Session V Meat Processing and Packaging
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 DRYCURED 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 TECHNOLOGICAL RESPONSE OF TWO BOVINE MUSCLES SUBJECTED TO FREEZEDRYING 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 OF BRINE INJECTION LEVEL ON MOISTURE RETENTION AND SENSORY PROPERTIES OF CHICKEN BREAST MEAT 308 Moholisa, E. ; Roodt, E. ; Bothma, C. ; de Witt, F. ; Hugo, A. MONITORING THE LIPID STRUCTURE OF FRANKFURTERS: TOWARD A FOODMODEL TO BETTER UNDERSTAND THE PERCEPTION OF FAT N/A Chapeau, A-L. ; Promeyrat, A. ; Astruc, Thierry ; Vénien, A. ; Ferreira, C. ; Santé-Lhoutellier, V GENETIC POLYMORPHISM OF RYR 1 GENE FROM TURKEY PSE BREAST MUSCLE 312 Gonzales Paião, Fernanda ; Ribeirete, Viviane ; de Carvalho, Rafael Humberto ; Pedrão, Mayka Reghiany ; Garcia Coró, Fábio Augusto ; Shimokomaki, Massami ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL OF JABUTICABA (MYRCIARIA CAULIFLORA) EXTRACT ADDED TO FRESH SAUSAGES N/A Baldin, Juliana C. ; MUNEKATA, P. E. S. ; Canan, Thais M. ; Michelin, Euder C. ; Flipsen, Keila D. ; FREGONESI, R. P. ; S. Godoy, Silvia H. ; F. Trindade, Carmen S. ; Fernandes, Andrezza M. ; TRINDADE, M.A. USE OF ACID TURKEY BREAST MEAT IN EMBEDED PRODUCTS: FORMULATION IMPACTS ON TECHNOLOGICAL CHARACTERISTICS N/A Kondo, Henry ; Gonzales Paião, Fernanda ; Gallo, André ; Augusto Iziquiel, Cézar ; Aparecida Mafra, Magali; Pedrão, Mayka Reghiany HEADCHEESE AS AN ALTERNATIVE USE OF PORK BYPRODUCTS: PHYSICOCHEMICAL ANALYSIS AND TEXTURE PROFILE N/A Silva Junior, Jamil ; Ribeiro, Elissama R. ; Pedrão, Mayka Reghiany ; Machado-Lunkes, Alessandra RESTRUCTURED AND BREADED (NUGGETS) CHICKEN PRODUCT WITH THE ADDITION OF OAT FIBER: CHEMICAL AND SENSORIAL CHARACTERIZATION 315 Fiorentin, Cristiane ; Pedrão, Mayka Reghiany ; Gallo, André ; Augusto Iziquiel, Cézar ; Aparecida Mafra, Magali ; Garcia Coró, Fábio Augusto
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| Format: | Digital revista |
| Language: | spa |
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Asociacion Latinoamericana de Produccion Animal
2015
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| Online Access: | https://ojs.alpa.uy/index.php/ojs_files/article/view/2460 |
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