CONFERENCE PROGRAMME

Download programme

Sunday 13th August 2017
3.00 – 6.00pm	Registration
7.00 – 9.00pm	Welcome Reception in the Atrium of the Rochestown Park Hotel

Monday 14th August 2017
8.15 – 9.00am	Official Opening
SESSION 1: Meat Sustainability and the Role of Meat Science in a Challenging Global Environment Chair: Philip Carroll, Meat Industry Ireland 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 – 10.15am	The role of Origin Green in ensuring sustainable beef production in Ireland Keynote Speaker: Padraig Brennan, Bord Bia, Ireland
10.15 – 11.00am	Tea/coffee break and poster/exhibition viewing
SESSION 2: Genomics and Genetics Chair: Bucky Gwartney, USDA, United States of America
11.00 – 11.30am	Animal breeding strategies can improve meat quality attributes within entire populations Keynote Speaker: Donagh Berry, Teagasc, Ireland
11.30 – 11.45am	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
11.45 – 12.00pm	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
12.00 – 12.15pm	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
12.15 – 1.45pm	Lunch and poster/exhibition viewing Sponsored by University College Cork
Optional Lunchtime Session: Invited Meat Science Papers 1 Chair: Philip Strydom, Agricultural Research Council of South Africa, South Africa
12.55 – 1.10pm	The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions: A review. Maeve Henchion, Teagasc, Ireland
1.10 – 1.25pm	Sensory capability of young, middle-aged and elderly assessors to identify beef steaks of varying texture. Paula Conroy, University College Cork, Ireland
1.25 – 1.40pm	Evaluation of beef eating quality by Irish consumers. Paul Allen, Teagasc, Ireland
SESSION 3: The Science of Meat Quality Chair: Véronique Santé–Lhoutellier, INRA, France
1.45 – 2.15pm	Application of hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb Keynote Speaker: Cameron Craigie, AgResearch, New Zealand
2.15 – 2.30pm	The effect of tenderstretching and electrical stimulation on the tenderness of two alpaca (vicugna pacos) muscles Tamara Biffin, University of Sydney, Australia
2.30 – 2.45pm	Increasing market weight has minimal effect on pork loin quality Brandon Fields, PIC, USA
2.45 – 3.00pm	Relationship between dietary fat source and beef display life Felipe Ribeiro, University of Nebraska, USA
3.00 – 3.45pm	Tea/coffee break and poster/exhibition viewing Sponsored by Enterprise Ireland
SESSION 4: Meat Science and Impact Chair: Eero Puolanne, University of Helsinki, Finland Sponsored by Elsevier
3.45 – 4.15pm	Meat Science from 1976: a history of the journal Keynote Speaker: Dave Ledward, University of Reading, UK
4.15 – 4.45pm	Future critical research areas within meat science and technology Keynote Speaker: Lars Leopold Hinrichsen, Danish Meat Research Institute, Technological Institute, Denmark
4.45 – 5.00pm	Micronutrients of beef meat from pasture and concentrated based production systems Maria Cabrera Bascardal, Udelar, Uruguay
Special Symposium: Grass Fed Meat – Nurturing Sustainability Chairs: Cameron Craigie, AgResearch, New Zealand and Declan Troy, Teagasc, Ireland Sponsored by AgResearch
5.10 – 5.30pm	Sustainability of grass-fed beef production systems Paul Crosson, Teagasc, Ireland
5.30 – 5.45pm	Sensory characteristics of grass-fed and concentrate-fed beef: An Irish perspective Aidan Moloney, Teagasc, Ireland
5.45 – 6.00pm	The fatty acid composition of cooked beef from grass-fed and concentrate-fed heifers reared in Ireland Cormac McElhinney, Teagasc, Ireland
6.00 – 6.20pm	The challenge: Molecular mapping of meat protein modification through processing Jolon M Dyer, AgResearch, New Zealand
6.20 – 6.35pm	Proteomic and peptidomic differences and similarities between muscle types from New Zealand raised Angus steers Santanu Deb-Choudhury, AgResearch, New Zealand
6.35 – 6.50pm	Intramuscular fat levels in New Zealand lamb (m. longissimus lumborum): Nutritional and sensory implications Carolina Realini, AgResearch, New Zealand

Tuesday 15th August 2017
SESSION 5: Future Challenges in Meat Processing – an Asian Perspective Chair: Maeve Henchion, Teagasc, Ireland
9.00 – 9.30am	Technological demands in meat processing in Asia Keynote Speaker: Guanghong Zhou, 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
10.00 – 10.15am	Tenderness of sirloin beef affected by sous-vide cooking Soraya Kerdpiboon, King Mongkut’s Institute of Technology, Thailand
10.15 – 11.00am	Tea/coffee break and poster/exhibition viewing Sponsored by The Department of Agriculture, Food and the Marine, Ireland
SESSION 6: International Best Practice in Animal Welfare Chair: Lars Hinrichsen, DMRI, Denmark Sponsored by The Department of Agriculture, Food and the Marine, Ireland
11.00 – 11.30am	Monitoring on-farm welfare problems at the slaughter plant Keynote Speaker: Temple Grandin, Colorado State University, USA
11.30 – 11.45am	Influence of immunocastration on cutting yield, fatness and meat quality of lamb carcasses Tersia Needham, University of Stellenbosch, South Africa
11.45 – 12.00pm	Temperament on feedlot arrival affects performance efficiency and carcass quality in beef cattle Gordon Carstens, Texas A & M University, USA
12.00 – 12.15pm	Reversible electrical head-to-body pre-slaughter stunning of livestock for halal meat production Mustafa Farouk, AgResearch, New Zealand
12.15 – 1.45pm	Lunch and poster/exhibition viewing Sponsored by Kerry – The Taste and Nutrition Company
Optional Lunchtime Session: Invited Meat Science Papers 2 Chair: Dave Ledward, University of Reading, UK
12.55 – 1.10pm	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 & Teagasc, Ireland
1.10 – 1.25pm	Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat. Shikha Ojha, University College Cork & Teagasc, Ireland
1.25 – 1.40pm	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
SESSION 7: Scientific Advances Underpinning Meat Safety Chair: Fredi Schwägele, Max Rubner–Institut, Germany
1.45 – 2.15pm	The diversity of beef safety: A global reason to strengthen our current systems Keynote Speaker: Mindy Brashears, Texas Tech University, USA
2.15 – 2.30pm	Meat factory cell – a concept for the future? Ole Alvseike, Animalia – Norwegian Meat & Poultry Research Centre, Norway
2.30 – 2.45pm	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
2.45 – 3.00pm	Risk factors for shedding of shigatoxigenic E. coli O157 and O26 in cattle at slaughter Geraldine Duffy, Teagasc, Ireland
3.00 – 3.45pm	Tea/coffee break and poster/exhibition viewing Sponsored by Niacet
Hot Topics Chair: Steven Lonergan, Iowa State University, USA Sponsored by Kerry – The Taste & Nutrition Company
3.45 – 4.00pm	Meat tenderisation – What we know, what we don’t know and what we should know Keynote Speaker: Declan Troy, Teagasc, Ireland
4.00 – 4.15pm	Meat automation using advancing sensing technologies for grading and classification Keynote Speaker: Clyde Campbell, Scott Automation, Australia
4.15 – 4.30pm	Sustainability of smoking and life cycle analysis of CleanSmoke technology Keynote Speaker: Sergiy Smetana, German Institute of Food Technologies, Germany
4.30 – 4.45pm	Smoking technology in meat processing from a future perspective Keynote Speaker: Ralf H. Lautenschlaeger, Ostwestfalen-Lippe University of Applied Sciences, Germany
4.45 – 5.00pm	Clean label ingredient innovations in meat processing Keynote Speaker: Eoin Desmond, Kerry – The Taste & Nutrition Company, Ireland

Wednesday 16th August 2017
Technical and Scenic Tours (Click here for more details)

Thursday 17th August 2017
SESSION 9: Emerging Technologies in Meat Processing Chair: Sergiy Smetana, DIL, Germany
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 – 11.00am	Tea/coffee break and poster/exhibition viewing
SESSION 10: Consumer Aspects – Marketing & Perspectives Chair: Rhonda Miller, Texas A & M University, USA
11.00 – 11.30am	Innovation in hard times – Meat or no meat, this is the question Keynote Speaker: Einar Risvik, Nofima, Norway
11.30 – 12.00pm	Meat flavour in pork and beef – From animal to meal Keynote Speaker: Margit Aaslyng, Danish Meat Research Institute, Technological Institute, Denmark
12.00 – 12.15pm	Humans and meat: a story of love and hate Frédéric Leroy, Vrije Universiteit Brussels, Belgium
12.15 – 1.45pm	Lunch and poster/exhibition viewing Sponsored by Meat Technology Ireland
Optional Session: Flash Orals Chair: Cristina Botinestean, Teagasc, Ireland
12.50 – 1.00pm	Effect of myoglobin phosphorylation on meat color stability Xin Li, Chinese Academy of Agricultural Sciences, China
1.00 – 1.10pm	Preliminary trial of a new beef carcass grading system in Argentina Peter Purslow, Tandil, Argentina
1.10 – 1.20pm	Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef LTL Jamie Cafferky, University College Dublin & 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
SESSION 11: Meat Biochemistry Chair: Dagmar Adeline Brüggermann, Max Rubner–Institut, Germany
1.45 – 2.15pm	Proteomic approach to characterize biochemistry of meat quality defects Keynote Speaker: Wes Schilling, Mississippi State University, USA
2.15 – 2.45pm	Muscle structure, sarcomere length and influences on meat quality: A review Keynote Speaker: Eero Puolanne, University of Helsinki, Finland
2.45 – 3.00pm	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
3.00 – 3.45pm	Tea/coffee break and poster/exhibition viewing Sponsored by Kepak
SESSION 12: Advancements in Meat Packaging Chair: Catherine Cutter, Pennsylvania State University, USA
3.45 – 4.15pm	Scientific advances underpinning developments in meat packaging Keynote Speaker: Ken McMillin, Louisiana State University Agricultural Centre, USA
4.15 – 4.45pm	Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications Keynote Speaker: M.A. Morris, Trinity College Dublin, Ireland
4.45 – 5.00pm	Meat preservation by an antimicrobial edible coating Eva Santos, Universidad Autónoma del Estado de Hidalgo, México


Friday 18th August 2017
SESSION 13: Meat and Health – Sustaining Healthy Protein Sources Chair: Stefaan De Smet, Ghent University, Belgium
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	Tea/coffee break and poster/exhibition viewing
Closing Session
11.00 – 11.25am	Carcass classification and grading – key findings and future perspectives Special Address: Paul Allen, Teagasc, Ireland
11.25 – 1.00pm	Congress Discussion & Concluding Remarks Declan Troy, Congress Chair, Teagasc, Ireland
1.00 – 1.30pm	Official Closing of the Congress
1.30 – 2.30pm	Light Lunch Sponsored by Teagasc, Ireland

icomstlogowht

ICoMST 2017, Cork, Ireland
Email: [email protected] Web: /