Opening Session
Hal MacFie: Innovation in the food sector - from research to implementation
Alan Friis: The landscape of Danish meat research - link between the meat industry and research & development
Plenary Session A: The value chain within meat production
Nel Wognum: The vertically integrated production system - integrated quality management and logistic- and sustainable network optimization
José B. S. Ferraz: Production systems - an example from Brazil
Theun Vellinga: Sustainable meat production in a global perspective - issues and options in addressing the environmental consequences of livestock sector's growth
Plenary Session B: Muscle biology and biochemistry
Tim Parr: Tenderness - an enzymatic view
Louis Lefaucheur: A second look into fibre typing - relation to meat quality
Parallel Session 1: Growth and metabolism
Niels Oksbjerg: Muscle growth
René Lametsch: "Meat omics"
Catherine Larzul: Possible methods for changing the glycolitic potential
Brandon Fields: Does piglet birth weight affect carcass composition and meat quality?
Gap-Don Kim: Histochemical traits in relation to meat quality of crossbred (Korean native black pigs x Landrace) pigs and Korean native (Hanwoo) cattle
J. S. Choi: Pork quality is correlated with muscle fatty acid composition and plasma metabolites
Parallel Session 2: Protein oxidation
Steven Lonergan: Protein oxidation and regulation of u-calpain: implications for meat quality
Marianne Nissen Lund: Protein oxidation in meat during chill storage in high-oxygen atmospheres
Katleen Raes: Feeding and protein oxidation of meat constituents
Monica Bergamaschi: Effect of pork meat pH on iron release from heme molecule during cooking
Mario Estévez: Antioxidant and pro-oxidant effects of phenolic compounds on myofibrillar proteins
Sisse Jongberg: Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Plenary Session C: Manufacturing technology
Pétur Gudjónsson: The role of robotics in the future meat industry
Lars Hinrichsen: Manufacturing technology in the Danish pig slaughter industry
Parallel Session 3: Robotics and process control
Matthias Moje: Next generation of robots for slaughter, cutting and boning
Trinidad Pérez-Palacios: Analyzing the semimembranosus muscle by MRI for classifying fresh Iberian hams as a function of the diet
Heinar Schmidt: Hand-held Raman-sensor for in-situ characterization of meat aging
Ingihild Aldal Jřrgenvĺg: Prediction of yield from carcass grading by EUROP and video image analysis
Grégory Guire: Strategies for robotization of beef carcass primal cutting
Parallel Session 4: Process technology
Jacinct Arnau: New technologies for dry-cured meat processing
James Lyng: Electroheating of meat and meat products: ohmic and radiofrequency applications
Aberham Hailu Feyissa: Mechanism of water transport in meat during the roasting process
Jean-Louis Damez: MRI assessment of deformation and water loss during meat heating
Niels Kjćrsgaard: A method to evaluate high accuracy measurements of quality characteristics on-line
Jean-Dominique Daudin: Ions transport through beef meat tissue during marination
Plenary Session D: Food safety
Patrick Wall: Future food safety challenges highlighted by two recent incidents in Ireland
Henrik Wegener: Danish initiatives to improve the safety of meat products
Parallel Session 5: Assessing and managing risk - HACCP and risk assessment
Peter Wareing: HACCP
Colin Hill: Listeria monocytogenes in meat products - shedding light on an emerging pathogen
Maarten Nauta: Risk assessment
Fredi Schwägele: Identification and assessment of potential vulnerabilities in the poultry meat production chain to dangerous agents and substances
Dennis Seman: Meaningful modeling of microbial growth potential
Kerri Harris: Ensuring compliance with lethality microbiological performance standards for meat products using alternative cooking procedures for large, intact meat products
Annemarie Gunvig: Challenge test in pilot plant shows the inhibitory effect of organic acid against psychotrophic Clostridium botulinum in low-salt meat products
Parallel Session 6: New and emerging food safety risks - microbial, chemical and physical hazards
Jens Hřjslev Petersen: Migration from food contact materials
Takahashi Abe: Detection of foreign bodies in meat and meat products
Quasim Chaudhry: Application of nano particles in the food industry and the attendant food safety issues
Alain Kondjoyan: Prediction of heterocyclic amines formation during cooking in non-marinated beef meat
Igor Tomasevic: Reduction of Echerichia coli O157:H7 on dry-fermented sausage slicing knife by intense light pulse treatment
Maria Joăo Fraqueza: Antimicrobial resistance among Campylobacter spp. strains isolated from Portuguese poultry at slaughterhouse level
Plenary Session E: Eating quality - from gene to gastronomy
Wim Verbeke: European citizan and consumer attitudes and preferences regarding beef and pork
Michel Bonneau: Production systems and influence on eating quality
Parallel Session 7: Meat and gastronomy
Michael Bom Frřst: Molecular gastronomy and sensory science
Margit Dall Aaslyng: Sensory aspects of meals including meat
Jennifer Aalhus: Meat preparation and eating quality
Maria del Mar Campo: Influence of cooking method on the fatty acid composition of edible lamb
Lasika Senaratne: Intramuscular tenderness mapping of small muscles in the beef round
Linda Farmer: Contribution of aqueous precursors to the odour and flavour of cooked meats
Gudjon Thorkelsson: The influence of grazing time on Angelica archangelica on volatile compounds and sensory quality of meat from pasture lambs
Parallel Session 8: Microbial and chemical spoilage
Anette Granly Koch: Requirements to shelf life of fresh meat and meat products
Tony Pleasants: Modelling the shelf life of fresh meat - practical experience
Melvin Hunt: Colour stability of fresh meat
Djamel Djenane: Effect of active packaging on the oxidative and microbial stability of beef aged for different times and stored in modified atmosphere
Carmen J Contreras-Castillo: Residues of wine industry as antioxidant in processed, cooked, vacuum packaged poultry meat stored under frozen storage
Alison Small: Prolonged storage of chilled vacuum packed beef from Australian export processors
Frederic Leroy: Selection for spoilage microbiota during the production and storage of artisan-type cooked ham packed under modified atmosphere
Parallel Session 9: Meat in nutrition
Arne Astrup: Can more protein improve weight loss?
Stephan Rössner: Meat, protein and obesity
Theo J. Verkleij: Sodium reduction in meat products: an opportunity for industry
M.S.K. Sarker: Effect of green tea (Camella sinensis) and mixed probiotics on meat oxidation, fatty acids profile and cholestorol in broilers
Parallel Session 10: Meals
Katherine O'Doherty Jensen: Sociological aspects of meat in meals
Tim Lambers: Texture and satiety; Simulation of gastrointestinal digestion for the development of novel satiety concepts
Massimo Lucarini: Towards an effective spreading of the nutritional value of meat based dishes
Oddvin Sřrheim: Extending the shelf life of fresh ready-to-cook chicken meals by using lingonberry marination and low oxygen packaging
Plenary Session F: Health & meat intake
Arne Astrup
Lars Dragsted: Biomarkers of meat intake and application of nutrigenomics
Lynette Ferguson: Meat and cancer
Plenary Session G: Hot topic - Castration/entire males
Ronald Klont: Castration or production of entire males - threats and possibilities
John-Erik haugen: Detection of boar taint - need for harmonised methods and rapid methods
Pfizer Animal Health Symposium: A new solution for boar taint
David Hennessy: Improvac, a vaccine to manage boar taint
Michael C. Pearce: Improvac, efficacy and consumer safety
E. Tadeu F. Silveira: Using Improvac, implications for carcass composition and meat quality
Jim Allison: Consumer acceptance of Improvac and the vaccination approach
