CONFERENCE PROGRAMME

8.15 – 9 am  Official Opening Address

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

Sponsored by The Department of Agriculture, Food and the Marine, Ireland

9.00 – 9.30am The role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economy.

Keynote Speaker: Frank Rijsberman, Global Green Growth Institute, Republic of Korea

9.30 – 9.55am Underpinning sustainability through science and innovation

Keynote Speaker: Gerry Boyle, Teagasc, Ireland

9.55-10.15

Speaker TBC

10.15 – 11.15am Coffee break/Poster and Exhibition viewing

Session 2: Genomics and Genetics

11.15 – 11.45am Animal breeding strategies can improve meat quality attributes within entire populations

Keynote Speaker: Donagh Berry, Teagasc, Ireland

11.45 – 12.00pm Can genetics be associated with the high frequency of dark, firm and dry meat in Brazilian Nellore beef cattle?

Alessandra Rosa, University of São Paulo, Brazil

12.00 – 12.15pm Expression of lipogenic genes and transcription factors measured in subcutaneous fat of heifers and bulls at different time points.

Ludek Barton, Institute of Animal Sciences, Czech Republic

12.15 – 12.30pm Incorporating computed tomography based predictors of meat quality into a breeding program – Breeding lambs for more taste less waste.

Neil Clelland, Scotland’s Rural College, Scotland

1.15-2.00pm Optional Session: Invited Meat Science Papers 1

Monday 1.15-2.00pm

1.05-1.20pm The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A review.

Maeve Henchion, Teagasc, Ireland

1.20 – 1.35pm Sensory capability of young, middle-aged and elderly assessors to identify beef steaks of varying texture.

Paula Conroy, University College Cork, Ireland

1.35 – 1.50pm Evaluation of beef eating quality by Irish consumers.

Paul Allen, Teagasc, Ireland

Session 3: The Science of Meat Quality

2.00 – 2.30pm Application of hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb

Keynote Speaker: Cameron Craigie, AgResearch, New Zealand

2.30 – 2.45pm The effect of tenderstretching and electrical stimulation on the tenderness of two alpaca (vicugna pacos) muscles

Tamara Biffin, University of Sydney, Australia

2.45 – 3.00pm Increasing market weight has minimal effect on pork loin quality

Brandon Fields, PIC, USA

3.00 – 3.15pm Relationship between dietary fat source and beef display life

Felipe Ribeiro, University of Nebraska, USA

3.15-4.15pm Coffee break/Poster and Exhibition viewing

Session 4: Meat Science and Impact 

Sponsored by Elsevier

4.15 – 4.45 pm Meat Science from 1976: a history of the journal

Keynote Speaker: David Ledward, University of Reading, UK

4.45 – 5.15 pm Future critical research areas within meat science and technology

Keynote Speaker: Lars Leopold Hinrichsen, Danish Meat Research Institute, Technological Institute, Denmark

5.15 – 5. 30 pm Micronutrients of beef meat from pasture and concentrated based production systems

Maria Cabrera Bascardal, Udelar, Uruguay

 5.30 – 7.00pm Special Symposium: Grass Fed Meat – Nurturing Sustainability

Teagasc, Ireland and AgResearch, New Zealand

9.00 – 9.30am Technological demands in meat processing in Asia

Keynote Speaker: Zhou Guanghong, Nanjing Agricultural University, China

9.30 – 10.00am Consumer attitudes to eating highly marbled Hanwoo beef in Korea

Keynote Speaker: Seon-Tea Joo, Gyeongsang National University, South Korea

10.15-11.15am Coffee break/Poster and Exhibition viewing

Session 6: International Best Practice in Animal Welfare

Sponsored by The Department of Agriculture, Food and the Marine, Ireland

11.15 – 11.45am On-farm conditions that compromise animal welfare that can be monitored at the slaughter plant

Keynote Speaker: Temple Grandin, Colorado State University, USA

11.45 – 12.00am Influence of immunocastration on cutting yield, fatness and meat quality of lamb carcasses

Tersia Needham, University of Stellenbosch, South Africa

12.00 – 12.15pm Temperament on feedlot arrival affects performance efficiency and carcass quality in beef cattle

Gordon Carstens, Texas A & M University, USA

12.15 – 12.30pm Reversible electrical head-to-body pre-slaughter stunning of livestock for halal meat production

Mustafa Farouk, AgResearch, New Zealand

Tuesday 1.15-2.00pm

1.05 – 1.20pm The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An Overview.

Lauren Van Rooyen, Dublin Institute of Technology, Ireland

1.20 – 1.35pm Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat.

Shikha Ojha, Teagasc, Ireland

1.35 – 1.50pm A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat

Minh Ha, University of Melbourne, Australia

2.00 – 2.30pm The diversity of beef safety: A global reason to strengthen our current systems

Keynote Speaker: Mindy Brashears, Texas Tech University, USA

2.30 – 2.45pm Meat factory cell – a concept for the future?

Ole Alvseike, Animalia – Norwegian Meat & Poultry Research Centre, Norway

 2.45 – 3.00pm In vitro evaluation of the competing effect of Carnobacterium maltaromaticum isolated from vacuum packed meat against food pathogens

Pedro Henrique Imazaki, University of Liège, Belgium

3.00 – 3.15pm Risk factors for shedding of shigatoxigenic E. coli  O157 and O26 in cattle at slaughter

Geraldine Duffy, Teagasc, Ireland

3.15-4.15 pm Coffee break/Poster and Exhibition viewing

Hot Topics

Sponsored by Kerry Taste and Nutrition  

4.15 – 4.30pm Meat tenderisation – What we know, what we don’t know and what we should know

Keynote Speaker: Declan Troy, Teagasc, Ireland

4.30 – 4.45pm Meat automation using advancing sensing technologies for grading and classification

Keynote Speaker: Clyde Campbell, Scott Automation, Australia

4.45 – 5.00 pm Sustainability of smoking and life cycle analysis of CleanSmoke technology

Keynote Speaker: Sergiy Smetana, German Institute of Food Technologies, Germany

5.00– 5.15pm Smoking technology in meat processing from a future perspective

Keynote Speaker: Ralf H. Lautenschlaeger, Ostwestfalen-Lippe University of Applied Sciences, Germany

5.15 – 5.30pm Clean label ingredient innovations in meat processing

Keynote Speaker, Eoin Desmond, Kerry Taste and Nutrition, Ireland

9.00 – 9.30am Systematic review of emerging and innovative technologies for meat tenderisation

Keynote Speaker: Robyn Warner, University of Melbourne, Australia

9.30 – 10.00am Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

Keynote Speaker: Anne-Maria Mullen, Teagasc, Ireland

10.00 – 10.15am Quality properties of ground ham cured by atmospheric pressure plasma treatment

Juri Lee, Chungnam National University, Korea

10.15-11.15 am Coffee break/Poster and Exhibition viewing

Session 10: Consumer Aspects- Marketing & Perspectives

11.15 – 11.45am Innovation in hard times – Meat or no meat, this is the question

Keynote Speaker: Einar Risvik, Nofima, Norway

11.45am – 12.15pm Meat flavour in pork and beef – from animal to meal

Keynote Speaker: Margit Aaslyng, Danish Meat Research Institute, Technological Institute, Denmark

12.15 – 12.30pm Humans and meat: a story of love and hate

Frédéric Leroy, Vrije Universiteit Brussels, Belgium

1.10 – 1.20pm Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef LTL

Jamie Cafferky, Teagasc, Ireland

1.20 – 1.30pm Quantification of neuraminid acids in meat by HPLC-based fluorescence detection using an enzymatically synthesized internal standard

Li Liu, Nanjing Agricultural University, China

1.30 – 1.40pm Water footprint of Thai beef meat production

Kalaya Boonyanuwat, Department of Livestock Development, Thailand

1.40 – 1.50pm Development of low fat functional rabbit meat

Muhammad Khan, University of Agriculture, Pakistan

2.00 – 2.30pm Proteomic approach to characterize biochemistry of meat quality defects

Keynote Speaker: Wes Schilling, Mississippi State University, USA

2.30 – 3.00pm Muscle structure, sarcomere length and influences on meat quality: A review

Keynote Speaker: Eero Puolanne, University of Helsinki, Finland

3.00 – 3.15pm Biomarkers of tenderness and intramuscular fat in five muscles from French PDO Maine Anjou 2 – prediction of groups of quality

Brigitte Picard, Université de Lyon, France

3.15-4.15 pm Coffee break/Poster and Exhibition viewing

Session 12: Advancements in Meat Packaging

4.15 – 4.45pm Scientific advances underpinning developments in meat packaging

Keynote Speaker: Ken McMillin, Louisiana State University Agricultural Centre, USA

4.45 – 5.15pm Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications

Keynote Speaker: M. A. Morris, Trinity College Dublin, Ireland

5.15 – 5.30 pm Meat preservation by an antimicrobial edible coating

Eva M. Santos, Universidad Autónoma del Estado de Hidalgo, Méxic

9.00 – 9.30am Red meat’s role in addressing ‘nutrients of public health concern’

Keynote Speaker: Kevin Cashman, University College Cork, Ireland

9.30 – 10.00am Health controversies versus health connections for red meat

Keynote Speaker: Carrie Ruxton, Nutrition Communications, UK

10.00 – 10.30am Physiological responses to meat consumption

Keynote Speaker: Eric Berg, North Dakota State University, USA

10.30-11.00am Coffee break/Poster and Exhibition viewing

Closing Session:

11.00-11.25am Carcass classification and grading- key findings and future perspectives

Special Address: Paul Allen, Teagasc

 11.25 – 1pm Congress Discussion & Concluding Remarks

Declan Troy, Congress Chair, Teagasc

1.00 – 1.30pm Official Closing of the Congress