Session IIIb Consumers Preferences, Perceptions, and Meat Quality

A PROTOCOL TO MEASURE THE FREE WATER IN RAW AND COOKED MEAT……….125 Barbera, S. ; Grigioni, Gabriela FEEDING SYSTEM AND GLUTATHIONE PEROXIDASE ACTIVITY, SELENIUM CONTENT AND ANTIOXIDANT STATUS OF ANGUS MEAT……………………………………………….129 Terevinto, A. ; Saadoun, Ali ; Cabrera, M.C. MEAT AND CARCASS QUALITY OF YOUNG BULLS AND STEERS FROM THE NORTHWEST OF ARGENTINA………………………………………………………………………133 Picallo, Alejandra B. ; Cossu, María E. ; Fernández Madero, Julieta ; Lamanna, María L. ; Gambetti, Paola C.; Coste, Beatriz ; Rozen, Felisa ; Pereyra, Ana M. EFFECT OF COOKING SYSTEM ON WARNER-BRATZLER SHEAR FORCE MEASURE IN POULTRY MEAT………………………………………………………………………………………….136 Graziano, J. ; Fabre, R. ; Perlo, F. ; Bonato, P. ; Teira, G. ; Tisocco, O. DRY CURED SHEEP/LAMB MEAT: NORWEGIAN BIRKEBEINER “FENALÅR” COMPARED WITH SHEEP PASTRMA FROM BOSNIA & HERZEGOVINA AND MONTENEGRO……………………………………………………………………………………………139 Egelandsdal, B. ; Stojković, S. ; Grabež, V. ; Bjelanović, M. ; Vučić, G. ; Martinović, A. ; Pallin, E. ; Markovic, B. ; Berg, P. DISASTER AND HOSPITAL DIET PREFERENCES AS EVALUATED BY DIFFERENT CATEGORIES OF CONSUMERS……………………………………………………………………..143 Ockerman, Herbert W. ; Ockerman, Herbert W. INFLUENCE OF MYOFIBRIL ORIENTATION ON LAMB COLOUR MEASUREMENT AND COLOUR STABILITY……………………………………………………………………………………147 Holman, Benjamin W. B. ; C. Alvarenga, Tharcilla I. R. ; van de Ven, Remy J. ; Hopkins, David L. ACCEPTABILITY OF OVINE HAMBURGER PATTIES WITH INCREASING ADDITIONS OF PEANUT AND Α-TOCOPHEROL…………………………………………………………………151 Ballesteros, Fernando ; Bianchi, Gianni ; Franco, Juan ; Rivero, Juan ; Goyeneche, Antonella ; Moyna, Guillermo ; Suarez, Miguel A. ; Bentancur, O. PHYSICOCHEMICAL AND SENSORY PARAMETERS OF CHICKEN NUGGETS WITH PARTIAL SUBSTITUTION OF MEAT AND FAT FOR PEA FIBER…………………………..N/A Polizer, Y.J ; Hirano, M. H. ; Pompeu, D. ; Freire, M.T.A. ; Trindade., M.A. VISUAL EVALUATION OF BEEF TENDERNESS BY USING SURFACE STRUCTURAL OBSERVATIONS AND ITS RELATIONSHIP TO MEAT COLOUR…………………………..155 Modika, Kedibone Y. ; Frylinck, L. ; Moloto, K.W. ; Strydom, Phillip E. ; M,, Tebogo ; Webb, Edward C. EFFECT OF FEEDING BROKEN RICE IN SUBSTITUTION OF CORN ON PH, COLOUR AND LIPID AND PROTEIN OXIDATION OF FRESH AND AGED POULTRY MEAT……159 Levrero, F. ; Del Puerto, M. ; Terevinto, A. ; Saadoun, A. ; Cabrera, M.C. CONSUMER ACCEPTANCE OF DRY FERMENTED SAUSAGES WITH 50% OF THEIR NACL CONTENT REDUCED OR SUBSTITUTED WITH KCL AND/OR CACL2…………..N/A Dos Santos, B. A. ; Dos Santos, B. A. ; Campagnol, P. C. B. ; Cruz, A. G. ; Wagner, R. ; Pollonio, M.A.R. PEPTIDE FRAGMENTS IN WATER SOLUBLE FRACTIONS EXTRACTED FROM HANWOO BEEF AS INFLUENCED BY CHILLER AGEING AND HEATING…………………………….N/A Yang, Jieun ; Amna, Touseef ; Hwang, Inho EFFECTS OF IMMUNOCASTRATION AND BETA-AGONISTS ON THE MEAT SENSORY PROFILE OF BOS INDICUS CATTLE………………………………………………………………N/A Mazon, M. R. ; Silva, S. L. ; Antonelo, D.S. ; Z. Nubiato, K.E. ; Brigida, D. C. ; Silva, H.B. ; Uemura, M. ; Balage, J. ; C. Pereira, A.S. ; Leme, P. R. EFFECT OF DIET ON SENSORY CHARACTERISTICS AND ACCEPTANCE OF BEEF FROM CROSSBRED ANIMALS……………………………………………………………………………….N/A P. da Silva, Maria Lígia ; Nassu, R.T. ; Berndt, Alexandre ; Tullio, Rymer R. ; de Alencar, Maurício M. QUALITY OF MEAT FROM NON-CASTRATED NELLORE CATTLE WITH HIGH AND LOW RESIDUAL FEED INTAKE…………………………………………………………………………….N/A Silva, H. B. ; Mazon, M. R. ; Carvalho, R. F. ; Fukumasu, H. ; Alexandre, P. A. ; A. Santana, M. H. ; SILVA, S. L. THE LABELLING OF RELIGIOUSLY SLAUGHTERED MEAT IN THE UK: AN INDUSTRY AND CONSUMER PERSPECTIVE……………………………………………………………………163 Farag, Karim W. ; Farag, Karim W. ; Pinnock, Sarah ; Manning, Louise EVALUATION OF GROUND BEEF QUALITY FOLLOWING DIFFERENT ANTIMICROBIAL INTERVENTIONS……………………………………………………………………………………….166 Eastwood, L. Clay ; Arnold, Ashley N ; Miller, Rhonda K. ; Gehring, Kerri B ; Savell, Jeffrey W IMPACT OF LOW-DOSE IRRADIATION ON THE QUALITY AND PALATABILITY ATTRIBUTES OF BEEF SUBPRIMALS……………………………………………………………..170 Arnold, John L. ; Arnold, Ashley N ; Miller, Rhonda K. ; Gehring, Kerri B ; Savell, Jeffrey W SELENIUM IN POULTRY DIETS: EFFECT ON PH, COLOR, GLYCOGEN AND LACTATE KINETIC IN FRESH AND AGED PECTORALIS AND GASTROCNEMIUS MUSCLES…..174 Del Puerto, M. ; Cabrera, M.C. ; Terevinto, A. ; Olivero, R. ; Saadoun, A. INFLUENCE ON CARCASS YIELD AND SUBCUTANEOUS FAT THICKNESS OF NELLORE BULLS BY XARAÉS GRASS GRAZING HEIGHT………………………………………………..N/A Lala, Bruno S. ; Brito, Vinicius C. ; Miorin, Renan L. ; Andreo, Nayara ; Bridi, Ana M. ; A. F. Barbosa, Marco A. ; Cecato, Ulysses SENSORY ANALYSIS OF MEAT FROM PANTANEIRO FEMALE LAMBS SLAUGHTERED WITH DIFFERENT SUBCUTANEOUS THICKNESS…………………………………………….N/A Mora, Natália H. A. P. Mora ; Lala, Bruno S. ; Guerrero, Ana ; Guerrero, Ana ; F. Macedo, Francisco A. ORGANIC AND INORGANIC SELENIUM IN POULTRY DIETS: EFFECT ON LIPID AND PROTEIN OXIDATION, DRIP LOSS AND GPX ACTIVITY IN FRESH AND AGED MEAT………………………………………………………………………………………………………..177 Del Puerto, M. ; Terevinto, A. ; Cabrera, M.C. ; Saadoun, A. EFFECT OF MILD IRRADIATION DOSES ON QUALITY ATTRIBUTES OF MEAT TRIMMINGS FOR PRODUCTION OF PATTIES………………………………………………….181 Xavier, Ma de la Paz ; Dauber, Cecilia ; Mussio, Paula ; Delgado, Enrique ; Maquieira, Ana ; Soria, Alejandra ; Curuchet, Ana ; Márquez, Rosa ; Méndez, Carlos ; López, Tomás

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/2463
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