Oral and Poster Presentations

On Monday and Tuesday afternoons, AMSA members from around the country will present the results of current research projects. Oral presentations will be scheduled throughout the afternoon. Poster presentations will be on display during the entire RMC.

The following is a list of abstract titles submitted for presentation. A final listing of accepted titles and schedules will be posted when the planning committee has completed their evaluations.

Authors should watch their email for details on abstract acceptance during the week of April 14.

Animal Welfare, Environment, Production Systems and Meat Quality

Timed protein restrictions in feedlot diets to alter adipose deposition with the goal to increase marbling in beef carcasses.
Effects of dried distillers grains with solubles as a replacement for soybean meal and corn in diets fed to boer-cross feeder kids on live animal and carcass characteristics
Bioelectrical impedance can predict usda yield and quality grade of beef carcasses
Physical and sensorial attributes of pig meat fed sweet potato (Ipomoea batatas [L] Lam.) meal during the finishing phase.
Feeding extruded full-fat cottonseed or tallow as a source of fat in finishing beef diets: I. Carcass characteristics, lipid oxidation, color, and tenderness
Effect of nutritional treatment, breed and postmortem ageing on growth performance and meat quality
Effects of short-term concentrate feeding and postmortem aging on carcass and palatability characteristics of selected muscles from cull beef cows

Consumer Topics and Meat Science Education and Extension Tools

Small food manufacturer business model for outreach services
Consumer response to modified atmosphere packaging with carbon monoxide
Relationships in tenderness ratings and demographics of consumers from three major US cities.
Consumers purchasing and consuming habits of beef products after the discovery of BSE in the USA

Ingredient Technology and Packaging

Effect of modified atmosphere packaging and potassium lactate injection-enhancement on the color stability and darkening of beef steaks
Comparative study of the impact of water- and oil soluble herbal extracts on the quality attributes of pork
Impact of packaging and temperature abuse on the shelf$\ndash#$life characteristics of ground beef.
Benefits of oxygen scavenging technology on overwrapped beef cuts in a modified atmosphere motherbag.
Comb color formation and penetration depth in beef muscles
Rheological characterization of pale, soft, and exudative and normal ground pork gels utilizing potassium bicarbonate, ammonium bicarbonate, hydroxypropyl methylcellulose, and konjac flour in standard commercial enhancement solutions
Rheological characterization of pale, soft, and exudative and normal ground pork gels utilizing hydrocolloids or buffer ingredients

Meat and Meat Product Quality

Verification of the mechanism of lactate on metmyoglobin-reducing activity and color stability of fresh bovine extracts
The effect of endpoint temperature on the consumer acceptability of select and choice steaks from bovine longissimus muscle
Microwave cooking properties of goat meat patties
Effect of cooking on semimembranosis fat cells in goat and lamb muscles
The use of electrical impedance to rapidly predict beef tenderness.
Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals
Muscle type influences µ-calpain mediated troponin-T proteolysis in bovine myofibrils in vitro
Strategies for improvement of functional properties of cooked roast beef from fed and cow beef utilizing hydrocolloids and acetic acid
Effects of distillers grain on beef carcass quality and tenderness
A study on the effect of gelatin coating on lipid oxidation, color and purge of pork
Effect of wet distiller’s grain diets with dietary supplementation of vitamin E on sensory attributes of beef strip loin steaks
Effect of wet distiller’s grain diets and dietary supplementation of vitamin E on color stability of beef strip loin and tenderloin steaks
The influence of feeding various levels of wet and dry corn distillers grains to yearling steers on carcass characteristics, meat quality and retail case life of longissimus muscle.
Influence of beef ribeye roll aging period prior to bloom and steak vacuum-storage on subsequent bloom development
Internal color and tenderness of the longissimus thoracis are affected by cooking methods and degree of doneness
Descriptive sensory evaluation of texture and flavor of boneless pork loins utilizing meat protein isolate and sodium phosphate enhancement
Effect of dietary field pea inclusion at prescribed times from weaning to slaughter on performance, carcass quality, and palatability of beef
Application of exogenous enzymes to high and low connective tissue beef muscles
Sensory attributes of steaks from calf-fed steers fed wet distiller’s grains plus solubles
Effects of feeding Zilmax® on color development and stability of beef and Holstein steaks packaged in a high-oxygen modified atmosphere.
Effects of non-thermal plasma on quality attributes of beef and pork muscle
Effect of sampling fat location within beef steaks on fatty acid composition
Multivariate analysis of WB shear force curves from 10 major beef muscles
Effect of salmon type, presence of bone, and processing on quality characteristics of salmon baby food.
Strategies for improvement of functional properties of steaks from fed and cow beef utilizing hydrocolloids and acetic acid
Validation of a tenderness threshold-based categorization of ribeye beef steaks by surveying Venezuelan consumers on perceived sensory attributes
Effects of hot boning and moisture enhancement on tenderness, juiciness and flavor of cull cow beef
Effects of freezing and thawing on the processing characteristics and tenderness of injection marinated beef semitendinosus steaks
Measuring the oxidation capacity of beef during cold storage
Diets containing modified wet distiller's grains plus solubles have little effect on marbling attributes and fat content of beef from yearling steers
Fresh pork quality and shelf-life characteristics of pigs supplemented with natural astaxanthin in the diet
The effect of anionic mineral supplementation on animal performance, plasma and muscle calcium, carcass composition, and meat tenderness in Brahman-influenced feedlot cattle
Effects of grazing high- and low-endophyte infected fescue on carcass and retail cut storage characteristics
Sensory properties of needle tenderized and injected beef after treatment with intervention strategies to control food-borne pathogens
Finishing diets containing wet distiller$\prime#$s grains plus solubles affect the fatty acid profiles of beef from calf$\ndash#$fed and yearling steers
Correlating sliced shear force values with consumer tenderness responses
Effects of sodium lactate, sodium citrate, and sodium diacetate on quality characteristics of whole muscle hams over display time
Impact of DDGS and ractopamine on quality and shelf-life of fresh pork and bacon
Decreasing variation in cook color of ground beef patties varying in myoglobin and ph

Meat Processing

Effects of protein level and fat/oil type on emulsion stability, texture, color and microstructure of meat batters.
The effect of ph on frankfurter characteristics
Textural and sensory properties of different cereal flours added low fat sausages from duck meat
Evaluating alginate and organic acids for restructured carp intended for zoo animal and human diets.
Application of hydrodynamic pressure processing before or after marination to improve the quality of enhanced pork loins
Near-infrared oximetry of skeletal muscle for following myoglobin redox forms.
Effects of antimicrobial ingredients on shelf life and palatability of beef snack sticks.
Thermal conductivity of beef top loin steaks.
Effects of alternative salt utilization on broiler breast meat yields and tenderness
Comparisons of functional properties of normal and high ph inside rounds from fed and cow beef carcasses for cooked beef jerky production.
Effect of injection and frozen storage on the quality attributes of fully cooked bone-in hams

Meat Safety

Lauric Arginate: a Bactericidal Surface Treatment Solution for Escherichia coli and Salmonella
Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in beef subjected to mechanical tenderization in a simulated packer setting
Isolation, identification of lactobacillus species and it's role as meat biopreservation
Physical, chemical and sensory properties of surface decontaminated beef steaks using potassium lactate, sodium metasilicate, cetylpyridinium chloride or trisodium phosphate as single antimicrobial interventions prior to packaging
Microbiological quality of beef and pork carcasses processed by four small and very small meat processing plants in Georgia
Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in beef subjected to blade tenderization at the purveyor
Characterization of Escherichia coli O157:H7 shedding and persistence in feedlot cattle
Recovery of viable cells of Shiga toxin producing Escherichia coli as influenced by the use of different neutralizing solutions after sanitizing treatments
Control of pathogenic and spoilage microorganisms on ready-to-eat meats using antimicrobial packaging
Changes in microbial indicators in beef throughout slaughter and fabrication
Identifying production facility characteristics in small and very small meat processing plants with reference to FSIS salmonella test results
Alkaline hydrolysis of prion-positive materials for production of non-ruminant feed
Investigation of the antimicrobial effectiveness of Mionix (Safe O RTE 01) as a post-processing dip for fresh catfish fillets

Muscle and Lipid Biology and Biochemistry

Mass spectrometric characterization and thermostability of turkey myoglobin
Administration of estradiol (E2), trenbolone acetate (TBA), and TBA/E2 implants alters adipogenic gene expression in bovine M. Longissmus thoracis.
Effects of lactate and carboxymyoglobin on lipid oxidation in a phosphatidylcholine liposome model system
Relationship between muscle fiber type and myoglobin oxidation in bovine muscles during cold storage
Myofibrillar protein degradation and tenderness improvement in Longissimus steaks from mature cows
Comparison study on muscle fiber type and meat characteristics of chicken and duck breast muscle
Effect of lactate on beef pigment oxygenation and mitochondrial oxygen consumption
Evaluation of antioxidant capacity and color stability of calcium lactate enhancement on fresh beef under highly oxidizing conditions.
Effects of high pressure treatment on two beef muscles
Effects of ractopamine-HCl and zilpaterol-HCl on skeletal muscle gene expression in calf-fed Holstein steers
The effect of ractopamine-HCl on the expression of µ-calpain, m-calpain, calpastatin, GAPDH, and myostatin in the longissimus dorsi and semimembranosus of cull beef cows.