Session V Meat Processing and Packaging 60 th International Congress of Meat Science and Technology,

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Text of Session V Meat Processing and Packaging 60 th International Congress of Meat Science and Technology,

  • Session V Meat Processing and Packaging

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    INVESTIGATION INTO CARCASS TRAITS AND SALEABLE MEAT YIELD OF AUSTRALIAN ALPACAS (VICUGNA PACOS)…………………………………………………..N/A

    Smith, Melanie M. ; Bush, Russell D. ; Thomson, Peter C. ; Hopkins, David L.

    COMBINED EFFECTS OF HIGH PRESSURE AND SODIUM HYDROGEN CARBONATE ON BEEF TEXTURE AND COLOR…………………………………………………………………………232

    Nishiumi, Tadayuki ; Ohnuma, Shun ; Watanabe, Yui ; Sakata, Ryoichi

    PHYSICOCHEMICAL CHARACTERISTICS OF LOW-FAT, LOW-SALT FRESH SHEEP

    MEAT SAUSAGE………………………………………………………………………………………….236

    Maia Junior, Jonhny A. ; Henry, Fábio C. ; do Valle, Felipe R. A. F. ; Ferreira, Karla S. ; Quirino, Célia R. ; Dutra de Resende, Eder

    INSTRUMENTAL EVALUATION OF COLOR AND TEXTURE OF LOWFAT, LOW-SODIUM

    CHLORIDE FRESH SHEEP MEAT SAUSAGE……………………………………………………..239

    Maia Junior, Jonhny A. ; Henry, Fábio C. ; do Valle, Felipe R. A. F. ; Alvarenga Reis, Suelen ; Vilela Talma, Simone

    EFFECT OF HIGH PRESSURE PROCESSING ON THE EATING QUALITY OF LOW FAT

    SAUSAGE EMULSIONS………………………………………………………………………………..243

    Yang, Huijuan ; Han, Minyi ; Bai, Yun ; Xu, Xinglian ; Zhou, Guanghong

    ROLE OF LACTOBACILLUS SPP. AND STAPHYLOCOCCUS XYLOSUS IN MEAT: CONVERSION OF METMYOGLOBIN AND INHIBITION OF SPOILAGE BACTERIA…N/A

    Kong, Baohua ; Li, Peijun ; Luo, Huiting

    MOISTURIZING AGENTS AS DETERMINANTS OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF DEER MEAT PRODUCTS……………………………………………..N/A

    Sakata, Ryoichi ; Kaneko, Miyuki ; Lin, Liang-Chuan ; Wan, Tien-Chun

    ENHANCED REDDENING OF MEAT BY THE ADDITION OF HIMALAYAN ROCK SALT…………………………………………………………………………………………………………247

    Kaneko, Miyuki ; Okuda, Yasushi ; Waga, Masahiro ; Oshida, Toshio ; Sakata, Ryoichi

    EFFECT OF MEAT AND NON-MEAT PROTEIN MIXING RATIO ON QUALITY CHARACTERISTIC OF EMULSION-TYPE SAUSAGE…………………………………………..250

    Kang, Geunho ; Ham, Hyoung-Joo ; Cho, Soohyun ; Seong, Pil-Nam ; Kang, Sun-Mun ; Park, Kyoungmi ; Ba, Hoa Van ; Park, Beomyoung

    THE POTENTIAL ROLE OF ARGININE IN COMPETITIVENESS AND FUNCTIONALITY OF COAGULASE-NEGATIVE STAPHYLOCOCCI DURING MEAT FERMENTATION……253

    Leroy, Frédéric ; Sanchez-Mainar, Maria ; Weckx, Stefan ; De Vuyst, Luc

    EFFECT OF MUSHROOM INCORPORATION ON QUALITY, SENSORY AND MICROBIAL STABILITY OF FRANKFURTER TYPE-SAUSAGE……………………………………………….257

    Seong, Pil-Nam ; Park, Kyoungmi ; Cho, Soohyun ; Kang, Geunho ; Kang, Sun-Mun ; Park, Beomyoung ; Ba, Hoa Van

  • APPLICATION OF NEAR INFRARED SPECTROSCOPY FOR GRADING AND CLASSIFICATION OF 4 CHICKEN MEAT…………………………………………………………N/A

    Fernandes Barbina, Douglas ; Barreto Honorato, Danielle Cristina ; Midori Kaminishikawahara, Cintia ; Lourenco Soares, Adriana ; Yurika Mizubuti, Ivone ; Grespan, Moises ; Shimokomaki, Massami ; Iouko Ida, Elza

    REDUCTION OF CHILLING LOSSES IN BEEF CARCASSES BY WRAPPING WITH POLYETHYLENE STRETCH FILM……………………………………………………………………N/A

    J. Lolatto, Danielly C. Neto, Angelo Polizel ; Roça, Roberto O. ; Moreira, Paulo S.A. ; da Rosa, Claudineli C.B. ; Dromboski, Tiago ; Costa, Leidiane M. ; Reis, Ellen C.A.

    OPTIMISING THE SHELF-LIFE OF PORK CHOPS WITH NEW GAS COMPOSITIONS AND REDUCED HEADSPACE…………………………………………………………………………259

    Bozec, A. ; Vautier, A. ; Lhommeau, T. ; Le Roux, A

    LOSSES DUE AGING PROCESS IN BREAST MEAT OF BROILERS WITH DIFFERENT

    GENDERS AND AGES…………………………………………………………………………………..263

    M. Mello, Juliana L. ; Rodrigues, Ana Beatriz B. ; Giampietro-Ganeco, Aline ; Ferrari, Fábio B. ; Borba, Hirasilva ; de Souza, Rodrigo A. ; de Souza, Pedro A.

    ATTRIBUTES RELATED TO TENDERNESS IN BREAST MEAT OF BROILERS WITH

    DIFFERENT GENDERS AND AGES AFTER AGING……………………………………………..266

    M. Mello, Juliana. L. ; Rodrigues, Ana Beatriz B. ; Giampietro-Ganeco, Aline ; Ferrari, Fábio B. ; Borba, Hirasilva ; Vieira, Leonardo D. C. ; de Souza, Rodrigo A.

    EFFECT OF LACTATE AND DIACETATE SALTS AND HIGH PRESSURE PROCESSING ON

    THE SURVIVAL OF LISTERIA MONOCYTOGENES IN CURED BEEF CARPACCIO……269

    Barrio, Yanina X. ; Wilches Perez, Diego ; Vaudagna, Sergio R. ; Rovira, Jordi

    ROOIBOS (ASPALATHUS LINEARIS) IS AN EFFECTIVE FUNCTIONAL INGREDIENT IN RETARDING LIPID OXIDATION OF COOKED RABBIT MEAT PATTIES……………273

    Dalle Zotte, Antonella ; Mousavikhorshidi, Hannaneh ; Pizzocchero, Valentino ; Cullere, Marco

    GREEN TEA EXTRACT ALTERS THE FUNCTIONAL PROPERTIES OF MEAT EMULSIONS BY GENERATION OF PROTEIN CROSS-LINKS………………………………………………..N/A

    Jongberg, Sisse ; Therkelsen, Linda de S. ; Miklos, Rikke ; Lund, Marianne N.

    HIGH HYDROSTATIC PRESSURE TREATMENT OF RAW MATERIAL: EFFECT ON PHYSICOCHEMICAL AND TEXTURE PROPERTIES OF BEEF PATTIES………………….N/A

    Eccoña Sota, Amparo ; Sanow, Claudio ; Sancho, Ana M. ; Vaudagna, Sergio R.

    QUALITY CHARACTERISTICS OF CHICKEN NUGGETS WITH REDUCED AMOUNTS OF SODIUM CHLORIDE AND ADDED DIETARY FIBER………………………………………….N/A

    Bonato, P. ; Perlo, F. ; Fabre, R. ; Teira, G. ; Tisocco, O. ; Tito, B. ; Dalzotto, G.

    EFFECT OF THE INCLUSION OF CHESTNUTS IN THE FINISHING DIET ON THE CHANGES IN CHEMICAL COMPOSITION DURING THE PROCESSING OF CELTA DRY- CURED HAM………………………………………………………………………………………………277

    Bermudez, Roberto ; Franco, Daniel ; Carballo, Javier ; Carril, J.A. ; Lorenzo, José M.

    MINIMISING PROTEIN OXIDATION IN RETAIL-PACKED MINCED BEEF USING

    THREE-GAS MA-PACKAGING……………………………………………………………………….281

    Spanos, Dimitrios ; Baussá, Laura ; Baron, Caroline P. ; Trngren, Mari Ann

  • OPTIMISING EATING QUALITY AND SHELF LIFE OF ENHANCED AND MARINATED PORK CHOPS USING THREE-GAS MAP………………………………………………………….285

    Trngren, Mari Ann

    SENSORY CHARACTERISTICS OF MURRAH BUFFALOES MEAT SUBMITTED TO

    DIFFERENT PERIODS OF AGEING………………………………………………………………..N/A

    Andrighetto, Cristiana ; da Luz, Patrícia A. C. ; Jorge, André M. ; Santos, Carolina T. ; Roça, Roberto O. ; Zanetti, Leonardo H. ; Sampaio Aranha, Aline

    CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF MURRAH BUFFALOES MEAT SUBMITTED TO DIFFERENT PERIODS OF AGEING…………………………………N/A

    Andrighetto, Cristiana ; da Luz, Patrícia A. C. ; Jorge, André M. ; Santos, Carolina T. ; Roça, Roberto O. ; Zanetti, Leonardo H. ; Domingues, Miguel S.

    INFLUENCE OF FREEZING TIME ON THE WATER ACTIVITY AND LIPID OXIDATION IN MEAT OF BROILERS REARED AT THE CONVENTIONAL AND ANTIBIOTIC-FREE

    SYSTEMS…………………………………………………………………………………………………..289

    Giampietro-Ganeco, Aline ; Borba, Hirasilva ; Mello, Juliana L. M. ; Saccomani, Ana Paula de O. ; de Souza, Rodrigo A. ; de Souza, Pedro A.

    DETERMINATION OF COOKING WEIGHT LOSS IN DIFFERENT TYPES OF BROILERS AND FREEZING PERIODS……………………………………………….................................291

    Giampietro-Ganeco, Aline ; Borba, Hirasilva ; Mello, Juliana L. M. ; Junior, Luiz C. M. ; Rodrigues, Ana Beatriz B. ; Demarchi, Caroline ; Vieira, Leonardo D. C.

    INFLUENCE OF PH ON (ZINC) PROTOPORPHYRIN IX FORMATION IN DRY FERMENTED SAUSAGES ASSESSED USING A FAST SCREENING METHOD………….N/A

    De Maere, H. ; De Mey, E. ; Dewulf, L. ; Fraeye, I. ; Chollet, S. ; Paelinck, H.

    PHYSICOCHEMICAL PARAMETERS AND SENSORY PROPERTIES OF LAMB BURGER MANUFACTURED WITH DIFFERENT CONCENTRATIONS OF OREGANO EXTRACT.............................................................................................................N/A

    Paseto Fernandes, Rafaella de P. ; Trindade, Marco A. ; Tonin, Fernando G. ; P. Pugine, Silvana M. ; Hirano, Merícia H. ; Lorenzo, José M. ; de Melo, Mariza P.

    EFFECTS OF PORK ROUND POWDER ADDITION ON THE QUALITY CHARACTERISTICS OF NOODLE PRODUCT…………………………………………………….294

    Jeon, Kihong ; Kim, Youngboong ; Kim, Youngho ; Hwang, Yoonseon ; Choi, Jinyoung

    EFFECT OF OXYGEN ON THE OXIDATION OF TWO DIFFERENT MAP RETAIL PORK

    MEAT PRODUCTS…………………………………………………………………………