SCIENTIFIC PROGRAMME
20
August
SUNDAY
15.00
Registration Desk opens
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19:00
Registration Desk closes
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sponsored by
21
August
MONDAY
8:30
Registration Desk opens
9.00
Opening ceremony
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SESSION 1
Meat science communication and education
Chairs: Declan Troy and Mario Estévez
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9.30
Keynote Lecture:
Meat matters: making the case for a valuable food in a hostile environment
10.15
"Carni Sostenibili": the media project for sustainable meat chains Giuseppe Pulina (ITALY)
10.30
Coffee break and poster viewing
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SESSION 2
Muscle biology & biochemistry
Chairs: Steven Lonergan and Keizo Arihara
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11.15
Keynote Lecture:
Role of postmortem bioenergetics in beef color chemistry
12.00
The potential role of vimentin and desmin as biomarkers for muscle regeneration in chickens differing in growth rate Francesca Soglia (ITALY)
12.15
Heat-induced regulation of bovine satellite cells by HSP27 Jongkyoo Kim (USA)
12.30
Interaction of lipid oxidation products trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal with myoglobin Rongrong Liang (CHINA)
12.45
Lunch and poster viewing
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SESSION 3
Omics sciences
Chairs: David Gerrard and Mohammed Gagaoua
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14.15
Keynote Lecture:
Omics approaches - Their potential for answering complex questions in meat science research
15.00
Characterizing the metabolomes of plant-based meat alternatives and ground beef Sebastian Hernandez (USA)
15.15
Volatilomic approaches to determine freshness signature in cooked beef
Chathurika S. Samarakoon (NEW ZEALAND)
15.30
Coffee break and poster viewing
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SESSION 4
Meat safety
Chairs: Linda Saucier and Valerio Giaccone
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16.30
Keynote Lecture:
Risk-based decision support for meat safety and quality management
17.15
Internation in dual-species biofilms of Pseudomonas fluorescens and Listeria monocytogenes under cold-acid stress simulated chilled beef distribution conditions Yimin Zhang (CHINA)
17.30
The use of chitosan/oregano essential oil microemulsions for preservation of cold stored minced meat
Piotr Kulawik (POLAND)
17.45
End of Session
22
August
TUESDAY
SESSION 5
Animal biodiversity
Chairs: Frank Dunshea and Severino Segato
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9.00
Keynote Lecture:
Biodiversity and genetics of beef quality
9.45
The extracellular environment in micro intramuscular fat accumulation formation in Japanese Black cattle beef Shuji Ueda (JAPAN)
10.00
Comparison of growth performance, quality traits of meat from heavy suckling lambs of Sarda purebred and Dorper x Sarda cross-breed Mondina F. Lunesu (ITALY)
10.15
Coffee break and poster viewing
10.15 - 11.00
ELSEVIER Symposium
Meat Science Journal Author Workshop
David Hopkins (AUSTRALIA), Eric Ponnampalam (AUSTRALIA), Wangang Zhang (CHINA), David Gerrard (USA)
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SESSION 6
Animal welfare & production systems
Chairs: Maria Font-i-Furnols and Tersia Needham
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11.00
Keynote Lecture:
Pig production systems and related effects on preslaughter animal welfare and meat quality
11.45
Effects of nicotinamide riboside dose on finishing barrow mitochondrial DNA expression and fatigue onset John M. Gonzalez (USA)
12.00
Chronical heat stress modifies muscle metabolism and improves meat quality traits in pigs
Bénédicte Lebret (FRANCE)
12.15
Reproducibility of a farmyard stress model used to evaluate predictive biomarkers for high pH in lamb
James Morton (NEW ZEALAND)
12.30
Lunch and poster viewing
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SESSION 7
Traditional meat products
Chairs: Monika Gibis and Roberta Virgili
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13.50
Keynote Lecture:
Véronique Santé-Lhoutellier (FRANCE)
Levers to reconcile cured meat products with health concerns and culinary heritage
14.35
Italian deli meats: evolution of a unique traditional product Davide Calderone (ITALY)
14.45
Australian, American, and Chinese consumer willingness to pay for australian sheepmeat eating quality Rachel A. O'Reilly (AUSTRALIA)
15.00
Consumer sensory score differences between easy-carve roasted lamb leg and individual muscles
Hussein Al-Moadhen (AUSTRALIA)
15.15
Coffee break and poster viewing
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SESSION 8
Innovation in meat processing
Chairs: Lars Leopold Hinrichsen and Juana Fernández-López
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16.15
Keynote Lecture:
Pulsed electric fields and meat processing: latest updates
17.00
Could machine learning predict meat quality traits using the metabolic fingerprints of lamb meat analysed with reims? James Morton (NEW ZEALAND)
17.15
Prediction of multiple traits in lamb carcases from a single site using ultrawideband microwave scanning
Jayaseelan Marimuthu (AUSTRALIA)
17.30
Brined pork meat characterisation using fluorescence UV spectroscopy Anne Duconseille (FRANCE)
17.45
End of Session
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24
August
THURSDAY
SESSION 9
Meat alternatives: opportunities or threats?
Chairs: Frédéric Leroy and Seon-Tea Joo
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8.30
Keynote Lecture:
Meat and meat alternatives: where is the gap in scientific knowledge and technology?
9.15
Keynote Lecture:
Cultured meat production: what we know, what we don’t know and what we should know
10.00
Beef satiates healthy human volunteers without elevating post-prandial glycemia/insulinemia. What happens with its vegan meat analog? Mario Estévez (SPAIN)
10.15
Characteristics of vegan substitutes for meat products available on the polish retail market
Agata Sommer (POLAND)
10.30
Coffee break and poster viewing
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SESSION 10
Round Table
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11.15
The Role of meat in society: the science has spoken…now what?
Moderator: Declan Troy (IRELAND, ICoMST Secretariat)
12.30
Lunch and poster viewing
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SESSION 11
Alternative feeds to improve meat sustainability
Chairs: Paolo Silacci and Carlos Álvarez-García
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14.00
Keynote Lecture:
The effects of alternative feed Ingredients on red meat quality: A review of algae, insects, agro-industrial by-products and former food products
14.45
Improved meat quality by supplementing finishing ruminant diets with brown seaweed (Saccharina latissima) Vladana Grabež (NORWAY)
15.00
Impact of feeding botanically-diverse diets on the volatile profile and sensory attributes of m. longissimus thoracis from steers Michelle Kearns (IRELAND)
15.15
Coffee break and poster viewing
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SESSION 12
"GO YOUNG" Competition
Chairs: Eero Puolanne and Marcello Mele
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16.15
Discrimination on meat sensory quality and composition of beef by using Rapid Evaporative Ionisation Mass Spectrometry Jingjing Liu (IRELAND)
16.30
Predictive modeling of chicken meat using metabolites in drip Hyun-Jun Kim (REPUBLIC OF KOREA)
16.45
Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage Fangfei Li (CHINA)
17.00
GO YOUNG Competition award
17.45
End of Session
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25
August
FRIDAY
SESSION 13
Role of meat in food security
Chairs: Louw Hoffman and Rutcharin Limsupavanich
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9.00
Keynote Lecture:
Opportunities for livestock and meat to improve food security in low and middle income countries
9.45
Does region of origin influence the fatty acid compositions in different Tibetan pork muscle
Sara W. Erasmus (THE NETHERLANDS)
10.00
Coffee break and poster viewing
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SESSION 14
Meat and health
Chairs: Stefaan De Smet and Marco Antonio Trindade
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11.00
Keynote Lecture:
Meat in Human Health and Nutrition - Reflections on “Too Little” / “Too Much”
11.45
Effect of beef fat enriched with trans vaccenic acid and conjugated linoleic acid on glucose tolerance and liver fat accumulation in diet induced obese mice Payam Vahmani (USA)
12.00
Does antimicrobial-free beef production reduce transmission of resistant bacteria to human consumers? Keith Belk (USA)
12.15
Effect of resveratrol interaction with muscle proteins on heterocyclic amines production Dequan Zhang (CHINA)
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12.30
Poster Competition award and Closing ceremony
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