CONFERENCE PROGRAMME

Official Opening Address

Michael Creed, Minister for Agriculture, Food and the Marine, Ireland

Session 1: Meat Sustainability & the Role of Meat Science in a Challenging Global Environment

The role of the meat industry in the transformation to a low-carbon, climate resilient, sustainable economy.

Frank Rijsberman, Global Green Growth Institute, Republic of Korea

Underpinning sustainability through science and innovation

Gerry Boyle, Teagasc, Ireland

Session 2: Genomics

Animal breeding strategies can improve meat quality attributes within entire populations

Donagh Berry, Teagasc, Ireland

Session 3: The Science of Meat Quality

Application of hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb

Cameron Craigie, AgResearch, New Zealand

Session 4: Meat Science and Impact

10 years of meat research – past successes and future trends.

David Ledward, University of Reading, UK

Future critical research areas within meat science and technology

Lars Leopold Hinrichsen, Danish Meat Research Institute, Technological Institute, Denmark

Special Symposium : Grass Fed Meat – Nurturing Sustainability

AgResearch, New Zealand and Teagasc, Ireland

Technological demands in meat processing in Asia

Zhou Guanghong, Nanjing Agricultural University, China

Consumer attitudes to eating highly marbled Hanwoo beef in Korea

Seon-Tea Joo, Gyeongsang National University, South Korea

Session 6: International Best Practice in Animal Welfare

On farm conditions that compromise animal welfare that can be assessed at the slaughter plant

Temple Grandin, Colorado State University, USA

The diversity of beef safety – from a microscopic cell to a global view

Mindy Brashears, Texas Tech University, USA

Session 8: Hot Topics

Meat tenderisation – What we know, what we don’t know and what we should know

Declan Troy, Teagasc, Ireland

Ingredient innovations for meat processing

Speaker TBC, Kerry Group, Ireland

Advances in carcass sensing technologies for the determination of commercial yield

Speaker TBC, Scott Automation, Australia

Systematic review of emerging technologies for tenderising meat

Robyn Warner, University of Melbourne, Australia

Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

Anne-Maria Mullen, Teagasc, Ireland

Session 10: Consumer Aspects- Marketing & Perspectives

Innovation in hard times – Meat or no meat, that is the question

Einar Risvik, Nofima, Norway

Meat flavour – from animal to meal

Margit Aaslyng, Danish Meat Research Institute, Technological Institute, Denmark

Proteomic approach to characterize biochemistry of meat quality defects

Wes Schilling, Mississippi State University, USA

Effects of sarcomere length on meat: A review

Eero Puolanne, University of Helsinki, Finland

Session 12: Advancements in Meat Packaging

Scientific advances underpinning developments in meat packaging

Keneth McMillin, Louisiana State University Agricultural Center, USA

Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging application

Micheal Morris, Trinity College Dublin, Ireland

Session 13: Meat & Health- Sustaining Healthy Protein Sources

Red meat’s role in addressing nutrients of public health concern

Kevin Cashman, University College Cork, Ireland

Health controversies versus health connections for red meat

Carrie Ruxton, Nutrition Communications, UK

Physiological responses to meat consumption

Eric Berg, North Dakota State University, USA