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52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology

Edited by Declan Troy, Rachel Pearce, Briege Byrne and Joseph Kerry

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£59.63
Author(s): Edited by Declan Troy, Rachel Pearce, Briege Byrne and Joseph Kerry

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 Edited by Declan Troy, Rachel Pearce, Briege Byrne and Joseph Kerry
Availability In Print
Dimensions Unknown
Extent 756 pp
ISBN 9789086860104
Publication date 2006
Book Type Softcover

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
  • etc.

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
  • etc.

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
  • etc.

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
  • etc

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
  • etc.

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
  • etc.

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
  • etc.

KEYWORD INDEX

AUTHORS INDEX


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