Index for 18th September - Bergamo 2013

 Stampa 
Categoria: EggsMeat- BG2013-3

XV European Symposium on the Quality of Eggs and Egg Products and XXI European Symposium on the Quality of Poultry Meat

Index of the Photoalbum for Wednesday 17th September.


 


09:00-10:30 PLENARY SESSION III
Sustainability of poultry production systems (Oggioni Hall)  
Chairs: Y. Nys, B. Pym
Current situation of EU egg market following the ban of conventional cages.
C. Riffard (CNPO, FRA)
Contamination of poultry products by environmental pollutants.
C. Jondreville (INRA, FRA)
10:30-11:00 Coffee break
EGG SESSION VII (Alabastro Hall)
Nutritional and technological properties of eggs
Chair: F. Sirri
MEAT SESSION VII (Oggioni Hall) 
Muscle biology 
Chair: M. Duclos
11:00-11:30 Eggs as a source of nutraceuticals and biomedical substances in the prevention of civilization diseases.
T. Trziszka (Wroclaw University, Poland)
Emerging poultry meat quality defect: White striping.
C. Owens (University Arkansas, USA)
11:30-11:45 Egg to promote child health.
S.S. Yalçin (Hacettepe University, Turkey)
Susceptibility of broiler chickens to Deep Pectoral Myopathy with encouraged wing flapping and associated changes in plasma creatine kinase.
S. F. Bilgili (University Auburn, USA)
11:45-12:00 Are autotrophic microalgae a potential alternative omega-3 source compared to commercially available sources to enrich eggs with n-3 LC-PUFA?
C. Lemahieu (KU Leuven Kulak, Belgium)
Dylemma of deep pectoral myopathy (DPM) in broiler chickens.
J. Kijowski (Poznan University of Life Sciences, Poland)
12:00-12:15 Transfer of α-tocopherol stereoisomers in layers from feed to egg yolk.
M. Peisker (ADM Specialty Ingredients, The Netherlands)
The effect of white striping on the chemical composition of chicken breast meat.
S. Mudalal (University Bologna, Italy)
12:15-12:30 Egg as a strategic food-vehicle for multiple fortification.
N. Shapira (Institute for Nutrition Research, Israel)
Effect of dietary 25-hydroxycholecalciferol on muscle tissue and primary cell culture properties in broiler chicken.
C. Berri (INRA, France)
12:30-14:00 Lunch
EGG SESSION VII (Alabastro Hall)
Nutritional and technological properties of eggs (cont.)
Chair: F. Sirri
MEAT SESSION VIII (Oggioni hall)
Poultry meat products and novel foods
Chair: M. Petracci
14:00-14:15 High phytase levels increase mineral deposition in egg yolks.
M.F. Soto-Salanova (AB Vista)
New processing approaches to continuously manufacture meat products.
J. Weiss (University Hohenheim, Germany)
14:15-14:30 Effect of Camellia sinensis and Morus alba leaf extracts on production of layer, egg quality and cholesterol in egg yolk.
P. Panja (Thailand)

EGG SESSION VIII (Alabastro Hall)
Advances in egg processing technologies
Chair: A. Hidalgo

14:30-14:45 Supercritical fluid extraction of fatty acids and phospholipids from whole quail eggs.
Bobak Ł. (Wroclaw University, Poland)
Utilization of egg white powder and olive oil in turkey meat emulsion systems.
B. Ozturk (Ege University, Turkey)
14:45-15:00 Egg white pretreatment by high-pressure homogenization to improve the processability.
J. Brand (Technische Universität München, Germany)
Evaluation of the effect of active packaging on poultry meat fillet shelf-life.
A. Pezzuto (Istituto Zooprofilattico Sperimentale delle Venezie, Italy)
15:00-15:15 A industrial viable continuous centrifugal separation process of liquid egg yolk.
T. Strixner (ZIEL Food and Nutrition Research Center, Germany)
Insights into the background of instrumental chicken breast meat colour as revealed by PLSR.
P.C. Muth (University of Hohenheim, Germany)
15:15-15:30 Innovative packaging system for shell egg storage: effects on egg quality traits and microbial loads.
P. Rocculi (Univ. Bologna, Italy)
Nutrient composition of broiler breast meat in relation to age and gender of the broiler.
S. Janisch (University of Göttingen, Germany)
15:30-16:00 Closing ceremony