Afternoon 3pm Registration
Evening 7 – 9 pm Registration and Welcome Reception at the Rochestown Park Hotel

8.15 – 9 am  Official Opening Address


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

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


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 BerryTeagasc, 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

12.30 – 2pm Lunch/Poster and Exhibition viewing

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

elseveir-logo-for-webSession 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

5.155. 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

Morning Session 5: Technological Demands in Meat Processing – an Asian Perspective

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 Welfaredepartment

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

12.30 – 2pm Lunch/Poster and Exhibition viewing
Afternoon Optional Session: Invited Meat Science papers 2

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

Afternoon Session 7: Scientific Advances Underpinning Meat Safety

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

2.302.45pm Meat factory cell – a concept for the future?

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

 2.453.00pm 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

3.003.15pm 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  logo_lrge



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

All Day Technical and Scenic Tours
Evening Free night to explore Cork
Morning Session 9: Emerging Technologies in Meat Processing

9.009.30am Systematic review of emerging and innovative technologies for meat tenderisation

Keynote Speaker: Robyn Warner, University of Melbourne, Australia

9.3010.00am Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

Keynote Speaker: Anne-Maria Mullen, Teagasc, Ireland

10.0010.15am 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

12.30 – 2pm Lunch/Poster and Exhibition viewing
Afternoon 1.15-1.55pm Optional Session: Flash Orals

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

Afternoon Session 11: Meat Biochemistry

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

Morning Session 13: Meat & Health- Sustaining Healthy Protein Sources

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

10.0010.30am 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

1.30-2.30pm Light Lunch & Tea/Coffee
* Programme is tentative


ICoMST 2017, Cork, Ireland
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