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Session V Meat Processing and Packaging

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Session V Meat Processing and Packaging Session V Meat Processing and Packaging Pages 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……………………………………………………………………………………….N/A Spanos, Dimitrios ; Trngren, Mari Ann ; Christensen, Mette ; Baron, Caroline P. DEVELOPMENT OF RAMAN SPECTROMETRIC ON-SITE METHOD TO MEASURE SOLID FAT CONTENT……………………………………………………………………………………………N/A Motoyama, Michiyo ; Hayashi, Shigenobu ; Jimura, Keiko ; Chikuni, Koichi ; Nakajima, Ikuyo ; Aikawa, Katsuhiro ; Sasaki, Keisuke RAPID AUTHENTICATION OF ENHANCED QUALITY PORK BY VISIBLE AND NEAR INFRARED SPECTROSCOPY…………………..…………………………………………………....299 Prieto, N. ; Prieto, N. ; Juárez, M. ; Zijlstra, R. T. ; López-Campos, Ó. ; Aalhus, J. L. INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON PHYSICAL-CHEMICAL PARAMETERS OF LOIN LAMB STORED UNDER REFRIGERATION………………………N/A Rodrigues dos Santos, Isabela ; Souza Palú, Ana Flávia ; Santa Barbara, Beatriz Zillo ; Augusto Gallo, Fábio ; A. Freire, Maria Teresa ; TRINDADE, M.A. TECHNOLOGICAL RESPONSE OF TWO BOVINE MUSCLES SUBJECTED TO FREEZE- DRYING PROCESS……………………………………………………………………………………..N/A Messina, Valeria ; Paschetta, Fernanda ; Chamorro, Verónica C. ; Sancho, Ana M. ; de Reca, Noemí Walsöe ; Pazos, Adriana A. ; Grigioni, Gabriela EFFECT OF SODIUM, POTASSIUM AND CALCIUM CHLORIDE ON PROTEOLYSIS IN DRY FERMENTED SAUSAGES……………………………………………………………………….N/A Dos Santos, B. A. ; Dos Santos, B. A. ; Campagnol, P. C. B. ; Wagner, R. ; Pollonio, M.A.R. STABILITY OF LAMB BURGER CONTAINING NATURALANTIOXIDANT EXTRACT: OXIDATIVE AND COLOUR PARAMETERSDURING TWO MONTHS OF FROZEN STORAGE………………………………………………………………………………………………….N/A de P. Paseto Fernandes, Rafaella ; Trindade, Marco A. ; Tonin, Fernando G. ; P. Pugine, Silvana M. ; Hirano, Merícia H. ; Lorenzo, José M. ; de Melo, Mariza P. EFFECTS OF ELECTRICAL STIMULATION TO LOCALIZED PARTOF CARCASSES ON SHEAR FORCE OF HANWOO BEEF………………………………………………………………..N/A Yang, Jieun ; Jeong, Dawoon ; Amna, Touseef ; Park, Beom-Young ; Cho, Soohyun ; Hwang, Inho DIELECTRIC PROPERTIES OF SELECTED PORK ORGAN MEATSAND EXPERIMENTAL PATE PRODUCT FORMULATIONS FORCONTINUOUS FLOW MICROWAVE PROCESSING…………………………………………………………………………………………….303 Hanson, Dana J. ; Kemal, Mehmet ; Tennant, Travis ; Simunovic, Josip THE EFFECT
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