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Session 112: Room N-228 |
Friday AM
Muscle Foods: Use of antimicrobials, antioxidants and non-meat ingredients in muscle foods
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| Sponsor: | Muscle Foods Division |
| Moderator(s): | T. D. Schnell, Kraft Foods, Inc.
P. W. Hall, Jr., Campbell Soup Supply Co., LLC |
| Time: | 9:00 AM |
| 9:00 AM | | Introductory Remarks |
| 9:05 AM | 112-1 | Validation of Escherichia coli O157:H7 in direct acidified beef and venison containing beef snack sticks
S. K. STOLTENBERG, K. J. K. Getty, H. Thippareddi, R. K. Phebus, T. M. Loughin |
| 9:20 AM | 112-2 | The improved efficiency of selected antimicrobials on chicken by sequential treatments prior to chilling
G. F. MEHYAR, R. A. Holley, G. Blank, J. H. Han |
| 9:35 AM | 112-3 | Changes on bioactive amines and physico-chemical and microbial characteristics in pork meat during storage at 5 ± 1C and -18 ± 1C
M. B. A. GLÓRIA, M. C. Vasconcelos-Neto, M. C. C. Silva, F. B. Custadio |
| 9:50 AM | 112-4 | Injection of bromelin treated collagen solutions improved palatability of beef roasts
O. ESQUIVEL, R. W. Mandigo |
| 10:05 AM | 112-5 | Utilizing injectable turkey collagen in whole muscle turkey breast
G. PRABHU, D. Doerscher, X. Lou, D. Hull |
| 10:20 AM | 112-6 | Improving the shelf-life of ground beef with antioxidants, antimicrobials, and irradiation
D. Q. DUONG, F. W. Pohlman, P. G. Crandall, C. A. O'Bryan, C. W. Balentine |
| 10:35 AM | 112-7 | Effect of antioxidants and plant extracts infused irradiated cooked chicken breast meat on shear force and texture profiles during refrigerated storage at 5 oC for 12 days
C.-K. YANG, N. S. Hettiarachchy |
| 10:50 AM | 112-8 | Partitioning of exogenous d-tocopherol between the triacylglycerol- and membrane lipid fractions of ground beef muscle as effected by cooking
T. M. WILLS, C. A. Mireles DeWitt, H. Sigfusson |
| 11:05 AM | 112-9 | Relative antioxidant effectiveness of rosemary extract based products in pork sausage
K. L. ROBBINS, J. G. Sebranek, T. A. Houser, V. J. H. Sewalt |
| 11:20 AM | 112-10 | Consumer acceptance of marinated chicken breast meat (pectoralis major) deboned at various times post-mortem and its relationship to sensory profile
G. W. YOUM, J.-F. Meullenet, C. Owens |