63rd International Congress of Meat Science and Technology: Nurturing Locally, Growing Globally

1017 Pages·2017·27.479 MB·English

by  Hinds, Laura, Kerry, Joseph, McDonnell, Ciara, Troy, Delcan

Nurturing Locally, Growing Globally
INTERNATIONAL CONGRESS OF
MEAT SCIENCE AND TECHNOLOGY
edited by:
Declan Troy
Ciara McDonnell
Laura Hinds
Joseph Kerry
63rd International Congress of Meat Science and Technology

63rd
International Congress of
Meat Science and Technology
NURTURING LOCALLY, GROWING GLOBALLY
edited by:
Declan Troy
Ciara McDonnell
Laura Hinds
Joseph Kerry
Wageningen Academic
P u b l i s h e r s
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The Netherlands, 2017 publication.
63RD INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY
13th – 18th August, 2017, Cork, Ireland
Organising Committee
Mr. Declan Troy, Congress Chair, Teagasc
Prof. Joseph Kerry, Congress Co-chair, University College Cork
Dr. Ciara McDonnell, Congress Coordinator, Teagasc
Mr. Mark Zieg, Bord Bia
Dr. Richard Howell, Department of Agriculture, Food and the Marine
Dr. Wayne Andresen, Food Safety Authority of Ireland
Dr. John Colreavy, Meat Technology Ireland
Ms. Dorothy Timmons, Enterprise Ireland
Mr. Joseph Ryan, Meat Industry Ireland, IBEC
Dr. Eimear Gallagher, Teagasc
Dr. Kaye Burgess, Teagasc
Dr. Eoin Desmond, Kerry Group
Dr. Paul Allen, Teagasc
Dr. Anne Maria Mullen, Teagasc
Prof. Eero Puolanne, University of Helsinki
Dr. Mary McCarthy Buckley, University College Cork
Dr. Joanne Fearon, University College Cork
Mr. Steven Cox, University College Cork
Dr. Ruth Hamill, Teagasc
Mr. Shane Ryan, Blenders
Dr. Mark Fenelon, Teagasc
Ms. Laura Hinds, Teagasc
Dr. Brijesh Tiwari, Teagasc
International Scientific Committee
Mr. Declan Troy, Teagasc, Ireland
Prof. Joseph Kerry, University College Cork, Ireland
Dr. Ciara McDonnell, Teagasc, Ireland
Prof. Surendranath Suman, University of Kentucky, USA
Dr. Bucky Gwartney, United States Department of Agriculture, USA
Prof. Colm O’Donnell, University College Dublin, Ireland
Prof. Guanghong Zhou, Nanjing Agricultural University, China
Prof. Robyn Warner, University of Melbourne, Australia
Prof. David Ledward, University of Reading, UK
Dr. Eimear Gallagher, Teagasc, Ireland
Dr. Kaye Burgess, Teagasc, Ireland
Dr. Eoin Desmond, Kerry Group, Ireland
Dr. Paul Allen, Teagasc, Ireland
Dr. Anne Maria Mullen, Teagasc, Ireland
Prof. Eero Puolanne, University of Helsinki, Finland
Dr. Ruth Hamill, Teagasc, Ireland
Dr. Lianna Drummond, Teagasc, Ireland
Dr. Eileen O’Neill, University College Cork, Ireland
Dr. Michael O’Grady, University College Cork, Ireland
Dr. Maurice O’Sullivan, University College Cork, Ireland
Dr. Malco Cruz, University College Cork, Ireland
The publication of these proceedings is kindly sponsored by Teagasc, the Irish Agriculture and
Food Development Authority.

FOREWARD
On behalf of the scientific and organising committees, I am delighted to present the proceedings of the 63rd International
Congress of Meat Science and Technology (ICoMST) which was held in Cork, Ireland from the 13th – 18th of August, 2017.
The proceedings contain over 450 offered papers presented at the congress as either oral or poster presentations throughout
several session themes. The remaining 22 invited speaker papers are published in a special issue of Meat Science for the 63rd
ICoMST, 2017.
This major event has been the main forum where the scientific, technical and economic developments in meat science have
been discussed on an annual basis since 1954. The main theme of the 63rd ICoMST was ‘nurturing locally, growing globally’.
In addressing this, it was considered how science can offer the meat production and processing sector solutions to enable it to
nurture sustainably at local level while offering opportunities to grow globally. International scientists from a broad range of
sectors including research, academia, government agencies and industry participated.
The themes included meat sustainability and the role of the of meat science in a challenging global environment, genetics and
genomics, the science of meat quality, technological demands in meat processing from an Asian perspective, international
best practice in animal welfare, scientific advances underpinning meat safety, emerging technologies in meat processing, meat
science and impact, consumer aspects, meat biochemistry, advancements in meat packaging and the congress ended with a
session on meat and health, with a focus on sustaining healthy protein sources.
This year also included a session dedicated to addressing specific hot topics of importance to the industry and meat scientists.
In this regard, we achieved much interaction between the research community and industry, a dialogue we hope will continue
beyond the meeting.
Appreciation is expressed to all of the scientific authors who contributed to the proceedings.
A warm thank you is also extended to the members of the scientific committee for their professional guidance and timeliness
in reviewing the short papers.
Finally, we would like to extend our upmost appreciation to all the delegates and sponsors for contributing to the success of
the congress.
Declan J. Troy
63rd ICoMST Chair
Teagasc
63rd International Congress of Meat Science and Technology 7

TABLE OF CONTENTS
FOREWARD 7
Session 1. Meat Sustainability and the Role of Meat Science in a Challenging Global
Environment
AN ANIMAL DESIGNED FOR HIGH ALTITUDE AND COLD WEATHER AND FOUND ON TOP OF THE
WORLD IN CENTRAL ASIA 32
L. Basu and H.W Ockerman
EFFECT OF FEEDING SAGE BY-PRODUCT ON THE LIPID PROFILE AND OXIDATIVE STABILITY OF
LIGHT LAMB MEAT 35
L. Mateo, P. Delgado, J. Ortuño, M.J. Jordán and S. Bañón
TOWARDS SUSTAINABLE PRODUCTION: PORK QUALITY OF ANIMALS FED ALTERTERNATIVE
PROTEIN SOURCES 37
B.A. Altmann and D. Mörlein
NUTRIGENETIC RESPONSE OF DIETARY LINSEED INCLUSION ON PORK FATTY ACID COMPOSITION
IN HALOTHANE GENE CARRIERS 39
J. Álvarez-Rodríguez, E. García-Hernández, O. Torràs, M. Tor, D. Villalba and R. Pena
AN EVALUATION OF THE RELATIONSHIP BETWEEN INCREASED CARCASS WEIGHT AND
PROFITABILITY IN HONDURAN FEEDLOT CATTLE 41
T.L. Opheim, C.E. Carpio, J.O. Sartui, M.F. Miller, M.E. Bueso and M.M. Brashears
DOES THE INTENSIFICATION OF GRAZING SYSTEMS IMPROVE CARCASS TRAITS OF BRAZILIAN BEEF? 43
R.R.S. Corte, P.P.A. Oliveira, S.L. Silva, P.H.M. Rodriguez, S.N. Esteves, P. Meo, R. Nassu and A. Berndt
THE USE OF BY-PRODUCTS FROM TOMATO, GRAPE AND OLIVE OIL INDUSTRIES IN EWE’S FEED
AFFECT ORGANOLEPTIC CHARACTERISTICS OF LAMB 45
M.M. Campo, J.L. Olleta, D.R. Magalhaes, A.I. Andrés and M. López-Parra
Session 2. Genetics and Genomics
GENETIC VARIATION IN PORK TRAITS OF AUSTRALIAN COMMERCIAL PIG LINES 48
L. Campidonico, S.I. Mortimer, R. Sokolinski and D.L. Hopkins
VISION VERSUS REFLECTANCE TECHNOLOGY FOR DEVIATIONS FOR SEX AND HALOTHANE
GENOTYPE IN PIG CARCASS CLASSIFICATION 50
G. Daumas, M. Monziols and D. Causeur
ESTIMATION BY VISION OF PORK CUTS COMPOSITION FOR SEX AND HALOTHANE GENOTYPE
SUBPOPULATIONS 52
G. Daumas and M. Monziols
PORK CUTS COMPOSITION MEASURED BY SCANNER AS INLUENCED BY SEX AND HALOTHANE
GENOTYPE 54
G. Daumas and M. Monziols
SINGLE NUCLEOTIDE POLYMORPHISMS IN MMP-1 AND THE RELATION WITH BEEF FATTY
ACID PROFILE 56
S. Christensen, L.B. Pouzo; M.E. Latorre, C. Monteavaro, E. Pavan and P.P. Purslow
EXPRESSION OF LIPOGENIC GENES AND TRANSCRIPTION FACTORS MEASURED IN
SUBCUTANEOUS FAT OF HEIFERS AND BULLS AT DIFFERENT TIME POINTS 59
L. Barton, D. Bures, J. Kyselova, D. Rehak and J. Simunek
THE USE OF TD-NMR SPECTROSCOPY TO PREDICT THE MEAT QUALITY FROM ANIMALS WITH
DIVERGENTE GENETIC POTENTIAL FOR GROWTH 61
N.R.B. Cônsolo, J. Silva, V.L.M. Buarque, M. Beline, M.G.A. Carosio, D.W.M. Flores, L.A. Colnago and S. da
Luz e Silva
MEAT QUALITY OF NELORE YOUNG BULLS WITH DIVERGENT EXPECTED PROGENY DIFFERENCE
FOR POST-WEANING GROWTH 63
J. Silva, N.R.B. Cônsolo, M. Beline, V. Buarque, J.S.S. Neto and S.L. Silva
GENE EXPRESSION OF KOREAN HANWOO SATELLITE CELLS ON AG/TIO NANOMATRIX: A
2
MOLECULAR STUDY 65
T. Amna, M. Shamshi Hassan, M.J. Kim and I.H. Hwang
INCORPORATING COMPUTED TOMOGRAPHY BASED PREDICTORS OF MEAT QUALITY INTO A
BREEDING PROGRAM – BREEDING LAMBS FOR MORE TASTE LESS WASTE 67
N.R. Lambe, K.A. McLean, J. Gordon, D. Evans, N. Clelland and L. Bunger
63rd International Congress of Meat Science and Technology 9