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58th International Congress of Meat Science and Technology (58th ICoMST)
Volume 92, Issue 3 (2012)
The following is an outline of session, topics and plenary speakers featured at ICoMST2012. Please note that topics and speakers are subject to change.
Click on conference title to access each keynote speaker’s abstract and short bio.
| SUNDAY, August 12, 2012 | OPENING RECEPTION | |
| MONDAY, August 13, 2012 | OPENING CEREMONY | |
| K1 | The Future for Healthful Meat Dr. Dennis Avery, Hudson Institute, Washington, DC  |
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| Session 1: Nutrition and Health | ||
| K2 | Nutritional primer on today’s red meats Dr. Shalene McNeill, National Cattlemen’s Beef Association, USA |
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| K3 | Nutrient-rich proteins to support skeletal muscle health in aging: the case for meat Dr. Stuart Phillips, McMaster University, Canada |
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| Session 2: Meat Sustainability | ||
| K4 | Beef production in balance: considerations for life cycle analyses Dr. Frank Mitloehner, University of California, USA |
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| K5 | Precision pork production: predicting the impact of nutritional strategies on carcass quality Dr. Jaap Van Milgen, INRA, France |
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| K6 | China’s meat industry revolution- challenges and opportunities for the future Dr. Guang-Hong Zhou, Nanjing Agricultural University, China |
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| Plus | 3 short orals and 100+ research posters to view | |
| TUESDAY, August 14, 2012 | CONFERENCES | |
| Session 3 – Fresh Meat Quality- Producing Niche Market Fresh Products | ||
| K7 | Opportunities for predicting and manipulating beef quality Dr. Jean-Francois Hocquette, INRA-Centre de Clermont-Ferrand, France |
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| K8 | Changes in animal production systems in South America: current and future consequences on carcass and meat quality attributes Dr. Fabio Montossi Porchile, INIA, Uruguay |
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| K9 | The labile lipid fraction of meat Dr. Mike Dugan, Agriculture and Agri-Food Canada, Canada |
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| Session 4 – Animal Welfare ( concurrent with Session 5 ) | ||
| K10 | Strategies to promote animal welfare in Latin America and benefits for meat quality. Dr. Mateus Paranhos da Costa, Sao Paulo State University of Jaboticabal, Brazil |
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| K11 | Transport of livestock in North America and its impact on animal welfare, and carcass and meat quality issues. Dr. Karen Schwartzkopf-Genswein, Agriculture and Agri-Food Canada, Canada |
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| K12 | Animal welfare at slaughter: moving from inputs to outputs Dr. Antonio Velarde, IRTA, Spain |
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| Session 5 – Meat Biochemistry / Biology ( concurrent with Session 4 ) | ||
| K13 | A molecular understanding of tenderness – a proteomics approach Dr. Kristin Hollung, Nofima, Norway |
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| K14 | Protein modification in muscle foods: looking back and looking forward Dr. Caroline Baron, DTU Food, Denmark |
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| K15 | Advances in apoptotic mediated proteolysis in meat tenderization Dr. Caroline Kemp, Nebraska, USA |
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| Plus | 6 short orals and 100+ research posters to view | |
| WEDNESDAY, August 15, 2012 | TECHNICAL AND SCENIC TOURS | |
| THURSDAY, August 16, 2012 | CONFERENCES | |
| Session 6 – Microbiology and Food Safety ( concurrent with Session 7 ) | ||
| K16 | Building food safety into the company culture Dr. Randy Huffman, Maple Leaf Foods, Canada |
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| K17 | Meat safety performance standards – where are we going? Mr. Ian Jenson, Meat and Livestock Australia |
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| K18 | Validating processes to meet food safety objectives Dr. Margaret Hardin, IEH Consulting, USA |
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| Session 7 – Consumer Trends ( concurrent with Session 6 ) | ||
| K19 | Consumption trends and economic and policy issues that drive them Dr. Helen Jensen, Iowa State University, USA |
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| K20 | Global consumer trends and their impact on the meat industry David Hughes, Imperial College London, Wales, UK |
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| Session 8 – Value Added and Further Processed ( concurrent with Session 9 ) | ||
| K21 | Beyond celery and starter culture: advances in procedures and ingredients for natural/organic curing processes Dr. Joseph Sebranek, Iowa State University, USA |
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| K22 | Emerging health benefits of nitrite and nitrate: A change in paradigm Dr. Nathan Bryan, University of Texas, USA |
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| K23 | Quality considerations with high pressure processing of fresh and value added meats Dr. Volker Heinz, German Institute of Technologies |
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| Session 9 – Technologies to Increase Carcass and By-product Value ( concurrent with Session 8 ) | ||
| K24 | Using 3D vision systems for rapid and precise pork carcass quality assessment Dr. Candido Pomar, and M. Marcoux, Agriculture and Agi-Food Canada, Canada |
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| K25 | Innovations in value-addition of edible meat by-products Dr. Fidel Toldra, Institute of Agrochemistry and Food Technology, Spain |
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| K26 | Biorefining specified risk materials: from science to commercial success Dr. Erick Schmidt, Biosphere Technologies, Canada |
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| Plus | 6 short oral talks and 100+ research posters to view | |
| FRIDAY, August 17, 2012 | HOT TOPICS/CURRENT ISSUES | |
| Session 10 – Hot Topics | ||
| K27 | In vitro meat Dr. Mark Post, University of Maastricht, The Netherlands |
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| K28 | Meat and the environment – Future directions Dr. Karin Wittenberg, University of Manitoba, Canada |
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| Panel Discussion: A Healthy World of Meat Lead by Phyllis Shand, University of Saskatchewan, Canada |
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| Closing Ceremony – Introduction to ICoMST 2013 | ||
