Poster Session
Tuesday 11 August
Muscle Biology & Meat Biochemistry
| ID | Title | Presenter | Affiliation / Country |
|---|---|---|---|
| S4P01 | ULTIMATE PH MODULATES METABOLIC TRAJECTORIES AND TENDERIZATION DYNAMICS IN BEEF DURING POSTMORTEM AGING | Carmen Contreras, Castillo | University of São Paulo /ESALQ Brazil |
| S4P02 | EFFECTS OF DIETARY GUANIDINOACETIC ACID SUPPLEMENTATION ON THE BEEF METABOLOMIC PROFILE OF FEEDLOT NELLORE CATTLE. | Cristiano Prado | Federal University Of Goiás Brazil |
| S4P03 | NON-DIGESTIBLE BEEF PROTEINS AND PEPTIDES: INFLUENCE OF MUSCLE TYPE AND AGING PERIODS | Huilin Cheng | Seoul National University Korea |
| S4P04 | HEPATIC TRANSCRIPTOMIC REPROGRAMMING OF CHOLESTEROL AND LIPID METABOLISM DURING WEANING IN HOLSTEIN BULL CALVES | Yutaka Suzuki | Hokkaido University Japan |
| S4P05 | EXPRESSION PATTERN OF CX43 AND ITS PHOSPHORYLATION ASSOCIATED WITH PHENOTYPE TRANSITION IN SMOOTH MUSCLE CELLS | Atsushi Otani | Kyushu University Japan |
| S4P06 | EFFECT OF LOW LEVELS OF SODIUM ASCORBATE AND SODIUM NITRITE ON LIPID OXIDATION AND COLOUR IN DRY FERMENTED SAUSAGES | Rune Rødbotten | Nofima As Norway |
| S4P07 | INVESTIGATING THE ROLE OF CALPAIN AND APOPTOTIC ACTIVITY ASSOCIATED WITH ACUTE EXERCISE (PRE-SLAUGHTER STRESSOR) IMPACTING LAMB MEAT QUALITY | Hannah Yun Young Lee | Lincoln University New Zealand |
| S4P08 | WHY MYOSIN APPEARS INSOLUBLE IN LOW-SALT SYSTEMS: THE HIDDEN ROLE OF CHLORIDE IONS INTRODUCED DURING PH ADJUSTMENT | Toru Hayakawa | Hokkaido University Japan |
| S4P09 | EFFECT OF DRY AGEING ON PIGMENT STABILITY | Maria Font I Furnols | IRTA Spain |
| S4P10 | NEW INSIGHTS INTO THE MECHANISM BY WHICH THE ROS-ERS AXIS DRIVES DIFFERENCES IN POSTMORTEM TENDERNESS DEVELOPMENT IN YAK MEAT ACROSS VARYING ALTITUDES UNDER HYPOXIC ADAPTATION | Xue Yang | Gansu Agricultural University China |
| S4P11 | EVALUATION OF BEEF-DERIVED COMPONENTS AS SERUM-SUPPLEMENTING MATERIALS FOR MUSCLE CELL CULTURE | Kyu-Min Kang | Kongju National University Korea |
| S4P12 | RAPID DISCRIMINATION OF PRODUCTION FACTORS AND MUSCLE TYPES IN BEEF FROM NEW ZEALAND AND FRANCE USING REIMS | Renyu Zhang | Bioeconomy Science Institute New Zealand |
| S4P13 | COMPARATIVE HISTOLOGICAL ANALYSIS OF MUSCLE FIBER CHARACTERISTICS IN GOAT M. LONGISSIMUS DORSI RELATIVE TO CATTLE AND SWINE | Jaehoon Baek | Seoul National University Korea |
| S4P14 | EFFECT OF PRE-RIGOR ULTRASOUND ON POSTMORTEM ENERGY METABOLISM IN BEEF LONGISSIMUS THORACIS MUSCLE | Chao Ma | Nanjing Agricultural University China |
| S4P15 | LACTATE FUNCTIONS AS A METABOLIC REGULATOR IN POSTMORTEM MUSCLE HOMOGENATE | Debao Wang | Chinese Academy Of Agricultural Sciences China |
| S4P16 | A NOVEL REGULATORY SYSTEM FOR FAST-TWITCH MYOFIBER FORMATION: ROLE OF NETRIN LIGANDS AND UNC5 RECEPTORS IN MYOBLASTS | Takahiro Suzuki | Kyushu University Japan |
| S4P18 | DIMETHYL FUMARATE ALTERS CASPASE-3 ABUNDANCE AND DESMIN DEGRADATION IN POSTMORTEM BOVINE LONGISSIMUS LUMBORUM: A PRELIMINARY STUDY | Mingda Wang | Shandong First Medical University China |
| S4P19 | THAW RIGOR REVERSIBILITY-THAWING TEMPERATURE DEPENDENT MYOFIBER SHORTENING IN PRE-RIGOR FROZEN BEEF | Yimin Zhang | Shandong Agricultural University China |
| S4P20 | DIETARY SUPPLEMENTATION WITH CODONOPSIS PILOSULA AGRO-WASTE IMPROVES YAK MEAT QUALITY BY ENHANCING OXIDATIVE STABILITY AND BALANCING ENERGY METABOLISM EFFICIENCY DURING POSTMORTEM | Xue Yang | Gansu Agricultural University China |
| S4P21 | IMPACT OF EARLY PASSIVE IMMUNITY STATUS ON THE DYNAMIC TRANSITION OF GUT MICROBIOTA IN JAPANESE BLACK (WAGYU) CALVES | Shiori Igarashi | Hokkaido University Japan |
| S4P22 | MATERNAL UNDERNUTRITION REDUCES FETAL HEART WEIGHT AND ALTERS CARDIAC GENE EXPRESSION IN JAPANESE BLACK CATTLE | Ritsuka Yamamoto | Hokkaido University (Sapporo, Japan) Japan |
| S4P23 | COMPARISON OF POSTMORTEM MUSCLE ENERGY STATUS OF FOUR CONSERVED CHICKEN BREEDS IN SOUTH AFRICA | Ennet Moholisa | Agricultural Research Council-Animal Production South Africa |
| S4P24 | ENERGY METABOLISM RATE POST-MORTEM AFFECTS BEEF TENDERNESS VIA APOPTOSIS | Jiqiang Li | Shandong Agricultural University China |
Meat Quality
| ID | Title | Presenter | Affiliation / Country |
|---|---|---|---|
| S5P01 | ASSESSING THE EFFECT OF DIETARY INCLUSION OF NARROW-LEAVED LUPIN (LUPINUS ANGUSTIFOLIUS) ON RABBIT MEAT FATTY ACID PROFILE AND HEALTH INDEXES | Antonella Dalle Zotte | University Of Padova Italy |
| S5P02 | EFFECTS OF REHEAT TREATMENT ON WARMED-OVER FLAVOR AND LIPID OXIDATION IN BOWL-STEAMED TAN LAMB | Guishan Liu | Ningxia University China |
| S5P03 | GENOME-WIDE ASSOCIATION STUDY IDENTIFIES METABOLIC AND REGULATORY CANDIDATE REGIONS ASSOCIATED WITH PSE-LIKE ZONES | Qasim Mashood | Swedish University Of Agricultural Sciences Sweden |
| S5P04 | PURPLE SWEET POTATO AND PRICKLY PEAR PEEL EXTRACTS AS NATURAL COLORANTS IN COOKED HAM: EFFECT ON COLOR STABILITY DURING STORAGE | Jose Manuel Lorenzo | Fundacion Centro Tecnoloxico Da Carne Spain |
| S5P05 | VITAMIN E SUPPLEMENTATION MODERATES SALT-INDUCED OXIDATION STATUS IN BEEF | Eylon Asido | The Hebrew University Of Jerusalem Israel |
| S5P06 | CHANGES IN EGG QUALITY TRAITS OF HY-LINE BROWN HENS DURING AN EXTENDED LAYING CYCLE | Hee-Jin Kim | National Institute Of Animal Science Korea |
| S5P07 | METABOLOMIC SIGNATURES OF PORK LOIN: DIFFERENTIATING BREEDS AND COOKING METHODS | Kazuya Matsumoto | Prima Meat Packers, Ltd Japan |
| S5P08 | PHYSICOCHEMICAL AND OXIDATIVE STABILITY OF OVELLA GALEGA LAMB MEAT: IMPACT OF INCLUDING AGRO-INDUSTRIAL BY-PRODUCTS IN FINISHING DIETS | Carmen Botella Martínez | Centro Tecnolóxico Da Carne Spain |
| S5P09 | COMPARATIVE STUDY ON THE NUTRITIONAL COMPOSITION AND PHYSICOCHEMICAL QUALITY TRAITS OF THREE DIFFERENT CUTS OF KOREAN CROSSBRED GOAT | Sol-Hee Lee | National Institute Of Animal Science Korea |
| S5P10 | CHANGES IN CARCASS TRAITS AND MEAT QUALITY WITH AGE AND SEX IN KOREAN NATIVE CHICKENS | Kyung Jo | National Institute Of Animal Science Korea |
| S5P11 | EFFECTS OF DECOMPRESSION ON THE AGING QUALITY OF VACUUM-PACKAGED BEEF | Junyoung Park | Seoul National University Korea |
| S5P12 | ACTIVE PLA-CHITOSAN FILMS WITH OLIVE BY-PRODUCTS: EXTENDING THE SHELF LIFE OF FRESH BEEF | Jose Manuel Lorenzo | Fundacion Centro Tecnoloxico da Carne Spain |
| S5P13 | BEEF QUALITY OF FEEDLOT-FINISHED NELLORE BULLS RECEIVING GUANIDINOACETIC ACID AS A DIETARY ADDITIVE. | Cristiano Prado | Federal University of Goiás Brazil |
| S5P14 | CRYOGENIC FREEZING OF BEEF: EFFECTS ON WATER CONTENT AND DISTRIBUTION | Alberto Brugiapaglia | University Of Turin Italy |
| S5P15 | COMPARISON OF PHYSICOCHEMICAL TRAITS, NUCLEOTIDE-RELATED COMPOUNDS, AND DIPEPTIDES IN TWO KOREAN NATIVE CHICKEN LINES | Joko Sujiwo | Kangwon National University Korea |
| S5P16 | EFFECT OF EXTENSIFICATION FACTORS ON BROILER MEAT QUALITY: KEY RESULTS FROM A EUROPEAN PROJECT | Sara Erasmus | Wageningen University & Research Netherlands |
| S5P17 | EVALUATING AGREEMENT BETWEEN CAMERA-DERIVED AND USDA GRADER-ASSIGNED BEEF QUALITY GRADES USING A HYPOTHETICAL GRADING MODEL | Jordan Wicks | University Of Nebraska-Lincoln USA |
| S5P18 | EFFECTS OF LENGTH MANIPULATION ON MEAT QUALITY OF PORCINE M. LONGISSIMUS THORACIS ET LUMBORUM (LOIN) | Jaehoon Baek | Seoul National University Korea |
| S5P19 | EFFECT OF REPEATED FREEZE-THAW CYCLES ON PHYSICOCHEMICAL MEAT QUALITY AND OXIDATIVE STABILITY OF KOREAN NATIVE BLACK GOAT | Yousung Jung | Kangwon National University Korea |
| S5P20 | ONE SCAN, MULTIPLE INSIGHTS: PREDICTION OF LAMB MEAT QUALITY ATTRIBUTES USING VISIBLE–NEAR INFRARED SPECTROSCOPY | JingJing Liu | Teagasc Food Research Centre Ireland |
| S5P21 | INFLUENCE OF DIFFERENT KPN SIRE GENETIC TRAITS ON MEAT QUALITY CHARACTERISTICS OF HANWOO CATTLE | Phyo Htet Htet Kyaw | Sunchen National University Korea |
| S5P22 | IDENTIFICATION OF GENETIC LOCI ASSOCIATED WITH MEAT QUALITY TRAITS ACROSS KOREAN CHICKEN POPULATIONS | Eunjin Cho | Chungnam National University Korea |
| S5P23 | CONSUMER CHARACTERISATION OF BEEF PATTY FLAVOUR FROM DIFFERENT MUSCLES AND COOKING METHODS | Melindee Hastie | The University Of Melbourne Australia |
| S5P24 | RELATIONSHIPS AMONG CARCASS, MEAT QUALITY AND EATING QUALITY TRAITS IN NEW ZEALAND BEEF | Carolina Realini | Bioeconomy Science Institute New Zealand |
| S5P25 | EFFICACY OF OHMIC COOKING FOR REDUCTION OF TETRASODIUM PYROPHOSPHATE IN THE BEEF PATTY | Young Su Kim | Seoul National University Of Science And Technology Korea |
| S5P26 | TIMING OF SECONDARY IMMUNOCASTRATION VACCINATION HAS LITTLE EFFECT ON CONSUMER PERCEPTION OF BOAR TAINT. | Melindee Hastie | The University of Melbourne Australia |
| S5P27 | EFFECTS OF SHIITAKE MUSHROOM AND YEAST PROTEIN ON THE PHYSICOCHEMICAL PROPERTIES OF SPENT HEN-BASED HYBRID CHICKEN PATTIES. | Ayesha Muazzam | Gyeongsang National University Korea |
| S5P28 | EFFECTS OF EARLY-LIFE VITAMIN A INJECTION AND SLAUGHTER AGE ON CARCASS DEVELOPMENT AND MEAT QUALITY OF HANWOO STEERS | Donggyun Kim | National Institute Of Animal Science Korea |
| S5P29 | RANDOM FOREST PREDICTION OF BEEF DARK CUTTING PERCENTAGE AND LEAN COLOR MATURITY DURING QUALITY GRADING IN THE UNITED STATES | Maggie Holloway | Colorado State University USA |
| S5P30 | EFFECTS OF AGOLIN AND POLYGAIN SUPPLEMENTATION ON MEAT QUALITY OF LAMB LONGISSIMUS THORACIS ET LUMBORUM AND SEMIMEMBRANOSUS | Melindee Hastie | The University Of Melbourne Australia |
| S5P31 | GENETIC CHARACTERIZATION AND SHELF-LIFE ASSESSMENT OF COMMERCIALLY DISTRIBUTED KOREAN BLACK GOAT MEAT | Yu-Jeong Na | Gyeongsang National University Korea |
| S5P32 | AI-ASSISTED IMAGE ANALYSIS FOR PORK BELLY MUSCLE ESTIMATION AND CAKY FATTY GRADING | Nae-Ho Park | Chung-Ang University Korea |
| S5P33 | SENSORY DRIVERS ASSOCIATED WITH CONSUMER LIKING OF PORK MUSCLES FROM LINES | Yi Xu | The University Of Melbourne Australia |
| S5P34 | COMPARATIVE ANALYSIS OF CARCASS TRAITS, MEAT QUALITY, AND ASSOCIATED SNPS IN HIGH- AND LOW-CARCASS-WEIGHT TAIWAN COMMERICAL BLACK-FEATHERED COUNTRY CHICKENS | Chi-Sheng Chang | Chinese Culture University Taiwan |
| S5P35 | PRELIMINARY CORRELATIONS BETWEEN CARCASS ASSESSMENT TRAITS RELEVANT TO 3G BEEF EATING-QUALITY IMPLEMENTATION IN POLAND | Holly Cuthbertson | Birkenwood Europe France |
| S5P36 | QUALITY ASSESSMENT OF SAUSAGES STUFFED WITH MODIFIED CASINGS CONTAINING ORANGE PEEL - DERIVED FLAVONOIDS USING HYPERSPECTRAL IMAGING | Chao-Hui Feng | Kitami Institute Of Technology Japan |
| S5P37 | FUNCTIONAL APPLICATION OF AVOCADO SEED EXTRACT-ENRICHED PROTEIN COATINGS IN TURKEY MEAT: QUALITY CHANGES DURING STORAGE | Hülya Serpil Kavusan | Ege University Türkiye |
| S5P38 | FEEDING STRATEGY FOR PRODUCING MARBLED LAMB MEAT | Gulmira Kenenbay | Kazakh Research Institute Of Processing And Food Industry Kazakhstan |
| S5P39 | ESTABLISHING MUSCLE-SPECIFIC QUALITY BASELINES FOR AUSTRALIAN RANGELAND GOAT CARCASSES | BENJAMIN HOLMAN | Charles Sturt University Australia |
| S5P40 | INSTRUMENTAL ELUCIDATION OF “STICKINESS” USING A TEXTURE ANALYZER AND RAMAN SPECTROSCOPY | Ryohei Watanabe | University Of Tsukuba Japan |
| S5P41 | PACKAGING-DEPENDENT CHANGES IN OXIDATIVE STABILITY AND WATER RETENTION OF FROZEN-THAWED GOAT MEAT UNDER REFRIGERATED STORAGE | Keonhui Kim | Kyungpook National University Korea |
| S5P42 | CHANGES IN ENDOGENOUS ENZYME ACTIVITY AND FLAVOR QUALITY OF WATER-BOILED SALTED DUCK DURING THE AGEING STAGE | Lujuan Xing | Nanjing Agricultural University China |
| S5P43 | RAPID AND NON-DESTRUCTIVE ANALYSIS OF BEEF FRESHNESS INDICATORS USING MYOGLOBIN INFORMATION FROM DIFFUSE REFLECTANCE SPECTROSCOPY | Jaewoo Baek | Gwangju Institute Of Science And Technology Korea |
| S5P44 | EFFECT OF THE SEX TYPES ON THE SENSORY CHARACTERISTICS IN PORK | Maria Font I Furnols | IRTA-Food Quality and Technology Spain |
| S5P45 | COMPARISON OF DIFFERENT METHODS FOR DETERMINING INTRAMUSCULAR FAT CONTENT IN VARIOUS CROSSBREEDS | Monika Gibis | University of Hohenheim Germany |
| S5P46 | BIGEL-BASED FAT REPLACERS WITH BARBERRY EXTRACT IN DIFFERENT PHASES: QUALITY OF EMULSIFIED MEAT PATTIES DURING REFRIGERATED STORAGE | HÜLYA SERPIL KAVUSAN | Ege University Türkiye |
| S5P47 | PREDICTION OF BEEF ANTIOXIDANT STATUS FROM CIELAB A* VALUE: A LASSO REGRESSION‑BASED APPROACH UNDER OXIDATIVE STRESS | Caiyun Li | Gansu Agricultural University China |
| S5P48 | BIOMARKERS RELATED TO POSTMORTEM LAMB MEAT QUALITY AND THEIR MOLECULAR MECHANISM | Caiyan Huang | Chinese Academy Of Agricultural Sciences China |
| S5P49 | BLEED PIT ELECTRICAL STIMULATION HAS GREATER INFLUENCE ON BEEF COLOR THAN FINAL-RAIL VOLTAGE AND MAY MITIGATE DARK CUTTING SEVERITY | Jordan Wicks | University of Nebraska-Lincoln USA |
| S5P50 | INFLUENCE OF REDUCED NITRITE ADDITION AND NITRITE REPLACER ON RESIDUAL NITRITE CONTENT AND COLOR IN EMULSIFIED COOKED SAUSAGES | Kai Ahlborn | University Of Hohenheim Germany |
| S5P51 | GENOMIC ASSOCIATIONS WITH MEAT QUALITY AND FLAVOR-RELATED BIOCHEMICAL TRAITS IN KOREAN NATIVE AND COMMERCIAL CHICKEN LINES | Eunjung Lee | Chungnam National University Korea |
| S5P52 | LEAN PORK MEAT FLUORESCENT MARKERS PROVIDE ADDITIONAL INSIGHT OF OXIDATIVE STATUS IN PRESENCE OF POLYPHENOL-RICH TEA EXTRACT | Saylor McClure | Université De Nantes France |
| S5P53 | ASSESSING THE SYNERGISTIC EFFECT OF MUSHROOM POWDER AND CLOVE OIL ON QUALITY ATTRIBUTES OF CHICKEN PATTIES | Muhammad Issa Khan | National Institute Of Food Science And Technology Pakistan |
| S5P54 | HOW DO ENVIRONMENTAL PRACTICES AND BREED∕STRAIN IMPACT POULTRY MEAT QUALITY? | Yan Campbell | NC State University USA |
| S5P55 | RELATIONSHIP BETWEEN MUSCLE FIBER TYPE COMPOSITION AND MAILLARD-DERIVED VOLATILE COMPOUNDS IN BEEF | Issei Yokoyama | Kyushu University Japan |
| S5P56 | BITTERNESS MASKING OF KCL BY GELLAN GUM THROUGH SELECTIVE IONIC INTERACTIONS IN NACL/KCL SYSTEMS FOR REDUCED-SODIUM BEEF PATTIES | yeongyeong kim | Konkuk University Korea |
| S5P57 | EFFECTS OF IMPROVAC® IMMUNOCASTRATION ON GROWTH PERFORMANCE, FEED EFFICIENCY, AND CARCASS TRAITS IN COMMERCIAL NURSERY-TO-FINISHING PIGS | Wasun Rasee | Zoetis Thailand |
| S5P58 | DIETARY ERUCIC ACID SUPPLEMENTATION PROMOTES INTRAMUSCULAR FAT DEPOSITION IN YAKS BY INHIBITING FATTY ACIDS DEGRADATION | Xiangfei Zhang | Sichuan Academy of Grassland Sciences China |
| S5P59 | COMPARATIVE ANALYSIS OF EGG QUALITY CHARACTERISTICS IN CROSSBRED KOREAN NATIVE CHICKENS AT 37 WEEKS OF AGE | Hyelim Jeon | National Institute Of Animal Science Korea |
| S5P60 | TECHNOLOGICAL AND COMPOSITIONAL ATTRIBUTES OF EMULSIFIED MEAT SYSTEMS FORMULATED WITH PUMPKIN SEED PROTEIN ISOLATE-STABILIZED O/W EMULSIONS | Meltem Serdaroglu | Ege University Türkiye |
| S5P61 | WATER MIGRATION DURING COOKING OF MARINATED PORK: EFFECTS OF MUSCLE, TIME AND TEMPERATURE | Katarzyna Tkacz | University Of Warmia And Mazury In Olsztyn Poland |
| S5P62 | PSE-LIKE MEAT: QUALITY CHARACTERISTICS BETWEEN HAM AND LOIN MUSCLES | Paweł Suliga | Topigs Norsvin Norway |
| S5P63 | AGING ATTRIBUTES AND PUTATIVE PROTEOMIC INDICATORS OF TENDERNESS IN MEAT FROM LAMBS FED DIETS SUPPLEMENTED WITH HEMP SEED OIL | SIPHOSETHU MAGQUPU | Stellenbosch University South Africa |
| S5P64 | QUALITY CHANGES AND OXIDATIVE STABILITY OF DRY-AGED GOAT LONGISSIMUS DORSI DURING POSTMORTEM AGING | Ya-Shiou Chang | National Ilan University Taiwan |
| S5P65 | PORTABLE NEAR-INFRARED SENSING FOR ON-SITE ESTIMATION OF BEEF CARCASS FATTY ACID COMPOSITION : FROM LAPTOP-BASED VALIDATION TO SMARTPHONE-BASED MEASUREMENT | Keigo Kuchida | Obihiro University Of Agriculture And Veterinary Medicine Japan |
| S5P66 | PREDICTION OF CARCASS UNIT PRICE USING RANDOM FOREST BASED ON IMAGE ANALYSIS TRAITS OF SIX MUSCLES FROM CARCASS CROSS SECTIONAL IMAGES | Ayu Miyata | Obihiro University Japan |
| S5P67 | EFFECT OF SOUS-VIDE COOKING CONDITIONS ON THE PHYSICOCHEMICAL, MICROBIOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF DUCK BREAST MEAT | Byeongjun Seok | Keimyung University Korea |
| S5P68 | EVALUATION OF VITAMIN E-LOADED BIOCHAR IN DAIRY COW DIETS REGARDING Α-TOCOPHEROL DEPOSITION AND BEEF PRODUCT QUALITY | Jochen Weiss | University of Hohenheim Germany |
| S5P69 | COMPARATIVE METABOLOMICS AND QUALITY FORMATION IN HANWOO BEEF MUSCLES DURING AGING | Lijie Zhang | Jeonbuk National University (Jeongju, Republic of Korea) Korea |
| S5P70 | MECHANISM OF CHARACTERISTIC FLAVOUR FORMATION DRIVE BYLIPID OXIDATION IN CHINESE INDIGENOUS PORK BREEDS USING MULTI-OMICS TECHNOLOGY | Xiaoyan Tang | Chinese Academy Of Agricultural Sciences China |
| S5P71 | EFFECT OF INTRAMUSCULAR FAT ON FLAVOR FORMATION PATHWAYS DURING POSTMORTEM AGING OF HANWOO LONGISSIMUS LUMBORUM | Ying Wang | Jeonbuk National University Korea |
| S5P72 | ESTIMATION OF ECONOMIC LOSSES IN THE URUGUAYAN BEEF CHAIN DERIVED FROM THE 4TH NATIONAL BEEF QUALITY AUDIT (2022-2023) | Marcia del Campo Gigena | INIA Uruguay |
| S5P73 | LONG HIGH-ENERGY FINISHING INCREASES MARBLING AND INTRAMUSCULAR FAT IN SUCKLER FRENCH CULL COWS | Louise Dietlin | Institut de l’Elevage France |
| S5P74 | DATA-DRIVEN AGING INDEX FOR CUT-SPECIFIC QUALITY CONTROL OF VACUUM-PACKAGED HANWOO BEEF | Hyeong Sang Kim | Hankyong National University Korea |
| S5P75 | MULTI-OMICS DECODING OF QUALITY RECONSTRUCTION IN HANWOO BEEF–SOY HYBRID MEAT SYSTEMS | Lijie Zhang | Jeonbuk National University Korea |
| S5P76 | CHANGES IN COOKED MEAT COLOR AND MYOGLOBIN THERMAL DENATURATION OF COOKED BEEF WITH DIFFERENT ULTIMATE pH: THE POTENTIAL MECHANISMS | Rongrong Liang | Shandong Agricultural University China |