17:00-20:30 | Registration desk opens

19:00-20:30 | Welcome reception at the venue

08:45-09:15

Opening ceremony

09:15-10:45

Opening lectures

The value and necessity of animal production by Dr. Louise Fresco, The Netherlands

Global meat outlook: consequences of political tensions in the meat sector by Dr. Jorge Correa, Canadian Meat Council, Canada

10:45-11:30

Coffee break & Posters viewing

11:30-13:30

Session 1 - “Sustainability in meat production”

• “Shaping livestock production towards sustainability for enhanced animal productivity, muscle gain and meat quality” by Eric Ponnampalam, The University of Melbourne, Australia
• “Towards a one quality approach integrating intrinsic and extrinsic pork quality dimensions to foster the sustainability of pork production: a study combining pig genetics and feeding strategies” by Mohammed Gagaoua, INRAE, France
• “Upcycling of dry-aged beef crust into potent bioactive materials through enzymatic hydrolysis” by Lee Dongheon, Seoul National University, North Korea
• “Dry-aged meat quality in veal calves fed with milk whey” by Lucrezia Forte, Università degli Studi di Bari, Italy

13:30-15:15

Lunch & Posters viewing

15:15-17:15

• “Effects of Abelmoschus manihot flower supplementation on broiler quality characteristics and storage stability” by Minjun Kim, Chungbuk National University, South Korea
• “The future is now: the use of Thymus citriodorus and Salvia elegans as alternatives to nitrite in meat products” by Patrícia Bernardo, University of Lisbon, Portugal
• “Utilization of bigel structures as fat replacers in Turkish fermented sausage: effects on quality and processing” by Merih Karama, Ege University, Turkey
• “Understanding the factors affecting pork belly shelf life at retail” by Begonya Marcos, IRTA, Spain

17:15-17:45

Coffee break & Posters viewing

17:45-18:30

Industry session

“Sustainable strategies/approaches for production of Traditional Meat Products: Innovations and Challenges” with PIC, Zoetis and Friselva

19:30

Typical Dinner

09:00-10:45

Session 3 - “Animal welfare and meat quality”

• “Effects of feed additives on meat quality and antioxidant activity in sheep meat” by Matshepo Hlohlongoane, North West University, South Africa
• “The impact of red asparagosis oil on the eating quality of mid-fed cattle” by Nipa Rani Sarker, University of New England, Australia
• “Mapping myopathies in pigs - implications for pork quality?” by Pawel Suliga, Norsvin SA, Norway

10:45-11:45

Coffee break & Posters viewing

11:45-13:30

Session 4 - “Carcass quality and innovation in abattoirs”

• “Goat processing with and without skin affects processing efficiency, meat quality, and safety”, by Ike Kang, California Polytechnic State University, United States
• “The effect of irradiated Kalahari melon cake inclusion in diets on carcass, meat quality and fatty acid profiles in lambs”, by Upenyu Marume, North-West University, South Africa
• “Assessment of bacteriological contamination in the internal abdominal cavity of pig carcasses after extended evisceration in the context of the Meat Factory Cell (MFC) robotic prototype” Tomas Bolumar, Max Rubner Institute, Germany

13:30-15:30

Lunch & Posters viewing

14:15-15:15

15:30-17:15

Session 5 - “Emerging technologies in meat processing”

• “Influence of screw speed variation on processing and structural parameters of beef hamburgers”, Lisa Berger, University of Hohenheim, Germany
• “The alternating electric field inhibited icing and improved the quality of yak meat during non-crystal freezing storage”, Xia Li, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, China
• “Evaluation of variability in cut dimensions of beef short ribs using computed tomography and 3D imaging” by Carlos Esquerre, Teagasc, Ireland

17:15-17:45

Coffee break & Posters viewing

17:45-18:30

Industry session

“Digital Transformation in the Meat Industry” with HYSPEX by Neo / VALIDATECH, Costa Brava Mediterranean Foods and CSB-System

19:30

BBQ Dinner

TECHNICAL & SCENIC TOURS

09:00-10:45

Session 6 – “Safety and quality”

• “Hybridisation of yearling beef mince with chlorella biomass and nutritional yeast in a soft jerky model system”, by Renyu Zhang, AgResearch Ltd, New Zealand
• “Can Listeria monocytogenes from ruminant sources and beef products (ready-to-cook and ready-to-eat) persist in the food production environment?” by Maria Pedro Texeira, Universidade de Lisboa, Portugal
• “Microbial dynamics and quality optimization of Bruna dels Pirineus beef: effects of dry and wet aging”, by Federico Tomasello, IRTA, Spain

10:45-11:45

Coffee break & Posters viewing

11:45-13:45

Session 7 – “Muscle biology and Biochemistry”

• “Early post-mortem discrimination between feedlot-finished Nellore bulls with normal and high ultimate muscle pH using muscle lipid biomarkers” by Daniel Antonelo, Lipid Marker Omics Science LTDA, Brasil
• “New insights into heme proteins-mediated lipid oxidation in meat: mechanisms and inhibition”, Haizhou Wu, Huazhong Agricultural University, China
• “Metabolome development of raw and cooked gluteus medius muscle at extended aging times” by Kadie Graves, Texas A&M University, United States
• “SWATH-MS shotgun proteomics to characterize the wooden breast myopathy and effects of exercise on muscle proteome in broiler chickens” by Yaqin Wang, University of Helsinki, Finland

13:45-15:45

Lunch & Posters viewing

15:45-17:15

Session 8 – “Society and consumers”

• “Consumer sensory assessments, descriptive profiling and purchase behavior towards fresh vs. frozen goat meat” by Ann Colonna, Oregon State University Food Innovation Center, United States
• “Traits to taste: modelling beef palatability using traditional and rapid analytical methods” by Carolina Realini, AgResearch, New Zealand

17:15-18:15

Coffee break & Posters viewing

19:30

Gala Dinner & Prizes

09:00-10:30

Session 9 – “Nutrition and Health”

• “Health and environmental benefits of the design of a novel hybrid food mixing meat and mushroom” by Maïa Meurillon, INRAE, France
• “Dietary pomegranate alleviates the oxidative stress, adiposity and fatty liver caused by the sustained intake of ultraprocessed beef” by Víctor Caballero, University of Extremadura, Spain

10:30-11:30

11:30-12:45

“Meat Science- Future Challenges and Immediate Actions”, Co-chaired by Dr. Declan Troy, Teagasc, Ireland, Dr. Frédéric Leroy, Vrije Universiteit Brussel, Belgium, and Prof. Keith Belk, Colorado State University, USA.

12:45-13:15

Closing Ceremony