Conference Program
“Meat as a functional and pro-healthy part of our diet”
June 27th – 29th, 2018 – Poznań University of Life Sciences
Conference venue: Hotel 500, Tarnowo Podgórne near Poznań
June 27th (Wednesday)
Arrival of participants, their accommodation and registration (14:00 – 19:00)
16:00 – 18:00 – Visit at the Wielkopolska Lech Brewery
19:00 – 21.00 – Dinner at the Hotel 500 Tarnowo Podgórne near Poznań
June 28th (Thursday)
9:00 – 9:10 Opening ceremony
Session I
Chairpersons:
Dr. Dagmar A. Brüggemann (Max Rubner Institute in Kulmbach, Germany)
D.Sc. Hanna M. Baranowska (Poznan University of Life Sciences in Poznan, Poland)
9:10 – 9:40 Andrzej Sośnicki and Matt Culbertson: “The relevance of modern genetic technologies in sustainable pork production”
9:40 – 10:10 Agata Chmurzyńska: “Meat as a source of essential nutrients”
10:10 – 10:30 Discussion
10:30 – 11:00 Coffee break
Session II
Chairpersons:
Prof. Dr. Meltem Serdaroğlu (Ege University, Izmir, Turkey)
Prof. D.Sc. Małgorzata Darewicz (University of Warmia & Mazury in Olsztyn, Poland)
11:00 – 11:30 Leticia Mora, Marta Gallego, Fidel Toldrá: “Bioactive peptides in meat and meat products”
11:30 – 12:00 Anna Iwaniak, Małgorzata Darewicz, Piotr Minkiewicz: “Hybrid approach in the analysis meat proteins as the source of biopeptides”
12:00 – 12:30 Dorota Chorążyk and Wiesław Kopeć: Poultry meat as a potential source of extracts enriched in CRC (carnosine related compounds)
12:30 – 12:50 Discussion
12:50 – 14:00 Lunch/Poster view
Session III
Chairpersons:
Dr. Andrzej Sosnicki (Genus-PIC, Hendersonville, TN, U.S.A.)
Prof. D.Sc. Joanna Stadnik (University of Life Sciences in Lublin, Poland)
14:00 – 14:30 Niels T. Madsen, Niels-Henrik Grothe, Dirac Holger: “New trends in meat processing automation”
14:30 – 15:00 Jochen Weiss: “On the role of physical properties and processes in formulating meat products with functional ingredients”
15:00 – 15:30 Ryszard Kowalski, Adam Kostecki, Bożena Danyluk, Agnieszka Bilska, Stanisław Gwiazda: “Improvement of meat products quality – alternative curing”
15:30 – 16:00 Discussion
16:00 – 16:20 Coffee break
16:20 – 17:45 Short presentations / Poster discussion
Chairpersons:
Dr. Sabine Andrée (Max Rubner Institut in Kulmbach, Germany)
D.Sc. Marzena Zając (Agricultural University in Kraków, Poland)
16:20 – 16:35 Magdalena Efenberger-Szmechtyk, Agnieszka Nowak, Agata Czyżowska, Ilona Gałązka-Czarnecka: The effect of chokeberry leaves polyphenols on the shelf life of meat products stored in MAP.
16:35 – 16:50 Haluk Ergezer, Orhan Özünlü, Cerennur Serbest, Ramazan Gökçe: Effects of acorn extracts on antioxidative properties in beef patties.
16:50 – 17:05 Burcu Öztürk, Meltem Serdaroğlu, Sibel Kaya Bayram: Fiber-enriched and phosphate-free restructured chicken steaks: functional and technological attributes and quality changes during storage.
17:05 – 17:20 Adam Zwolan, Lech Adamczak, Magdalena Wirkowska-Wojdyła, Dorota Pietrzak: Effect of Black Seed extracts on changes in fats in standard poultry meat products.
17:20 – 17:45 – Poster discussion
19:00 – 24:00 Conference dinner
June 29th (Friday)
Session IV
Chairpersons:
Prof. Dr. Natalia Povarova (Odessa National Academy of Food Technologies in Odessa, Ukraine)
Prof. D.Sc. Wiesław Kopeć (Wroclaw University of Environmental and Life Sciences in Wrocław, Poland)
9:00 – 9:30 Magdalena Montowska and Emilia Fornal: “Peptidomics in food science – an advance from comparative to quantitative proteomics and peptide marker discovery”
9:30 – 10:00 Anna Pudło and Wiesław Kopeć: “Glucosaminoglycans from meat raw materials – isolation and use as a food ingredient”
10:00 – 10:30 Mieczysław Obiedziński, and Agnieszka M. Obiedzińska: “Pros and cons of animal fats – cunsumer’s attributes”
10:30 – 10:50 Discussion
10:50 – 11:10 Coffee break
11:10 – 12:25 Short presentations / Poster discussion
Chairpersons:
Prof. D.Sc. Wiesław Przybylski (Warsaw University of Life Sciences – SGGW in Warsaw, Poland)
D.Sc. Monika Modzelewska-Kapituła (University of Warmia & Mazury in Olsztyn, Poland)
11:10 – 11:25 Robert Gąsior, Aldona Kawęcka, Krzysztof Wojtycza, Jacek Sikora, Angelika Odrzywolska: Volatile Aroma Compounds in Meat from Polish Native Goat and Sheep Breeds using HS-SPME-GC/MS and GC-O.
11:25 – 11:40 Piotr Minkiewicz, Anna Iwaniak, Małgorzata Darewicz: New opportunities in the BIOPEP-UWM database, a tool for meat protein and peptide sequence analysis.
11:40 – 11:55 Krzysztof Przybył, Krzysztof Koszela, Jolanta Gawałek, Piotr Boniecki: Classification of selected puffing turkey meat based on texture and color analysis.
11:55 – 12:10 Anna Soletska and Vladyslav Hevryk: Ways to preserve the quality and safety of meat products.
12:10 – 12:25 – Poster discussion
12:25 – 12:35 Closing session and farewell
12:35 – 13:45 Lunch