Tuesday 11 August
| Time | Program |
|---|---|
|
05:30 - 08:00
Outdoor Plaza, DCC Exhibition Hall 2 |
Fun Run |
| 09:00 - 10:30 Grand Ballroom (2F) |
Muscle Biology & Meat Biochemistry Chair
Dr. David Gerrard (Virginia Tech, USA) Keynote Lecture 4
Physio-informatic Approach to Link Rumen Microbiota, Metabolism, and Meat Quality in Japanese Black Cattle Keynote Lecture 5
Early Life Nutrition and Prenatal Programming: Shaping Carcass Composition and Beef Quality Keynote Lecture 6
Muscle, Meat, and the In-Between – the Early Postmortem Period and Meat Quality |
| 10:30 - 11:00 Lobby (1F) |
Break & Networking Poster Viewing |
| 11:00 - 12:30 Grand Ballroom (2F) |
Meat Quality Chair
Dr. Frédéric Leroy (Vrije Universiteit Brussel, Belgium) Keynote Lecture 7
Carbon Economy of Skeletal Muscle Growth: Warburg-Like Metabolic Remodeling Drives Lean Accretion and Shapes Meat Quality Keynote Lecture 8
Proteomics to Advance Meat Research: A First Look into the Interactions between the Biomarkers and Pathways Underlying Beef Color, Intramuscular Fat and Tenderness Determination Oral 7
Application of High Pressure Processing to Improve the Color and Consumer Acceptability of Dark Cutting Beef Oral 8
Grape Pomace Silage in the Finishing Diet of Beef Steers |
| 12:30 - 14:00 Room 111 (1F) |
Lunch & Networking Poster Viewing |
| 14:00 - 15:30 Grand Ballroom (2F) |
Innovation of Meat Processing Chair
Dr. Rodrigo Tarté (Iowa State University, USA) Keynote Lecture 9
Efflorescence in Meat Products: Where Physics and Chemistry Meet Keynote Lecture 10
Fruit-derived Protease in Meat Processing: Mechanism, Application and Sustainability Oral 9
Saltiness-Enhancing Effect of Dry-Aged Beef Crust Hydrolysate on Low-Sodium Sausages and Identification of Potential Salty Peptides Oral 10
Enzymatic Hydrolysis of Proteins from Sediment Generated During the Processing of Pork Bones to Obtain Bioactive Products |
| 15:30 - 16:00 Lobby (1F) |
Break & Networking Poster Viewing |
| 16:00 - 17:15 Grand Ballroom (2F) |
Smart Factory Chair
Dr. Jochen Weiss (University of Hohenheim, Germany) Keynote Lecture 11
AI in Meat Science and Industry Oral 11
Development and Calibration Transfer of a NIR System for Real-Time Nutritional Composition Assessment of Beef Oral 12
Extensive Finishing Regime Alters Mitochondrial Metabolism in Bovine Skeletal Muscle Oral 13
Effects of Fattening Starting Age and Slaughter Age on Carcass Characteristics and Meat Quality Traits of Hanwoo Steers |
| 18:30 - 21:00 Grand Ballroom (3F), ICC Hotel |
Korean Night with World Foods
|