Short papers

Participants are invited to submit short papers no later than 1 June 2009. Short papers submitted after this date will NOT be considered.

The short paper will be reviewed by the Scientific Congress Committee. Refusal of a short paper is possible when the scientific work as described does not fall within the scope of the congress. Authors will be notified about the acceptance of their contribution by 3 July 2009.

Short papers not offered an oral presentation will be offered a poster presentation - however all presenters are encouraged to present their results as a poster, including presentations that have been chosen for oral presentations.

IMS Prize for Meat Science and Technology

All contributing participants at ICoMST 2009 who qualify on age and other grounds may - when submitting their short paper - tick off in the field allocated for the IMS prize to indicate that they wish their contribution to be considered for the IMS Prize. Expressions of interest will be accepted until Registration at the congress. Group leaders who wish to be considered must provide evidence at the congress that they initiated and led the work being described.

To learn more about the IMS Prize, please click.

Preparing and submitting a short paper (active from December 19, 2008)

Accepted short papers received no later than 1 June 2009 will be gathered and presented in the proceedings of the congress.

However, if none of the short paper authors are duly registered for the congress i.e. have all congress fees paid one week after registration, the short paper will not be presented in the proceedings nor will it be assigned to a Poster Session.

Guidelines for submitting a short paper:

Please download the ICOMST2009-SHORT-PAPER format as a template for preparing the short paper.

Please notice that the short papers submitted from the invited speakers for the parallel sessions are allowed to deviate from the outlined structure given in the template.

Please notice that a new version has been uploaded (March 4, 2009) with a new reference structure. For those who have already submitted a short paper – you do not need to change anything.

Each parallel session comprises three lectures given by invited scientists of high international status and four short lectures based on selected submitted short papers received before 1 June 2009.

Overall themes of parallel sessions:

1. Growth and metabolism
2. Protein oxidation
3. Robotics and traceability
4. Process technology
5. Assessing and managing risk - HACCP and risk assessment
6. New and emerging food safety risks - microbial, chemical and physical hazards
7. Meat and gastronomy
8. Microbial and chemical spoilage
9. Meat in nutrition
10. Meals

Submit your short paper here.

Short papers from invited speakers at the parallel sessions

Please follow the above guidelines for submitting a paper and remember to tick off that you are an invited speaker when you submit your short paper.

Manuscripts from keynote speakers

Invited keynote speakers are invited to submit manuscripts no later than 4 March 2009. The manuscripts will be published in a special issue of Meat Science. The manuscripts are to be submitted using the Elsevier online editorial system (EES). In order to configure the special issue properly in EES, we have to supply Elsevier with your name and the title of your lecture - please send this to Susanne Støier, e-mail: SST(at)danishmeat.dk.

Preparing and submitting a manuscript

1. Prepare your manuscript using the guidelines outlined by Meat Science.
2. Submit your manuscript at http://ees.elsevier.com/meatsci - select the article type 'Special issue: ICoMST 2009', and then simply follow the instructions.

Time schedule for manuscripts

4 March 2009:   Deadline for submission of manuscripts to Guest Editor

--->                         Reviewing of manuscripts by referees

3 April 2009:     Comments from referees sent to authors

24 April 2009:   Corrected/revised manuscripts returned by authors

--->                          Final editing and corrections

15 May 2009:    Final accepted papers sent to Elsevier

5 June 2009:     Proofs to authors/guest editor

Guidelines for references - manuscripts

In the text refer to the author's name (without initials) and year of publication (e.g. "Steventon, Donald and Gladden (1994) studied the effects..." or "...similar to values reported by others (Anderson, Douglas, Morrison & Weiping, 1990)..."). For 2-6 authors all authors are to be listed at first citation. At subsequent citations use first author et al.. When there are more than 6 authors, first author et al. should be used throughout the text.

The list of references should be arranged alphabetically by authors' names and should be as full as possible, listing all authors, the full title of articles and journals, publisher and year. The manuscript should be carefully checked to ensure that the spelling of authors' names and dates are exactly the same in the text as in the reference list.

References should be given in the following form:

Hopwood, A. J., Fairbrother, K. S., Lockley, A. K., & Bardsley, R. G. (1999). An actin gene-related polymerase chain reaction (PCR) test for identification of chicken in meat mixtures. Meat Science, 53(4), 227-231.

Jeremiah, L. E. (1996). Freezing effects on food quality. New York: Marcel Dekker, Inc.

Klont, R. E., Eikelenboom, G., Barnier, V. M. H., & Saunders, F. J. M. (1996). Relationship between rate of pH-fall and time of deboning on veal meat quality. In Proceedings 42nd international congress of meat science and technology (pp.398-399), 1-6 September 1996, Lillehammer, Norway.

Means, W. J., & Schmidt, G. R. (1987). Restructuring fresh meat without the use of salt or phosphate. In A. M. Pearson, & T. R. Dutson, Advances in meat research (Vol. 3) (pp. 469-487). New York: Van Nostrand.

Citing and listing of web references: As a minimum, the full URL should be given. Any further information, if known (author names, dates, reference to a source publication, etc.), should also be given. Web references can be listed separately (e.g., after the reference list) under a different heading if desired, or can be included in the reference list.