chile: Evaluation of Sensory and Sanitary Quality S10A-14
A.Concollato, G.Parisi, A.Dalle Zotte, R.E.Olsen, B.O.Kvamme, E.Slinde Effect of Carbon Monoxide on Welfare and Quality in Atlantic Salmon (salmo Salar L.) S4-2
J.S.Vittone, A.Biolatto, M.Lado, J.M.Gange, I.Galli Strategies for Increase Meat Production in Argentina: Economic Analyses S1-3
R.T.Nassu, G.F.Brito, M.L.P.da Silva, A.Berndt, R.R.Tullio, Alencar Sensory Acceptance of Beef from Crossbred Animals S5-19
R.T.Nassu, M.L.P.da Silva, G.F.Brito, A.Berndt, R.R.Tullio, Alencar Meat Quality of Beef from Crossbred Animals Fed Two Different Diets S5-18
D.C.Rivaroli, A.M.Jorge, I.N. do Prado, C.L.Francisco, C.E.Eiras, F.Zawadzki, Castilhos Essential Oils in The Diet of Crossbred Young Bulls Finished in Feedlot: Influence on Animal Performance, Carcass Traits and Temperament S5-41
D.C.Rivaroli, A.M.Jorge, Prado, C.L.Francisco, C.E.Eiras, F.Zawadzki, Castilhos Influence of Essential Oils on Animal Performance, Carcass Traits and Temperament of Heifers Finished in Feedlot S5-40
A.Borys, B.Borys, E.Grzeskowiak, D.Lisiak Slaughter Value and Meat Quality of Lambs Fattened Semi-intensively with Ddgs and Linseed S5-58
S.Jung, H.J.Kim, Y.S.Bae, J.H.Lee, H.B.Park, K.N.Heo, C.Jo Histidine Dipeptides Contents in Breast and Thigh Meats from 5 Lines of Korean Native Chicken S6B-27
K.B.Ko, D.G.Kang, Y.W.Kim, I.D.Yang, Y.C.Ryu Effect of Magnetic Field Freezing on Porcine Longissimus Dorsi Muscle S7A-4
K.B.Ko, G.D.Kim, D.G.Kang, Y.W.Kim, I.D.Yang, Y.C.Ryu Horsemeat Quality of Three Major Cuts from Korean Native Breed (jeju Horse) S5-36
H.Kobayashi, K.Nakashima, A.Ishida, A.Ashihara, M.Katsumata Effect of Low Protein Diet and Amino Acids Supplymented Low Protein Diet on Meat Tenderness of Broiler Chickens S5-35
A.Swetwiwathana, A.Jindaprasert, K.Pilasombut Synergistic Effect of Pediocin Pa- from Pediococcus Pentosaceus and Lactic Acid on Salmonella Anatum and S. Ratchaburi in Simulated Nham (fermented Meat Sausage) Model Broth S3-3
D.G.Lim, C.Jo, K.H.Lee, K.S.Seo, K.C.Nam Comparison of Meat Quality of Loins from Different Two-way Crossbred Pigs S5-22
Y.S.Bae, S.Jung, D.D.Jayasena, J.H.Lee, H.B.Park, K.N.Heo, C.Jo Breast Meat Quality Characteristics of 5 Different Korean Native Chicken Lines S5-62
D.G.Kang, K.B.Ko, Y.H.Kim, I.D.Yang, Y.C.Ryu Comparison of Pork Quality and Muscle Histochemical Characteristics in Different Lines of Jeju Black Pig S6B-11
G.D.Kim, K.B.Ko, D.G.Kang, Y.W.Kim, I.D.Yang, Y.C.Ryu Comparison of Horsemeat Quality Between Jeju Horse (korean Native Horse) and Thoroughbred S5-39
P.Tavitchasri, N.Janthiman, A.Thumdee, K.Pilasombut Evaluation of Green Tea Extract as Antioxidant in Semi-dried Sweet Pork S10A-15
H.J.Lee, J.S.Choi, J.H.Lee, J.H.Kim, S.H.Lee, S.H.Choi, Y.I.Choi Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Pork Sausages S10A-16
Y.N.Huang, K.J.Lin Effect of Taiwan Indigenous Cinnamomum Osmophloenm Kaneh. Leaves Powder on Cooked Duck Breast Meats S10A-17
E.Fulladosa, M.De Prados, J.V.García-Perez, J.Benedito, I.Muñoz, J.Arnau, P.Gou Determination of Dry-cured Ham Composition Using X-ray Absorptiometry and Ultrasound Technologies S7B-3
S.Sorapukdee, C.Kongtasorn, S.Benjakul, W.Visessanguan Impact of Meat Processings on Technological Quality of Meats from Two Different Muscle Locations S5-7
G.Kang, S.Cho, P.Seong, S.Kang, K.Park, B.Park, J.Kim Effect of Mixture Ratio of Pork and Duck Meat on Quality Characteristic in Comminuted Sausage S10A-18
P.Soma, K.van-Marle, L.Frylinck Insulin-like Growth Factor Gene Status in The South African Pig Population S5-8
B.Kong, L.Huang, Y.L.Xiong, J.Zhao, Q.Liu Influence of Fat Content and Storage Duration on Oxiation and Physicochemical Changes in Frozen Pork Dumpling Filler S10A-2
Y.Z.Njisane, V.Muchenje Influence of Breed, Gender and Age on Avoidance-related Behaviour, Bleeding Times and The Quality of Meat from Sheep S4-12
J.Neethling, L.C.Hoffman, T.J.Britz Mineral Distribution in The Muscles of Free-ranging Ruminants S6B-25
D.Seo, M.Cahyadi, N.Choi, S.Jin, H.B.Park, K.N.Heo, B.S.Kang, C.Jo, J.H.Lee Estimation of Heritabilities for Meat Quality Traits in Korean Native Chicken S5-33
C.O.Özer, B.Kýlýç, G.Baþyiðit-Kýlýç Bioproduction of Conjugated Linoleic Acid in Sucuk (turkish Dry Fermented Sausage) S10A-19
E.Muela, C.Sañudo, P.Monge, V.Alonso, P.Roncalés, J.A.Beltrán Lipid Oxidation in Light Lamb: Relationship Between Instrumental Measurements and Sensory Analyses S5-24
E.De Mey, H.De Maere, L.Dewulf, H.Paelinck, I.Fraeye N-nitrosopiperidine Formation in Dry Fermented Sausages S6A-3
R.R.Tullio, R.T.Nassu, A.Berndt, T.A.Diesel, M.L.P.da Silva, Alencar Meat Quality from Beef Cattle of Different Genetic Groups Finished on Feedlot or Pasture. S5-4
C.Kennedy, B.Moss, L.Farmer, A.Fearon, A.Beattie, J.Birnie, A.Gordon The Ability of Near Infrared Spectroscopy (nir) To Discriminate Seasonal & Dietary Influences on Lamb Meat Quality S7B-6
V.Alonso, J.Tenas, E.Muela, P.Roncalés, J.A.Beltrán Influence of Frozen Long-storage Duration on Pork Quality S5-64
V.Alonso, B.Gutiérre, E.Muela, P.Roncalés, J.A.Beltrán Effect of Inclusion Duroc Breed in Maternal Line on The Quality of Pork Packaged in Modified Atmosphere S5-63
M.Corazzin, S.Favotto, L.Silvestrelli, E.Bianco, D.Davanzo, E.Piasentier Sensory Perception of Italian Simmental Beef Enriched with Omega- S11B-1
M.Bjelanovic, G.Vucic, B.Markovic, B.Egelandsdal Comparison of Meat and Quality Characteristics Between Norwegian White Sheep and Western Balkan Pramenka Sheep S5-59
G.I.Pancrazio, E.Vieira, A.Melo, I.M.P.L.V.O.Ferreira, O.Pinho Proteolysis of Sarcoplasmic Pork Meat Proteins Evaluated By High-performance Liquid Chromatography S7B-8
D.D.Jayasena, K.C.Nam, K.H.Lee, S.H.Kim, H.I.Yong, C.Jo Relationship Between Carcass Weight and Meat Quality and Antioxidative Dipeptides of Hanwoo (korean Native Cattle) Beef S5-42
V.Grabe, M.Bjelanovi, E.Slinde, Ø.Langsrud, B.Egelandsdal Volatile Compounds from Lipid Oxidation and Growth of Microorganisms of Chill Stored Minced Meat Added Krebs Cycle Ingredients S6B-18
H.Y.Kim, G.W.Kim, J.H.Choe, H.W.Kim, C.J.Kim Effects of Chicken Skin and Wheat Fiber Mixture on Quality Properties of Chicken Nugget S10A-20
C.S.F.Bah, A.A.Bekhit, A.Carne, M.A.McConnell Characterisation of Deer Blood Bioactivity in Comparison with That of Sheep and Pig S6B-20
C.S.F.Bah, A.A.Bekhit, A.Carne, M.A.McConnell Enzymatic Hydrolysis of Deer Plasma and Its Effect on Hydrolysate Antioxidant Activity S6B-21
J.A.Hwang, S.T.Ahmed, M.M.Islam, H.S.Mun, K.M.Kim, Y.J.Kim, C.J.Yang Effect of Yuza Probiotics on The Meat Quality Characteristics of Hanwoo Steers S9-23
M.Ebrahimi, M.A.Rajion, A.Q.Sazili, J.T.Schonewille, Y.M.Goh Modification of Fatty Acid Composition in Goat Meat Using Lineseed Oil: Effects on Lipid Peroxidatio S10A-21
E.Oskoueian, M.Ebrahimi, N.Abdullah, M.A.Rajion, Y.M.Goh Manipulation of Broiler Meat Fatty Acid Composition Using Quercetin S10A-22
C.A.Fugita, I.N.Prado, R.M.Prado, M.V.Valero, F.Zawadzki, D.C.Rivaroli, C.Sañudo Effect of The Diets Inclusion of Natural Additives on Meat Quality of Crossbred Cattle S5-48
P.T.Laspiere, I.Legrand Effets of Low Temperature Cooking Method on Roast Beef Removed from Five Different Muscles S10B-1
D.Vlahova-Vangelova, K.P.Vassivev, D.K.Balev, S.G.Dragoev, P.S.Dragoeva Functional and Morphological Changes in Poltury Fillets During Acid Marinating with Sodium Lactate S6B-10
N.A.Daud, A.S.Babji Antioxidant Activities of Protein Hydrolysates from Red Tilapia (oreochromis Niloticus) Fillet as Influenced By Thermolysin and Alcalase S11B-2
E.Neyrinck, S.Lescouhier, L.Vermeulen, D.Telleir, I.Fraeye, H.Paelinck, R.Geers, S.De Smet, K.Raes Use of Near Infrared Spectroscopy as Selection Tool for Pse Pork S7B-4
J.A.Hwang, M.M.Islam, S.T.Ahmed, H.S.Mun, K.M.Kim, Y.J.Kim, C.J.Yang Effect of Seaweed By-products on Carcass Composition and Meat Quality of Hanwoo Beef S9-11
P.O.Fayemi, V.Muchenje Quantitation of Ovine Protein Gene Product 9.5 (ovpgp 9.5) from Head-stunned Dohne Merino S4-14
M.Nadalian, S.M.Yusop, A.S.Babji, W.A.Wan Mustapha, L.Najafian, M.A.Azman Extraction and Characterization of Water-soluble Elastin from Spent Hen and Broiler Skin S6B-6
J.M.Balage, S.da Luz e Silva, N. Bonin, M.R.Mazon, A.C.O.L.Figueira Predicting Intramuscular Fat, Moisture, Shear Force and Rating Pork Tenderness Using Visible/near-infrared Spectroscopy S7B-9
A.Spychaj, M.Szalata, R.S&#;omski, E.Pospiech Applicability of The Mtdna Cytochrome C Oxidase Subunit Gene (coi) in Species Identification of Pork, Beef and Duck Meat S7B-10
S.Sorapukdee, C.Kongtasorn, S.Benjakul, W.Visessanguan Analysis of Key Characteristics of Raw Meat Affecting The Properties of Cooked Meat Emulsion By Partial Least Square (pls) Regression S10A-23
A.M.King, R.P.McMinn, K.A.Glass, A.L.Milkowski, J.J.Sindelar Developing Time-temperature Thermal Processing Guidelines for Ready-to-eat Meat and Poultry Products S6A-6
I.Namystaw, M.Bula, D.Jaworska, L.Grzywacz, W.Przybylski Effect of Glycogen and Glucose on Grilled Pork Sensory Quality S5-13
H.Nasri, C.Damergi, M.Bouzouia, H.Boukhris Effect of Linseed Supplemented Intoduction Period and Duration in BroilerWs Diet on Their Zootechnical Performances, Nutritional Characteristics and Meat Quality S5-20
A.Tamm, T.Bolumar, B.Bajovic, S.Toepfl, V.Heinz Salt Reduction in Cooked Ham By Using High Pressure Processing S10A-66
R.H.Carvalho, P.D.Guarnieri, D.Honorato, E.I.Ida, A.L.Soares, M.R.Pedrão, F.G.Paião, M.Shimokomaki Commercial Turkey Pse (pale, Soft and Exudative) Meat in Brazil During Summer Season S6B-7
N.Böhner, W.Danzl, K.Rieblinger Influence of Led-illumination on Discolouration and Oxygen Uptake on Cured Boiled Sausage S11A-2
I.Muíño, E.Apeleo, C.Pérez-Santaescolástica, M.T.Díaz, C.Pérez, J.De la Fuente, O.López, V.Cañeque, A.Rivas-Cañedo, R.Bermejo, S.Lauzurica The Effect of Red Wine or Olive Extracts as Natural Antioxidants on Omega- Fatty Acids Enriched Lamb Patties S10A-24
A.Vautier, A.L.Lay, T.Lhommeau, F.Tiaho Second Harmonic Generation Microscopy of Pse-like Zones from Pork Semimembranosus S7B-11
M.Singh, D.Suresh Effect of Ultraviolet Light Against Spoilage Bacteria and Listeria Monocytogenes on Ready-to-eat Bologna S6A-11
J.M.Smith, M.Singh Application of Various Antimicrobials Against Campylobacter Jejuni on Poultry Carcasses S6A-12
O.Viegas, I.Yebra-Pimentel, G.I.Pancrazio, M.Prucha, I.M.P.L.V.O.Ferreira, O.Pinho Polycyclic Aromatic Hydrocarbons Formation in Different Types of Charcoal Grilled Meat S6A-13
M.Elias, F.Mota, M.J.Fraqueza, A.Barreto, A.C.Agulheiro-Santos Portuguese Traditional Sausage, Alheira, Made with Diffrent Meat: Sensory Evaluation and Texture. S10A-25
M.H.D.Mareko, K.Ryan, D.Brown, J.Brameld, T.Parr Effects on Pork Quality of Gilts Treated with Ractopamine and Growth Hormone for 7 and 7 Days S4-7
A.M.Herrero, C.Ruiz-Capillas, P.Carmona, F.Jiménez-Colmenero Frankfurters Formulated with Oil Bulking Agents as Fat Replacers S9-10
R.Miklos, H.Einarsdottir, M.S.Nielsen, R.Lametsch Application of X-ray Phase-contrast Tomography in Quantative Studies of Heat Induced Structural Changes in Meat S7B-12
L.Meinert, M.Tøstesen, C.Bejerholm, K.Jensen, S.Støier Meat Products Containing Hydrolysed By-products – A Health Perspective S11B-4
M.D.Aaslyng, P.Brandt, L.Blaabjerg, S.Støier Assessment and Incidence of Skin Damage in Slaughter Pigs S4-9 Oliveira, J.P.I.dos S. Monnerat, P.V.R.Paulino, N.V.L.Serão, C.A.Neves, L.R.Pimente, V.R.M.Couto, R.Tamehiro Muscle Fiber Characteristics of Nellore and F Red Angus X Nellore Fed Diets Containing Crude Glycerin S6B-16
J.Taylor, A.E.D.Bekhit, M.R.Chandraratne Physico-chemical and Sensory Properties of Tempeh Extended Beef Patties S10A-26
J.Taylor, A.E.D.Bekhit, M.Schultz, M.R.Chandraratne Effect of Tempeh Addition on in Vitro Oxidative Processes During The Digestion of Beef Patties S9-9
R.VinauskienO, V.EisinaitO, D.LeskauskaitO The Synergistic Effect of Starter Cultures and Freeze-dried Vegetables on The Fermented Sausages Ripening Process S10A-27
E.Vossen, K.Gevaert, S.De Smet Effect of Sodium Nitrite on Protein Oxidation in Pork Myofibrillar Proteins S10A-28
Q.Liu, J.Li, B.Kong, N.Jia, P.Li, D.Zheng, H.Zhang Chemical Characterization and Antioxidant Properties of Maillard Reaction Products Formed By Porcine Plasma Protein Hydrolysate and Reducing Sugar S11B-5
S.M.Kang, P.Seong, G.Kang, D.Jeong, E.H.Lee, Y.Kim, K.Park, B.Park, S.Cho Effect of Maturation on The Meat Color in Beef from Hanwoo (korean Cattle) Cows of Various Ages S5-38
S.Cho, H.J.Kim, P.Seong, G.Kang, B.Park, S.M.Kang Influence of Packaging Method on The Lipid and Protein Deterioration of Precooked Korean Beef Bulgogi S10A-29
S.Barbera, S.Tassone, M.Torchio, M.Botta, F.T.Cannizzo, B.Biolatti Influence of Pre-slaughter Welfare Conditions on Early Ph of Pork in Piedmont (italy) S4-1
S.Barbera, B.Cenci-Goga, G.Grigioni, N.Lacetera, F.Paschetta, F.Perlo, G.Teira Meat Quality Characterisation in Three Argentinian Beef Production Systems for Export To Italy S5-60
A.Y.Chulayo, V.Muchenje Activities of Creatine Kinase and Lactate Dehydrogenase as Welfare Indicators in Slaughter Cattle S4-13
M.Rubio, E.Fulladosa, A.Claret, M.D.Guàrdia,, N.Garcia-Gil Detection of Pastiness in Dry-cured Ham Using Dielectric Time Domain Reflectometry S7B-2
K.E.Hwang, H.W.Kim, Y.J.Kim, C.H.Lee, C.J.Kim Antioxidant Action of Mugwort Extract Alone and in Combination with Ascorbic Acid in Chicken Nuggets S10A-30
R.Sitthigripong, J.Sethakul, C.Chaosap Meat Characteristics Among Four Muscle Types of Crosbred Boer Goat S5-9
C.I.Carraro, R.Nascimento, M.A.R.Pollonio Technological Properties of Resistant Starches as Fat Replacer in Bologna Sausage S11B-6
C.I.Carraro, Oliveira, N.M.M.Alencar, M.T.E.L.Galvão, D.B.Moura, A.G.Cruz, A.C.S.Barreto, M.A.Morgano, M.A.R.Pollonio Effects of Na-lactate Replacement By K-lactate on Physico-chemical Properties of Low Sodium Sausage Containing High Levels of Deboned Poultry Meat S9-8 Nascimento, C.I.Carraro, B.A.Santos, P.C.B.Campagnol, M.A.R.Pollonio Reducing Salt and Sodium Nitrite in Cooked Turkey Ham: Effect of Celery Extract and Starter Culture on Physicochemical Properties S10A-31
R.Nascimento, Oliveira, N.M.M.Alencar, M.T.E.L.Galvão, D.B.Moura, A.C.S.Barreto, M.A.Morgano, M.A.R.Pollonio Low-cost Emulsion-type Sausages Reformulated with Reduced Sodium Content: Effects of Na-lactate Replacement By K-lactate on Color and Texture Profile S10A-72
M.Mwase, K.Shimada, H.Madarame Importance of Lymph Node Inspection in Pigs at A Slaughterslab in Lusaka, Zambia S5-29
B.lender, T.Polak, M.SkvarEa, M.Lušnic Polak, Š.Moe Bornšek, V.Tomovi, L.Demšar Premilinary Study of Characterization of Slovenian Protected Dry Meats Using A Chemometric Approach S10B-5
T.Polak, B.lender, A.GlaviE, M.SkvarEa, M.Lušnic Polak, L.Demšar Physico-chemical Composition and Sensory Quality of Anchovies (engraulis Encrasicolus) from The Northern Adriatic S10B-6
M.Utrera, D.Morcuende, M.Estévez Protein Oxidation During Frozen Storage of Beef Patties with Added Dog Rose (rosa Canina L.) Extract S10A-3
Z.Pietrasik, N.J.Gaudette The Effect of Nitrite Source and Partial Substitution of Sodium Chloride on The Functionality, Quality and Consumer Acceptability of Restructured Hams S10A-32
H.W.Ockerman, L.Basu Influence of Reduced Pressure and Physical Restraints on Pre-mortem Tissue Swelling Which Some Times Results in Blood Clots S6B-8
M.Gagaoua, D.Micol, R.I.Richardson, J.F.Hocquette, C.Terlouw, K.Meteau, H.Juin, A.P.Moloney, K.Nuernberg, N.D.Scollan, A.Boudjellal, B.Picard Relationships Between Overall Liking Score and Sensory Meat Attributes in Different Types of Beef Cattle S5-47
A.B.Picallo, M.E.Cossu, J.F.Madero, J.J.G.Naón, A.Schor, F.Rozen, P.C.Gambetti, M.L.Lamanna, D.Colombatto, H.von Bernard, E.B.Coste, S.Moisá Beef Quality of Young Bulls Vs Castrated from The Norwest Argentina Productive Area S5-15
A.B.Picallo, M.E.Cossu, E.B.Coste, J.F.Madero, P.C.Gambetti, F.Rozen, A.M.Pereyra, M.L.Lamanna, J.J.G.Naón, D.Colombatto Influence of Ageing in Sensory Meat Quality of Young Bulls and Steers from The Northwest of Argentina S5-14 Mello, F.B.Ferrari, M.P.Berton, A.B.B.Rodrigues, Souza, T.T.Diniz, L.M.Villa, H.Borba Evaluation of Attributes Related To Juiciness and Tenderness of Breast Meat of Spent Birds, Cocks and Breeder Hens, After Aging S10A-33 Mello, Souza, F.B.Ferrari, A.B.B.Rodrigues, A.Giampietro-Ganeco, H.Borba, Souza Shear Force and Cooking Weight Loss of Broiler Meat Submitted To Different Cooking Methods S10A-34
Y.S.Choi, H.W.Kim, K.E.Hwang, D.H.Song, M.S.Choi, J.H.Choi, C.J.Kim Effects of Replacing Pork Back Fat with Corn Oils and Sea Mustard Fiber on Quality of Reduced-fat Patties S10A-35
M.Motoyama, M.Ando, K.Sasaki, H.Hamaguchi Imaging of Fat Crystals Within Pork Adipose Tissue S5-25
E.Çarkcýoðlu, A.J.Rosenthal, K.Candoðan Effect of Sodium Tripolyphosphate on Gelation Properties of Low-salt Beef Gels S10A-36
E.Çarkcýoðlu, E.Gültekinoðlu, K.Candoðan Residual Nitrite Content of Sliced-pastirma as Affected By Oxygen Scavengers and Modified Atmosphere Packaging During Refrigerated Storage S11A-4
E.Moholisa, P.Strydom, A.Hugo, M.Hope-Jones Effect of Beta-agonist and Age on Tenderness of Longissimus Dorsi and Biceps Femoris Muscles of Grassfed and Feedlot Steers S5-27
M.Gibis, M.Burk, J.Weiss Effect of Different Pan-frying Conditions on The Formation of Heterocyclic Aromatic Amines and Sensory Quatily in Fried Bacon S6A-1
M.Gibis, P.J.Watkins, R.D.Warner, J.Weiss Assessing Ethyl Chloroformate for Derivatization of Selected Taste Compounds for Analysis By Spme and Gc-ms S7B-7
N.Prieto, B.Uttaro, C.Mapiye, M.E.R.Dugan, V.Zamora, M.Young, R.T.Zijlstra, J.Aalhus, E.Beltranena Near Infrared Reflectance Spectroscopy Predicts Fatty Acid Content in Backfat from Pigs Fed Reduced-oil Corn Dried Distillers Grains with Solubles S7B-14
M.S.Choi, K.E.Hwang, D.H.Song, Y.S.Choi, C.J.Kim Effects of BrewerWs Spent Grain Dietary Fiber on Quality Characteristics of Low-fat Chicken Sausages S10A-37
R.Sakata, T.C.Wan, Y.T.Liu, L.T.Duann, K.H.Yu, C.M.Chen, L.C.Lin Utilization of Animal By-products for Improvement of Alcoholic Fatty Liver in Rats S9-7
S.B.Irmscher, E.Lintner, K.Herrmann, M.Gibis, R.Kohlus, J.Weiss Reduction of Energy Consumption in An Extended Grinder-filler System By Injection of Curing Salt Solution Producing Meat Emulsions S7A-1
M.Gabaza, E.Claeys, S.De Smet, K.Raes Potential of Fermented Spinach Extracts as A Nitrite Source for Meat Curing S6A-2
P.E.Strydom, L.Liebenberg, A.Hugo, M.Hope-Jones A Quality Survey of Beef Porterhouse Based on Packaging, Product Claims and Presentation S5-5
P.E.Strydom, O.C.Sehoole, M.Hope-Jones, S.M.van Heerden Sensory Tenderness of Three Beef Cuts from Carcasses of Different Age Classifications, Diets and Aged Over Two Aging Periods S10B-7
R.Virgili, A.Pinna, C.Schivazappa, N.Simoncini Effect of Lean and Fat Content on Salt Uptake in Italian-type Dry-cured Ham S7A-2
S.L.DeGeer, D.A.Tigue, C.L.Bratcher Analysis of Quality of Various Sources of Ground Beef S5-54
M.D.Aaslyng, L.Kristensen, P.B.Brockhoff, R.H.Christensen, E.H.L.Broge Danish ConsumersW Sensitivity Towards The Boar Taint Compounds Androstenone and Skatole S5-34
M.A.Tørngren, M.Darré, L.Kristensen Optimising The Eating Quality and Shelf-life of Retail Pork Cuts Using Muscle-specific Three-gas Ma-packaging S11A-5
E.Neyrinck, D.Telleir, S.Lescouhier, L.Vermeulen, I.Fraeye, H.Paelinck, R.Geers, S.De Smet, K.Raes Use of Light Based Methods as Prediction Tool for The Quality of Fresh Pork for Cooked Ham Production S7B-1
F.A.G.Coró, N.F.Seibel, H.G.Falcão, J.C.Devidé, S.N.Ribeiro, M.M.Yamaguchi Evaluation of Effects of Adding Textured Soy Protein, Okara and Fat on Technological Characteristics of Hamburgers S10A-4
C.Fiorentin, A.Gallo, C.A.Iziquiel, M.Mafra, Souza, N.F.Seibel, M.R.Pedrão, F.A.G.Coró Addition of Oat Fiber in Meat Breaded Restructured Product S10A-6
K.Konstandinidis, E.Kasapidou, A.Govaris, P.Mitlianga Evaluation of The Chemical Composition and The Nutritional Quality of Traditional (village) Style Greek Sausages S9-24
R.M.Delles, Y.L.Xiong, T.Ao, K.Dawson Antioxidant Supplementation Minimizes The Negative Impact of Dietary Oxidized Oil on Chicken Broiler Breast and Thigh Meat Quality S5-53
L.Miyague, C.D.Maito, R.E.F.Macedo, F.B.Luciano Combination of Phenolic Acids and Essential Oils Against Listeria Monocytogenes S6A-14
A.A.Silva, R.M.Delles, A.D.True, M.P.Mello, G.K.Rentfrow, Y.L.Xiong Oxidation and Quality of Steaks from Different Beef Muscles Aged in Hiox Atmosphere Packaging S6B-9
V.Santé-Lhoutellier, C.Ferreira, M.Gobert, P.Gatellier, A.Gacel, S.Guyot Procyanidins Could Prevent Oxidation of Chicken Meat Protein and Lipid S9-6
L.A.Aguayo-Ulloa, M.Pascual-Alonso, M.M.Campo, J.L.Olleta, M.Villarroel, M.Pizarro, G.C.Miranda-de la Lama, C.A.Fugita, G.A.María Effect of Enriched Housing on Sensory Quality and Fatty Acid Composition in Finishing Feed-lot Lambs: The Use of Feeder Ramps S4-11
P.Monge, E.Muela, C.Sañudo, J.A.Beltrán Effect of Frozen Storage Duration on Lamb Quality Throughout Display S5-26
R.S.Gravador, S.Jongberg, M.Andersen, G.Luciano, A.Priolo, M.N.Lund A Preliminary Investigation on The Effect of Dietary Citrus Pulp on Protein Oxidation in Lamb Meat S5-46
T.Van Hecke, J.V.Bussche, L.Vanhaecke, E.Vossen, S.De Smet The Effect of Nitrite-curing of Chicken, Pork and Beef on Oxidation and Noc-specific Dna Adduct Formation During in Vitro Digestion S9-21
T.Van Hecke, E.Vossen, J.V.Bussche, L.Vanhaecke, S.De Smet Fat, Cooking Method and Nitrite-curing of Meat Influences Formation of Malondialdehyde and Noc-specific Dna Adducts During in Vitro Digestion S9-20
J.P.Ferreira, J.L.F.Kock, P.Strydom, A.Kanengoni, A.Hugo The Effect of Conjugated Linoleic Acid Supplementation on Carcass Classification and Backfat Quality of South African Pigs S5-50
A.Bauer, N.Agarkov, R.Scheier, T.Eberle, M.Pabst, H.Schmidt Evaluation of The Tenderness of Aged Bovine Gluteus Medius Muscles Using Raman Spectroscopy and Shear Force Measurements S7B-15
H.Borba, A.Giampietro-Ganeco, Souza, Mello, A.B.B.Rodrigues, C.L.Silva, H.C.Neto, T.T.Diniz Color, Ph and Water Activity Evaluation of Poultry Meat from Different Creations Poultry Meat S10A-39
D.T.Berhe, M.S.Hviid, S.B.Engelsen, R.Lametsch Use of Raman Spectroscopy To Study Effect of Cooking Temperature and Time on Meat Proteins S7B-16
A.G.Ganeco, H.Borba, Souza, Mello, Souza, Lima, Lima, F.B.Ferrari Qualitative Characteristics of Different Commercial Cuts of Broilers Reared Under Conventional and Free-range Systems S10A-40
M.R.F.Lopes, A.S.C.Pereira, B.L.Utembergue, M.R.Mazalli, J.C.C.Balieiro Physical Chemical Characteristics of Beef Restructured with Antioxidant and Canola Oil S9-1
M.Akkara, S.Kayaardý Effects of Dry Ice Decontamination Technique on Microbiological Quality of Poultry Carcasses S6A-21
R.E.F.Macedo, G.M.Silva, E.R.Stahlke, L.S.Rossa, A.J.Pereira, F.B.Luciano Effect of Modified Atmosphere and Age at Slaughter on The Lipid Oxidation and The Instrumental Color of Lamb Meat S11A-6
J.Li, M.T.Chen, A.Jiang, H.W.Ockerman Study on The Physicochemical Properties and Microsture of The Gel Formed By Salt-soluble Muscle Proteins Added with Hsian-tsao Gum at Different Levels S10A-41
L.Wu, A.Jiang, J.Hu, Z.Qu, J.Li, M.T.Chen, Y.Z.Li, H.W.Ockerman Studies on Application of Functional Activities of Douchi (a Traditional Fermented Food of China) in Meat Products S10A-42
C.P.Starkey, G.H.Geesink, V.H.Oddy, D.L.Hopkins Explaining The Variation in Shear Force of Lamb Longissimus Muscle Using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics S5-6
P.McGilchrist, M.Konarska, J.Philpott, R.J.Polkinghorne Infusion of Kiwi Fruit Extract Containing Actinidin Into M. Longissimus Dorsi and M. Biceps Femoris Improves Consumer Sensory Scores S10B-3
Ó.López-Campos, I.Larsen, N.Prieto, M.Juárez, J.L.Aalhus Preliminary Evaluation of Dual Energy X-ray Absorptiometry To Assess Intramuscular Fat from The Longissimus Thoracis Muscle of Beef S7B-17
M.Loeffler, N.Rahn, M.Gibis, K.Herrmann, H.Salminen, J.Weiss Potential of Staphylococcus Carnosus To Control Microbiologically Induced Pore Formation in Cooked Ham: Limitations S6A-15
N.Prieto, B.Uttaro, C.Mapiye, M.E.R.Dugan, V.Zamora, M.Young, E.Beltranena Pork Loin Fatty Acid Content Estimation from Pigs Fed Reduced-oil Corn Dried Distillers Grains with Solubles Using Near Infrared Spectroscopy S7B-18
E.Y.Jung, H.J.Lim, H.W.Seo, H.S.Yang, S.T.Joo Effect of Chrysanthemum Boreale Makino Extract on Tenderness of Longissimus Muscle on Hanwoo (korean Native Cattle) S10A-44
H.W.Seo, E.Y.Jung, H.J.Lim, S.T.Joo, H.S.Yang Effect of Injection Liquid Edible Tallow with Different Binder Agents on Beef M. Semimembranosus Steak Quality S10A-45
R.H.Jacob, V.Surridge, R.D.Warner Feedlotting Increases Ante Mortem Temperature of Beef Cattle S10A-47
T.Hayashi, S.Haga Changes in The Heat-induced Gel Structure and Physical Properties of Myofibrillar Protein Fermented with Psychrotrophic Lactic Acid Bacteria S10A-48
E.J.Yeo, D.H.Song, Y.K.Ham, F.Y.He, C.J.Kim Effects of Duck Feet Gelatin on Quality Properties of Low-fat Sausages S10A-49
G.Gandemer, V.Scislowski, C.Duchène, A.Kondjoyan Cooking Losses in Beef Meat - Nutritional Consequences S9-22
L.K.Lin, D.C.Liu, M.T.Chen, H.L.Kuo, F.J.Tan Effects of Rendering Methods on The Yield and Quality Characteristics of Chicken Fat from Broiler Skin Fat S10A-50
H.B.Calnan, R.H.Jacob, D.W.Pethick, G.E.Gardner Increasing The Muscularity and Intramuscular Fat of Lambs Will Reduce Meat Redness on Retail Display S5-65
Y.K.Ham, Y.J.Kim, E.J.Yeo, Y.B.Lim, C.J.Kim Effects of Pork Collagen and Wheat Fiber on Quality Properties of Reduced-fat Sausage as A Fat Replacer S10A-51
R.Bou, S.Cofrades, F.Jiménez-Colmenero Properties of W/o/w Emulsions as Potential Fat Replacers in Meat Products S11B-7
L.Salcedo-Sandoval, S.Cofrades, C.Ruiz-Capillas, A.Matalanis, E.Decker, F.Jiménez-Colmenero Oxidative Stability of Fish Oil Within A Filled Hydrogel for Use in Meat Products S9-4
H.De Maere, E.De Mey, L.Dewulf, H.Paelinck, S.Chollet, I.Fraeye Formation of Zinc Protoporphyrin Ix During The Production Process of Dry Fermented Sausages S10A-52
P.H.Imazaki, A.Tahiri, J.Thimister, A.Clinquart Influence of Breed and Previous Storage Time on Color and Lipid Stability of Beef Packaged in High-oxygen Atmosphere S5-43
G.Baldi, S.Ratti, R.Compiani, C.A.S.Rossi, V.Dell’Orto Sensory Characteristics of Veal Biceps Femoris at Different Ageing Time S5-61
C.K.McDonnell, J.G.Lyng, J.Arimi, P.Allen The Accelerated Curing of Pork Using Power Ultrasound: A Pilot-scale Production Trial S7A-5
D.F.Keenan, C.Lefranc, P.Allen, J.P.Kerry, R.M.Hamil Technological and Shelf Life Considerations of Beef Patties Containing Partial Fat Substitutions of Encapsulated and Unencapsulated Fish Oils S10A-53
A.Ahhmed, S.Karaman, O.Toker, G.Kaneko, H.Ushio, R.Sakata, M.Cam, S. Saki, H.Yetim Diversity in Textural and Meat Quality Parameters of Dromedary Camel S6B-5
S.Kawahara, A.Nakajima, M.Tsugeta, S.Nagasaki, S.Horinouchi, M.Iwakiri Effects of Lactic Acid-fermented Fish Byproducts on Quality of Pork Meat S5-37
J.C.Devidé, S.N.Ribeiro, H.G.Falcão, J.Daniels, N.F.Seibel, M.M.Yamaguchi, F.A.G.Coró Development and Characterization of Swine Hamburger with Added Okara Flour S10A-5
T.Rysman, M.Utrera, G.Van Royen, S.Van Weyenberg, S.De Smet, M.Estévez Apple Phenolics Protect Against Carbonylation of Myofibrillar Proteins S6B-4
Y.J.Polizer, M.H.Hirano, D.Pompeu, M.A.Trindade Sensory Acceptance and Technological Characteristics of Beef Burgers with Partial Replacement of Meat and Fat By Pea Fiber S10A-54
R.Rødbotten, J.Skaret, M.Friestad, M.S.Eriksen, A.M.Grøndahl, C.Mejdell Effects of Stress on Meat Quality of Reindeer S4-6
E.Triyannanto, K.T.Lee Effects of Different Sucrose Stearate Ester Concentrations on The Quality Characteristics of Ready-to-eat Samgyetang During Storage S10A-7
C.Chagnot, A.Vénien, F.Peyrin, F.Jamme, M.Refregiers, M.Desvaux, T.Astruc Synchrotron Deep Uv Fluorescence Microspectroscopy for Fibers Characterization S6B-23
B.A.dos Santos, P.C.B.Campagnol, M..T.E.L.Galvão, M.A.Morgano, A.G.Cruz, R.Wagner, M.A.R.Pollonio Sensory Profile of Low Sodium Salami Added of Potassium and Calcium Chloride Blends S10B-4
C.Martins, A.J.I.Alfaia, M.H.L.Ribeiro, B.R.Hernando, A.S.Barreto, M.J.Fraqueza Effect of High Hydrostatic Pressure Technology in Microbiological and Physical Properties of Pork Natural Casings S8-4
D.H.Song, H.W.Kim, M.S.Choi, S.J.Jang, C.J.Kim Physicochemical and Textural Properties of Ground Chicken Breast Massaged with Supercooling Solution S10A-55
Z.Wang, H.Luo, Y.Chen, X.Liu Effects of Grazing Systems on Fat Deposition and Fatty Acid Composition of Body Adipose Tissue of Tan Lamb S5-1
W.Chumnqoen, Y.H.Chuan, I.C.Chen, W.T.Wang, Y.S.Liao, M.Y.Lin, L.K.Liang, N.Hongtong, Y.C.Liu, Y.F.Hsu, Y.Z.Wang, C.T.Lin, D.C.Liu, F.J.Tan Effect of Carrot-feeding on The Color and Fat Rancidity of Pork S10A-56
K.R.Kelman, C.L.Alston, D.W.Pethick, G.E.Gardner Multiple Births Limit The Advantage of Using High Growth Sires S3-2
D.H.Jang, M.J.Jang, E.Triyannanto, K.T.Lee Material Analysis of Retort Pouches Used for Samgyetang and Their Stability Against Physical Damage During Distribution S11A-3
C.E.Ohman, B.R.Wiegand, I.U.Grün, C.L.Lorenzen The Impact of Beef Chuck Muscle Isolation on Oxidation Rate and Odor Profile S5-30
L.Li, B.Xia, Y.Nie, W.Wen, T.An, X.Luo, Q.Sun Tenderization of Yak Meat By Plant Extracts S5-66
Ge.Barbieri, F.Dallatana, M.Franceschini, G.Barbieri Salt Reduction in Cooked Ham: Effect of Tumbling and Salt Level on Protein Extraction and Salt Diffusion S10A-57
K.Y.Modika, L.Frylinck, P.H.Heinze, P.E.Strydom Meat Colour Stability as Influenced By Genotype, Post Slaughter Treatment, and Ageing/packaging Combination S5-28
R.Limsupavanich, A.Swetwiwathana, K.Pilasombat, J.Sethakul, A.Jindaprasert Effects of Starter Cultures on Microbial Changes During Production of Novel Thai Fermented Beef Snack Sticks S10A-58
M.Triki, A.M.Herrero, F.Jiménez-Colmenero, C.Ruiz-Capillas Development of Healthier North African Fresh Beef Sausage (merguez) S9-3
F.Tornuk, M.Hancer, H.Yetim Health Aspects of Nanoclays Used in Nanocomposite Food Packaging Materials S11A-1
M.R.F.Lopes, A.S.C.Pereira, M.A.Trindade, B.L.Utembergue, J.C.C.Balieiro Meat Quality of Restructured Beef Steak with Added Canola Oil with Antioxidant S9-2
R.R.Tullio, M.Juárez, I.L.Larsen, J.A.Basarab, J.L.Aalhus Effect of Quality Parameters on Beef Meat Tenderness S5-3
R.Espigolan, F.Baldi, R.L.Tonussi, H.Tonhati, A.A.Boligon, D.G.M.Gordo, L.A.L.Chardulo, L.Takada, L.G.Albuquerque Association Between Single Nucleotide Polymorphisms and Backfat Thickness in Nellore Cattle Using High Density Panels S5-71
L.Frylinck, K.Y.Modika, P.H.Heinze, P.E.Strydom Visual Structural ObservationsW Correlation with Beef Tenderness S5-49
R.L.Tonussi, F.Baldi, R.Espigolan, H.N.Oliveira, F.R.P.Souza, D.G.M.Gordo, A.F.B.Magalhães, L.G.Albuquerque Genetic Parameter Estimates for Carcass and Meat Traits in Nellore Cattle S5-70
T.Kato, P.Brizzi, A.L.Soares, E.I.Ida, F.A.G.Coró, F.G.Paião, M.Shimokomaki, M.R.Pedrão Glycolysis Rate in Broiler Chicken Pectoralis Major M. in A Brazilian Commercial Processing Line and Its Influence on Meat Qualities S6B-15
A.Y.Abdullah, A.J.Airout, A.Al-Nabulsi, M.A.A.Ishmais and N.M.Alsmadi Supplementation of Ginger Root (zingeber Officinale) in Broiler Chickens Diet: Influence on Growth Performance, Antioxidant Status and Carcass and Meat Characterestics S5-74
S.E.Yotsuyanagi, M.M.Harada, A.L.S.C.Lemos, C.J.Contreras-Castillo, R.C.S.C.Ormenese, E.A.Yamada Reducing Sodium in A Meat Emulsion Model System Prepared with Mechanically Recovered Chicken Meat S10A-59
C.N.Horita, V.C.Messias, M.A.Morgano, M.A.R.Pollonio Influence of Potassium Chloride and Calcium Chloride on Texture and Emulsion Stability of Low Sodium Low Cost Sausage S10A-1
C.Bothma, G.Osthoff, C.C.Joubert, A.van As, J.C.Swarts, Kock, A.Hugo Effect of Dietary Conjugated Linoleic Acid Supplementation on The Technological Properties of Backfat of Pigs. S10A-60
A.Chaves, M.H.Fernandes, M.J.Fernandes, M.Elias, A.S.Barreto, M.J.Fraqueza Evaluation of Antibiotic Susceptibility of Lactobacillus Plantarum Isolated from Traditional Portuguese Sausage Products S6A-16
G.S.Simões, A.P.F.R.L.Bracarense, E.T.F.Silveira, E.I.Ida and M.Shimokomaki Isolation and Partial Characterization of Pepsin-soluble Collagen from Pigs Testicles Tunica Albuginea S6B-28
S.E.Yotsuyanagi, D.S.Lucas, M.M.Harada, S.R.Oliveira, J.C.Andrade, L.W.Abreu, E.T.F.Silveira Formulation of Sausage with Added Pork Testicles as An Offal Ingredient S10A-61
A.Martins, M.Makita, M.H.Fernandes, M.J.Fernandes, A.S.Barreto, M.J.Fraqueza Phenotypic and Genotypic Characterization of Lactobacillus Sakei Isolated from Portuguese Fermented Meat Products for Tetracycline Resistance S6A-4
D.A.Fausto, A.L.J.Ferraz, E.F.Delgado, S.C.da Silva Andrade, L.L.Coutinho, G.L.D.Feijó Recovery from Undernutrition Changes Connective Tissue and Muscle Proteolytic System Gene Expression in Bos Indicus Cull Cows S6B-17
J.B.S.Ferraz, M.N.Bonin, J.P.Eler, F.M.Rezende, D.C.Cucco, M.E.Carvalho, R.C.G.Silva, R.C.Gomes, E.C.M.Oliveira Effect of Important Ancestors on Carcass and Meat Quality Traits of Nellore Cattle S5-51 Rezende, J.B.S.Ferraz, M.N.Bonin, R.C.G.da Silva, N.Ibáñez-Escriche Marker Assisted Selection for Meat Quality Traits S5-11
D.A.Fausto, M.A.Rezende, A.L.J.Ferraz, G.M.Souza, E.F.Delgado, G.L.D.Feijó Changes in The Carcass Characteristics of Zebu Cows Under Different Feeding Management Systems S5-52 P.P.Fernandes, Melo, F.G.Tonin, S.M.A.Pugine, A.A.Silva, M.A.Trindade Sensory Acceptance of Lamb Burger Prepared with Natural Antioxidants S10A-62
M.B.Scheeren, J.Arul, C.Gariépy Comparison of Different Methods for Nitrite and Nitrate Determination in Meat Products S7B-19
AA.R.Lobo-Jr, J.P.Eler, H.Fukumasu, L.L.Coutinho, S.L.Silva, M.D.Poleti, J.C.C.Balieiro Associations of Polymorphisms in The Mcr and Dbp Genes with Meat Color in Nellore Cattle May Be Related To Skin Pigmentation and Plasma ,5-di-hydroxy-vitamin D S5-32
A.M.Smith, K.B.Harris, D.B.Griffin, R.K.Miller, C.R.Kerth, J.W.Savell Consumer and Trained Sensory Panel Evaluations of Four Muscles from Dry- and Wet-aged Beef Rib Eyes and Top Sirloin Butts Cut Using Innovative Merchandising Styles S10B-8
A.R.Lobo-Jr, J.P.Eler, E.F.Delgado, S.L.Silva, J.C.C.Balieiro Skin Melanin and Plasma 5-hydroxy-vitamin D Improve Meat Tenderness in Nellore Cattle S5-31
L.Yi, V.Eisner-Schadler, C.M.M.Lakemond, A.van Huis, M.A.J.S.van Boekel Extraction and Characterization of Proteins from Five Different Insects S1-1
S.Skaljac, L.Petrovic, T.Tasic, P.Ikonic, M.Jokanovic, V.Tomovic, N.Dzinic, B.Sojic, A.Tjapkin, B.Skrbic Influence of Traditional Smoking on Content Polycyclic Aromatic Hydrocarbons in Dry Fermented Sausages with Collagen and Natural Casings S6A-18
T.Tatjana, S.Snezana, I.Predrag, P.Ljiljana, T.Vladimir, M.Anamarija, J.Marija, S.Branislav Formation of Histamine, Tryptamine, Phenylethylamine and Tyramine in Petrovská Klobása Produced from Hot Deboned and Cold Meat During Drying Period S6A-19
P.Ikonic, T.Tasic, L.Petrovic, V.Tomovic, B.Ikonic, N.Dzinic, B.Sojic, S.Skaljac, M.Jokanovic Drying Characteristics of Traditional Dry-fermented Sausage Petrovská Klobása as Influenced By Different Environmental Conditions S10A-63
T.Tasic, P.Ikonic, J.Gubic, N.Dzinic, D.Okanovic, J.Levic, S.Sredanovic Effect of Inclusion of Phytogenic Additives, Organic Acids and Probiotics in Broiler Diet on Chemical Compositon and Meat Quality S4-4
H.Yetim, L.Ekici, I.Ozturk, O.Sagdic, F.Tornuk, Z.Gonulalan Effects of Dietary Incorporation of Izmir Oregano on Microbiological Properties of Broiler Meats S6A-20
D.Jeong, B.Y.Park, S.Cho, T.Amna, A.S.Sivakumar, H.V.Ba, J.E.Yang, I.K.Cho, I.Hwang Co Emission for The Production of Beef in South Korea S3-1
T.Amna, M.S.Hassan, D.Jeong, A.S.Sivakumar, H.V.Ba, J.E.Yang, H.K.Lee, S.Cho, I.K.Cho, I.Hwang Study on Interaction of Satellite Cells with Electrospun Composite Matrix S6B-2
H.V.Ba, T.Amna, D.Jeong, A.S.Sivakumar, J.E.Yang, S.Cho, I.K.Cho, I.Hwang Suppression of Caspase-9 Increases Proliferation of Hanwoo Cattle Satellite Cells S6B-1
J.E.Yang, D.Jeong, H.Van Ba, T.Amna, A.S.Sivakumar, S.Cho, I.K.Cho, I.Hwang Protein Evolution on Meat Juice Extracted from Heifer Meat of Hanwoo as Affected By Heating Temperatures and Aging Days S10A-64
A.Bauer, A.Petzet, F.Schwägele, R.Scheier, H.Schmidt Towards An Online Assessment of Meat Quality in Pork S7B-20
T.T.Nkukwana, V.Muchenje, P.J.Masika, L.C.Hoffman, K.Dzama Proximate Composition and Overtime Variation in Colour, Drip Loss and Ph of Breast Meat from Broilers Supplemented with Moringa Oleifera Leaf Meal S5-16
I.Ozturk, O.Sagdic Effects of Debaryomyces Hansenii and Candida Zeylanoides on Textural and Sensory Properties of Traditional Turkish Sucuk S10A-65
H.Hajji, S.Smeti, M.B.Hammouda, N.Atti Growth Performance and Meat Quality of Light North African Lambs on Stall-fed and Pasture-fed Systems S3-4
W.J.Meadus, P.Duff, T.McDonal, W.Caine Pigs Fed Camelina Meal Increases Liver Expression of Drug Metabolism Enzymes Cyp8b, Aldh and Tst S4-3
G.Kaban, M.Kaya Effects of Different Processing Conditions on Volatile Compounds of Sucuk S6A-22
F.Tornuk, H.Yetim, M.Hancer, O.Sagdic Influence of Novel Active Nanocomposite Polyethylene Films Incorporated with Nanoclays and Plant Extracts in Controlling Lipid Oxidation and Growth of Escherichia Coli O57:h7 in Ground Beef S6A-23
Ý.H.Çakmak, E.Zikirov, M.Kýzýl, F.Öz Determination of Heterocyclic Aromatic Amines in Kavurma Cooked in Steam Cauldron S6A-24
F.Öz, T.Çelik, M.Kýzýl, E.Zikirov The Effect of Microwave Cooking on The Formation of Heterocyclic Aromatic Amines in Goose Meat S6A-25
H.J.Kim, S.Jung, H.I.Yong, Y.S.Bae, A.U.Alahakoon, C.Jo Reduction of Pathogens in Pork Jerky By Electron Beam Irradiation and Addition of Onion Peel Extract with Barbecue Flavor Into Pork Jerky S6A-26
W.J.Meadus, T.D.Turner, M.E.R.Dugan, J.L.Aalhus, P.Duff, D.Rolland, B.Uttaro, L.L.Gibson Injection of Pork Loins with The Long Chain Fatty Acid Docosahexaenoic Acid (dha) and Its Effect on Flavour S10B-9
H.A.Channon, D.N.D’Souza, A.J.Hamilton, F.R.Dunshea Sensory Quality of Different Pork Cuts Was Influenced By Sex, Cut Type, Cooking Method and Endpoint Temperature S10B-10
C.Söbeli, S.Kayaardý The Effects of Green Tea and Thyme Extract Injection on The Quality of Chicken Meat S5-72
E.E.Fadýloðlu, M.Serdaroðlu The Effects of Pre and Post Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles S5-73
P.H.Heinze, L.Frylinck Beef Surface Myoglobin Fractions as Influenced By Breed, Electrical Stimulation, Ageing and Blooming S5-45
S.Karaca Demircioðlu, S.Kayaardý Effects of Dry and Wet Aging on Microbial Quality of Fresh Beef S6A-27
S.E.Hosseni, F.P.Nejad, F.Tafvizi, M.T.Ebrahimi Identification of Animal Species in Sausages Products By Sequence Analysis of Mitochondrial s Rrna Gene in Tehran City S2-1
F.G.M.Shakhtour, A.S.Babji Cumin (cuminum Cyminum L.) Effects on Biochemical and Qualty Attributes of Red Tilapia Fillets (oreochromus Niloticus) Stored in Ice S6B-14
N.Çakýcý, M.I.Aksu The Some Chemical Quality Properties of Sirt, Sekerpare, Bohca and Kusgomu Pastirma Types, A Turkish Dry Meat Product S10A-71
E.Erdemir, M.I.Aksu The Effect on Free Amino Acid Composition of Different Nitrite Levels in Pastirma Production, A Turkish Dry Meat Product S10A-70
B.Picard, M.Gagaoua, M.Kammoun, C.Terlouw, J.F.Hocquette, D.Micol Biomarkers of Beef Tenderness in Young Bulls of Three Breeds S6B-19
M.R.Mazon, L.S.Oliveira, R.F.Carvalho, D.M.C.Pesce, D.P.D.Lanna, S.L.Silva, P.R.Leme Effect of Sex Condition and Time on Feed on The Meat Fatty Acid Profile of Crossbreed Hair Lambs S4-5
M.Redondo-Solano, C.Valenzuela-Martínez, V.K.Juneja, D.E.Burson, H.Thippareddi Effect of Meat Ingredients and Storage Time on Germination and Outgrowth of Clostridium Perfringens Spores in Ham S6A-10
K.Rammaya, K.S.Shukri, V.Q.Yin, A.S.Babji Physical and Chemical Properties of Gelatin from Mechanically Deboned Chicken Meat Residue (mdcmr) S5-12
L.Najafian, M.Nadalian, A.S.Babji Biochemical Properties of Myofibrillar Protein Hydrolysates Isolated from Catfish (pangasius Sutchi) S11B-3
J.V.Bussche, K.M.Bekaert, F.A.M.Tuyttens, F.Vandendriessche, L.Vanhaecke Analytical Approach To Unravel Boar Taint Contributing Compounds S5-56
Z.T.Rani, A.Hugo, V.Muchenje Consumer Perceptions and Instrumental Measurements of Mutton Quality at Point of Purchase in The Eastern Cape Province, South Africa S7B-13
X.Xia, B.Kong, Q.Chen, Y.Ding, L.Huang, N.Pan Quality Changes and Oxidation of Porcine Longissimus Dorsi During Frozen Storage at Different Temperature S10A-38
K.W.Farag, K.L.Houlden The Comparison of Uk Lamb Fed Herbal or Conventional Pastures on Meat Qaulity S9-5
H.J.Lim, Y.J.Ha, E.Y.Jung, H.W.Seo, S.T.Joo, H.S.Yang Effects of Preblending of Salt, Phosphate, and Bicarbonate Solutions on Pork Sausage S10A-43
A.Kara, M.Urgu, B.Nacak, M.Serdaroðlu Effect of Water-in-olive Oil Emulsion and Carrot Powder Addition on Some Emulsion Properties of Reduced-fat Model System Meat Emulsion Systems S11B-9
M.Urgu, A.Kara, M.Serdaroðlu The Effects of Using Hazelnut Oil in Water Emulsion and Hazelnut Powder on Emulsion PropertÄ°es of Reduced Fat Sausages S11B-8
C.Catar, D.Kisla Thermal Inactivation of Salmonella Enteritidis in Beef Meatballs in Convective Oven S6A-30
S.Cho, G.Kang, P.Seong, S.Kang, C.Sun, K.Yoon, Y.Kim, K.Park, B.Park Comparison of Physico-chemical and Sensory Properties of Hanwoo Cow Beef By Maturity Level S5-55
Y.Ç.Sezer, Z.Kesmen, A.E.Yetiman, H.Yetim Evaluation of Competitiveness and Adaptation Ability of Autochthonous Starter Cultures in Sucuk Fermentation S10A-68
M.D.Poleti, C.T.Moncau, F.M.Moraes, A.F.Rosa, S.L.Silva, J.C.C.Balieiro Proteomic Analysis of Effect of Polymophisms in Gluco- and Mineralocorticoid Receptors Genes in Bovine Meat S6B-3
G.C.Venturini, F.Baldi, M.Ernandes, R.G.Rezende, A.S.C.Pereira, G.Banchero, G.Brito, A.LaManna, E.Fernandez, F.Montossi, Y.Acosta, F.Formoso Effect of Sorghum Grain Silage and Roughage Management on Animal Performance and Meat and Carcass Traits in Steers Finished in Feedlot S5-2
D.Büyüktaþ, P.Kadiroðlu, F.Korel Effect of Yarrowia Lipolytica on The Aroma Characteristics of Turkish Fermented Sausages (sucuk) S10A-69
A.R.Henriques, A.S.Barreto, M.J.Fraqueza Detection of Virulence-associated Genes in Listeria Monocytogenes Isolates from Portuguese Ready-to-eat Meat-based Food Industry S6A-5
C.W.T.Nantapo, V.Muchenje, A.Hugo, Z.T.Rani Proximate Composition and Fatty Acid Profiles of Mutton as Affected By Season, Place of Purchase and Cut S5-21
A.R.Henriques, A.S.Barreto, M.J.Fraqueza Listeria Monocytogenes Isolates in Ready-to-eat Meat-based Foods from Portuguese Retail Establishments S6A-17
Ç.Purma-Adibelli, R.Lautenschlaeger The Effects of Dietary Rapeseed Meal Extract as An Alternative Feed Resource on Growth Performance, Carcass Traits and Meat Quality of Ducks S5-67
K.H.Seol, S.J.Seok, H.W.Kim, M.H.Oh, B.Y.Park, M.Lee Effect of Chemically Synthesized Pork Peptides on Proliferation of Sw480 Human Colon Cancer Cells S11B-10
A.Met, A.Çelik, A.T.Öncül, S.Hocaoðlu Investigation of Different Thawing Methods Combined with Freezing Rate on Slab Shape Meat Quality S7A-6
S.Ozdikmenli and N.N.Zorba The Antimicrobial Effect of Origanum Onites and Ocimum Basilicum Essential Oils Against Staphylococcus Aureus in Minced Meat S6A-31