Session IIIa Consumers Preferences, Perceptions, and Meat Quality

CONSUMER´S ACCEPTABILITY OF BEEF FROM ANIMALS SUPLEMENTED WITH ESSENTIAL OILS……………………………………………………………………………………….N/A Guerrero, A. ; Rivaroli, D.C. ; Valero, M.V. ; Sañudo, C. ; Jorge, A.M. ; Prado, I.N. SURVEILLANCE OF RETAIL BEEF TENDERNESS IN THE UNITED STATES……………..43 Igo, Meagan W. ; Arnold, Ashley N. ; Miller, Rhonda K. ; Gehring, Kerri B. ; Lorenzen, Carol L. ; Robert J. Delmore, Jr. ; Woerner, Dale R. ; Savell, Jeffrey W. EFFECTS OF FREEZING AND STORAGE PERIOD ON THE QUALITY TRAITS OF YOUNG CAMEL (CAMELUS DROMEDARIUS) MEAT……………………………………………………….47 Al-Owaimer, N. EMU MEAT QUALITY AND PRODUCT DEVELOPMENT TOWARDS A NICHE MARKET……….........……………………………………………………………………………………..52 Maheswarappa, Naveena B. ; Kulkarni, V.V. ; Muthukumar, M. ; Sen, A.R. ; Vaithiyanathan, S. ; Praveen Kumar, Y. ; Kiran, M. IMPACT OF HEDONIC EVALUATION ON CONSUMERS’ PREFERENCES FOR BEEF ATTRIBUTES INCLUDING ITS ENRICHMENT WITH N-3 AND CLA FATTY ACIDS……55 Baba, Yasmina ; Kallas, Zein ; Gil, José Maria ; Realini, Carolina E. LC-MS/MS-DETECTION OF MILK PROTEINS IN MEAT PRODUCTS…………………….N/A Jira, Wolfgang ; Schwägele, Fredi A SURVEY COMPARING MEAT QUALITY ATTRIBUTES OF BEEF FROM CREDENCE ATTRIBUTE-BASED PRODUCTION SYSTEMS……………………………………………………58 Markus, S. B. ; Aalhus, J. L. ; M. Janz, J. A. ; Larsen, I. L. POSSIBILITY TO EVALUATE MEAT COLOUR USING PHOTOGRAPHIC REFERENCES……………………………………………………………………………………………….62 Brugiapaglia, A. ; Destefanis, G. IDENTIFICATION OF DRIED MEAT FLOSS AND DRIED MEAT POWDER USING COMPUTER………………………………………………………………………………………………….66 HU, Meng-Han ; DONG, Qing-Li ; YANG, Yang-Tai ; WANG, Fang-Fang EFFECT OF POSTMORTEM AGEING TIME ON QUALITY CHARACTERISTICS OF HORSE MEAT………………………………………………………………………………………………………….69 Seong, Pil-Nam ; Park, Kyoungmi ; Cho, Soohyun ; Kang, Geunho ; Kang, Sun-Mun ; Park, Beomyoung ; Van Ba, Hoa NEW RATING METHOD TO SCORE THE FATNESS OF BEEF CATTLE CARCASSES IN FRENCH SLAUGHTERHOUSES………………………………………………………………………..72 Lefebvre, T. ; Denoyelle, C ; Bastien, D. PATAGONIA (ARGENTINA) BEEF QUALITY….………………………………………………….76 Picallo, Alejandra B. ; Cossu, María E. ; Grigera Naón, Juan J. ; Pereyra, Ana M. ; Lamanna, María L. ; Schor, Alejandro ; Gambetti, Paola C. ; Colombatto, Darío ; Bernard, Hugo von ; Coste, Beatriz ; Rozen, Felisa ; Moisá, Sonia TEXTURE OF PIEMONTESE BEEF CULLED COWS AGED 4-13 YEARS…………………….80 Brugiapaglia, A. ; Destefanis, G. ; Pattono, D. INSTRUMENTAL AND SENSORY MEAT TENDERNESS IN 13 HEAVY LAMB MUSCLES…………………………………………………………………………………………………….84 Ithurralde, Javier ; Bianchi, Gianni ; Feed, Oscar ; Nan, Fernando ; Ballesteros, Fernando ; Garibotto, Gustavo ; Bielli, Alejandro EFFECTS OF DIETARY INCLUSION OF MORINGA OLEIFERA LEAF MEAL ON FEED CONVERSION RATIO AND PHYSICO-CHEMICAL CHARACTERISTICS OF PORK FROM LARGE WHITE AND KOLBROEK PIGS………………………………………………………………87 Nduku, Xola P. ; Thobela, T. ; Muchenje, Voster RELATIONSHIP BETWEEN MEAT JUICINESS INTENSITY SCORES DURING CHEWING……………………………………………………………………………………………………91 Zhuang, Hong ; Savage, Elizabeth M. FACTORS AFFECTING THE PHYSICO- CHEMICAL QUALITY AND FATTY ACID PROFILES OF MUTTON AT POINT OF PURCHASE IN THE EASTERN CAPE PROVINCE, SOUTH AFRICA……………………………………………………………………………………………94 Rani, Zikhona T. ; T. Nantapo, Carlos W. ; Hugo, A. ; Muchenje, Voster MONENSIN, VIRGINIAMYCIN AND FUNCTIONAL OILS ON CARCASS CHARACTERISTICS AND MEAT QUALITY OF CATTLE ABRUPTLY FED HIGH CONCENTRATE DIETS…………………………………………………………………………………N/A Silva, A.P. ; Carvalho, R. ; Zotti, C.A. ; Mazon, M. R. ; SILVA, S. L. ; LEME, P.R. COLOR AND CAROTENOIDS IN TILAPIA FISH FED DIFFERENT CAROTENOIDS…….98 Ponsano, Elisa H. G. ; M. Grassi, Thiago L. ; E. Santo, Edson F. ; S. Marcos, Marcelo T. ; Cavazzana, Jefferson F. ; Pinto, Marcos F. EFFECT ON THE QUALITY OF RABBIT AND CHICKEN MEAT OF ADDINGN-3 FATTY ACIDS AND PLANT ANTIOXIDANTS TO THE FEED…………………………………………..102 Mourot, Jacques ; Meteau, Karine ; Bebin, Karina ; Panheleux, Marina ; Briens, Christophe ; Arturo- Schaan, Marisela DURATION OF PLANT ANTIOXIDANT DISTRIBUTION IN N-3 FATTY ACIDRICHDIETS: EFFECT ON FAT PEROXIDATION IN PORK AND PROCESSED PRODUCTS………………………………………………………………………………………………..106 Mourot, Jacques ; Arturo-Schaan, Marisela ; Perrier, Cécile ; Robin, Gwenola ; Roger, Laurent THE EFFECT OF FREEZING AND THAWING ON MEAT QUALITY OF BEEF LOINS…..109 Hope-Jones, Michelle ; Mosimanyana, Kealeboga ; Strydom, Phillip EFFECT OF SEX CONDITION AND TIME ON FEED ON THE SENSORY QUALITY OF CROSSBREED HAIR LAMB MEAT………………………………………………………………….N/A Mazon, M. R. ; Carvalho, R. ; C. Pesce, D. M. ; Guizzo, M. M. ; SILVA, S. L. ; LEME, P.R. SENSORY PROPERTIES AND CONSUMER ACCEPTABILITY OF TRADITIONAL CAPRETTO AND CHEVON…………………………………………………………………………….N/A Borgogno, Monica ; Corazzin, Mirco ; Mousavikhorshidi, Hannaneh ; Favotto, Saida ; Saccá, Elena ; Bearzi, Omar ; Furlan, Dario ; Piasentier, Edi CONSUMER’S SEGMENTATION BASED ON ACCEPTABILITY OF BOAR MEAT IN A STUDY CARRIED OUT IN BARCELONA (ES) AND READING (UK)………………………113 Panella-Riera, N. ; Blanch, M. ; Font-i-Furnols, Maria ; Gil, M. ; Kallas, Zein ; Oliver, M.A. ANALYSIS OF THE STAKEHOLDERS’ ATTITUDES FOR BANNING OF CASTRATION OF MALE PIGS IN EUROPE: FOCUS GROUP METHODOLOGY………………………………….117 Borrisser-Pairó, F. ; Kallas, Zein ; Panella-Riera, N. ; Avena, M. ; Ibáñez, M. ; Olivares, A. ; Gil, José Maria ; Oliver, M.A. STUDY OF THE PREVALENCE OF BOAR TAINT IN SPANISH COMMERCIAL PIGS BY CHEMICAL ANALYSIS…………………………………………………………………………………121 Borrisser-Pairó, F.Y. ; Panella-Riera, N. ; Zammerini, D. ; Garrido, M.D. ; Martínez, B. ; Olivares, A. ; Gil, M. ; García-Regueiro, J.A. ; Oliver, M.A.

Bibliographic Details

Main Author:	Editor, Managing
Format:	Digital revista
Language:	spa
Published:	Asociacion Latinoamericana de Produccion Animal 2015
Online Access:	https://ojs.alpa.uy/index.php/ojs_files/article/view/2458
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