Poster Session
Monday 10 August
Market & Consumer Communication
| ID | Title | Presenter | Affiliation / Country |
|---|---|---|---|
| S1P01 | IDENTIFYING THE CONSUMER IDEAL FOR JAPANESE ROASTED PORK (YAKIBUTA) USING CATA AND PENALTY ANALYSIS | Keiichi Kato | Prima Meat Packers, Ltd. Japan |
| S1P02 | HEMPSEED OIL INCLUSION IN LAMB FINISHER DIETS IMPROVES MEAT OMEGA-3 PROFILE WITHOUT ALTERING ANTIOXIDANT STATUS | Cletos Mapiye | Stellenbosch University South Africa |
| S1P03 | CONSUMER EXPECTATIONS AND SATISFACTION WITH BEEF IN THE FRENCH REGION OF AUVERGNE-RHÔNE-ALPES | Sghaier Chriki | INRAE - ISARA France |
| S1P04 | FOURTH URUGUAYAN NATIONAL BEEF QUALITY AUDIT 2022-2023: ANIMAL WELFARE AT THE SLAUGHTERHOUSES | Marcia del Campo | INIA Uruguay |
| S1P05 | STUDY OF COLOR CHANGES IN TALLOW DURING ACCELERATED FRYING CONDITIONS MIMICKING QUICK-SERVICE RESTAURANT OPERATIONS | Francine Mezzomo Giotto | New Mexico State University USA |
| S1P06 | EVALUATION OF PROTEIN DIGESTIBILITY AND SARCOPENIA-ALLEVIATING EFFECTS OF ENZYMATICALLY PROCESSED PORK FOR ELDERLY | Ji hyeop Kang | Sunjin Korea |
| S1P08 | REFORMULATION OF LIVER PÂTÉ USING ALGAE OIL EMULSION: IMPACT ON QUALITY ATTRIBUTES | Ewelina Jamróz | University Of Agriculture In Krakow Poland |
| S1P10 | WILLINGNESS TO PAY FOR VALUE-ADDED LUNCHEON MEAT PRODUCTS IN GUAM | Danica Tamondong | University Of Guam USA |
| S1P11 | SYNERGISTIC ACTION OF S-NITROSOACETYLCYSTEINE AND ITS ETHYL ESTER IN NITRITE-FREE MEAT STORAGE | Marzena Zając | University Of Agriculture In Krakow Poland |
| S1P12 | CONSUMER PERCEPTIONS OF BEEF CERTIFICATION LABELS AND ONLINE PURCHASING ENVIRONMENTS: INSIGHTS FROM FOCUS GROUPS IN BRAZIL AND THE UNITED STATES | Francine Mezzomo Giotto | New Mexico State University USA |
| S1P13 | ON THE FORMATION OF MEAT SCUM DURING SIMMERING: A COMPARISON AMONG BEEF, PORK, CHICKEN AND FISH | Yulong Bao | Jiangsu University China |
| S1P14 | EFFECTS OF CREATINE REDUCTION AND AMINO ACID RATIO SHIFT ON HETEROCYCLIC AMINE FORMATION IN CHICKEN BREAST DURING REFRIGERATED STORAGE | Jeong-Uk Eom | Gyeongsang National University Korea |
| S1P15 | DEVELOPMENT AND VALIDATION OF A PREDICTIVE GROWTH MODEL OF LISTERIA MONOCYTOGENES FOR MEAT PRODUCTS | Pornpun Theinsathid | Kerry Thailand |
| S1P16 | ASSOCIATIONS OF MARBLING IMAGE ANALYSIS TRAITS WITH JAPANESE CONSUMER SENSORY SCORES FOR AUSTRALIAN AND U.S. BEEF | Riho Saito | Obihiro University Japan |
| S1P17 | REGULATION OF MYOGLOBIN DIGESTIBILITY BY PH-INDUCED CHANGES IN HYDROPHOBICITY AND KEY AMINO ACID EXPOSURE | Hui Liu | Chinese Academy Of Agricultural Sciences China |
| S1P18 | STUDY ON SMAC PROMOTING ENDOPLASMIC RETICULUM PATHWAY APOPTOSIS DURING POSTMORTEM AGING OF TIBETAN SHEEP MEAT | Jingyu Wang | Gansu Agricultural University China |
| S1P19 | SCALE-UP PRODUCTION OF CULTURED MEAT IN 2000L BIOREACTOR | Haozhe Zhu | Nanjing Joes Future Food Technology Co. Ltd (Nanjing, China) China |
| S1P20 | CONSUMER ACCEPTANCE OF FERAL SWINE MEAT ON GUAM: THE ROLE OF USDA INSPECTION AND PRODUCT SOURCING INFORMATION | Dann Bilong | University Of Guam USA |
Meat Microbiology & Safety
| ID | Title | Presenter | Affiliation / Country |
|---|---|---|---|
| S3P01 | COMPARISON OF QUALITY CHARACTERISTICS OF HANWOO BEEF AND PLANT-BASED MEAT PATTIES DURING COLD STORAGE | Soomin Oh | Kangwon National University Korea |
| S3P02 | CHARACTERIZATION OF SPOILAGE PHENOTYPES AND THEIR UNDERLYING SPOILAGE BACTERIA IN SPOILAGE BEEF | Bingjie Zhang | Nanjing Agricultural University China |
| S3P03 | FROM CHALLENGE TESTING TO PREDICTIVE MODELLING: MAINTAINING RELEVANT FOOD SAFETY MODELS FOR LISTERIA MONOCYTOGENES IN MEAT PRODUCTS | Lene Meinert | Danish Meat Research Institute Denmark |
| S3P04 | STARVATION STRESS INDUCES HIGH-DENSITY SALMONELLA TYPHIMURIUM BIOFILM FORMATION IN RESPONSE TO MEAT PROCESSING ENVIRONMENTAL PERSISTENCE | Pengcheng Dong | Shandong Agricultural University China |
| S3P05 | CINNAMALDEHYDE AND ITS NANOEMULSION REDUCE BIOFILM FORMATION AND CROSS-CONTAMINATION OF SHIGA TOXIN-PRODUCING ESCHERICHIA COLI ON MEAT PROCESSING SURFACES | Dongpeng Dong | Shandong Agricultural University China |
| S3P06 | SURVEY ON THE DISTRIBUTION OF MICROBIAL CONTAMINATION IN EGGS AND ANALYSIS OF TEMPERATURE-DEPENDENT SALMONELLA GROWTH | Eun-seon Lee | National Institute Of Animal Science Korea |
| S3P07 | EVALUATING POTENTIAL ALLERGENICITY RISKS OF CULTIVATED PORK: INTEGRATING PROTEOMICS, PHYSICOCHEMICAL STABILITY, AND CELL-BASED ASSAYS | Xiangyue Cao | Nanjing Agricultural University China |
| S3P08 | QUALITY ANALYSIS AND SHELF LIFE PREDICTION OF SUB-HIGH-TEMPERATURE STERILIZED HAM SAUSAGE DURING STORAGE | Qun Sun | Sichuan University China |
| S3P09 | ESTABLISHING A BASELINE MICROBIAL MAP ACROSS TWO COMMERCIAL POULTRY PROCESSING FACILITIES | Yan Campbell | NC State University USA |
| S3P10 | COPPER-DOPED PEROVSKITE QUANTUM DOT MOLECULARLY IMPRINTED POLYMER FOR HIGHLY SENSITIVE SENSING OF CLENBUTEROL | Yimin Zhang | Shandong Agricultural University China |
| S3P11 | APPLICATION OF CITRIC ACID-CROSSLINKED CHITIN NANOCRYSTAL GEL COATING TO ENHANCE THE ANTIMICROBIAL SAFETY OF PORK JERKY DURING STORAGE | Hyun Uk Cho | Chungnam National University Korea |
| S3P12 | PREDICTIVE MODELING OF TOTAL AEROBIC BACTERIA GROWTH IN CHICKEN LIVER DURING STORAGE | Seohyeon Jeon | Chungnam National University Korea |
| S3P13 | REDUCTION OF N-DIMETHYLNITROSAMINE BY LACTIPLANTIBACILLUS PENTOSUS R3 DURING SIMULATED GASTROINTESTINAL DIGESTION OF FERMENTED SAUSAGES | Xuefei Shao | Hefei University Of Technology China |
| S3P14 | METABOLOMIC CHANGES IN REFRIGERATED PORK UNDER DIFFERENT PACKAGING CONDITIONS DURING STORAGE | Bu-Min Kim | National Institute Of Animal Science Korea |
| S3P15 | NATURAL TARGETED INHIBITOR ATTENUATES BACTERIAL NAOCL TOLERANCE | Boyuan Wang | Nanjing Agricultural University China |
| S3P16 | AN EXPLAINABLE DEEP LEARNING MODEL BASED ON MAE-R2-SOFTMAX WEIGHTED STACKING STRATEGY FOR SCREENING ANTIMICROBIAL PEPTIDES FROM JINHUA HAM BROTH AGAINST SALMONELLA | Wangang Zhang | Nanjing Agricultural University China |
| S3P17 | BIOLOGICAL EFFICACY AND PROCESSING STABILITY OF DD12, A NOVEL ENDOGENOUS ANTIOXIDANT PEPTIDE FROM DRY-CURED HAM | Yingdao Nan | Yanbian University China |
| S3P19 | MICROBIAL INACTIVATION AND QUALITY CHANGES OF DUCK SKIN TREATED WITH PLASMA-TREATED WATER AND CITRIC ACID | Chemin Nam | Chungnam National University Korea |
| S3P20 | CHANGES IN MICROBIAL COUNTS AND SPOILAGE-RELATED VOLATILE COMPOUND FORMATION IN PORK DURING STORAGE | So Eun Yeo | National Institute Of Animal Science Korea |
| S3P21 | AIRBORNE SIGNALS FROM PSEUDOMONAS FLUORESCENS PROMOTE LISTERIA MONOCYTOGENES BIOFILM FORMATION ACROSS A WIDE TEMPERATURE RANGE | Guanghui Zhou | Shandong Agricultural University China |
| S3P22 | BACTERIAL POPULATION DYNAMICS IN FRESH MINCED MEAT USINGCULTURE DEPENDENT AND INDEPENDENT ANALYSIS | Pornpun Theinsathid | Kerry Thailand |
| S3P23 | FATTY ACID REMODELING AND FLAGELLAR MOTILITY ORCHESTRATE PSEUDOMONAS FLUORESCENS BIOFILM FORMATION DURING CHILLED MEAT DISTRIBUTION | Guanghui Zhou | Shandong Agricultural University China |
| S3P24 | COLD ATMOSPHERIC PLASMA INACTIVATION OF SALMONELLA BIOFILMS ON STAINLESS STEEL MEAT CONTACT SURFACES | Francine Mezzomo Giotto | New Mexico State University USA |
| S3P25 | MEAT QUALITY, SAFETY, AND AUTHENTICITY ASSESSMENT BY MEANS OF RAPIDMETABOLOMICS-BASED METHODS | DIMITRIOS PAVLIDIS | University Of The Peloponnese Greece |
Innovation of Meat Processing
| ID | Title | Presenter | Affiliation / Country |
|---|---|---|---|
| S6P01 | SHAPING THE QUALITY OF SOUS-VIDE BEEF BY MARINATION | Monika Modzelewska-Kapituła | Uniwersytet Warmińsko-Mazurski W Olsztynie Poland |
| S6P02 | MYOFIBRILLAR PROTEIN CONFORMATION REARRANGEMENT AND AGGREGATION: KEY MECHANISM UNDERLYING MAGNETIC FIELD-ENHANCED MARINATION IN BEEF | Lixin Du | Nanjing Agricultural University China |
| S6P03 | VALORIZATION OF APPLE POMACE IN FISH SAUSAGE FORMULATIONS: EFFECTS OF DRYING METHOD AND INCLUSION LEVEL ON QUALITY CHARACTERISTICS | QIZAI WANG | University Of Turku Finland |
| S6P04 | EFFECTS OF ETHANOLIC EXTRACT AND NANOEMULSION OF STINGLESS BEE (MELIPONA BICOLOR) GEOPROPOLIS ON LIPID AND PROTEIN OXIDATION IN BEEF PATTIES | Renata Macedo | Pontifical Catholic University Of Parana Brazil |
| S6P05 | COMBINED METHOD OF PRESERVING MARINATED PORK MEAT USING A MAGNETIC FIELD AND HERBAL EXTRACTS | Ewa Grzybowska | Cedrob S.A. Poland |
| S6P06 | EFFECTS OF ULTRASOUND-ASSISTED TUMBLING ON SALT DIFFUSION AND BEEF QUALITY | Lei Jin | Nanjing Agricultural University China |
| S6P07 | EFFECT OF OIL HYDROGEL-BASED FAT REPLACEMENT ON THE LIPID PROFILE AND OXIDATIVE STABILITY OF CHORIZO | Katarzyna Tkacz | University of Warmia and Mazury in Olsztyn Poland |
| S6P08 | IMPACT OF OLIVE POMACE EXTRACT ON THE NUTRITIONAL PROFILE OF BEEF PATTIES | Carmen Botella-Martínez | Centro Tecnológico De La Carne Spain |
| S6P09 | EFFECT OF ENCAPSULATED OLIVE POMACE EXTRACT AS A NATURAL ANTIOXIDANT ON THE QUALITY AND STABILITY OF BEEF PATTIES | Aurora Cittadini | Centro Tecnolóxico Da Carne Spain |
| S6P10 | EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF LOW-FAT MODEL SAUSAGES WITH FABA BEAN ISOLATE AND FABA BEAN PROTEIN WITH TRANSGLUTAMINASE. | Chae Bin Park | Chonnam National University Korea |
| S6P11 | EFFECT OF STRUCTURED YEAST CELL WALL-STABILIZED O/W EMULSION ON THE MICROSTRUCTURAL AND TEXTURAL PROPERTIES OF WIENER-TYPE SAUSAGES | Jaehyun Jeong | University Of Hohenheim Germany |
| S6P12 | APPLICATION OF THE WELFARE QUALITY® PROTOCOL IN AUSTRALIAN PIG ABATTOIRS | Jessica Zemitis | SunPork Group Australia |
| S6P13 | HIGH-PRESSURE-ASSISTED HEATING INDUCED GELATION OF CHICKEN MEAT BATTERS | Haibo Zheng | Anhui Science and Technology University China |
| S6P14 | TEXTURAL AND MUSCLE STRUCTURAL CHANGES IN WHITELEG SHRIMP INDUCED BY RETORT STERILIZATION AND QUALITY IMPROVEMENT BY ADDITIVE TREATMENTS | Kota Miura | KITII Corporation Japan |
| S6P15 | EMPLOY OF AGRI-FOOD BY-PRODUCTS IN LAMB DIETS: EFFECTS ON THE PHISICOCHEMICAL PARAMETERS OF LAMB PATTIES DURING THE SHELF-LIFE | Aurora Cittadini | Centro Tecnolóxico Da Carne Spain |
| S6P16 | EFFECT OF PICKERING EMULSION STABILIZED WITH FABA BEAN PROTEIN AND FIBER ON FUNCTIONAL PROPERTIES OF PORK MYOFIBRILLAR PROTEIN GELS | Geon Ho Kim | Chonnam National University Korea |
| S6P17 | MIMICKING PROTEOLYSIS IN DRY-FERMENTED SAUSAGES: PROTEASE-INDUCED CHANGES IN HYBRID ANALOGS | Professor Mónica | Flores Spain |
| S6P18 | FERMENTATION OPTIMIZATION OF FUNGAL MYCELIUM AND DEVELOPMENT OF MYCOPROTEIN-BASED MEAT PRODUCTS | Chengpu Chen | Nanjing Agricultural University China |
| S6P19 | PSYLLIUM HUSK-ENCAPSULATED BLACK CHOKEBERRY MICROCAPSULES: EFFECTS ON MYOFIBRILLAR PROTEIN PROPERTIES AND IN VITRO DIGESTIBILITY | Jiseon Choi | Chonnam National University Korea |
| S6P20 | ANTIOXIDANT ACTIVITY AND POLYPHENOL CONTENT OF THE ‘CABERNET SAUVIGNON’ GRAPE MARC FOR PORK PRESERVATION | Gastón R. Torrescano-Urrutia | Centro De Investigación En Alimentación Y Desarrollo Mexico |
| S6P21 | SUSTAINABLE VALORIZATION OF SPENT MESQUITE POD SUBSTRATE FROM FUNGAL FERMENTATION AS A FUNCTIONAL INGREDIENT FOR MEAT APPLICATIONS | Nelson Huerta-Leidenz | Texas Tech University USA |
| S6P22 | THE INTEGRATION OF ULTRASOUND COOKING AND ENZYMATIC HYDROLYSIS TECHNIQUES IMPROVES THE QUALITY OF HORSE BONE SOUP | Qing Li | Xinjiang Agricultural University China |
| S6P23 | PLEUROTUS PULMONARIUS MYCELIUM AS A SUSTAINABLE FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS | Mónica Jimena Martín-Rodríguez | Centro De Investigación En Alimentación Y Desarrollo Mexico |
| S6P24 | EFFECTS OF ENCAPSULATED CALCINED COCKLE SHELL POWDER AS A PHOSPHATE SUBSTITUTE ON THE QUALITY PROPERTIES OF NATURALLY CURED SAUSAGES | Sumin Bae | Kyungsung University Korea |
| S6P25 | EFFECTS OF NATURAL PLANT EXTRACTS AND PH-MODIFIED SOLUBILIZED BLOOD COCKLE SHELL POWDER ON THE QUALITY CHARACTERISTICS OF MARINATED PORK LOIN | Yeongmi Yoo | Kyungsung University Korea |
| S6P26 | EFFECT OF AUTOCHTHONOUS LACTIC ACID BACTERIA CELL-FREE SUPERNATANT ON NITROSYL PIGMENT CONCENTRATION AND COLOUR FORMATION IN POULTRY COOKED MEAT PRODUCTS CURED WITH REDUCED SODIUM NITRITE | Piotr Szymański | Prof. Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology Poland |
| S6P27 | KINETIC AND THERMODYNAMIC EVALUATION OF CONTINUOUS AND BATCH SUBCRITICAL WATER SYSTEMS USING THE SEVERITY INDEX FOR BIOMASS VALORIZATION IN FOOD APPLICATION | Jong Won Lee | Sejong University Korea |
| S6P28 | QUALITY CHANGES IN FROZEN TAIWANESE-STYLE MEATBALLS WITH SODIUM ALGINATE AS A PHOSPHATE REPLACER | Ya-Shiou Chang | National Ilan University Taiwan |
| S6P29 | EVALUATION OF FIG AND KIWIFRUIT EXTRACTS ON THE TENDERIZATION AND IN VITRO DIGESTIBILITY OF DRY-AGED LOW-GRADE BEEF | Haeun Kim | Chonnam National University Korea |
| S6P30 | A NOVEL SOLID FAT MIMETIC DEVELOPED USING EGG WHITE PROTEIN AND CURDLAN: RHEOLOGY BEHAVIOR, EMULSION AND GEL PROPERTIES | Hongsheng Chen | Heilongjiang Bayi Agricultural University China |
| S6P31 | EFFECTS OF MICROBIAL TRANSGLUTAMINASE-INDUCED PROTEIN CROSSLINKING AND METHYL CELLULOSE ON THE QUALITY CHARACTERISTICS OF HYBRID CHICKEN PATTIES | Abdul Samad | Gyeongsang National University Korea |
| S6P32 | TECHNOLOGICAL AND SENSORY ATTRIBUTES OF BEEF BURGERS MADE WITH PRE- AND POST-RIGOR BEEF, WITH AND WITHOUT 1% SALT. | Mary Ann Kent | Teagasc Food Research Centre Ireland |
| S6P33 | 50% SODIUM REDUCTION SOLUTION IN CHICKEN MEAT PRODUCTS WITH KOKUMI FLAVORING AGENTS (CJ BIO KOKU2 AND HYBIND PR2): TEXTURE AND FLAVOR PERSPECTIVE | Dong-Jin Shin | CJ Bio America USA |
| S6P34 | THE EFFECT OF THE ADDITION OF KOMBUCHA AND ACID WHEY ON THE OXIDATIVE STABILITY AND PHYSICOCHEMICAL QUALITY OF POULTRY SAUSAGE CURED WITH REDUCED SODIUM NITRITE | Anna Okoń | Prof. Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology Poland |
| S6P35 | PRELIMINARY PHYSICOCHEMICAL EVALUATION OF MECHANICALLY DEBONED POULTRY MEAT FROM SPENT DUCK, SPENT HEN, AND BROILER FOR SUSTAINABLE RESOURCE UTILIZATION | Yu Tse Liu | National Chung Hsing University Taiwan |
| S6P37 | EFFECT OF THERMAL TREATMENT ON THE PHENOLIC PROFILE OF GREEN COFFEE BEAN EXTRACT-ENRICHED PORK PATTIES | Armida Sánchez-Escalante | Centro De Investigación En Alimentación Y Desarrollo Mexico |
| S6P38 | DEVELOPMENT OF A PROTEIN-RICH ELDER-FRIENDLY BLACK GOAT MEAT MOUSSE SUPPLEMENTED WITH FIG POWDER AND GLUCOMANNAN | Madiththe Gedara Asela Sandaruwan Abeyrathna | Sunchon National University Korea |
| S6P39 | GREEN COFFEE BEAN EXTRACT AS A FUNCTIONAL ANTIOXIDANT INGREDIENT IN COOKED PORK PATTIES: EFFECTS ON ANTIOXIDANT ACTIVITY AND LIPID OXIDATION | ARMIDA SANCHEZ ESCALANTE | Centro De Investigación En Alimentación Y Desarrollo Mexico |
| S6P40 | INFLUENCE OF MICROWAVE-ASSISTED ACID MARINATION ON THE PHYSICOCHEMICAL CHARACTERISTICS OF GUINEA PIG MEAT | Julián Andres Gomez Salazar | Universidad De Guanajuato Mexico |
| S6P41 | NON-DESTRUCTIVE CLASSIFICATION OF EXCESSIVE-FAT PORK BELLY BY COMBINATION OF VCS2000 AND CARCASS TRAITS | SeulKiChan Jeong | Chungnam National University Korea |
| S6P42 | APPLICATION OF SUBCRITICAL WATER TREATED WASTE CULTURE MEDIA POWDERS PRODUCED BY DIFFERENT DRYING METHODS IN A MEAT SYSTEM | Kyung Hyun Cho | Sejong University Korea |
| S6P43 | EFFECTS OF PROTEIN HYDROLYSATE USING HIGH-PRESSURE-ASSISTED ENZYMATIC PROCESSING IN STORAGE STABILITY OF DRY-CURED PORK | Heo Hui Won | Sejong University Korea |
| S6P44 | EFFECTS OF DRYING METHODS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF SUBCRITICAL WATER-TREATED PERILLA (PERILLA FRUTESCENS) LEAVES IN MEAT SYSTEMS | Jong Won Lee | Sejong University Korea |
| S6P45 | CONVERSION OF MEAT PROTEIN INTO BIOACTIVE PEPTIDES VIA SUBCRITICAL WATER PROCESS HYDROLYSIS AT VARIOUS TEMPERATURES FOR FOOD APPLICATIONS | Jong Won Lee | Sejong University Korea |
| S6P46 | COMPARISON OF DIFFERENT GELATORS ON THE PHYSICOCHEMICAL PROPERTIES OF OLEOGELS AS FAT REPLACERS FOR MEAT PRODUCTS | Woojin Kim | Gyeongsang National University Korea |
| S6P47 | EFFECT OF FLAVOR OIL CONTENT ON THE PROPERTIES OF O/W EMULSIONS STABILIZED BY ARABIC GUM | Jiyeon Lee | Konkuk University Korea |
| S6P48 | EFFECT OF NATURAL ACTIVE PACKAGING SACHET ON THE SHELF-LIFE OF THE CHILLED CHICKEN MEAT | Kandeepan Gurunathan | ICAR-National Meat Research Institute India |
| S6P49 | EVALUATION OF ANTIOXIDANT ACTIVITY OF ELEPHANT GARLIC UNDER DIFFERENT PROCESSING CONDITIONS AND ITS EFFECT ON THE QUALITY OF PORK PATTIES DURING REFRIGERATED STORAGE | Junho Park | Chonnam National University Korea |
| S6P50 | EVALUATION OF APPLE PEEL POWDER PREPARED BY DIFFERENT DRYING METHODS ON THE PHYSICOCHEMICAL PROPERTIES AND ACTIVITY OF RAW PORK PATTIES | Dehe Shao | Chonnam National University Korea |