Session 28: Room S505-ab (McCormick Place - Chicago) |
Sunday PM
Muscle Foods: General I
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| Sponsor: | Muscle Foods Division |
| Moderator(s): | T. D. Schnell, Kraft Foods, Inc.
D. M. Gaebler, Oscar Mayer Foods Corp. |
| Time: | 2:30 PM |
| 2:30 PM | | Introductory Remarks |
| 2:35 PM | 28-1 | Survival of Escherichia coli O157:H7 in ground beef patties containing non-deheated mustard flour
D. NADARAJAH, J. H. Han, R. A. Holley |
| 2:50 PM | 28-2 | Use of FortiumTMbrand R10 liquid natural rosemary extract for delaying color loss in irradiated ground beef
K. L. ROBBINS, J. L. Kerber, V. J. H. Sewalt |
| 3:05 PM | 28-3 | Sodium citrate and citric acid eliminated the pink color defect associated with nitrite, nicotinamide, and irradiation in cooked ground turkey
L. M. SAMMEL, J. R. Claus |
| 3:20 PM | 28-4 | Evaluation of methylcellulose and hydroxypropyl methylcellulose as purge controllers for high-moisture restructured hams
D. L. HOFING, C. S. Quinlan, W. N. Osburn |
| 3:35 PM | 28-5 | Thermal and viscoelastic properties of purified porcine myofibrillar gels when mixed with commercially available pork collagen
D. R. DOERSCHER, S. M. Lonergan, J. L. Briggs |
| 3:50 PM | 28-6 | Utilizing collagen proteins in processed meat and poultry applications
G. PRABHU, D. R. Doerscher, D. Hull |
| 4:05 PM | 28-7 | Myofibrillar proteomic fingerprints in beef loin at 36 hours postmortem correlated with ultimate carcass tenderness
S. A. Kaiser, M. Wick, J. C. SAWDY, N. R. St-Pierre |