63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Copyright-Jahr:
2017
E-Book (PDF)
Status:
Publiziert
ISBN:
978-90-8686-860-5
Publikation:
04 Sep 2023
Kartoniert
Status:
Publiziert
ISBN:
978-90-8686-313-6
Publikation:
14 Aug 2017
Cover 63rd International Congress of Meat Science and Technology

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Preliminary Material
Von: Declan Troy, Ciara McDonnell, Laura Hinds, und Joseph Kerry
Seiten: 1–29
An Animal Designed for High Altitude and Cold Weather and Found on Top of the World in Central Asia
Von: L. Basu und H.W Ockerman
Seiten: 31–34
Effect of Feeding Sage By-Product on the Lipid Profile and Oxidative Stability of Light Lamb Meat
Von: L. Mateo, P. Delgado, J. Ortuño, M.J. Jordán, und S. Bañón
Seiten: 35–36
Towards Sustainable Production: Pork Quality of Animals Fed Alterternative Protein Sources
Von: B.A. Altmann und D. Mörlein
Seiten: 37–38
Nutrigenetic Response of Dietary Linseed Inclusion on Pork Fatty Acid Composition in Halothane Gene Carriers
Von: J. Álvarez-Rodríguez, E. García-Hernández, O. Torràs, M. Tor, D. Villalba, und R. Pena
Seiten: 39–40
An Evaluation of the Relationship between Increased Carcass Weight and Profitability in Honduran Feedlot Cattle
Von: T.L. Opheim, C.E. Carpio, J.O. Sartui, M.F. Miller, M.E. Bueso, und M.M. Brashears
Seiten: 41–42
Does the Intensification of Grazing Systems Improve Carcass Traits of Brazilian Beef?
Von: R.R.S. Corte, P.P.A. Oliveira, S.L. Silva, P.H.M. Rodriguez, S.N. Esteves, P. Meo, R. Nassu, und A. Berndt
Seiten: 43–44
The Use of By-Products from Tomato, Grape and Olive Oil Industries in Ewe’S Feed Affect Organoleptic Characteristics of Lamb
Von: M.M. Campo, J.L. Olleta, D.R. Magalhaes, A.I. Andrés, und M. López-Parra
Seiten: 45–46
Genetic Variation in Pork Traits of Australian Commercial Pig Lines
Von: L. Campidonico, S.I. Mortimer, R. Sokolinski, und D.L. Hopkins
Seiten: 47–49
Vision Versus Reflectance Technology for Deviations for Sex and Halothane Genotype in Pig Carcass Classification
Von: G. Daumas, M. Monziols, und D. Causeur
Seiten: 50–51
Estimation by Vision of Pork Cuts Composition for Sex and Halothane Genotype Subpopulations
Von: G. Daumas und M. Monziols
Seiten: 52–53
Pork Cuts Composition Measured by Scanner as Inluenced by Sex and Halothane Genotype
Von: G. Daumas und M. Monziols
Seiten: 54–55
Single Nucleotide Polymorphisms in MMP-1 and the Relation with Beef Fatty Acid Profile
Von: S. Christensen, L.B. Pouzo, M.E. Latorre, C. Monteavaro, E. Pavan, und P.P. Purslow
Seiten: 56–58
Expression of Lipogenic Genes and Transcription Factors Measured in Subcutaneous Fat of Heifers and Bulls at Different Time Points
Von: L. Barton, D. Bures, J. Kyselova, D. Rehak, und J. Simunek
Seiten: 59–60
The Use of TD-NMR Spectroscopy to Predict the Meat Quality from Animals with Divergente Genetic Potential for Growth
Von: N.R.B. Cônsolo, J. Silva, V.L.M. Buarque, M. Beline, M.G.A. Carosio, D.W.M. Flores, L.A. Colnago, und S. da Luz e Silva
Seiten: 61–62
Meat Quality of Nelore Young Bulls with Divergent Expected Progeny Difference for Post-Weaning Growth
Von: J. Silva, N.R.B. Cônsolo, M. Beline, V. Buarque, J.S.S. Neto, und S.L. Silva
Seiten: 63–64
Gene Expression of Korean Hanwoo Satellite Cells on Ag/Tio2 Nanomatrix: A Molecular Study
Von: T. Amna, M. Shamshi Hassan, M.J. Kim, und I.H. Hwang
Seiten: 65–66
Incorporating Computed Tomography Based Predictors of Meat Quality into a Breeding Program – Breeding Lambs for More Taste Less Waste
Von: N.R. Lambe, K.A. McLean, J. Gordon, D. Evans, N. Clelland, und L. Bunger
Seiten: 67–68
Genetic Group and Dietary Polyunsaturated Fatty Acid Level on Shelf Life of Beef
Von: J.F.M. Gómez, D.S. Antonelo, R.R.S. Corte, M. Beline, C.A. Martins, G.A. Sene, H.B. Silva, R.B.A. Vieira, und S.L. Silva
Seiten: 69–70
Rna-Sequencing of Muscle from Pigs Divergent in Residual Feed Intake and Intramuscular Fat Content
Von: J. Horodyska, K. Wimmers, H. Reyer, N. Trakooljul, A.M. Mullen, P.G. Lawlor, und R.M. Hamill
Seiten: 71–72
Can Genetics be Associated with the High Frequency of Dark, Firm and Dry Meat in Brazilian Nellore Beef Cattle?
Von: A.F. Rosa, R. Ventura, G. Oliveira, B.C. Perez, E.E. Mattos, M.E. Carvalho, M. Bonin, F.M. Rezende, J.P. Eler, und J.B.E. Ferraz
Seiten: 73–74
Transcriptonal Analysis of Ovine M. Longissmus Thoracis Et Lumborum for Genes Involved in Carcass and Meat Quality Traits
Von: T. Alam, V. de Campos, J.P. Hanrahan, P. Allen, T.W.J. Keady, R.M. Hamill, und T. Sweeney
Seiten: 75–76
Dietary Vitamin E Associated with Plant Polyphenols Efficiently Protects Lipoperoxidation in Pork Chop and Sausage in the Finishing Pigs
Von: M. Arturo-Schaan, L. Roger, V. Santé-Lhoutellier, und S. Ambrois
Seiten: 77–80
Effect of Frozen Storage (Up to 24 Weeks) at Different Temperatures on Beef Loin Eating Quality
Von: B.W.B. Holman, C.E.O. Coombs, R.J. van de Ven, und D.L. Hopkins
Seiten: 81–82
Effect of Dietary Oat Supplementation in Rabbit Feed for Development of Low Fat Functional Meat
Von: M.I. Khan, M.R. Tariq, und A. Sameen
Seiten: 83–85
Physicochemical and Sensory Properties of Three Different Beef Muscles During Wet and Dry Aging
Von: B.J. Park, H.J. Lee, J. Oh, H.C. Kim, D.G. Lee, J.H. Choe, und C. Jo
Seiten: 86–87
Optimization of Enhanced Conjugated Linoleic Acid Production by L. Plantarum AB20-961 and L. Plantarum DSM2601 in Meat Model System Using Response Surface Methodology
Von: C.O. Özer und B. Kılıç
Seiten: 88–89
Effect of the Combination of Fasting Time and Dietary Glycaemic Index on Drip Loss and Colour of Pork
Von: A.I. Rey, L. Calvo, J. Segura, D. Menoyo, A. DeCara, I. Cambero, und C.J. López-Bote
Seiten: 90–92
Prediction of Beef Cielab Colour from Rgb Digital Images
Von: A. Brugiapaglia, A. Albera, S. Savoia, G. Destefanis, und L. Di Stasio
Seiten: 93–94
Lipid Oxidative Stability of Cooked-Chilled Patties from Lambs Supplemented with Dietary Rosemary Diterpenes or Α-Tocopherol
Von: J. Ortuño, P. Delgado, R. Inchingolo, M.T. Rodríguez-Estrada, und S. Bañón
Seiten: 95–96
Rearing Practices and Carcass and Meat Properties: A Clustering Approach in PDO Maine-Anjou Cows
Von: M. Gagaoua, B. Picard, S. Couvreur, G. Le Bec, G. Aminot, und V. Monteils
Seiten: 97–98
Rapid On-Line Assessment of Iodine Value and Fatty Acids in Pork Fat
Von: M. Christensen, H. Petersen, T. Pieper, und T. Lauridsen
Seiten: 99–100
A Comparison of Carcass Traits between Charolais and Culled Holstein-Friesian Crossbred in Different Slaughter Weight and Age
Von: P. Tavitchasri, T. Kanloung, T. Phonmun, N. Prachachet, und N. Ngamyeesoon
Seiten: 101–102
Sequential Feeding of Extruded Flaxseed (Linpro-R™) and Hay Increases N-3 PUFA Biohydrogenation Intermediates in Longissimus Thoracis of Steers
Von: M.E.R. Dugan, P. Vahmani, D.C. Rolland, T.A. McAllister, H.C. Block, S.D. Proctor, L.L. Guan, N. Prieto, J.L. Aalhus, und O. Lopez-Campos
Seiten: 103–104
Feeding Affected the Neutral and Polar Lipid Composition of Muscle in Foals
Von: X. Belaunzaran, P. Lavín, J.K.G. Kramer, und N. Aldai
Seiten: 105–106
Prediction of Beef Carcass Quality Clusters from Muscle Biomarkers
Von: J. Soulat, V. Monteils, S. Léger, M. Bonnet, L. De Koning, und B. Picard
Seiten: 107–108
Relationship between Dietary Fat Source and Beef Display Life
Von: F.A. Ribeiro, K.I. Domenech-Pérez, E.K. Wilkerson, H. Voegele, N.J. Herrera, K.B. Hart, und C.R. Calkins
Seiten: 109–110
Effects of Lamb Production Systems on Carcass Characteristics
Von: E. Stenberg, A. Arnesson, K. Wallin, C. Helander, A. Karlsson, und K. Arvidsson Segerkvist
Seiten: 111–112
Quality Issues of Broiler Breast Meat Abnormalities
Von: C. Cavani, F. Soglia, G. Baldi, und M. Petracci
Seiten: 113–114
Vision Versus Reflectance Technology to Estimate Pork Cuts Composition
Von: G. Daumas und M. Monziols
Seiten: 115–116
Protein Structure Changes in Porcinelongissimus Muscle as Influenced by Multiple Freeze-Thaw Cycles
Von: X. Xia, M. Zhang, F. Li, und B. Kong
Seiten: 117–118
Acerola Byproduct Meal for Broilers Diets: Performance and Meat Characteristics
Von: E.H.G. Ponsano, T.L. Barros, B.D. Lima, J. de Oliveira, M. Garcia-Neto, und J.P. Nicolau
Seiten: 119–120
Preliminary Trial of a New Beef Carcass Grading System in Argentina
Von: S. Iezzi, J. Sallovitz, und P. Purslow
Seiten: 121–122
Dimensional Considerations of Test Pieces for Belly-Flop Angle Tests of Fat Softness
Von: M.I. Palacio, M.E. Latorre, M.D. Diaz, und P.P. Purslow
Seiten: 123–125
Effect of Growth Promoting Hormones and High Voltage Electrical Stimulation on Meat Quality of Finished Steers
Von: Ó. López-Campos, W.M. Robertson, M.E.R. Dugan, I.L. Larsen, J.C. Roberts, und J.L. Aalhus
Seiten: 126–127
In-The Bag Dry Ageing as a Strategy to Produce Value-Added Beef with Enhanced Flavour Profiles
Von: N. Prieto, R. Singh, B. Schmidt, R. Thacker, I.L. Larsen, und J.L. Aalhus
Seiten: 128–130
Effects of Frozen Storage Duration on Lipid and Colour Stability of Mince from Fallow Deer Meat During Display Storage
Von: C. Chakanya, E. Anaurd, V. Muchenje, und L.C. Hoffman
Seiten: 131–132
Contrasting Under 16-Month Suckler Bull Production Systems: Animal Performance and Meat Quality Characteristics
Von: L. Moran, M. McGee, E.G. O’Riordan, und A.P. Moloney
Seiten: 133–134
Marination and Meat Quality of Intact and Portioned Broiler Breast Fillets with the Woody Breast Condition
Von: B.C. Bowker, A.D. Maxwell, und H. Zhuang
Seiten: 135–136
The Potential for Dual Energy X-ray Absorptiometry to Predict Lamb Age
Von: F. Anderson, A. Williams, M.D. Boyce, J. Cook, und G.E. Gardner
Seiten: 137–139
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