12 October 2021

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

AM: Construction of meat quality
PM: Meat processing

Webinar organised with the working group EF5.
Chairs: Dr Massimiliano Petracci (Italy) & C. Berri (France)

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.

With the support of


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 
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
 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 
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