< Programme
Monday 2 September 2024 – Afternoon, 14:30
Session 32. The role of marbling in beef quality – development, importance, measurement; harmonisation
Room: Valdostana – Palazzo Affari 3rd Floor
Chair: Pethick
Session Type: Theme session
Theatre Session
14:30
Italian deli meats quality perspective with focus on best practices and commitments towards a new business model
D. Calderone
14:45
Understanding the development of intramuscular fat in cattle – a mini review
J. F. Hocquette, D. W. Pethick
15:00
Transforming chemical intramuscular fat% into MSA and AUS-MEAT marbling scores and potential application in the Australian beef industry
S. Stewart, G. Gardner, G. Tarr
15:15
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage
G. Tarr
15:30
Flavour drives consumer eating quality acceptability as intramuscular fat increases in Australian lamb
S. Moyes, G. Gardner, D. Pethick, L. Pannier
16:15
Effects of live yeast and selenium supplementation on rumen parameters in long-transported Charolais bulls
M. Santinello, I. Lora, C. Villot, G. Cozzi, M. Penasa, E. Chevaux, B. Martin, A. Guerra, M. De Marchi
16:30
An evaluation of muscle cut, maturation and meat quality of beef using Rapid Evaporative Ionisation Mass Spectrometry (REIMS) analysis
L. Perkins, W. Jia, T. Rowe, R. Polkinghorne, P. Nicholas-Davies, A. Koidis, N. Scollan
16:45
REIMS (Rapid Evaporative Ionisation Mass Spectrometry) prediction of beef sensory quality and its relationships to fat level
J. Liu, N. Birse, C. Álvarez, J. Liu, I. Legrand, M. P. Ellies-Oury, D. Durand, S. Prache, D. Pethick, N. Scollan, J. F. Hocquette
17:00
A cuts-based Meat Standards Australia grading system for sheepmeat
L. Pannier, T. Pleasants, G. E. Gardner, G. Tarr, A. Ball, P. Mcgilchrist, D. W. Pethick
17:15
Exploring the meat quality of Lidia heifer meat: preliminary results
M. Cantarero, E. Angón, J. Claros, L. Jiménez, I. Garzón, J. Perea
17:30
Characterisation of Meat Quality Attributes in Different Cattle Breeds: Implications for Labelling and Consumer Choice
L. Grispoldi, E. Costanzi, C. Truzzi, M. Tassinari, B. Cenci Goga
17:45
Evolution of animal and meat research over the past 50 years
Y. Cui, J. F. Hocquette
Poster Session
32.13
Meat quality for once-calved heifers and heifers of Holstein-Friesian × Limousine crossbreds
Z. Nogalski, M. Sobczuk-Szul
32.14
Impact of immunocastration on meat quality and muscle transcriptome of Angus × Nellore cattle
S. Pereira Junior, F. Soares, R. Ribeiro, H. Souza, J. Galvão, W. Baldassini, R. Curi, L. A. Chardulo, M. R. Chiaratti, O. Machado Neto
32.15
Investigating tissue specific differences in the adipogenic cascade in bovine preadipocytes differentiation
B. Soret, J. A. Mendizabal, A. Arana, L. Alfonso
32.16
On-farm preconditioning affects cattle stress, immune, and respiratory microbiota responses after transportation and feedlot placement
T. Alexander, S. M. Uddin, K. Schwartzkopf-Genswein, J. Ortiz Guluarte, O. Lopez-Campos, D. Holman
