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Program Book

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Table of Contents
Greetings.......

1

Scientific Committee.......

2

Organizing Committee.......

3

Conference Overview.......

6

Invited Presentations.......

8

Program....... 24
Poster Session....... 31
Exhibition....... 51
Virtual Excursion....... 52
Sponsors....... 54

Greetings!
Welcome to the 68th International Congress ofMeat Science and Technology
On behalf of the Scientific and the Organizing
Committee, it is our great pleasure to welcome you
to the 68th International Congress of Meat Science and Technology (ICoMST)
2022 in Kobe, Japan.
The 68 th International Congress of Meat Science and Technology isscheduled to be held on August 22nd-25th, 2022 by online whose key stationis the Kobe international convention facility here in Japan.
Lately, the meat industry in Japan has undergone a number of importantchanges resulting in highly significant improvements. These changes wereoccasioned by factors such as reduction in birthrate, globalization andrecent developments in computer science and IT. It was considered that, on
this occasion, the purpose of ICoMST could be well served by adopting as
the theme for this congress, “Meat for the Future”. It is thus with the utmost
pleasure that invitations to this congress have been extended to each andevery one of you who are so importantly engaged in meat science andtechnology worldwide.
The outbreak of the present COVID-19 pandemic has unavoidably placed
time limitations on this congress. Thus we had to change from conventional
face to face into an on-line congress, as in the following ICoMST2022 website:
https://icomst2022.com/
I speak for the whole of my country in extending to you a most cordial
welcome to the 68th ICoMST, 2022. This congress will feature many
outstanding speakers, panelists, consultation opinion exchange meetings aswell as poster sessions and virtual exhibition.
I am looking forward to seeing you from Japan.

Ryoichi Sakata
Organizing Committee Chair of the ICoMST2022
22-25 August 2022
Kobe, Japan1

Scientific Committee
Abdulatef Ahhmed (The Libyan Academy for Graduate Studies, Libya)
Keizo Arihara (Kitasato University)
Dagmar Brueggemann (Max Rubner Institute, Germany)
Irina Chernukha (V. M. Gorbatov Federal Research Centre, Russia)
Jim Claus (University of Wisconsin System, USA)
Shinobu Fujimura (Niigata University)
Takafumi Gotoh (Kagoshima University)
Takanori Hasegawa (NH Foods Ltd.)
Lars L. Hinrichsen (Danish Technological Institute, DMRI, Denmark)Seon-Tea Joo (Gyeongsang National University, South Korea)
Satoshi Kotoura (Marudai Food Co., Ltd.)
Steven M. Lonergan (Iowa State University, USA)
Masanori Matsuishi (Nippon Veterinary and Life Science University)
Peter McGilchrist (University of New England, Australia)
Wataru Mizunoya (Azabu University)
Michiyo Motoyama (National Agriculture and Food Research Organization)
Koji Nakade (Itoham Yonekyu Holdings Inc.)
Takanori Nishimura (Hokkaido University)
Yukio Okada (Prima Meat Packers, Ltd.)
Ryoichi Sakata (Azabu University)
Ryuichi Tatsumi (Kyusyu University)
Fidel Toldrá (Instituto de Agroquímica y Tecnología de Alimentos, IATA, Spain)
Declan Troy (Teagasc, Agriculture and Food Development Authority, Ireland)
Jun-ichi Wakamatsu (Hokkaido University)
Marzena Zając (University of Agriculture in Krakow, Poland)
Wangang Zhang (Nanjing Agricultural University, China)

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Organizing Committee
General Chair
Ryoichi Sakata (Azabu University)

General Vice Chairs
Keizo Arihara (Kitasato University)
Masanori Matsuishi (Nippon Veterinary and Life Science University)

Subcommittee
Finance
Wataru Mizunoya (Azabu University)
Toru Hayakawa (Hokkaido University)
Saki Shimamoto (Niigata University)
Naoyuki Maeda (Rakuno Gakuen University)

Publicity
Jun-ichi Wakamatsu (Hokkaido University)
Kenichiro Shimada (Obihiro University of Agriculture and Veterinary Medicine)
Tomohito Iwasaki (Rakuno Gakuen University)
Tomonori Nakanishi (Miyazaki University)
Ikuyo Nakajima (National Agriculture and Food Research Organization)

Registration
Takanori Nishimura (Hokkaido University)
Yuji Miyaguchi (Ibaraki University)
Yukio Okada (Prima Meat Packers, Ltd.)
Susumu Muroya (National Agriculture and Food Research Organization)
Yutaro Kobayashi (Nippon Veterinary and Life Science University)
22-25 August 2022
Kobe, Japan3

Scientific Program
Keizo Arihara (Kitasato University)
Satoshi Kawahara (Miyazaki University)
Yusuke Komiya (Kitasato University)
Masahiro Shibata (Nippon Veterinary and Life Science University)
Takafumi Gotoh (Kagoshima University)

Venue
Minoru Yamanoue (Kobe University)
Ryuichi Tatsumi (Kyushu University)
Shinobu Fujimura (Niigata University)
Shuji Ueda (Kobe University)
Fumiki Morimatsu (Tokushima University)
Eiji Iwamoto (Hyogo Prefecture)
Maki Hirata (Tokushima University)
Mika Oe (National Agriculture and Food Research Organization)

Tour & Accommodation
Ai Egusa (Nippon Veterinary and Life Science University)
Takanori Hasegawa (NH Foods Ltd.)
Kazuhisa Honda (Kobe University)
Koichi Ojima (National Agriculture and Food Research Organization)
Miki Isono (Tokyo Metropolitan Industrial Technology Research Institute)Social Program
Toshiya Hayashi (Meijo University)
Satoshi Kotoura (Marudai Food Co., Ltd.)
Shinichi Takenoyama (Minami Kyushu University)
Takahiro Suzuki (Kyushu University)
Mao Nagasawa (Meijo University)

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Exhibition
Tadayuki Nishiumi (Niigata University)
Koji Nakade (Itoham Yonekyu Holdings Inc.)
Satomi Tsutsuura (Niigata University)
Yasuhiro Funatsu (Rakuno Gakuen University)

General Affairs
Michiyo Motoyama (National Agriculture and Food Research Organization)
Shiro Takeda (Azabu University)
Genya Watanabe (National Agriculture and Food Research Organization)

Fundraising
Haruo Negishi (Chubu University)
Toshio Oshida (Azabu University)
Shigeo Miyajima (Japan Ham & Sausage Processors Cooperative Association)
Tsutomu Shiojima (Japan Meat Processors Association)
Kaoru Kamizono (Tokyo Kasei Gakuin University)

Secretariat
Masanori Matsuishi (Nippon Veterinary and Life Science University)
Keisuke Sasaki (National Agriculture and Food Research Organization)
Yasuhiro Hasegawa (Rakuno Gakuen University)

22-25 August 2022
Kobe, Japan5

Conference Overview
09:00
09:30

August 22, Monday
9:00

Opening Ceremony

09:00

August 23, Tuesday
9:00

Opening Presentation
10:10
10:30

10:00

Coffee BreakSession 3.

10:00

Meat Microbiology & Safety

11:00

Session 1.

11:00

Meat Market of the World

12:00

12:00

12:10

12:30

Lunch time

13:00

Lunch time

13:00

13:40
14:00

14:00

14:00

15:00

Session 2.
Meat Industry & Science
In Japan

Session 4.
Muscle Biology &Meat Biochemistry

16:00
17:00

15:00
16:00

17:10

17:00

17:30

18:00
-All of times are based on Japan Central
Standard Time (GMT + 09:00).
-E-Poster session opens over the entire period of ICoMST2022.
It opens 9:00 of August 22 and close 18:00 of August 25.
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18:00

09:00August 24, Wednesday
Virtual Excursion

9:00

09:00

August 25, Thursday
9:00(Course No. 1, 2, 3)
10:00

10:00

Session 5.

10:30

10:00

Meat Products &Technology

Online Presentation of
Exhibition
11:00

11:00

11:30

12:00

12:00

12:00
Lunch time

13:00

13:00

13:20

No special programs areprovided 11:30-17:00.
Visit E-Poster session

14:00

Session 6.
Meat Productions &Quality of Meat

and Virtual Exhibition.

15:00
16:00

16:00

14:00
15:00
16:00

Session 7.

17:00

Virtual Excursion

Topics of Meat Science &Technology

17:00

17:00

(Course No. 4, 5)
18:00

18:00

18:00
18:10
18:40

Closing Ceremony

18:00-Virtual Exhibition opens over the entire period of ICoMST2022.
It opens 9:00 of August 22 and close 17:00 of August 31.
22-25 August 2022
Kobe, Japan

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Invited Presentations
Opening Session

Monday, August 22, 2022

OS-1 (09:30~10:10)

Stephen B. Smith

Department of Animal Science, Texas A&M University, USA”Meat Production in Asia and the World”
The demand for beef as a protein source is increasing worldwide, although in mostcountries beef accounts for less than half of total meat consumption. Beef provides ahighly desirable eating experience in developed countries and, increasingly, in developing countries. The sustainability of beef production has different meanings in thevarious geographical regions of the world. Natural resources including land mass anduses, rainfall and access to livestock feed, and the robustness of the economy are major
determinants of the perception of beef sustainability. This session will discuss important aspects beef production in countries in Asia as well as countries producing highly
marbled beef for export and/or for domestic consumption. Notable differences exist
within Asia and in other countries in the production and marketing of beef. These reflect differences in natural resource availability and climate, population size, traditional
culture, and degree of economic development, including industrial and technologicaldevelopments. The contributions to the 68th International Congress of Meat Scienceand Technology will serve as a valuable resource for the livestock industries, researchers, and students with an interest in enhancing the prospects for sustainable, efficient
beef production that satisfies the growing size and complexity of consumer demands
and markets for beef.

Session 1. Meat Market of the World Monday, August 22, 2022
S1-1 (10:30~11:10)

Paul Greenwood

New South Wales Department of Primary Industries, Australia”The Evolving Beef Industry in the Pacific Rim”
The Pacific Rim includes countries with widely diverse beef industries. They include

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primarily subsistence-based beef production in developing south-east Asian countries
that may also import beef, carabeef from buffalo, or live cattle for slaughter or breeding. They also include countries that consume high eating quality beef from limited domestic production and substantial volumes of imported beef. The latter include Japanand South Korea and, increasingly, China which is now the world’s largest importer ofbeef. Australia, USA, New Zealand, Canada and Mexico are large-scale Pacific Rim beefexporters, supplying primarily to Asia and the USA. Countries outside the Pacific rim,
notably Brazil, Argentina, Uruguay, and India are also important exporters of beef orcarabeef to Pacific Rim countries. Global consumption and prices for beef continue togrow, largely underpinned by increasing standards of living and demand for beef in developing Asian countries including China. Beef is perceived as a premium meat, however, beef consumption as a proportion of all meat consumed is expected to decline, andto face increasing competition from non-meat protein sources. Consumer preferences
for beef are driven by numerous factors among Pacific Rim countries, including foodsafety, freshness, Halal status, naturalness, and value of product. The more advanced
Pacific Rim beef industries have evolved a high degree of flexibility in their production
and marketing systems that increases resilience in the dealing with variable climaticconditions and limiting resources and in shifts and uncertainties in target markets.
They are also evolving to use more objective data and improved linkages across the
supply chain to enable improvements in efficiency of resource use and environmental
and cattle welfare outcomes, compliance with market specifications, and hence provenance and financial returns.

S1-2 (11:10~11:50)

Keith E. Belk

College of Agricultural Sciences, Colorado State University, USA”Diversity in Global Production Systems Allows Beef to
Hit Consumer Targets in a Range of Markets”
In 2021, the global meat market was valued at US$1.33 trillion; growth is expected
to continue at an annual rate of >3% over the next 5 years. Beef is a very importantmeat product in trade, representing more than than 20% of total meat market share.
Beef production systems differ by country of origin, availability of resources, genetic
adaptability to the environment, culture, and tradition. Diversity in production results invariation among characteristics of concern to consumers, including animal wellbeing,environmental footprint, flavor, tenderness, etc. These diverse characteristics tied tobeef allows production systems from differing countries to specifically target consumer
preferences in different markets. This presentation focuses on variability in beef production systems and potential markets to target for those products across North America, South America, Europe, Australia, and New Zealand. From grain-finished cattle inNorth America to grass-fed in South America and Oceania, or to no-antibiotic or growth22-25 August 2022
Kobe, Japan9

promotant use in Europe, beef systems have evolved to provide products that can satisfy consumers' needs around the globe. Understanding the interaction between beef
production systems and markets will increase opportunities for producers by allowing
them to target the characteristics preferred by consumers in those markets.

S1-3 (11:50~12:30)

Abdulatef M. Ahhmed

Life Science Department, School of Basic Sciences, The Libyan Academy for
Graduate Studies, Libya”Perspectives on the Trends, Challenges and Benefits of Halal
Meat”
Halal meat (HM) is becoming increasingly popular among non-Muslims, especially inEurope and some major Asian countries, due to the desire to eat healthy meat. The
demand for Halal meat is increasing significantly in Europe, North Africa, and the Middle-East, because of the explosion in the Muslim population. The credit for opening
young investing trends of Halal meat is not only due to the resident Muslims in foreigncountries but also due to the multinational companies that continuously work to develop the overall operating system utilizing Halal dietary rules (Sharia). Recently, becauseof the quality-and ethical-conscious, consumers are increasingly seeking Halal meatthat meet the criteria of Sharia law (Halal and Taieb regulations), traceability practices
and a high standard of animal welfare, which the producers and suppliers are said toensure. The Halal food and beverage market size is growing by 6.1-7%, which topped
the list of spending in the Islamic sector with $1.6 trillion in 2018, and is expected toreach 1.9 trillion by 2030. Halal meat production is an emerging opportunity with various new challenges for producers and consumers worldwide, especially in non-Muslim
countries. In the Halal production system there are some factors limiting the development of the Halal meat sector from the perspective of regulations acceptance, certification and accreditation, processing (slaughtering methods), distributing, and retailingpartners. The meat consumed by Muslims acts as 15% of the global consumption andthe market size of Halal meat (51.15 Million Tonnes) is predicted to be approximatelyaround $ 278.767 Billion in 2022. As a matter, Halal meat participate by 17% of thetotal global Halal food market size (1.6 Trillion) and that is quite important guide offering promising business opportunities. Internationally, the investing opportunity in
the Halal meat industry is quite valuable. However, it must be taken into account that
this business requires good supply chain management and operations that are highly
efficient at a low cost, without compromising the Halal status and integrity of the products.

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Session 2. Meat Industry & Science in Japan

Monday, August 22, 2022

S2-1 (14:00~14:40)

Masahiko Suneya

Japan Ham & Sausage Processing Cooperative Association, Japan”Developing Japanese Wagyu Beef in the World Beef Market”
Japan Livestock Products Export Promotion Council (J-LEC) has been conducting export
promotion actively since it was established in 2014. In 2019, the Government of Japan
set the export target for beef at 25.0 billion yen. Thanks to the great cooperation of
our partners in the livestock industry, our beef exports for 2019 reached 29.7 billion
yen, exceeding the government target. Genuine Japanese Wagyu beef is characterizedby rich marbling which produces a tender, fine-textured product with an enticing aroma and oleic acid-rich fat. As we promote Wagyu beef outside Japan, understanding of
the superior qualities of genuine Japanese Wagyu beef has been growing among foodconnoisseurs around the world. Japan’s beef export strategy is now taking the next
step. The Japanese government has renewed the export strategy for agricultural products, including beef. The 2025 target for beef exports is 160 billion yen, increasing to360billion yen in 2030. The current session of the Diet is planning to amend the Act
on Facilitating the Export of Agricultural, Forestry and Fishery Products and Food. The
amendment would tie government support to the individual export promotion organization requirements specified under the law. I would like to make my presentation on
J-LEC’s updated approach to meeting the new requirements.

S2-2 (14:40~15:20)

Masanori Matsuishi

School of Food Science and Technology, Nippon Veterinary and Life Science
University, Japan“Science and Technology of Meat and Meat Products in Japan-Pursuit of Their Palatability under the Influence of Washoku,
Traditional Japanese Cuisine”
In 2012, Washoku (traditional Japanese cuisine) was registered as a World Intangible
Heritage Site. Its characteristics are the variety and freshness of the ingredients, therespect for the inherent flavor, and the well-balanced and healthy diet. However, thewestern food culture centered on meat eating was brought in and fused with theoriginal Washoku culture to construct recent Japanese food culture. In the midst ofsuch changes, the meat science and technology of Japan has developed. The products22-25 August 2022
Kobe, Japan11

produced by meat industry have adapted to peopleʼs preference, resulting in increaseof those consumption and improving nutritional status of the Japanese. Thus, the palatability composed of taste, aroma and texture, is one of the major targets of meat
science and technology in Japan. Research on meat tastes, almost umami which is an
important factor of Washoku, revealed the mechanism of improvement of taste during
aging and cooking of meat and demonstrated the possibility to control meat taste byanimal diet. Research on meat odors found Wagyu beef aroma, preferable odors of meatproducts and relaxing effect of cooked meat odors. Studies on meat textures were led
to clarifying the mechanism of heating gel formation and tenderness of Wagyu beef,
and contributed to understanding postmortem tenderization of meat and tenderness
induced by cooking and high pressure.

S2-3 (16:00~16:30)

Wataru Mizunoya

School of Veterinary Medicine, Azabu University, Japan“The Relationship between Muscle Fiber Types and Taste
Substances Contained in Meat”
Free amino acids are important components of taste substances and flavor-precursors
in meat. To clarify the relationship between muscle fiber type (slow- and fast-twitch
fibers) and free amino acid level, we measured the concentrations of various free amino acids and dipeptides contained in meat pieces derived from different twenty-one
muscle tissues in cattle. The muscle fiber type composition showed a large variation
depending on the type of muscle tissue. We also found that there was a strong positive
correlation between slow-twitch fiber composition and total free amino acid concentrations. Moreover, we also found a similar positive correlation between fiber type composition and umami taste intensity by using a taste sensor. These results suggest thathigh levels of slow-twitch fiber in beef could induce strong umami taste and richness
induced by possibly high level of free amino acids.

S2-4 (16:30~17:00)

Jun-ichi Wakamatsu

Research Faculty of Agriculture, Hokkaido University, Japan“Zinc Protoporphyrin IX Formation Mechanism in
Nitrite/nitrate-free Dry-cured Ham”
A large amount of zinc protoporphyrin IX (ZnPP) is found in nitrite/nitrate-free drycured ham products, such as Parma ham, and it contributes to the favorable bright red

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color. ZnPP is a metalloporphyrin in which zinc is coordinated instead of the iron inheme. The color of ZnPP gives a preferable bright red color and it is markedly morestable than heme. Therefore, the use of ZnPP is expected to improve the color of meatproducts without the addition of nitrite or nitrate. Thus, it is important to understandthe mechanisms by which ZnPP is formed in nitrite/nitrate-free dry-cured ham, as
they have not been completely elucidated. In this lecture, I will introduce some of ourgroup’s findings; for example, why ZnPP is not formed in cured meat products, where
and how ZnPP is found in Parma ham, and which endogenous and exogenous factors
contribute to the formation of ZnPP in ham.

S2-5 (17:00~17:30)

Keisuke Sasaki

NARO Institute of Livestock and Grassland Science, Japan“Evaluations of Sensory and Consumer Perceptions of Meat:
Recent Progress in Japan”
Measurements of sensory and consumer perceptions are important for monitoring,
maintaining, and improving the eating quality of meat. A sensory evaluation is the primary and the most important procedure for measuring sensory traits and eating preferences that cannot be determined by instrumental measurements alone. Novel procedures for sensory evaluation have been proposed in recent years, as is also the casefor instrumental analyses. These novel sensory testing procedures have contributed tothe progress in sensory evaluations of meat and meat products. For example, check-allthat-apply (CATA) questions, one of the 'rapid' procedures for sensory techniques, havebeen for the screening of sensory items and for non-target analyses of sensory characteristics of meat. The multidimensional sensory method known as temporal dominanceof sensations (TDS), which collects the sequence of the 'dominant' sensations during
tasting, also provides novel findings regarding sensory traits of meat. These recent sensory techniques will increase our understanding of sensory traits and consumer perceptions that have not been clarified with the use of traditional descriptive sensory-testing
protocols.

22-25 August 2022
Kobe, Japan

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Session 3. Meat Microbiology & Safety

Tuesday, August 23, 2022

S3-1 (09:00~09:40)

Yukio Morita

School of Veterinary Medicine, Azabu University, Japan“Historical Background of Eating Meat Culture and Meat Hygiene
in Japan”
While the Edo period (1603-1868), Japan was a strict Buddhism and Shintoism country.
In addition, Japan was isolated country in the world. There was no culture of eating
meat in Japan. Only few people eat wild boar and deer meat as a medicine, because thewild animals are God in forest. In 1859, foreign settlement was established in Yokohama. The foreigner wanted to eat beef, so many Wagyu beef cattle shipped from Kobe
to Yokohama. It is the start of eating meat culture. When Wagyu beef from 3 slaughterhouses start to export to the United State in 1990, I think that meat hygiene started.
Because Japan cannot export meat to foreign country, and nobody including veterinary
meat inspectors know world-class meat hygiene. In 1996, STEC outbreak in humans has
occurred in Japan, the meat hygiene system was evaluated. Now, 15, 12, and 10 slaughterhouses export Wagyu beef to the United State, EU countries, and Australia, respectively. Japanese had a habit of eating raw liver from cattle and pig as well as see food
“Sashimi”. But now, eating the raw liver is forbidden. According to the domestic guideline of meat industries, expiry period of beef packed vacuum and kept 4℃ is 26 days.
But the period in slaughterhouse exporting beef shows over 100 days. In this session, I
talk about meat culture in Japan and meat hygiene based on microorganisms.

S3-2 (09:40~10:20)

Djuro Josić

Waren Alpert Medical School, Brown University, USA“The Use of Foodomics in Food Safety”
Food safety plays a crucial role in both food-producing and food-processing industry
that now face new challenges, mostly due to globalization of food chain. Gradually
increasing risk of environmental chemical and microbial contamination and increasing resistance of foodborne pathogens, changes in climate and human errors in foodhandling remain a pending barrier for the efficient global food safety management.
Consequently, a need for development, validation, and implementation of rapid, sen-

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sitive, and accurate fast high-throughput foodomics methods that are based on genomic, transcriptomic, proteomic, metabolomics and lipidomics techniques. For theirdevelopment investigations of sample structure and composition, biological activityof food contaminants and their interference with the host is necessary. Presented new
foodomic techniques are suitable to address a number of novel requirements posed by
the food production sector, especially regarding drastically reduced time for analysis
and validation. The shortest and most reliable methods are mass-spectrometry based,
but their combination with other most chromatography- and electrophoresis-based
analyses is frequently necessary, especially during sampling and sample preparation
processes. Further work in direction of miniaturized units with integrated sampling,sample preparation and final analysis including fast data interpretation that has resulted in fulminant development of sensors as miniaturized and fast in situ devices thatwill be presented.

S3-3 (11:00~11:40)

Michael W. Pfaffl

TUM School of Life Science, Technical University of Munich, Germany“New Food Safety Surveillance Concepts in Meat Producing
Animals: the Successful Use of ‘-omic’ Technologies”
The worldwide misuse of anabolic growth promoters is an ubiquitous problem in animal husbandry and meat production. In the EU the ban of such illegal drugs and growthpromoters is well controlled. Nevertheless, there are worldwide application regimensthat are difficult to detect. The indirect identification of endogenous molecular biomarkers, which are based on the physiological response after the illicit treatment, hascome into focus of modern detection methods. This measurement of the pharmacological reaction of the illegal applied hormone cocktail or the newly designed drug in theliving animal or in selected tissues after slaughtering will help. The holistic analysis ofthe ‘transcriptome’ has been shown to be a promising approach to discover the misuseof anabolic or growth promoting drugs in food producing animals. Characteristic ‘transcriptomic biomarker signatures’ were identified at the mRNA and microRNA level byhigh throughput ‘omics’ technologies (RNA-Sequencing) or quantification by RT-qPCR.
With the successful use of advanced bioinformatical tools and multivariate algorithms,
such as hierarchical clustering analysis (HCA), principal components analysis (PCA), or
partial least squares discriminant analysis (PLS-DA), a valid ‘biomarker signature’ could
be identified. Our results from farm animal production and food safety studies demonstrate that the transcriptome analysis has high potential as a new screening and detection method, to discriminate between illegal treated and untreated healthy animals.
Furthermore, this ‘omics’ and bioinformatical approach can help to increase the overall
animal health and animal welfare, to reach the ‘One Health’ goal.

22-25 August 2022
Kobe, Japan

15

Session 4. Muscle Biology & Meat Biochemistry Tuesday, August 23, 2022
S4-1 (13:40~14:20)

Steffen Maak

Leibniz Institute for Farm Animal Biology, Germany“Molecular and Cellular Background of Intramuscular Fat
Deposition”
Modulating intramuscular fat (IMF) in farm animals is still an important research topic.
Besides the major effects of IMF on tenderness and palatability of meat, topics likeresource efficiency are considered additionally. Although, basic molecular mechanismsof adipogenesis are known for decades, only the availability of genome data in farmanimals provided a wealth of additional candidate genes for IMF deposition. Only few
candidates, which could be verified at least in part in different breeds, were used inbreeding for higher IMF. Data at cellular level showing amount and localization of candidate proteins are even more rarely. Candidate gene analyses were subsequently complemented and partly replaced by genome-wide studies including hitherto neglected
RNA species. These studies revealed complex networks of genes, which are involvedin or related to IMF deposition. Recent approaches aimed at identification of so-called
adipokines and myokines, which are crucial components of the cross talk between the
different cell types in skeletal muscle tissue. While not directly usable in breeding, theresults of these studies contributed to a better understanding of biological processes
underlying intramuscular adipogenesis and lipid deposition in farm animals.

S4-2 (14:20~15:00)

Xing Chen

School of Food Science and Technology, Jiangnan University, China“Colloidal Engineering to Tailor Myoprotein Functionality for
Muscle Food Innovation”
There is still space for improvement in the field of future meat products which pursue
healthy, functional, nutritious and sustainable processing. The underlying reasons canbe attributed to insufficient understanding and exploration of the functional properties of muscle protein. Therefore, it is of urgent to actively explore the novel functional
properties of muscle protein in order to broaden its application scope, realize its efficient use and consequently promote the rapid development of the industry. In recent
years, with the rapid integration and development of material science, soft matter

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physics, nanotechnology, colloid and interface science in the food context, multi-lengthscale exploration, assembly and functional re-design of food structures are becoming
an effective way for the green innovations of future food. It is also a green, safe, efficient and potentially feasible strategy for improving and expanding the functional
properties of muscle protein. This article reviews the research progress of functionalized structural and colloidal design in the expansion of muscle protein functionality,
the advances of promoting the processability of muscle protein in beverage or soft
foods are highlighted. Meanwhile, their contributions in the application of muscle protein on 3D printing, morphing food, and the construction of delivery system and functional materials are prospected. This review aims to provide a reference for the promotion of future meat processing technology and the industrialization.

S4-3 (15:40~16:10)

Shinobu Fujimura

Faculty of Agriculture, Niigata University, Japan“Regulation of Taste-active Components of Meat by Dietary
Amino Acids in Chicken”
Meat quality is an important quality attribute for consumers. For example, breeding
technique, dietary antioxidants and colors were mainly used for improving the meat
quality in the world. However, there are few reports about improving the taste active
components of meat by diet. Previously, we suggested that main taste-component, freeglutamate (Glu), content of meat was regulated by dietary crude protein levels. In thisstudy, we investigated the effect of dietary amino acids on the Glu contents and sensory scores of meats. As a result, free Glu content in meat was significantly increased byHigh Lysine (Lys) diet. In addition, for the investigation of the mechanism of Glu regulation, metabolome analysis in muscle were conducted. In the feeding of a high Lys diet,the Lys degradation pathway contributed to the increase in the free Glu concentrationof muscle. While, the feeding of a low Lys diet also increased the free Glu in muscle.
Sensory evaluation of meat soups from different Lys diets showed that they had different meat tastes. Dietary BCAAs also affected the free Glu contents of meat. These
results suggest that some dietary amino acids are regulating factor of free Glu content
in meat and improves meat taste.

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S4-4 (16:10~16:40)

Susumu Muroya

NARO Institute of Livestock and Grassland Science, Japan“Farm Animal Muscle Metabolism Approached with Omics
Technologies”
Farm animal skeletal muscle formed through development, growth, and maturation
processes, is converted to edible meat during postmortem rigor mortis and aging. The
live and postmortem muscle metabolism is the phenotypic determinant of muscle
characteristics and meat quality traits such as flavor and color. In addition, muscle metabolites and the biosynthetic network are further modulated by alteration of animal
feeding and environment through nutritional/physiological adaptation, which could
alter meat quality traits. The past few years, metabolomics has exerted the efficient andcomprehensive performance to elucidate effects of animal growth, feeding, and postmortem aging on the muscle and meat metabolome profile, sometimes in integrative
approaches combined with genomics, transcriptomics, and/or proteomics information.
These approaches are beneficial for better understanding of muscle metabolism andfor exploration of the biomarker to monitor meat production processes and to evaluate
the products. This presentation will overview current metabolomics studies focusing on
research of live and postmortem metabolism of farm animal muscle that is associatedwith meat quality and production.

Session 5. Meat Products and Technology

Thursday, August 25, 2022

S5-1 (09:00~09:40)

Andy King

United States Department of Agriculture, USA“The Biological Basis for Animal Variation in Lean Color
Stability”
Lean color is the primary factor considered by consumers while making purchasedecisions. Failure to meet consumer expectations regarding lean color results in discounting and discarding of products, which are costly to the meat industry. Case-ready
distribution of muscle foods requires greater lean color stability, and cuts from someanimals do not meet specifications for color-life. Heritability and breed difference estimates indicated that genetic influences are significant contributors to animal variationin lean color stability, which was comparable to the contribution of muscles within a

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carcass. These effects have been reported to be mediated through variation in initial
capacity of oxygen consumption and reducing ability, combined with variation in theability of the muscle to maintain reducing ability. Proteomic and metabolomic investigations into the color chemistry have implicated antemortem and postmortem metabolism in mechanisms influencing color stability. From these studies, animals favoring
glycolytic metabolism tended to produce muscles with more stable lean color, while
animals favoring oxidative metabolism tended to produce muscles with labile lean color. Moreover, evidence indicating the importance of mitochondrial abundance and function has increased. This presentation will discuss these factors and strategies to reducethe incidence of carcasses producing cuts with insufficient lean color stability.

S5-2 (09:40~10:20)*Since the original presentation by Dr. Vincenza Ferraro (INRAE, France) was cancelled,
Dr. Keizo Arihara is scheduled to give the alternative presentation.

Keizo Arihara

Kitasato University, Japan“Strategies for Utilizing Animal By-products: Promising
Approaches with Fermentation, Proteolysis and the Maillard
Reaction”
Animal by-products can be defined as entire bodies or parts of animals, products of animal origin, or other products obtained from animals, which are not intended for direct
human consumption. As the representative such products, skins, bones, meat trimmings,
blood, fatty tissues, horns, feet, hoofs, and internal organs are listed. They are producedin large quantities in slaughterhouses and during the processing of meats. Most partsof animal by-products are discarded as waste or used for low-value products. Sincemeat trimmings, collagen, blood, are rich in proteins, they are seemed to be promisingsources for functional foods and high value-added ingredients. We have been approaching to the utilization of animal by-products with fermentation, protein hydrolysis and the Maillard reaction. Fermentation and protease treatments generates various
bioactive peptides from proteins in animal by-products. Although protein-derived
bioactive peptides are attractive ingredients, their properties can be improved by theMaillard reaction. Our efforts for developing promising strategies for utilizing animal
by-products would open new avenues in the meat industry.

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Session 6. Meat Production & Quality of Meat

Thursday, August 25, 2022

S6-1 (13:20~14:00)

Takafumi Gotoh

Faculty of Agriculture, Kagoshima University, Japan“Potential of Grass-fed Wagyu and Application of Epigenetics in
Beef Production”
A new and innovative strategy for animal production with animal welfare and sustainability for the next generation need to overcome many current environmental
challenges, including worldwide abnormal weather, global warming, and pollution. The
innovative feeding strategy should consider not only higher-efﬁciency production, butalso advanced biological concepts and multi-functional agricultural techniques, into
environmentally friendly systems. Our team focus on the application based on a unique
phenomenon referred to as fetal and neonatal programming, which is based on theconcept of developmental origins of health and disease (DOHaD) related to epigenetics.
Marbled beef with increased intramuscular fat (IMF) is considered valuable in Wagyu(Japanese Black cattle) raised in Japan and requires feeding a large amount of cereal
grain to cause its deposition. However, our challenge is to produce grass-fed Wagyu
beef, which is produced on pastures and minimizes environmental impacts, howeverwith moderate marbling. We introduce our studies which have shown that alterations
in fetal and early postnatal nutrition and endocrine status may result in developmental adaptations that permanently change the structure, physiology and metabolism ofaffected grazing Wagyu during adult life. Fetal and neonatal programming through nutritional manipulations in Wagyu may help the ruminant, as an effective grass–protein
converter, bring out its quality beef production potential.

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S6-2 (14:00~14:40)

Keigo Kuchida

Obihiro University of Agriculture and Veterinary Medicine, Japan“New Evaluation System for Beef Quality”
Marbling, meat color, fat color, and rib eye area are grading traits that are evaluated inmany countries. In order to determine these traits in countries that do not have a grading system, it is desirable to establish a mechanical evaluation system. We have developed an inexpensive camera system using a mobile phone. Moreover, we are currently
working on the development of a new system. It is an objective meat quality evaluation
method using image analysis realized using the MIJ cloud system. The target values
are obtained from a mirror-type carcass camera that can acquire ultra-high-resolution
images of the rib eye. Image analysis values from the newly developed “MIJ mobile
with BEAK” were compared with the target values using high marbled meat (JapaneseBlack). While the mirror-type imaging system draws the rib eye contour lines manually, the new camera system draws automatically. The results from the “MIJ mobile
with BEAK” were very similar to the target values, with correlation coefficients of 0.98
for the marbling percentage and 0.95 for the coarseness index. The percentage of thedifference between the grader BMS and the BMS from image analysis within ±1 was
91.7%. This study showed the possibility of automating the grading process for Japanese Wagyu cattle in Japan.

S6-3 (14:40~15:20)

Maria Font-i-Furnols

IRTA Institute of Agrifood Research and Technology, Spain“Understanding the Future Meat Consumers”
Meat production and consumption continues to grow globally, but in recent decades,
issues such as animal welfare and ethical issues, climate change and sustainability,
population growth and food security, and increased awareness of the relationship between meat consumption and health have become increasingly important. All these aspects are real barriers that can have a significant impact on meat consumption and its
future. The meat sector is aware of these threats and needs to define and reorient its
production strategy to adapt it to the new market demands. This work focuses on thedetailed analysis of aspects related to animal welfare, sustainability, meat alternatives
such as cultured meat, the social and anthropological vision of meat consumption andhow they are affecting and will affect the perception and consumption of meat in the
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coming years. Each of these aspects is approached from a multidisciplinary perspective,
including the social, environmental and economic dimensions.

Session 7. Topics of Meat Science & Technology Thursday, August 25, 2022
S7-1 (16:00~16:40)

Koo Bok Chin

Chonnam National University, South Korea“Improvement of Functional Properties of Meat Products
Using Plant Resources”
Functional properties, such as water holding capacity, emulsification and gelation, arehighly associated with the quality of the final meat products. The raw meats and ingredients used for the manufacture of meat products might significantly affect thesefunctional properties. Many vegetable resources, including proteins, fats and carbohydrates, have been used for the manufacture of various meat products to improvetheir functional properties. They contribute to improve the water binding capacity andprotein functionality, resulting in improved rheological properties of the meat products. Thus, the mechanisms how the muscle proteins interacted with other vegetable
resources with various conditions should be understood to manufacture meat productswith better functionality. Therefore, this article briefly reviews the interaction between
muscle proteins and either vegetable proteins or other nutrients using various chemical and physical measurements and suggests the optimum condition for the functional
improvement of meat products. The combination of functional ingredients from various
vegetable resources and effective processing technology might expect to produce themeat products with better quality and reduced ingredients, resulting in a reduced formulation cost.

S7-2 (16:40~17:20)

Shinji Takai

School of Veterinary Medicine, Kitasato University, Japan“Guidelines on the Hygienic Management of Wild Meat in Japan”
The populations of wild ungulates, especially sika deer (Cervus nippon) and wild boar
(Sus scrofa), have been abnormally increasing their density and distribution across Jap-

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anese archipelago in the last 20 years. The traditional food culture of wild game meathas been inherited in some limited regions in Japan, but in recent years, the usage ofcaught wild animals for food has been increasing, and game meat has become popularin local restaurants and retail meat shops in many places in Japan. However, fundamental knowledge of game meat hygiene and health risks have not been fully establishedamong hunters, meat processors, restaurant operators and consumers, and occasionally food poisonings through game meat have been occurred. Unlike domesticatedlivestock, there is no requirement that wild animals be inspected for disease whenbeing butchered for food, and the meat thus derived carries high risks in terms of foodhygiene. Accordingly, the Guidelines on the Hygienic Management of Wild Meat werecreated on 2014 to ensure the safety of wild meat in Japan. Current situation of wild
animals and game meat in Japan will described in this paper.

S7-3 (17:20~18:00)

Mai Furuhashi

University of Tokyo, Japan“Formation of Contractile 3D Bovine Muscle Tissue forConstruction of Millimeter-thick Cultured Steak”
The global consumption of meat is increasing with population growth, leading toconcerns regarding "protein crisis". As the conventional stock-raising industry has been
problematic in terms of sustainability due to the ethical problems and its adverse
effects on the environment, more sustainable technologies for meat production are
required to bridge the demand-supply gap and thwart the protein crisis. Cultured meat
constructed via tissue culture of animal cells is one of the candidates as sustainable
alternative meat, as it can be generated using small amounts of cells obtained without
killing the livestock, as well as lower land use and water footprint. For the constructionof cultured steak meat with a realistic texture, large muscle tissue with densely accumulated and unidirectionally aligned matured myotubes is required. In this study, wedevelop a culture method for constructing 3D cultured bovine muscle tissue composedof unidirectionally aligned myotubes sufficiently mature to show contractility. We also
develop a method for fabricating millimeter-thick bovine muscle tissues containing
highly aligned myotubes using bovine myoblast-laden hydrogel modules with striped
structures. Our method paves the way for further development of larger portions of realistic cultured meat that can supplement animal sources.

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Program
All of dates and times are shown based on Japan Central Standard Time (GMT +09:00).

Monday, August 22, 2022
Opening Session 09:00-10:10
09:00-09:30 Ceremony
09:30-10:10 Opening Presentation (OS-1)
Stephen B. Smith
Texas A&M University, USA“Meat Production in Asia and the World”
Session 1. Meat Market of the World 10:30-12:30
10:30-11:10 Keynote Presentation 1 (S1-1)
Paul Greenwood
New South Wales Department of Primary, Australia“The Evolving Beef Industry in the Pacific Rim”
11:10-11:50 Keynote Presentation 2 (S1-2)
Sara V. Gonzalez, Mahesh Narayanan Nair, Keith E. Belk
College of Agricultural Sciences, Colorado State University, USA“ Diversity in Global Production Systems Allows Beef to Hit Consumer
Targets in a Range of Markets”
11:50-12:30 Keynote Presentation 3 (S1-3)
Abdulatef M. Ahhmed
The Libyan Academy for Graduate Studies, Libya“Perspectives on the Trends, Challenges and Benefits of Halal Meat”
Session 2. Meat Industry & Science in Japan 14:00-17:30
14:00-14:40 Keynote Presentation 1 (S2-1)
Masahiko Suneya
Japan Ham & Sausage Processing Cooperative Association, Japan“Developing Japanese Wagyu Beef in the World Beef Market”

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14:40-15:20 Keynote Presentation 2 (S2-2)
Masanori Matsuishi
Nippon Veterinary and Life Science University, Japan	“Science and Technology of Meat and Meat Products in Japan -Pursuit of Their Palatability under the Influence of Washoku, Traditional
Japanese Cuisine”
15:20-16:00 Poster Viewing
Presentation by Japanese Up-and-coming Researchers
16:00-16:30 Invited Lecture 1 (S2-3)
Wataru Mizunoya
Azabu University, Japan	“The Relationship between Muscle Fiber Types and Taste Substances
Contained in Meat”
16:30-17:00 Invited Lecture 2 (S2-4)
Jun-ichi Wakamatsu
Hokkaido University, Japan“Zinc Protoporphyrin IX Formation Mechanism in Nitrite/nitrate-freeDry-cured Ham”
17:00-17:30 Invited Lecture 3 (S2-5)
Keisuke Sasaki
NARO Institute of Livestock and Grassland Science, Japan
“Evaluations of Sensory and Consumer Perceptions of Meat: Recent
Progress in Japan”

Tuesday, August 23, 2022
Session 3. Meat Microbiology & Safety 09:00-12:10
09:00-09:40 Keynote Presentation 1 (S3-1)
Yukio Morita
Azabu University, Japan	“Historical Background of Eating Meat Culture and Meat Hygiene inJapan”

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09:40-10:20 Keynote Presentation 2 (S3-2)
Marija Begić*, Martina Šrajer Gajdošik** and Djuro Josić****University of Rijeka, Croatia**J. J. Strossmayer University, Croatia***Brown University, USA“The Use of Foodomics in Food Safety”
10:20-11:00 Poster Viewing
11:00-11:40 Keynote Presentation 3 (S3-3)
Michael W. Pfaffl
Technical University of Munich, Germany	“New Food Safety Surveillance Concepts in Meat Producing Animals:
the Successful Use of ‘-omic’ Technologies”
11:40-11:55 Oral Presentation 1 (S3-O1)
Mayu Hattori
Nagoya Bunri University, Japan	“Study on the Immunostimulatory Effect of Fermented Meat Productswith Psychrotrophic Lactic Acid Bacteria”
11:55-12:10 Oral Presentation 2 (S3-O2)
Atusko KikuchiStarzen Co. Ltd., Japan	“Bacterial Sanitation Status of Pork Processed by the Automated Pork
Thigh Deboning Machine”
Session 4. Muscle Biology & Meat Biochemistry 13:40-17:10
13:40-14:20 Keynote Presentation 1 (S4-1)
Steffen Maak and Elke Albrecht
Leibniz Institute for Farm Animal Biology, Germany
	“Molecular and Cellular Background of Intramuscular Fat Deposition”
14:20-15:00 Keynote Presentation 2 (S4-2)
Xing Chen
Jiangnan University, China	“Colloidal Engineering to Tailor Myoprotein Functionality for Muscle
Food Innovation”

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15:00-15:40 Poster Viewing
15:40-16:10 Invited Lecture 1 (S4-3)
Shinobu Fujimura
Niigata University, Japan“Regulation of Taste-active Components of Meat by Dietary Amino
Acids in Chicken”
16:10-16:40 Invited Lecture 2 (S4-4)
Susumu Muroya
NARO Institute of Livestock and Grassland Science, Japan“Farm Animal Muscle Metabolism Approached with Omics Technologies”
16:40-16:55 Oral Presentation 1 (S4-O1)
Brodie Peace
University of Melbourne, Australia“Accelerating Myogenic Differentiation with Nitric Oxide Precursors
L-arginine and L-citrulline for Cultivated Meat Production”
16:55-17:10 Oral Presentation 2 (S4-O2)
Rabiaa Ben Mbarek
Teagasc Food Research Centre, Ireland“Effect of Rearing Practices and Pre-slaughter Handling on the Longissimus thoracis and the Semitendinosus Muscle Proteomes of Young Bulls”

Wednesday, August 24, 2022
Virtual Excursion and Virtual Exhibition

Thursday, August 25, 2022
Session 5. Meat Products and Technology 09:00-12:00
09:00-09:40 Keynote Presentation 1 (S5-1)
Andy King, Steven D. Shackelford and Tommy L. Wheeler
United States Department of Agriculture, USA“The Biological Basis for Animal Variation in Lean Color Stability”
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09:40-10:20 Keynote Presentation 2 (S5-2)
Keizo Arihara
Kitasato University, Japan“Strategies for Utilizing Animal By-products: Promising Approacheswith Fermentation, Proteolysis and the Maillard Reaction”*Since the original presentation by Dr. Vincenza Ferraro (INRAE, France) was
cancelled, Dr. Keizo Arihara is scheduled to give the alternative presentation.

10:20-11:00 Poster Viewing
11:00-11:15 Oral Presentation 1 (S5-O1)
Issei Yokoyama
Nihon University, Japan“Effect of Grazing on the Odors, Tastes, and Metabolites of Japanese
Shorthorn Beef”
11:15-11:30 Oral Presentation 2 (S5-O2)
Coline Schiell
ADIV, France“Investigation of the Physicochemical and Textural Properties of an
Iron-rich 3D-printed Hybrid Food”
11:30-11:45 Oral Presentation 3 (S5-O3)
Lars Bager Christensen
Danish Meat Research Institute, Denmark“AI Assisted Cobot Potential for Meat Cutting Procedures”
11:45-12:00 Oral Presentation 4 (S5-O4)
Oscar Lopez-Campos
Agriculture and Agri-Food Canada, Canada“Marbling Relationship between Canadian and Japanese Beef Grading Sites”

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Session 6. Meat Production & Quality of Meat 13:20-16:00
13:20-14:00 Keynote Presentation 1 (S6-1)
Takafumi Gotoh
Kagoshima University, Japan“Potential of Grass-fed Wagyu and Application of Epigenetics in Beef
Production”
14:00-14:40 Keynote Presentation 2 (S6-2)
Keigo Kuchida
Obihiro University of Agriculture and Veterinary Medicine, Japan“New Evaluation System for Beef Quality”
14:40-15:20 Keynote Presentation 3 (S6-3)
Maria Font-i-Furnols
IRTA Institute of Agrifood Research and Technology, Spain“Understanding the Future Meat Consumers”
15:20-16:00 Poster Viewing
Session 7. Topics of Meat Science & Technology
16:00-18:00
16:00-16:40 Keynote Presentation 1 (S7-1)
Jiseon Choi and Koo Bok Chin
Chonnam National University, South Korea“Improvement of Functional Properties of Meat Products Using Plant
Resources”
16:40-17:20 Keynote Presentation 2 (S7-2)
Shinji Takai
Kitasato University, Japan“Guidelines on the Hygienic Management of Wild Meat in Japan”
17:20-18:00 Keynote Presentation 3 (S7-3)
Mai Furuhashi
University of Tokyo, Japan“Formation of Contractile 3D Bovine Muscle Tissue for Constructionof Millimeter-thick Cultured Steak”
18:10-18:40 Closing Ceremony

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E-Poster Session
All uploaded e-Posters can be seen during ICoMST2022 (August 22-25). E-Poster
session will open from 9:00 (Japan Central Standard Time) of 22nd to 18:00 of
25th. The chat window will be set up on the poster upload screen. Attendees cancontact authors via text chat (on-demand discussion). Several excellent e-Posters by young presenters will be awarded by Meat Science journal (Elsevier B.V.).

P01. Muscle biology
P02. Meat biochemistryP03. Meat processing
P04. Meat quality
P05. Meat production
P06. Consumer science
P07. Meat products
P08. Meat microbiology
P09. Meat safety
P10. Other topics of meat science and technology

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P01. Muscle biology
P01-001 Deciphering organic farming impact on pectoralis major muscle
proteome of ross 308 chicken: towards the identification of biomarkers of authenticity
Laura Alessandroni (Italy)
P01-002 The multi-potent modulator netrin-1 synthesized in satellite
cell-derived myoblasts isolated from the fast-twitch muscle may
regulate fast-type myotube formation
Takahiro Suzuki (Japan)
P01-003 Accelerating myogenic differentiation with nitric oxide precursors
L-arginine and L-citrulline for cultivated meat production
Brodie Peace (Australia)
P01-004 EPA activates PPARδ and AMPK pathways in L6 myotubes
Yusuke Komiya (Japan)
P01-005 Genetic lines influence the texture, collagen and intramuscular fatof pork Longissimus and Semimembranosus
Xiying Li (Australia)
P01-006 Effect of rearing practices and pre-slaughter handling on the Longissimus thoracis and the Semitendinosus muscle proteomes ofyoung bulls
Rabiaa Ben Mbarek (Ireland)
P01-007 The effects of oleic acid on matured muscle fibers isolated frommice: fiber type-specific analysis
Shugo Iseki (Japan)
P01-008 Nτ-methylhistidine decreases myofibrillar protein levels by up-regulating ubiquitin ligases in C2C12 myotubes
Miki Ishimaru (Japan)
P01-009 Netrin-4 synthesized in satellite cell-derived myoblasts regulates
myotube formation during myogenic differentiation
Takahiro Maeno (Japan)
P01-010 Effects of carnosine synthase deficiency on exercise performanceand behavior in aged mice
Ai Saiga Egusa (Japan)
P01-011 Targeted energy metabolomics analysis of postmortem pork in an
in vitro model as influenced by protein S-nitrosylation
Wenwei Lu (China)

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P01-012 Effects of muscle atrophy induced by hindlimb suspension andchronic dexamethasone administration on metabolic pathways ofskeletal muscle
Yuta Kawamura (Japan)
P01-013 Effect of sonication on the anti-radical activityt of pork loin protein hydrolyzates after six months of ageing
Paulina Keska (Poland)
P01-014 Microbiological evaluation of meat preparations available for purchase and consumption
S. Godinho (Portugal)
P01-015 Calpain isoforms in goose skeletal muscle
Ya-Shiou Chang (Taiwan)
P01-016 Post-mortem muscle proteome changes in Martina Franca donkey
in relation to meat tenderness
Antonella della Malva (Italy)
P01-017 Extraction and characterization of sheep (Ovis aries) skeletal
muscle extracellular matrix
Girish Patil Shivanagowda (India)
P01-018 Effects of early high nutrition related to metabolic imprinting
events on comprehensive DNA methylation of longissimus muscle in grass-fed Wagyu
Daichi Nishino (Japan)

P02. Meat biochemistryP02-001 Effect of storage of dry-aged beef under vacuum by 1H NMR spectroscopy
Greta Bischof (Germany)
P02-002 Dietary supplementation of vitamin E influences myoglobin
post-translational modifications in beef longissimus lumborum
Yifei Wang (USA)P02-003 Effect of high-pressure treatment on collagen fibrillogenesis inpresence of decorin
Momoka Masuda (Japan)
P02-004 Differential alkylation of myoglobin by 4-hydroxy-2-nonenal inhigh and normal pH beef
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P02-005 Actomyosin in a low ionic strength solution containing L-histidine
could not form heat-induced gel
Toru Hayakawa (Japan)
P02-006 MicroRNA and circular RNA profiling in the deposited fat tissue ofsunite sheep
Xige He (China)
P02-007 Physicochemical properties of wooden breast-extracted myosin
and rheological properties of its heat-induced gel
Tomohito Iwasaki (Japan)
P02-008 Investigating the effect of ultrasound on glycolysis in earlypost-mortem bovine muscle
Mary Ann Kent (Ireland)
P02-009 Mitochondrial characteristics of chicken breast muscle affectedby wooden breast
Yasuhiro Hasegawa (Japan)
P02-010 A simple method for measurement of carnosine, anserine,
balenine, histidine, Nπ-methylhistidine and Nτ-methylhistidine inmeats by using HPLC
Ayumi Katahuchi (Japan)
P02-011 Effects of phosphorylation of myosin heavy chain and actin on
their acetylation and coregulation on actomyosin dissociation in
ovine muscle
Chi Ren (China)
P02-012 Effect of beta-agonist in the activity of the major proteases involved in beef maturation and its impact on quality
Edith Ponce-Alquicira (Mexico)P02-013 The bone-derived components from adult chickens provide a protective action against impaired bone metabolism in mice lacking
vitamin D action
Tamao Nishiura (Japan)
P02-014 Generation of dipeptides in low-salted Spanish dry-cured ham
Alejandro Heres (Spain)
P02-015 Identification of DPP-IV inhibitory peptides from chicken bloodhydrolysates
Gisela Carrera Alvarado (Spain)
P02-016 Detection of fresh, chilled and frozen-thawed meat by means ofmetabolite profiling and HADH-assay
Manuela Peukert (Germany)

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P02-017 Effect of pre-rigor temperature on Ca2+ concentration and translocation of calpain-1 from sarcoplasm to myofibrils in pork longissimus muscle
Jian Lyu (Finland)
P02-018 Effect of ultrasound-assisted tumbling on the structure and rheological properties of myofibrillar proteins
Ruyu Zhang (China)
P02-019 Insight into ultrasound-induced modifications of the proteome
and flavor-related proteins of unsmoked bacon by applying label-free technology
Jian Zhang (China)
P02-020 The effect of farmyard stress on meat quality: a model enabling
the search for predictive biomarkers of meat pH
Hannah Yun Young Lee (New Zealand)
P02-021 Regulation of muscle carnosine and anserine levels by dietarymethionine
Kanta Sato (Japan)
P02-022 UPLC-MS/MS-based metabolomics reveals spoilage metabolic
dynamics in modified atmosphere/air-packaged chilled and super-chilled fresh pork loins
Anthony Pius Bassey (China)
P02-023 Effects of feed withdrawal times on antemortem muscle protein
degradation levels and postmortem muscle free amino acid concentrations in broiler chickens
Sachi Katsumata (Japan)

P03. Meat processing
P03-001

Longevity and anti-fatigue effects of venison extract treated withhigh pressure
Kana Kogiso (Japan)

P03-002

Japanese Shorthorn steer meat tenderization using sarunashi(Actinidia arguta) juices extracted at different ripening stages
Takayuki Muramoto (Japan)

P03-003

Optimization of high pressure processing conditions of beef gelswith different salt additions using the response surface methodology
Gamze Okur (Japan)

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P03-004

Effects of high hydrostatic pressure with reducing sodium chloride on physicochemical properties of pork gels
Tong Wei Wang (Japan)

P03-005

Food frying process with and without wrapping using different lipid sourcesPeter Bitencourt Faria (Brazil)

P03-006

The interaction between myosin and aldehydes during heatingprocess by molecular docking simulation and multi-spectroscopy
techniques
Xiangru Wei (China)

P03-007

Effect of sodium nitrite doses on nitrosation, nitrosylation andperoxidation during the shelf-life of refrigerated pork liver pâtés
Aurelie Promeyrat (France)

P03-008

Quality characteristics of meat sauce prepared from pig kidney
Yasuhiro Funatsu (Japan)

P03-009

Automated pork belly firmness evaluation as affected by temperature and multiple bends
Xinyi Wei (Canada)

P03-010

Effect of boiling time on aroma components of Wagyu beef
Yutaro Kobayashi (Japan)

P03-011

Kinetics of activation and deactivation of cathepsin B and L
during sous vide cooking of beef pectoralis profundus
Noorul Faridatul Akmal (New Zealand)

P03-012

Drying behavior of a Japanese dry-cured meat model in the different drying conditions
Keiichi Kato (Japan)

P03-013

Optimization of chicken breast cooking through a kinetic study on
quality indices modifications
Giulia Romano (Italy)

P03-014

Application of volcanic ash drying to game meat
Kaoru Kamizono (Japan)

P03-015

Opportunities and challenges for an automated, cell-basedslaughtering-and-deboning of a pig carcass: time for a paradigm
shift in meat processing
Tomas Bolumar (Germany)

P03-016

Combination effect of papaya extract and sous-vide cooking on
texture modified chicken meat for elderly care foodHsin Yun Hsu (Taiwan)

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P03-017

Partial replacement of animal fat in pork burgers with vegetableoil premix: physicochemical characterization and fatty acid profile
Peter Bitencourt Faria (Brazil)

P03-018

Quality of blended hamburger with rosemary as a substitute forsynthetic antioxidant: physicochemical characterization
Peter Bitencourt Faria (Brazil)

P03-019

Effect of wet ageing on the composition of non-esterified fatty
acids in Japanese Wagyu beef
Hiroki Tanaka (Japan)

P04. Meat quality
P04-001 Dry and tough meat in Belgian Blue cattle caused by a genetic
defect in the ATP2A1 gene
Toon Rombouts (Belgium)
P04-002 The effects of dietary supplementation with natural feed additives
and lysine on meat quality and sensory attributes of broiler chickens
Chisato Iida (Japan)
P04-003 The effect of internal end-point temperature (cooking doneness)on the mineral composition of grilled lamb
Benjamin W.B. Holman (Australia)
P04-004 Exploiting NMR-based untargeted metabolomics approach to unravel the administration of antibiotics in pig liver
Maria Pia Fabrile (Italy)
P04-005 Effect of the dietary inclusion of Camelina sativa cake or oil for
broiler quails on the breast meat sensory traits
Marco Cullere (Italy)
P04-006 Effect of slaughter age and sexual maturity on meat quality ofchickens raised in a free-range system
Peter Bitencourt Faria (Brazil)
P04-007 Sensory characteristics of beef from cattle finished with cottonseed in feedlot
Peter Bitencourt Faria (Brazil)
P04-008 Effect of high pressure processing on selected quality propertiesof marinated pork chops
Marta Chmiel (Poland)

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P04-009 Comparison of the quality of chicken breast meat between fastand slow-growing chicks during the neonatal period
Yuki Iwai (Japan)
P04-010 Comparison of meat quality characteristics among native black
pigs in Taiwan, Iberian and commercial pig
Ti-Chun Chang (Taiwan)
P04-011 Metabolomic approach for determination of compounds and pathways related to beef quality
Mariane Beline (Brazil)
P04-012 Bellies iodine value evaluated non-destructively with NitFom(TM)Maria Font i Furnols (Spain)
P04-013 Fibre-type composition influences the formation of odour-active
volatiles in beef
Zhenzhao Li (Australia)
P04-014 Effect of dietary supplementation of dried bonito by-product on
carnosine and anserine in broiler chicken muscle
Sharula (Japan)
P04-015 Comparing the water holding capacity of pork Biceps femoris,
Longissimus lumborum and Triceps brachii using different methods
Huiling Huang (Australia)
P04-016 Dry vs vacuum aging in Italian autochthonous adult sheep meat:oxidative, colorimetric and volatobolomic profile
Aristide Maggiolino (Italy)
P04-017 Development of a French marbling grid for the visual evaluationof beef meat quality
Christophe Denoyelle (France)
P04-018 Prediction of pork belly quality during refrigerated storage using
hyperspectral imaging
Michela Albano (Spain)
P04-019 Influence of muscle type on boer goat meat quality
Archana Abhijith (Australia)
P04-020 Five Mediterranean autochthonous sheep breeds: study on lambcarcass classification and meat nutritional quality
Antonella della Malva (Italy)
P04-021 Impact of UV together with dry-aging on meat quality of beef loins(M.longissimus thoracis et lumborum) from pasture-based production systems
Sara Alvarez (Ireland)

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P04-022 Moisture content, water activity, and water populations acrossdifferent locations within beef (M.longuissimus thoracis et lumborum) sections during dry-aging
Sara Alvarez (Ireland)
P04-023 Machine-vision requires fewer technical replicates for colour measurement of seafood than Minolta colorimeter
Kieren Michael Watkins (Australia)
P04-024 The use of visible near infrared spectroscopy and nuclear magnetic resonance spectroscopy to predict sensory evaluation of
beef
Seiki Sasaki (Japan)
P04-025 Comparison of umami intensity in broiler edible meat and offal
during aging
Taiji Tomemura (Japan)
P04-026 Inclusion of olive pomace in the finishing diet of pigs. Effect onnutritional quality of meat
Jose M. Lorenzo (Spain)
P04-027 Oxidative stability of meat from Pura Raza Gallega horse breed in
two package systems during refrigerated storage
Jose M. Lorenzo (Spain)
P04-028 Effect of slaughter age in intramuscular fat content and fatty acidprofile of grazing Cabra Galega lambs
Jose M. Lorenzo (Spain)
P04-029 Influence of Celta pig diet on fatty acid profile and cholesterol
content of pâtéJose M. Lorenzo (Spain)
P04-030 Effect of traditional feeding in Celta pigs on fatty acid profile andcholesterol content of “chorizo criollo” sausage
Jose M. Lorenzo (Spain)
P04-031 A Comprehensive method for simultaneous quantification of six
boar taint compounds in meat products
Manuela Peukert (Germany)
P04-032 Physicochemical and sensory properties of Hokkaido sika deer
(Cervus nippon yesoensis) and brown bear (Ursus arctos) meat
Chika Tsubaki (Japan)
P04-033 Nix Pro 2, a novel technology for instrumental colour analysis on
Canadian veal
Oscar Lopez-Campos (Canada)

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P04-034 Impact of a novel amperage-based electrical stimulation systemon meat quality and palatability of finished steers
Nuria Prieto (Canada)
P04-035 Prediction of 24h pH and lamb meat quality parameters in different muscle fibre types using rapid evaporative ionisation mass
spectrometry
Hannah Yun Young Lee (New Zealand)
P04-036 Effect of sodium chloride on myoglobin and lipid oxidation in pork
Tomohiro Uchiyama (Japan)
P04-037 Effects of novel ultrasound technique on meat quality, sensory
attributes, and microstructure of bovine semitendinosus muscle
Seon-Tea Joo (South Korea)
P04-038 Assessing chicken meat authenticity within divergent farming
systems (organic versus antibiotic-free) using SWATH-MS-based
proteomic analysis and chemometrics
Laura Alessandroni (Italy)
P04-039 Metabolism of imidazole dipeptides and taurine of the breast muscle are affected by post-hatch development in meat-type chickens.
Shozo Tomonaga (Japan)
P04-040 Effect of regulation dietary amino acid level (Lys) on growth performance, blood and muscle metabolism in broilers
Vladislav Rudik (Japan)
P04-041 Effect of dietary orotic acid and histidine supplementation onmeat quality and growth performance of broiler chicken
Kirill Ivanov (Japan)
P04-042 Effect of impala, mountain reedbuck and springbok on carcass
yield and meat quality
Matshepo Nthabeleng Hlohlongoane (South Africa)
P04-043 Entire male effect on the rate of destructured zones of pork ham
Antoine Vautier (France)
P04-044 Lipid profile of meat from different free-range chicken strains
Peter Bitencourt Faria (Brazil)
P04-045 Optimal aging times for beef destined for foodservice
Trent E. Schwartz (USA)P04-046 Tenderness of Italian Mediterranean buffalo meat compared to
Piemontese beef
Alberto Brugiapaglia (Italy)

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P04-047 Effect of radiofrequency tempering combined with conventional
thawing on water-holding status and sensory attributes of chicken
breast fillets
Chonlathee Kaewkot (Taiwan)
P04-048 Bushfire exposure associated with increased beef loin pH at grading
Melindee Hastie (Australia)
P04-049 Variations in muscle fibre type isoforms and protein denaturation
across four pork muscles explain changes in cook loss and tenderness
Michelle N LeMaster (Australia)
P04-050 Evaluation of rabbit growth performance and meat quality as influenced by genotype
Zikhona Theodora Rani (South Africa)
P04-051 Influence of chestnuts in the finishing diet of Celta pig breed on
the free amino acids
Jose M. Lorenzo (Spain)
P04-052 Sensorial analyse of Longissimus thoracis et lumborum muscle
of Celta pig affected by the finishing dietJose M. Lorenzo (Spain)
P04-053 Regulation of meat quality by dietary lysine levels
Arisa Kiryu (Japan)
P04-054 Effects of pelvic suspension and its duration on Hokkaido sika
deer meat quality
Ayumi Yamaura (Japan)
P04-055 Marbling relationship between Canadian and Japanese beef grading sites
Oscar Lopez-Campos (Canada)
P04-056 Carcass quality characteristics from swine fed hempseed meal as
primary protein source
Rebecca Kirkpatrick Kemp (USA)P05. Meat production
P05-001 Prediction of lean meat content in pork carcasses: genetic effectGerard Daumas (France)
P05-002 Muscle composition of carcass and of body weight gain assessedby computed tomography in pigs: genetic effectGerard Daumas (France)

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P05-003 Muscle composition of carcass and of body weight gain assessedby computed tomography in pigs: feeding level and sex effectGerard Daumas (France)
P05-004 Effect of vegetable by-product-based feeding on beef carcass
quality
Irantzu Goenaga Uceda (Spain)
P05-005 Effect of genotype and immunocastration on the fatty acid composition in pork backfat
Adrian Hirt (Germany)
P05-006 The meat quality of lambs grazing perennial wheat with different
companion legumes
Benjamin W.B. Holman (Australia)
P05-007 AI assisted Cobot potential for meat cutting procedures
Lars Bager Christensen (Denmark)P05-008 The sensory quality of meat from intact and castrated male lambs
Benjamin W.B. Holman (Australia)
P05-009 Application of N2 gas to pig stunning
Kuk-Hwan Seol (South Korea)
P05-010 Effect of carbon dioxide gas stunning on discoloration and quality
trait of chicken breast muscle and small intestine in factory
Kuk-Hwan Seol (South Korea)
P05-011 Comparative characterization of nutrition, taste substances,
aroma compounds in breasts and thighs of Daokou red-cookedchicken
Xiangxiang Sun (China)

P06. Consumer science
P06-001

Consumer acceptance and shear force values of top sirloin steaks
prepared using sous vide and flat-top grill cookery methods
Lauren Taylor Lee (USA)P06-002

Analysis of sensory characteristics of chicken broths with different chicken oil content using the check-all-that-apply (CATA)
questions
Genya Watanabe (Japan)

P06-003

Effects of dairy lamb rearing system and slaughter age on consumer liking of meat and its association with lipid composition
Carolina Eva Realini (New Zealand)

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P06-004

Modelling consumer liking of lamb meat based on composition
using chemical and rapid evaporative ionisation mass spectrometry methods
Carolina Eva Realini (New Zealand)

P06-005

Measuring the purchase intention of Irish consumers towards
phosphate-reduced processed meat products using extended
Theory of Planned Behaviour
Karthikeyan Palanisamy Thangavelu (Ireland)

P06-006

Expectations and attitude of Australian consumers toward blended-hybrid meat and poultry products
Xinyu Miao (Australia)

P06-007

The effect of free amino acids supplementation on the taste ofbeef extract
Shota Ishida (Japan)

P06-008

Consumer perception and preference for beef mince consumption: predicting premiumisation possibility of beef mince in NZ
Chathurika Samarakoon (New Zealand)

P07. Meat products
P07-001

Development of drinkable meat and evaluation of its nutritional
function
Shinichi Takenoyama (Japan)

P07-002

Influence of partial replacement of animal fat by microencapsulated oil mixtures on the composition and texture of foal pâté
Aurora Cittadini (Spain)

P07-003

Use of microencapsulated healthy oil mixtures to enhance thefatty acid profile of foal pâté
Aurora Cittadini (Spain)

P07-004

Effect of grazing on the odors, tastes, and metabolites of Japanese Shorthorn beef
Issei Yokoyama (Japan)

P07-005

Nitrite and nitrate levels in meat products labelled as “preservative-free” compared to conventionally cured counterparts
Marzena Zajac (Poland)

P07-006

Sage (Salvia officinalis L.) preparations as natural ingredients
improving the qualities and safety of meat balls with mechanicallyseparated meat
Aneta Cegielka (Poland)

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A novel Japanese-style prosciutto fermented with dried bonito
moldMichio Muguruma (Japan)

P07-008

Comparison of the quality of homogenized pork sausages andtheir plant-based counterparts available on Polish market
Aneta Cegielka (Poland)

P07-009

Affecting factor of the natural casing toughness and tenderizing
method for the Chinese hog casings
Wenjun Liu (Japan)

P07-010

The use of unconventional methods of physical processing in
production of protein meat snacks with increased nutritional andhealth value
Aneta Cegielka (Poland)

P07-011

The possibility of using the Baikal skullcap as a natural antioxidant in meat products with a reduced addition of nitrate(III)Marta Chmiel (Poland)

P07-012The preliminary study about taste-active compound-related genes
and the on-site real-time PCR assay in Japanese black beef
Tomohiko Komatsu (Japan)

P07-013

Assessment of the possibility of using pork with a PSE defect in
the production of dried sausages
Marta Chmiel (Poland)

P07-014Meat products and their vegetable analogues on the Polish market: nutritional value and priceAneta Cegielka (Poland)

P07-015

Investigating the effect of high-pressure technology on the qualityof phosphate-reduced sausage formulations with ultrasound-treated ingredients as phosphate alternatives
Karthikeyan Palanisamy Thangavelu (Ireland)

P07-016

Aroma profile of dry fermented sausages as affected by the addition of nitrogen and sulfur precursors
Lei Li (Spain)

P07-017

Evaluation of colour in rabbit meat prepared with two cooking
methods produced and slaughtered in the Ñuble region, Chile
Reinaldo Letelier Contreras (Chile)

P07-018

Effect of three-component antioxidant blend on oxidative stability
and nitrite reduction of cooked sausages
Nikolay Delchev Kolev (Bulgaria)

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P07-019

Reducing salt and monosodium glutamate in frankfurters using anatural flavor enhancer from shiitake by-products
Claudia Ruiz-Capillas (Spain)

P07-020

Nutritional and sensory properties of frankfurter sausages withcricket flour as a meat replacer
Claudia Ruiz-Capillas (Spain)

P07-021

Assessment of the nutrient content in selected processed meatproducts for compliance with the declared nutrient content
Eleni Kasapidou (Greece)

P07-022Comparison of the declared and analysed nutritional composition
between branded and private-label meat products sold in Greek
supermarkets
Eleni Kasapidou (Greece)

P07-023

Effect of pH, dryness, and fat on the intensity of cold smoke treatment in raw ham (Japanese style 'lachs ham')Jiro Koizumi (Japan)

P07-024

Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham
Yang Zhai (Japan)

P07-025

Effect of wine on the behavior of Listeria monocytogenes in a drycured sausage made with reduced nitrite
Luis Patarata (Portugal)

P07-026

Effect of garlic, oregano and thyme essential oils on the Clostridium sporogenes behaviour in nitrite-free cured pork sausage
Luis Patarata (Portugal)

P07-027

Effect of replacing pork fat with healthier oils on lipid profile ofdry-fermented foal sausages
Aurora Cittadini (Spain)

P07-028

Volatile profile of dry-fermented foal sausages formulated withhealthy oil emulsion hydrogels
Aurora Cittadini (Spain)

P07-029

Effects of manufacturing conditions on zinc protoporphyrin IX formation in fermented dry sausage with Lactococcus lactis subsp.
cremoris GB(A)-1
Mihae Yamanouchi (Japan)

P07-030

The anti-inflammatory effect of Xuanwei ham derived peptides inthe dextran sulfate sodium-induced C57BL/6 mice model
Lujuan Xing (China)

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Effect of salt distribution heterogeneity on enhancing perceptionof saltiness and sensory properties in beef patties
Ruth Marie Hamill (Ireland)

P07-032

Development of healthy dry-fermented sausages (chorizo) from
Cachena beef using emulsion hydrogel and turmeric powder
Jose M. Lorenzo (Spain)

P07-033

Influence of the addition of turmeric on the color, texture and lipidoxidation of healthy beef sausage
Jose M. Lorenzo (Spain)

P08. Meat microbiology
P08-001

Effect of sodium bicarbonate on Staphylococcus aureus duringhigh hydrostatic pressure treatment and storage under a low temperature condition
Satomi Tsutsuura (Japan)

P08-002

Probiotic potential of yeasts isolated from Xuanwei ham
Jiaming Cai (China)

P08-003

Dynamic changes of bacteria and screening of potential spoilage
markers of lamb in aerobic and vacuum packaging
Xiangyuan Wen (China)

P08-004

Bacterial sanitation status of pork processed by the automatedpork thigh deboning machine
Atsuko Kikuchi (Japan)

P09. Meat safety
P09-001

Decreased immunoreactivity of hepatitis E virus antigen following
treatment with Sakhalin spruce (Picea glehnii) essential oil
Naoyuki Maeda (Japan)

P09-002

Multilayer furcellaran/chitosan nano/microemulsions with theaddition of bioactive peptides and their effect on microbiologicalquality of cold stored pork loin
Piotr Kulawik (Poland)

P09-003

Changes in biogenic amines profile of skin-packed beef treated byhigh pressure processing
Marta Chmiel (Poland)

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P09-004

Microbiological characterization in market centers from the main
municipality of sheep meat commercialization of Mexico
Gisela Velazquez-Garduno (Mexico)

P10. Other topics of meat science and technology
P10-001

Investigation of the physicochemical and textural properties of aniron-rich 3D-printed hybrid foodColine Schiell (France)

P10-002

Fatty acids profiles and lipids health indices of plant-based burgers compared to meat burger
Sabah Mabrouki (Italy)

P10-003

Digestibility of plant-based and meat burgers using an in vitro
protocol for swine
Sara Glorio Patrucco (Italy)

P10-004

Comparative assessment of physical characteristics of plantbased meats and animal meat products in the Japanese market
Kaori Kurabayashi (Japan)

P10-005

Specific Fluid Content: an instrumental parameter to estimate
juiciness in meat and plant-based burgers
Salvatore Barbera (Italy)

P10-006

Texture profile analysis on raw homogenized meat and plantbased burgers
Sabah Mabrouki (Italy)

P10-007

Fingerprinting meat and plant-based burgers under smart-NIR
rays
Salvatore Barbera (Italy)

P10-008

An instrumental protocol for measuring water dynamics in meatand plant-based burgers
Sabah Mabrouki (Italy)

P10-009

Evolution of microbiota in meat and plant-based burgers during
vacuum package storage
Salvatore Barbera (Italy)

P10-010

Effect of Clostridium butyricum MIYAIRI 588 supplementation on
the intestinal microbiota and meat quality of fattening pigs
Maki Hirata (Japan)

P10-011

Quality characteristics of beef rib eye roll wet-aged in a microwave aging chamber
Kenichiro Shimada (Japan)

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P10-012

Oxidative stability of meat homogenates treated with spent coffee
ground extract obtained by submerged fermentation
Brisa del Mar Torres-Martinez (Mexico)P10-013

Effect of feruloylated arabinoxylans on physicochemical properties of York-type ham
Brisa del Mar Torres-Martinez (Mexico)P10-014

Screening of food ingredients with proliferative activity for skeletal muscle cells
Makoto Segawa (Japan)

P10-015

Antihypertensive effect of pork immersed in sake lees throughnitric oxide synthesis
Riko Shimizu (Japan)

P10-016

Effects of niacinamide in an animal model of motivational deficit
induced by lipopolysaccharide administration
Yusa Uchino (Japan)

P10-017

Effects of different meat species and their fractions on postprandial behavioral thermoregulation in mice
Yeying Tan (Japan)

P10-018

Establishment of a model for examining the improving effects ofmeat components against brain dysfunction
Akihiro Kawakita (Japan)

P10-019

Extrusion as a functional measure for increasing the biologicalvalue of plant origin rest raw materials to produce meat analogues
Aditya Bali (Lithuania)

P10-020

Enzyme-digested chicken breast meat affects type IIb fiber diameter on the surface of tibialis anterior muscle in aged miceShunsuke Yamamoto (Japan)

P10-021

Meat production by chicken stem cell engineering
Hiroshi Kagami (Japan)

P10-022

Application of a novel chick embryo culture system for developmental studies and chicken meat production
Kie Murai (Japan)

P10-023

Possible chicken meat production by Ex-Ovo embryo culture system and the application for poultry biotechnology
Hinako Shindo (Japan)

P10-024

A new semantic resource responding to the principles of open
science: the meat thesaurus for dialogue between sector actors
Moise Kombolo (France)

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Kobe, Japan49

P10-025

Novel anti-inflammatory effects of 3RS, 7R, 11R-phytanic acid
Tomonori Nakanishi (Japan)

P10-026

Meat and plant-based burgers water dynamics
Sara Glorio Patrucco (Italy)

P10-027

Niacinamide ameliorates the anxiety-like behavior induced bysocial defeat stress
Shogo Kiyota (Japan)

P10-028

Study on the immunostimulatory effect of fermented meat products with psychrotrophic lactic acid bacteria
Mayu Hattori (Japan)

P10-029

Effects of culture temperature of chicken satellite cell on production yield and taste characteristics for cultured meat
Seon-Tea Joo (South Korea)

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Exhibition
Visit the exhibition to get the latest information!
1. Schedule
Virtual Exhibition: August 22, 2022 (Mon) 9:00am to August 31, 2022 (Wed)5:00pmOnline Presentation: August 24, 2022 (Wed) 10:30am to 11:30am
2. About Exhibition
1) Virtual Exhibition
The contents of each exhibitor can be viewed on the web at any time.
2) Online Presentation
The presentation will be held from 10:30 to 11:30 on August 24th by National Federation of Agricultural Cooperative Associations (ZEN-NOH).
About ZEN-NOH
ZEN-NOH (The National Federation of Agricultural Cooperative Associations) isa member of the JA(Japan Agricultural Cooperatives) Group. As a farmer-owned
cooperative, ZEN-NOH connects farmer to consumers around the world.
ZEN-NOH work for creating values in each steps of meat supply chain F2F (farmto fork), such as purchasing grains and processing feeds for farmers, retailing themeat.
In our presentation, we’d like to introduce our meat value chain from threesteps. First step is purchasing feed grains (from overseas and domestic market).
Second is embryo transfer technology for cattle to empower farmer. Third, fromretail point of view, our beef export business.
From feed to meat, we are thinking about the future of meat.
3. Exhibitors
Exhibitor

Virtual Exhibition

Online Presentation

Kobe Beef Marketing & Distribution
Promotion Association○―

National Federation of Agricultural
Cooperative Associations (ZEN-NOH)○○

NH Foods Ltd.

○―PRIMA MEAT PACKERS, LTD.

○―

Starzen Co., Ltd.

○―
Alphabetical order22-25 August 2022
Kobe, Japan

51

Virtual Excursion (August 24, Wednesday)
Embark on a journey to experience Japanese traditions, culture, or agricultural
heritage beef cattle !
Three types of virtual tours are offered during ICoMST2022.
1) Introducing the Attractions of Tajima Cattle (Kobe beef)
2) Sightseeing in Kyoto’s Arashiyama and Sagano district3) Introduction of Japanese culture - Shakyo (copying sutras) andTea ceremony Experience
You can choose the start time according to your convenience. All of these are
first come, first served. Capacity is 80 people, each course.
The summary of each course is given below the table.
CoursenumberTitle

Tour time(JST)

1

Heritage of Kobe and Tajima, the closed breeding fromwomb to chopsticks strategy

09:00-10:00

2

Arashiyama & Sagano Virtual Tour

09:00-10:00

3

The Secret Charm of Kyoto Virtual Tour

09:00-10:00

4Same as Course 2

17:00-18:00

5

Same as Course 3

17:00-18:00

Course1.
Tajima is one of Japan's leading breeds of beef cattle. The breed has beenreared with the deep love of agricultural producers and closed breeding
techniques. We would like to introduce you that the charm of Tajima cattle,
which are certified as an element of Japanese agricultural heritage, and Kobe
beef, from a special location you have never been seen before. This is theoriginal tour of ICoMST 2022 by Tajima cattle researcher.

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Course 2 and 4.
On this virtual tour, experience sightseeing in the Arashiyama and Sagano
areas of Kyoto, one of the popular sightseeing regions of Japan. At Tenryu-ji
Temple, which is a registered World Heritage Site, you can view the beautiful
Japanese garden while being told about the history of the temple as well as
Zen Buddhism. At the Bamboo Grove Path, one of the sites that symbolize
Sagano, enjoy the simulated experience of riding on a rickshaw. The tour will
also visit popular staple sightseeing spots such as Arashiyama Monkey Park,a shopping arcade lined with souvenir shops, Togetsukyo Bridge as it shows
off its seasonal beauty with Mt. Matsuo and Katsura River in the background,and more.
Course 3 and 5.
On this virtual tour, more than half of the destinations comprise areas thatare normally not open to the public. At Konkai Komyo-ji Temple, enjoy seeing
the sights from different angles, such as from atop the Sanmon Gate, in aformal chamber, in a sacred hall, a garden, and even a light-up display. Thenin the comfort of your own home, experience what it's like to copy a sutraused at Konkai Komyo-ji Temple. See how artisans create beautiful Japanese
sweets at the long-established confectionery shop Shichijo Kanshundo, andwatch a tea ceremony at Shoden Sanso in Uji. Get in touch with Japanesearchitecture and gardens at Shoden Sanso, built on the remnants of a nobles'
villa from 900 years ago.

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Kobe, Japan53

Platinum sponsors

Itoham Foods Inc.

NH Foods Ltd.

Prima Meat Packers, Ltd.

Gold sponsors

MARUDAI FOOD CO., LTD.

Starzen Co., Ltd.

Silver sponsors

JAPAN HAM&SAUSAGE
PROCESSORS COOPERATIVEASSOCIATION

National Federation ofAgricultural Cooperative
Associations (ZEN-NOH)

Bronze sponsor
Japan Meat ConferencePearl sponsors
FUKUTOME MEAT PACKERS, LTD.
HANAKI ENGINEERING CO., LTD.
Japan Pork Producers Association
MAYEKAWA MFG. CO., LTD.
ALL JAPAN MEAT INDUSTRY CO-OPERATIVE ASSOCIATIONSFOOD INDUSTRY NEWS CO., LTD.
JAPAN MEAT PROCESSORS ASSOCIATION

一般社団法人

日本食肉加工協会

JAPAN MEAT SCIENCE & TECHNOLOGY INSTITUTE

一般社団法人

食肉科学技術研究所

Meiji Animal Health Co., Ltd.
NIKKEN FOODS CO., LTD.
RYOMA GAKUENTOKYO FOODS MACHINERY CO., LTD.

Congress partners
Asakusa Ham Inc.
Atsushi SUZUKIJA Takasaki Ham Co., Ltd.
Japan Gibier Promotion Association
Japan Livestock Products Export Promotion Council
JAPAN MEAT GRADING ASSOCIATIONJAPAN MEAT TECHNOLOGY INSTITUTEKITII Corporation

Katsuhiro YAMAMOTO
Masayuki MIKAMIOCI CO., LTD.
SHIMIZUKO SHIRYO CO., LTD.
SHINSHU HAM CO., LTD.
TAKIZAWA HAM CO., LTD.
TERADA TRADING CO., LTD.
TOKAI BUSSAN CO., LTD.

Special thanks
Kobe Beef
Japan Distribution
Kobe
Elsevier Tourism Promotion Convention
The ItoB.V.
Foundation
AgencyCouncilBureauKobe
Tourism
BureauKyonaka SFoods
Inc.

Our goal is to become a global company that delivers
everyday happiness through our food value chain
Since our founding in 1948, we havecontributed to the developmentof Japanese food culture whilestaying ahead of the times.

https://www.starzen.co.jp/en/NotesNotesNotesNotesNotes