CONFERENCE PROGRAMME
Sunday 13th August 2017 |
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3.00 – 6.00pm |
Registration |
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7.00 – 9.00pm |
Welcome Reception in the Atrium of the Rochestown Park Hotel |
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Monday 14th August 2017 |
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8.15 – 9.00am |
Official Opening |
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SESSION 1: Meat Sustainability and the Role of Meat Science in a Challenging Global Environment |
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9.00 – 9.30am |
The role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economy. |
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9.30 – 9.55am |
Underpinning sustainability through science and innovation |
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9.55 – 10.15am |
The role of Origin Green in ensuring sustainable beef production in Ireland |
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10.15 – 11.00am |
Tea/coffee break and poster/exhibition viewing |
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SESSION 2: Genomics and Genetics |
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11.00 – 11.30am |
Animal breeding strategies can improve meat quality attributes within entire populations |
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11.30 – 11.45am |
Can genetics be associated with the high frequency of dark, firm and dry meat in Brazilian Nellore beef cattle? |
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11.45 – 12.00pm |
Expression of lipogenic genes and transcription factors measured in subcutaneous fat of heifers and bulls at different time points |
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12.00 – 12.15pm |
Incorporating computed tomography based predictors of meat quality into a breeding program – Breeding lambs for more taste less waste |
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12.15 – 1.45pm |
Lunch and poster/exhibition viewing |
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Optional Lunchtime Session: Invited Meat Science Papers 1 |
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12.55 – 1.10pm |
The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A review. |
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1.10 – 1.25pm |
Sensory capability of young, middle-aged and elderly assessors to identify beef steaks of varying texture. |
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1.25 – 1.40pm |
Evaluation of beef eating quality by Irish consumers. |
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SESSION 3: The Science of Meat Quality |
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1.45 – 2.15pm |
Application of hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb |
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2.15 – 2.30pm |
The effect of tenderstretching and electrical stimulation on the tenderness of two alpaca (vicugna pacos) muscles |
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2.30 – 2.45pm |
Increasing market weight has minimal effect on pork loin quality |
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2.45 – 3.00pm |
Relationship between dietary fat source and beef display life |
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3.00 – 3.45pm |
Tea/coffee break and poster/exhibition viewing |
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SESSION 4: Meat Science and Impact |
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3.45 – 4.15pm |
Meat Science from 1976: a history of the journal |
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4.15 – 4.45pm |
Future critical research areas within meat science and technology |
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4.45 – 5.00pm |
Micronutrients of beef meat from pasture and concentrated based production systems |
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Special Symposium: Grass Fed Meat – |
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5.10 – 5.30pm |
Sustainability of grass-fed beef production systems |
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5.30 – 5.45pm |
Sensory characteristics of grass-fed and concentrate-fed beef: An Irish perspective |
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5.45 – 6.00pm |
The fatty acid composition of cooked beef from grass-fed and concentrate-fed heifers reared in Ireland |
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6.00 – 6.20pm |
The challenge: Molecular mapping of meat protein modification through processing |
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6.20 – 6.35pm |
Proteomic and peptidomic differences and similarities between muscle types from New Zealand raised Angus steers |
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6.35 – 6.50pm |
Intramuscular fat levels in New Zealand lamb (m. longissimus lumborum): Nutritional and sensory implications |
Tuesday 15th August 2017 |
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SESSION 5: Future Challenges in Meat Processing – an Asian Perspective |
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9.00 – 9.30am |
Technological demands in meat processing in Asia |
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9.30 – 10.00am |
Consumer attitudes to eating highly marbled Hanwoo beef in Korea |
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10.00 – 10.15am |
Tenderness of sirloin beef affected by sous-vide cooking |
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10.15 – 11.00am |
Tea/coffee break and poster/exhibition viewing |
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SESSION 6: International Best Practice in Animal Welfare |
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11.00 – 11.30am |
Monitoring on-farm welfare problems at the slaughter plant |
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11.30 – 11.45am |
Influence of immunocastration on cutting yield, fatness and meat quality of lamb carcasses |
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11.45 – 12.00pm |
Temperament on feedlot arrival affects performance efficiency and carcass quality in beef cattle |
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12.00 – 12.15pm |
Reversible electrical head-to-body pre-slaughter stunning of livestock for halal meat production |
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12.15 – 1.45pm |
Lunch and poster/exhibition viewing |
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Optional Lunchtime Session: Invited Meat Science Papers 2 |
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12.55 – 1.10pm |
The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An Overview. |
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1.10 – 1.25pm |
Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat. |
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1.25 – 1.40pm |
A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat |
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SESSION 7: Scientific Advances Underpinning Meat Safety |
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1.45 – 2.15pm |
The diversity of beef safety: A global reason to strengthen our current systems |
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2.15 – 2.30pm |
Meat factory cell – a concept for the future? |
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2.30 – 2.45pm |
In vitro evaluation of the competing effect of Carnobacterium maltaromaticum isolated from vacuum packed meat against food pathogens |
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2.45 – 3.00pm |
Risk factors for shedding of shigatoxigenic E. coli O157 and O26 in cattle at slaughter |
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3.00 – 3.45pm |
Tea/coffee break and poster/exhibition viewing |
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Hot Topics |
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3.45 – 4.00pm |
Meat tenderisation – What we know, what we don’t know and what we should know |
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4.00 – 4.15pm |
Meat automation using advancing sensing technologies for grading and classification |
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4.15 – 4.30pm |
Sustainability of smoking and life cycle analysis of CleanSmoke technology |
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4.30 – 4.45pm |
Smoking technology in meat processing from a future perspective |
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4.45 – 5.00pm |
Clean label ingredient innovations in meat processing |
Wednesday 16th August 2017 |
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Technical and Scenic Tours (Click here for more details) |
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Thursday 17th August 2017 |
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SESSION 9: Emerging Technologies in Meat Processing |
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9.00 – 9.30am |
Systematic review of emerging and innovative technologies for meat tenderisation |
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9.30 – 10.00am |
Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains |
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10.00 – 10.15am |
Quality properties of ground ham cured by atmospheric pressure plasma treatment |
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10.15 – 11.00am |
Tea/coffee break and poster/exhibition viewing |
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SESSION 10: Consumer Aspects – Marketing & Perspectives |
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11.00 – 11.30am |
Innovation in hard times – Meat or no meat, this is the question |
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11.30 – 12.00pm |
Meat flavour in pork and beef – From animal to meal |
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12.00 – 12.15pm |
Humans and meat: a story of love and hate |
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12.15 – 1.45pm |
Lunch and poster/exhibition viewing |
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Optional Session: Flash Orals |
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12.50 – 1.00pm |
Effect of myoglobin phosphorylation on meat color stability |
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1.00 – 1.10pm |
Preliminary trial of a new beef carcass grading system in Argentina |
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1.10 – 1.20pm |
Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef LTL |
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1.20 – 1.30pm |
Quantification of neuraminid acids in meat by HPLC-based fluorescence detection using an enzymatically synthesized internal standard |
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1.30 – 1.40pm |
Water footprint of Thai beef meat production |
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SESSION 11: Meat Biochemistry |
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1.45 – 2.15pm |
Proteomic approach to characterize biochemistry of meat quality defects |
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2.15 – 2.45pm |
Muscle structure, sarcomere length and influences on meat quality: A review |
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2.45 – 3.00pm |
Biomarkers of tenderness and intramuscular fat in five muscles from French PDO Maine Anjou 2 – prediction of groups of quality |
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3.00 – 3.45pm |
Tea/coffee break and poster/exhibition viewing |
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SESSION 12: Advancements in Meat Packaging |
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3.45 – 4.15pm |
Scientific advances underpinning developments in meat packaging |
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4.15 – 4.45pm |
Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications |
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4.45 – 5.00pm |
Meat preservation by an antimicrobial edible coating |
Friday 18th August 2017 |
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SESSION 13: Meat and Health – Sustaining Healthy Protein Sources |
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9.00 – 9.30am |
Red meat’s role in addressing ‘nutrients of public health concern’ |
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9.30 – 10.00am |
Health controversies versus health connections for red meat |
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10.00 – 10.30am |
Physiological responses to meat consumption |
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10.30 – 11.00am |
Tea/coffee break and poster/exhibition viewing |
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Closing Session |
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11.00 – 11.25am |
Carcass classification and grading – key findings and future perspectives |
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11.25 – 1.00pm |
Congress Discussion & Concluding Remarks |
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1.00 – 1.30pm |
Official Closing of the Congress |
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1.30 – 2.30pm |
Light Lunch |
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ICoMST 2017, Cork, Ireland
Email: [email protected] Web: /