Session 81: Room N-228 | |||
Thursday AMMuscle Foods: Muscle biochemistry and fresh meat | |||
| Sponsor: | Muscle Foods Division | ||
| Moderator(s): | R. K. Jenkins, Sara Lee Foods R. Tarte, Kraft Foods North America | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 81-1 | Muscle weights and shear force values of ewes nutrient restricted during early gestation M. M. SCHWOPE, W. J. Means, A. W. Wolf | |
| 9:20 AM | 81-2 | Prediction of poultry meat tenderness using the instrumental reference-calibration method R. XIONG, J.-F. Meullenet, L. C. Cavitt, C. Owens | |
| 9:35 AM | 81-3 | Development of "modified marbling" for whole muscle beef cuts C. S. QUINLAN, W. N. Osburn | |
| 9:50 AM | 81-4 | Evaluation of ice crystals formed in pork muscle by pressure shift versus traditional freezing methods S. ZHU, A. Le bail, H. S. Ramaswamy, N. Chapleau | |
| 10:05 AM | 81-5 | Effect of muscle source on premature browning in ground beef S. P. SUMAN, C. Faustman, J. Tang, S. Lee, P. Vasudevan, T. Annamalai, M. Manojkumar, P. Marek, K. Venkitanarayanan, H. A. Sepe | |
| 10:20 AM | 81-6 | Heat denaturation kinetics of the meat pigments, reduced myoglobin and metmyoglobin R. T. Toledo, E. Y. PALANG | |
| 10:35 AM | 81-7 | Effect of dietary nutrient restriction on the calpain system in beef M. DU, A. W. Wolf, K. R. Underwood, M. M. Schwope, W. J. Means, B. W. Hess, S. P. Ford | |
| 10:50 AM | 81-8 | Characterization of components in the aqueous fraction of chicken breast muscle that inhibit hemoglobin-mediated lipid oxidation R. LI, M. P. Richards, I. Undeland | |
| 11:05 AM | 81-9 | Using site-directed mutagenesis to examine the mechanism of myoglobin-mediated lipid oxidation M. P. Richards, E. W. GRUNWALD | |
| 11:20 AM | 81-10 | Production and characterization of monoclonal antibodies specific to mammalian muscle protein Y.-H. P. HSIEH, G. R. Rojas, Q. Rao, C. R. Bridgman, L. Liu | |