Chairs :  M. Petracci, Dept. of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , Italy &  C. Berri, INRAE, France 

MORNING – Construction of meat quality

11:00-11:25 CET 
Marina HOSOTANI, Rakuno Gakuen University, Ebetsu, Japan 
Mitochondria-related genes and morphological changes of mitochondria in chicken pectoralis major with white striping and wooden breast

11:25-11:40 CET
Christophe PRAUD, INRAE, France
Molecular phenotyping of white striping and wooden breast defects 

11:40-11:55 CET
Maria Del Mar CAMPO,University of Zaragoza, Zaragoza, Spain
Skin colour prediction in broiler according to the sex and carotenoid in the diet 

11:55- 12:10 CET
Eva TUMOVA, Czech University of Life Sciences Prague, Czech Republic
Interaction beween chicken genotype and feeding regimen for the control of meat quality traits

12:10-12:25 CET
Yuxi JIN, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
The components of volatile flavor compounds in chicken breast meat and their related genes

12:25-12:30 CET
Final remarks

AFTERNOON – Meat processing 

14:00-14:25 CET 
Giulia BALDI, University of Bologna, Bologna, Italy
Innovative processing technologies for improving poultry meat quality

14:25-14:40 CET 
Angela TROCINO, University of Padova, Padova, Italy
Differences in texture analyses of chicken breast fillets affected by severe wooden breast and spaghetti meat myopathies

14:40-14:55 CET 
Giulia TASONIERO, USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens GA, United States
Biochemical changes in Spaghetti Meat chicken breast during refrigerated storage

14:55-15:10 CET 
Hong ZHUANG,USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens GA, United States
Relationships between muscle water properties and texture characteristics in raw intact broiler pectoralis major with the woody breast condition

15:10-15:25 CET 
Final remarks