Webinar

12 October 2021

11:00 - 12:30 CET and 14:00 - 15:30 CET

Construction of meat quality (am) / Meat processing (pm)

Webinar organised with the working group EF5.
Chair: Dr Massimiliano Petracci (Italy)

Webinars will be open to registered participants only. Registration fees include online access to the webinars, to all e-posters, and attendance to the on-site event in 2022.

Program

Chair :  M. Petracci, Institute of Poultry Diseases, Free University Berlin & 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 (with 5 min discussion)

11:25-11:40 CET
Christophe PRAUD,
Inrae Nouzilly, France
Molecular phenotyping of white striping and wooden breast defects (with 3 min questions)

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 (with 3 min questions)

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 (with 3 min questions)

12:10-12:25 CET
Guiping ZHAO, 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 (with 3 min discussion)

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 (with 3 min discussion)

14:25-14:40 CET 
Anton PASCUAL,
University of Padova, Padova, Italy
Differences in texture analyses of chicken breast fillets affected by severe wooden breast and spaghetti meat myopathies (with 3 min discussion)

14:40-14:55 CET 
Elvan Gökçen BULUT,
Graduate school of natural and applied sciences, Ankara, Turkey
Effect of baking and gelatin addition on 3D printed functional chicken meat-based product (with 3 min discussion)

14:55-15:10 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 (with 3 min discussion)

15:10-15:25 CET 
Hong ZHUANG,
Qingdao Agricultural University, Qingdao, China
Relationships between muscle water properties and texture characteristics in raw intact broiler pectoralis major with the woody breast condition (with 3 min discussion)

15:25-15:30 CET
Final remarks