Session 59: Room 295 | |||
Tuesday AMAntioxidant strategies in muscle foods | |||
| Sponsor: | Food Chemistry Division | ||
| Cosponsor(s): | Muscle Foods Division Aquatic Food Products Division | ||
| Moderator(s): | M. P. Richards, Univ. of Wisconsin, Madison K. W. McMillin, Louisiana State Univ. Agricultural Center | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 59-1 | Dietary approaches for improving the quality of muscle foods L. C. FAUSTMAN, S. Lee, S. Suman, R. A. Mancini, J. Tang, M. Garcia | |
| 9:35 AM | 59-2 | Polarity considerations in inhibiting lipid oxidation in muscle membrane lipids S. RAGHAVAN, H. O. Hultin | |
| 10:05 AM | 59-3 | Modern antioxidative strategies for preventing rancidity in fish muscle I. UNDELAND | |
| 10:35 AM | 59-4 | Control of lipid oxidation in irradiated meat D. U. AHN | |
| 11:05 AM | 59-5 | Reduction of warmed-over flavor by natural antioxidant systems I. U. GRUEN, L. N. Fernando, J. Ahn | |
| 11:35 AM | 59-6 | Issues in use of synthetic and natural antioxidants M. P. RICHARDS, C.-H. Lee, R. Li | |
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana