Session 30C |
Sunday PM
Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
|
| Sponsor: | Muscle Foods Division |
| Time: | 1:00 PM- 4:30 PM |
| 30C-1 | Stress relaxation behavior of beef to predict tenderness
D. PARK, R. K. Miller, J. Ophir, T. A. Krouskop |
| 30C-2 | Effects of hydrodynamic pressure processing and freezing on beef ribeyes
M. B. SOLOMON, J. S. Eastridge, E. W. Paroczay, S. W. Coleman |
| 30C-3 | Effect of hydrodynamic pressure processing on freeze-dried whole muscle semitendinosus
A. G. SENECAL, K. Racicot, R. Segars, B. Berry, M. Solomon |
| 30C-4 | Will blade tenderization decrease iridescence in cooked beef semitendinosus muscle?
E. OBUZ, D. H. Kropf |
| 30C-5 | Determinants of ultimate pH of pork
R. L. J. M. VAN LAACK, J. Yang, E. Spencer |
| 30C-6 | Effects of several antemortem factors on PSE incidence of Korean slaughter pigs
Y. I. CHOI, Y. T. Kim, D. Y. Kim, C. L. Lee, I. K. Han |
| 30C-7 | Color, oxidation-reduction potential, and gas production of irradiated meat from different animal species
Y. H. KIM, K. C. Nam, S. J. Hur, M. Du, H. A. Ismail, D. U. Ahn |
| 30C-8 | Texture and microstructure of irradiated chicken breast
K. S. YOON |
| 30C-9 | Postmortem pH, muscle, and refrigerated storage effects on ability of vacuum-packaged pork to re-bloom
L. ZHU, B. Bidner, S. Brewer |
| 30C-10 | Vacuum skin packaging and salt rinse treatment to improve quality retention in fresh poultry
S. KARTIKA, K. Candogan, L. W. Grimes, J. C. Acton |
| 30C-11 | Application of an electronic nose for discrimination of ground beef quality through simulated retail display
S. SUWANSRI, F. W. Pohlman, J. F. Meullenet, K. S. McElyea |
| 30C-12 | Correlation of electronic nose data with storage time and sensory panel ratings on raw ground turkey
G. FOLKES, M. O. Balaban |
| 30C-13 | Monoclonal antibodies against troponin I for the detection of mammalian meats in poultry products
F. C. CHEN, Y. H. P. Hsieh |
| 30C-14 | Development and characterization of monoclonal antibody specific to meats from livestock
S. S. C. SHEU, M. J. Lee, Y. Y. Lien, E. T. Liaw |
| 30C-15 | Influence of glycerol on water mobility and textural changes in intermediate moisture (IM) turkey
A. P. P. YANG, Y. Kou, Y. Kim, I. A. Taub |
| 30C-16 | Stability of the globin moiety of porcine myoglobin to urea: reducibility of the denatured form
L. ZHU, S. Brewer |
| 30C-17 | Solubility of beef heart under low ionic strength conditions
C. A. MIRELES DEWITT, G. Gomez |
| 30C-18 | Assessing the functionality of beef heart surimi in meat-based patties
J. V. GAGER 1, N. L. Dawkins, P. Cornillon, Y. Kim, A. Howard |
| 30C-19 | Effect of citrus fiber (albedo) incorporation in cooked pork sausages
J. A. PéREZ-ALVAREZ, J. Fernández-López, E. Sayas, C. Navarro, E. Sendra |
| 30C-20 | Development of a novel cooked fermented whole muscle ham product
A. G. M. SCANNELL, P. M. Kenneally, D. F. McCarthy, G. Schwarz, E. K. Arendt |
| 30C-21 | Development of a value added fermented reformed ham.
D. F. MCCARTHY, A. G. M. Scannell, C. McDonagh, N. Kelleher, E. K. Arendt |
| 30C-22 | Enhancement solution and display effects on shelf life and sensory characteristics of fresh pork loin chops
J. M. SCHLICKAU, C. J. Prestat, K. J. Ryan, K. L. Robbins, C. L. Homco-Ryan, F. K. McKeith, M. S. Brewer |
| 30C-23 | Effects of enhancement solutions on physical and sensory characteristics of precooked, reheated pork chops.
C. J. PRESTAT, K. L. Robbins, J. Jensen, K. J. Ryan, L. Zhu, F. K. McKeith, M. S. Brewer |
| 30C-24 | Cooking yields and textural characteristics of grilled chicken breast filets as affected by pH of marinade
Y. C. CHEN, T. C. Chen |
| 30C-25 | Effects of vacuum marination on moisture absorption and retention by boneless broiler chicken breasts
L. L. YOUNG, J. A. Cason, R. J. Buhr, C. E. Lyon |
| 30C-26 | Modified extraction method for determining 2-thiobarbituric acid values in meat with increased specificity and simplicity
B. WANG, A. Benjamin, R. D. Pace, B. Phillips, A. Porobodessai, W. A. Hill |
| 30C-27 | Prevention of warmed-over flavor in cooked ground beef using antioxidants
J. AHN, I. U. Gruen, L. N. Fernando |
| 30C-28 | Effect of the use of solvents with different dielectric constants to add delta-tocopherol into chicken leg muscle: antioxidant partitioning between polar and neutral lipids
M. A. DAVILA, H. O. Hultin |
| 30C-29 | Effects of nutraceutical herbs on storage properties of raw and cooked, ground beef
J. HAN, K. S. Rhee |
| 30C-30 | Antioxidant effects of rosemary (Rosmarinus officinalis), sage (Salvia officinalis L.) and oregano (Origanum vulgare) extracts during frozen storage of turkey meat
K. AABY, A. G. Skryten, G. Skrede, M. Mielnik |
| 30C-31 | Antioxidant effects of Hyssop (Hissopus officinalis L.) and Rosemary (Rosmarinus officinalis) in a model pork system
J. FERNáNDEZ-LóPEZ, L. Sevilla, E. Sayas, F. R. Marín, J. A. Pérez-Alvarez |
| 30C-32 | Encapsulated and unencapsulated Butylated Hydroxyanisole (BHA) performance in ground turkey meat
A. JANEN, S. Ogutu, L. T. Walker |
| 30C-33 | Effect of exogenous ascorbyl palmitate and alpha-tocopherol on fresh beef packaged under modified atmospheres. I. Color stability and lipid oxidation.
C. R. A. SOUZA, M. N. Oliveira |
| 30C-34 | Effect of exogenous ascorbyl palmitate and alpha-tocopherol on fresh beef packaged under modified atmospheres. II. Microbiological profile.
C. R. A. SOUZA, S. M. I. Saad, M. N. Oliveira |
| 30C-35 | Purge, pH, and temperature effects of combined treatments of 2% lactic acid (80°C) and microwaves on vacuum packaged beef subprimals
B. A. CROZIER-DODSON, D. Y. C. Fung, J. M. Kim, L. K. Thompson |
| 30C-36 | Influence of bacteriocins produced in sugar cane molasses broth by Lactobacillus plantarun BN in the shelf-life of refrigerated bovine meat
E. S. SANT'ANNA, A. M. Fiorentin, A. C. S. Porto, B. G. Franco |