Muscle Biology & Meat Biochemisty
Physio-informatic Approach to Link Rumen Microbiota, Metabolism, and Meat Quality in Japanese Black Cattle
Dr. Sanggun Roh (Japan)
Temperature Stress, Meat Production, and Tissue Adaptation in Muscle and Adipose
Dr. Marcio Duarte (Brazil)
Muscle, Meat, and the In-Between – the Early Postmortem Period and Meat Quality
Dr. Tracy L. Scheffler (USA)

Break & Networking

Poster Viewing

Meat Quality
TBA
Dr. David Gerrard (USA)
Proteomics to Advance Meat Research: A First Look into the Interactions between the Biomarkers and Pathways Underlying Beef Color, Intramuscular Fat and Tenderness Determination
Dr. Antonella della Malva (Italy)

Lunch & Networking

Poster Viewing

Innovation of Meat Processing
Efflorescence in Meat Products: Where Physics and Chemistry Meet
Dr. Jochen Weiss (Germany)
Innovative Meat Processing Strategy Using Fruit-Derived Proteases for enhanced Tenderization, Digestibility and Bioactivity
Dr. Koo Bok Chin (Korea)

Break & Networking

Poster Viewing

Smart Factory
AI in Meat Science and Industry
Dr. Igor Tomasevic (Serbia)