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Session 49G |
Wednesday AM
Muscle Foods: General
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| Sponsor: | Muscle Foods Division |
| Time: | 8:30 AM- 12:00 PM |
| | 49G-1 | Functional properties of heat-precipitated whey proteins in meat batters
E. Pruneda-Olguin, R. Gonzalez-Tenorio, M. L. Pérez-Chabela, A. TOTOSAUS |
| | 49G-2 | Effect of lactic acid and lactic acid bacteria on biogenic amine concentration in vacuum-packaged beef
M. L. SIGNORINI, E. Ponce-Alquicira, I. Guerrero Legarreta |
| | 49G-3 | Muscle fiber composition, myosin heavy chain (MHC) isoforms, and MHC mRNA levels of longissimus muscle as related to different quality classes in crossbred pigs
Y.-C. RYU, B.-C. Kim |
| | 49G-4 | Muscle fiber characteristics as related to growth performance and meat quality in Yorkshire and Landrace pigs
Y.-C. RYU, K.-W. Nam, Y.-M. Choi, D.-U. Kim, B.-C. Kim |
| | 49G-5 | Relationships of myosin heavy- and light chain isoforms to postmortem protein denaturation in porcine longissimus muscle
Y.-M. CHOI, Y.-C. Ryu, K.-W. Nam, B.-C. Kim |
| | 49G-6 | Approaches to increasing the utilization of Pacific hake: Value-added products, protease inhibitors, and hydrocolloids
R. S. MADERA, A. Liceaga-Gesualdo, E. C. Y. Li-Chan |
| | 49G-7 | Electrostatic spraying of reducing agents and antioxidants to reduce oxidative quality changes in beef
K.-C. NAM, B.-R. Min, D. U. Ahn |
| | 49G-8 | Effect of oxygen and reducing agents on the color and volatiles of irradiated beef
K.-C. NAM, D. U. Ahn |
| | 49G-9 | Determination of heavy metals (As, Cd, Cu, Pb and Zn) in bovine meat
A. GRAJALES-LAGUNES, M. Yam-Cervantes, V. Toledo-López, I. Rivas-Ruiz, M. Abud-Archila, M. A. Ruiz-Cabrera |
| | 49G-10 | Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken dark meat and skin
T. M. OSAILI, R. Murphy |
| | 49G-11 | Evaluation of milk mineral antioxidant activity in meatballs and beef sausage
M. VASAVADA, D. P. Cornforth |
| | 49G-12 | Determination of the antioxidant activity of 1.5% milk mineral in 80% oxygen modified atmosphere packaged ground beef
A. VISSA, D. P. Cornforth |
| | 49G-13 | Effect of antioxidants and cooking on stability of n-3 fatty acids in fortified meat products
S. LEE, P. Hernandez, D. Djordijevic, E. A. Decker, C. Faustman |
| | 49G-14 | Effect of different acid and alkali-treatments on the molecular and functional properties of catfish muscle proteins
M. DAVENPORT, H. G. Kristinsson |
| | 49G-15 | Effects of konjac/starch mixed gels on the quality of reduced-fat frankfurters
K.-W. LIN, W.-T. Kao |
| | 49G-16 | Effects of post-picking electrical stimulation and polyphosphate marination on textural and color properties of chicken breast meat
L. L. YOUNG, D. P. Smith, J. A. Cason, Jr., D. R. Jones |
| | 49G-17 | Effects of modified corn gluten meal on quality characteristics of a model emulsified meat product
C. L. Homco-Ryan, K. J. Ryan, S. E. Wicklund, C. L. NICOLALDE, S. Lin, F. K. McKeith, M. S. Brewer |
| | 49G-18 | Mitochondrial electron transfer chain dependent reduction of metmyoglobin
J. TANG, C. Faustman |
| | 49G-19 | Changes on dynamic viscoelastic properties of giant squid (Dosidicus gigas)
E. PONCE-ALQUICIRA, I. Guerrero-Legarreta, R. Cruz-Camarillo, O. Dublan-García, A. Salazar |
| | 49G-20 | Formulation and characterization of a model meat emulsion to study protein contribution to aroma
M. HERRERA JIMÉNEZ, H. Escalona Buendía, E. Ponce Alquicira, I. Guerrero Legarreta |
| | 49G-21 | Solubility of beef muscle contractile and cytoskeletal protein as a function of pH at low ionic strength
S. KE, H. O. Hultin |
| | 49G-22 | Meat quality of chevon from unimproved indigenous goats and its acceptability to South African consumers
M. J. C. BOSMAN, L. Simela, E. C. Webb, S. C. Scholtz |
| | 49G-23 | Evaluation of a commercial MBM strip test for rapid detection of beef and lamb adulteration in raw, cooked and autoclaved meats
Q. RAO, Y.-H. P. Hsieh |
| | 49G-24 | Effects of clover and wildflower honeys on oxidative stability of raw ground beef patties
H. A. SEPE, J. E. Johnston, C. L. Miano, R. G. Brannan, A. L. Alderton |
| | 49G-25 | Effect of honey on lipid oxidation in precooked beef patties
J. E. JOHNSTON, H. A. Sepe, C. L. Miano, R. G. Brannan, A. L. Alderton |