Workshop

  • A workshop on biosensors for meat quality was held in Lleida (Spain) on 25 October 2012.
  • A biosensor is an analytical device for the detection of an analyte that combines a biological component with a physicochemical detector component.
  • Common analytes in meat are: DNA markers, metabolites, electric conductivity, pH...
  • Common meat quality aspects are: fat type, amount and distribution, muscle fibre type, glycogene content...
  • An useful biosensor should be able to measure meat quality traits cheaply, accurately, and fast in farms, abbatoirs or supermarkets.
  • The purpose of this workshop is to bring together interested parties from industry and academia to assess the current status of knowledge and praxis related to pork quality.
  • It was also the first opportunity to bring all EXCELMEAT partners together in a kick-off meeting.

Workshop Program

  • Venue: Sala de Graus, Building 1, Campus ETSEA, Universitat de Lleida (UdL), Lleida, Spain.
  • Information Leaflet
  • List of participants (provisional)
  • Press note (in Catalan)
  • Day 1. Thursday 25 October: Workshop (open to all)

    ORAL PRESENTATIONS

    1. 09:00-09:20 Welcoming & Introduction: Jules Hernández-Sánchez and Romi Pena
    2. 09:20-09:40 Estany et al. A review of ten years of research on genetics of fat content and composition in pigs
    3. 09:40-10:00 Portero. Meat products in human nutrition: an update
    4. 10:00-10:20 Quintanilla et al. Genetic mechanisms underlying lipid metabolism and meat quality in pigs: from candidate gene to gene network inference
      • 10:20-11:00 Break
    5. 11:00-11:20 Marcos et al. Assessment of pork quality using Surface-Enhanced Laser Desorption/Ionisation Time-of-Flight Mass Espectrometry
    6. 11:20-11:40 Gou et al. Near infrared spectroscopy (NIR) as a tool to reduce the heterogeneity in salt uptake of fresh hams
    7. 11:40-12:00 Serra et al. Online total fat prediction in green hams and loins
    8. 12:00-12:20 Hamill et al. NMR, transcriptome and proteome analysis of water-holding capacity in porcine muscle: a systems approach
    9. 12:20-12:40 Oliván et al. Identification of stress biomarkers in meat
      • 12:40-13:00 Morning Wrap-up (time-permitting)
        13:00-15:00 Lunch & Posters
    10. 15:00-15:20 Davoli et al. The AGER-HEPIGET Italian project. Advanced research in genomics for the Italian heavy pig production chain: structural and functional analysis of pig genes to improve meat and carcass quality
    11. 15:20-15:40 Diestre Genetic approaches to improve meat quality and its implementation at commercial level
    12. 15:40-16:00 Balatsky et al. Genetic markers and the quality of meat of the Ukrainian local breeds of pigs
    13. 16:00-16:20 Gispert et al. Evolution of intramuscular fat content in three pig genotypes from 30 to 120 kg live weight
    14. 16:20-16:40 Hernández et al. Divergent selection for intramuscular fat in rabbit
    15. 16:40-17:00 Doran Bio-sensors for meat quality – the present and future
      • 17:00-19:00 Wrap-up & General Discussion
        20:00 Dinner

    POSTERS (13:00-15:00, 25 October 2012, Foyer Building 1 ETSEA)

      • Poster dimensions: between 80-100 cm wide and 110-130 cm high. Best if 90x120 cm
    1. Tor et al. Quantitation of meat quality by mass spectrometry techniques pdf
    2. Hernández-Sánchez et al. Comparing methods for estimating gene effects: Least Squares vs. Genomic Selecion pdf
    3. Aznárez et al. Constructing gene networks underlying fat metabolism in pigs pdf
    4. Guàdia et al. GWAS of low heritable traits: the case of sensory attributes of dry-cured hams pdf
    5. Ramayo-Caldas et al. RNA-Seq liver transcriptome profile in pigs with extreme phenotypes of intramuscular fatty acid composition pdf
    6. Álvarez-RodrÍguez et al. Insights into meat quality differences between organic and conventional pork pdf
    7. Oliván et al. Application of near infrared spectroscopy for on-site control of meat quality and safety parameters in pork loin packaged under modified atmospheres pdf
    8. Dunner et al. Association of genes involved in carcass and meat quality traits in 15 European bovine breeds pdf
    9. Avilés et al. Differences in meat quality of the Iberian pig strains and the Iberian x Duroc crossbreed. Physicochemical study of the tenderloin pdf
    10. Gol et al. Association study between pig PLIN1 and PLIN2 gene polymorphisms and carcass and muscle fat traits pdf
    11. Davoli et al. Advanced research in genomics and processing technologies for the Italian heavy pig production chain: AGER, a project for meat quality pdf
    12. Muñoz et al. Search for biomarkers affecting porcine backfat fatty acid composition using GWAS technique pdf
    13. Manunza et al. Performance of a genome-wide association analysis for intramuscular fat and cholesterol contents in a Duroc commercial population pdf
    14. Ali et al. A 3’UTR polymorphism at the pig adiponectin (ADIPOQ) gene is associated with serum LDL concentration at 190 days pdf
    15. Ros-Freixedes et al. Fatty acid composition determined by near-infrared spectroscopy and its relationship with feed conversion ratios pdf
    16. Bosch et al. Fatty acid composition determined by near-infrared spectroscopy and its relationship with feed conversion ratios pdf

    Day 2. Friday 26 October: EXCELMEAT kick-off meeting (08:30-12:00, EXCELMEAT core members only)

    1. 08:00-08:10 Welcome
    2. 08:10-08:30 Secondments schedule
    3. 08:30-09:00 Achievements
    4. 09:00-09:20 EU Funding with Dr. Rodrigo de Oliveira, Department of Research and Innovation, IRTA
    5. 09:20-12:00 Transforming EXCELMEAT into a funded EU project
    6. 12:00-14:00 Visit to Lleida Medieval Quarter and Old Cathedral "La Seu Vella"
    7. 14:00-15:00 Lunch and Farewell