Session 46G |
Monday AM
Muscle Foods I
|
| Sponsor: | Muscle Foods Division |
| Time: | 8:30 AM- 12:00 PM |
| 46G-1 | Peroxynitrite-induced color change in myoglobin
B. J. CONNOLLY, R. G. Brannan, E. A. Decker |
| 46G-2 | Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum packaged cooked beef and pork
R. J. Danler, E. A. E. BOYLE, C. L. Kastner, H. Thippareddi, D. Y. C. Fung, R. K. Phebus |
| 46G-3 | Thermal reduction and outgrowth of Clostridium sporogenes spores in vacuum packaged cooked beef and cooked pork held at 4.4° and 10°C
R. J. Danler, E. A. E. BOYLE, C. L. Kastner, H. Thippareddi, D. Y. C. Fung, J. F. Gosch, R. K. Phebus |
| 46G-4 | Acceptability of and preference for chevon and mutton among South African consumers
M. J. C. BOSMAN, L. Simela, E. C. Webb, S. C. Scholtz |
| 46G-5 | Investigations into the mechanism of hemoglobin-mediated lipid oxidation in a washed muscle model system
R. LI, I. Undeland, M. P. Richards |
| 46G-6 | Comparison of water soluble and salt soluble protein fractions from chicken breast meat
N. S. HETTIARACHCHY, R. Cai, C. K. Yang |
| 46G-7 | Paper Withdrawn
|
| 46G-8 | Partitioning of exogenous d-tocopherol between the triacylglycerol- and membrane lipid fractions of chicken leg muscle
H. SIGFUSSON, H. O. Hultin |
| 46G-9 | Antioxidant properties of dried plum purees in fresh and precooked pork sausage
M. NUNEZ DE GONZALEZ, R. M. Boleman, B. S. Hafley, J. T. Keeton, K. S. Rhee |
| 46G-10 | Changes in color, water holding capacity and texture in poultry inoculated with bioprotective cultures and stored under temperature abuse conditions
B. Quintero-Salazar, M. D. L. Pérez-Chabela, I. Guerrero-Legarreta, E. PONCE-ALQUICIRA |
| 46G-11 | Changes in protein solubility during frozen storage of giant squid (Dosidicus gigas)
O. DUBLAN-GARCíA, G. Hernández-Ramírez, I. Guerrero-Legarreta, E. Ponce-Alquicira |
| 46G-12 | Vitamin content of ribeyes from grass- and grain-finished bison bulls from the same herd
D. W. GIRAUD, J. A. Driskell, A. Sulaeman, M. J. Marchello |
| 46G-13 | Nitric oxide synthase activity in muscle food
R. G. BRANNAN, E. A. Decker |
| 46G-14 | Enhancement of pork quality using the hydrodynamic pressure process
J. A. CALLAHAN, M. B. Solomon, E. W. Paroczay, J. S. Eastridge, V. G. Pursel, A. D. Mitchell |
| 46G-15 | Effects of hydrodynamic pressure processing (HDP) and aging on beef tenderness
M. B. SOLOMON, B. W. Berry, E. W. Paroczay, J. A. Callahan, J. S. Eastridge |
| 46G-16 | Antioxidant activity of whey and soy protein hydrolysates in cooked pork patties
E. A. PEñA-RAMOS, Y. L. Xiong |
| 46G-17 | Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging
P. JAYASINGH, D. P. Cornforth, C. P. Brennand, C. E. Carpenter, D. R. Whittier |
| 46G-18 | Oxymyoglobin and lipid oxidation in yellowfin tuna (Thunnus albacares) loins
S. LEE, S. Joo, A. L. Phillips, C. Faustman |
| 46G-19 | Optimizing acceptability of low-fat ground beef patties using non-meat adjuncts
P. B. Siqueira, A. L. D. S. C. LEMOS, K. M. V. A. B. Cipolli, M. M. Harada |
| 46G-20 | Stability of jerky from beef supplemented with alpha-lipoic acid
A. D. CLARKE, E. J. Kim, K. Chaiwat, L. N. Fernando, E. P. Berg |
| 46G-21 | Color characteristics of chicken thigh meat using visible reflectance spectra
S. KARTIKA, L. W. Grimes, J. C. Acton |