不同冻结方式对草鱼冻结特性的影响

以鼓风冻结为对照,重点研究了浸渍冻结对草鱼冻结特性的影响。以冻结速率、冰晶形态、微观结构和理化指标作为评价指标,比较分析了不同冻结处理方式对草鱼冻结品质的影响。结果表明:不同冻结处理方式的草鱼通过最大冰晶体生成带的时间由大到小依次为:鼓风冻结普通包装浸渍冻结真空包装浸渍冻结直接浸渍冻结,分别为23、3、2.3、2 min。与鼓风冻结相比,经浸渍冻结后的草鱼形成的冰晶小,对肌纤维的损伤小,解冻流失率低。质构特性表明浸渍冻结的草鱼的硬度和弹性显著高于鼓风冻结(P0.05)。同时,真空包装浸渍冻结草鱼形成的冰晶略大于直接浸渍冷冻,有近乎相同的肌纤维形态,与直接浸渍冻结草鱼的质构特性无显著性差异。另外,真空包装浸渍冻结能避免直接浸渍冻结过程中产生的酒精味。因此,真空包装浸渍冻结比鼓风冻结、直接浸渍冻结和包装浸渍冻结更能保持冻结产品的品质。     

调理牛排浸渍冻结液配方优化及对产品品质影响的研究

为优化适用于调理牛排浸渍冻结的冻结液配方,以乙醇、甜菜碱、丙二醇、氯化钠为主要组成成分调配低温冻结液,在单因素实验基础上进行L9(34)正交实验,以冻结液的冻结点绝对值与—30℃下黏度的比值和调理牛排的汁液损失率为评价指标,优化得到最佳冻结液配方。在—30℃的冻结条件下,对比浸渍冻结(采用最佳冻结液)、冰柜冻结和平板冻结3种调理牛排冻结方式的冻结速率,测定经过3种不同冻结方式处理的调理牛排的色泽、TBARS值、剪切力和汁液损失率等品质评价指标,并进行了对比分析。结果表明:以占冻结液总质量分数计,最佳冻结液为28%乙醇、10%甜菜碱、8%丙二醇、4%氯化钠和水组成的多元冻结液体系,冻结点绝对值与黏度比值达到0.88,冻结液冻结效果好,产品的汁液损失率低。采用该冻结液进行浸渍冻结,与冰柜冻结和平板冻结相比,具有最佳的冻结速率,经处理的调理牛排在色泽、TBARS值、汁液损失率和剪切力等方面具有显著优势。     

不同冻结速度对食品质量的影响

食品在冻结过程中存在着不同程度的冻结蛋白质变性、冰晶生成,组织变化小α淀粉β化现象,致使冻结食品出现汁液流失、风味和食味变劣的情况。本文对采用不同的冻结速度使冻结食品出现的不同品质劣变程度进行了深入分析,探讨了不同冻结速度影响冻结食品品质劣化的内在因素。     

冻结法凿井技术探讨

介绍了冻结法凿井的原理及冻结施工时的注意事项,分析冻结法凿井的关键问题,认为在施工过程中,对出现的冻结深度、水文观察孔堵塞、冻结孔偏斜、冻结管断裂、冻结井壁变形破裂、施工监测等问题要特别重视,才能使冻结的效果达到凿井的要求。     

磁场辅助冻结对汤圆粉团品质的影响

目的：为了探究磁场辅助冻结对汤圆粉团冻结品质的影响,开发新型辅助冻结方式在米面制品上的应用,研究不同磁场强度下辅助冻结对汤圆粉团品质变化。方法：采用平板冻结加磁场辅助的方式冷冻汤圆粉团,测定汤圆粉团冻结速率、失水率、色度、质构特性、糊化特性、可冻结水含量和水分结合状态等指标,揭示磁场辅助冻结对其品质的影响。结果表明,与对照组相比较,经磁场辅助冻结后汤圆粉团冻结速率、失水率、色度、质构特性、糊化特性和可冻结水含量等均存在显著性差异（P<0.05）。磁场辅助冻结的汤圆粉团在24 Gs时冻结速率加快,进入最大冰晶生成带时间提前4 min,使得冰晶体积变小;失水率降低了37.57%,亮度提高了3.63%,透光度提高了14.92%和硬度下降了11.74%。从水分结合状态上看,汤圆粉团的可冻结水含量明显低于对照组,在24 Gs时降低了11.64%;然而,磁场辅助冻结后汤圆粉团的峰值黏度增加7.81%,回生值增加3.93%;水分结合状态上未见显著性差异。结论：在磁场强度为24 Gs时汤圆粉团的冻结品质最佳,可明显改善汤圆粉团的失水率、色度、硬度、可冻结水含量等品质指标。研究结果为磁场辅助冻结在...     

不同冻结方式对草鱼块品质特性的影响

本文以草鱼块为对象,比较了浸渍冻结(ICF)和传统空气鼓风冻结对草鱼块冻结品质的影响。试验结果表明:三元载冷剂浸渍冻结其冻结速率是相同温度下空气鼓风式冻结的1.54倍,是酒精溶液为载冷剂的浸渍冻结的1.28倍;采用三元载冷剂浸渍冻结后的样品和空气鼓风式冻结、酒精溶液冻结后的样品相比,前者盐溶性蛋白含量高于后两者,并且Ca2+-ATPase活性降低率、汁液流失率及蒸煮损失均低于后两者。综合各指标说明,浸渍冻结有利于减少鱼蛋白的变性,采用三元载冷剂浸渍冻结的草鱼块品质优于其他两种冻结方式。     

浸渍式快速冻结技术的研究现状及发展前景

浸渍式快速冻结是一种高效的冷冻加工方式,以其冻结速度快、耗能少、产品质量好等优点展现出可观的发展前景。阐述了浸渍式快速冻结的原理及特点,分析了浸渍式快速冻结在食品加工工业中的应用以及存在的问题,综述了浸渍式快速冻结的未来发展趋势。     

不同冻结方式对黄鳍金枪鱼品质变化的比较研究

为了研究不同冻结保鲜方式对金枪鱼肉的保鲜效果,本文通过测定冻藏期间金枪鱼背肌的K值、TBA值、TVB-N值、高铁肌红蛋白含量与色差,并结合感官评定,分析了液氮冻结、自制冷冻液冻结、-80℃超低温冻结和-18℃低温冻结等四种不同冻结方式对黄鳍金枪鱼背肌品质的影响。结果显示:液氮冻结的金枪鱼背肌的K值、TBA值、TVB-N值、高铁肌红蛋白含量较其他三组低,可以较长时间保持金枪鱼肉的新鲜度,从这一角度来说,液氮冻结为最佳冻结方式。但由于冻结速度极快,样品表面出现轻微裂缝,色差和感官评分指标比冷冻液浸渍冻结方式差。     

不同冻结条件对猪肉中心温度的影响

不同冻结方式、能量传递方式和包装处理会影响速冻过程中猪肉中心温度,结果表明:双面冻结速度比单面冻结快;平行于猪肉纤维的能量传递方式比较有利于冻结;无包装猪肉比保鲜膜包装猪肉更易于冻结.并对比了冻结时间模型计算结果与试验值,验证了模型的准确性.     

冻结方式对南极磷虾品质的影响

以盐溶性蛋白质含量、持水率变化、感官评分、Ca2+-ATP酶活性和组织切片为指标,研究了静止空气、盐水浸渍和液氮冻结三种冻结方式对南极磷虾品质的影响。实验表明,盐水浸渍冻结条件下的冻结速率是静止空气冻结的1.39倍,样品在液氮冻结下的冻结速率达到100 cm/h。静止空气冻结后南极磷虾的持水率、盐溶性蛋白质、和感官评分最低,Ca2+-ATP酶活性降低率较高,肌肉组织结构松散,盐水浸渍冻结下的南极磷虾品质略好于静止空气冻结,液氮冻结条件下的南极磷虾的持水率、盐溶性蛋白质、和感官评分与对照组差别不显著(P>0.05),Ca2+-ATP酶活性降低率5.21%,肌肉纤维清晰、紧密、结构完整。综上所述,不同冻结方式对冻结速率影响较大,南极磷虾的品质变化与冻结速率有一定的相关性,静止空气冻结、盐水浸渍冻结后南极磷虾的品质变化较大,而液氮冻结更适合保持南极磷虾的品质。     

Multiple-antibiotic resistance of Enterococcus faecalis and Enterococcus faecium from cecal contents in broiler chicken and turkey flocks slaughtered in Canada and plasmid colocalization of tetO and ermB genes

This study was conducted to characterize the antimicrobial resistance determinants and investigate plasmid colocalization of tetracycline and macrolide genes in Enterococcus faecalis and Enterococcus faecium from broiler chicken and turkey flocks in Canada. A total of 387 E. faecalis and E. faecium isolates were recovered from poultry cecal contents from five processing plants. The percentages of resistant E. faecalis and E. faecium isolates, respectively, were 88.1 and 94% to bacitracin, 0 and 0.9% to chloramphenicol, 0.7 and 14.5% to ciprofloxacin, 72.6 and 80.3% to erythromycin, 3.7 and 41% to flavomycin, 9.6 and 4.3% (high-level resistance) to gentamicin, 25.2 and 17.1% (high-level resistance) to kanamycin, 100 and 94% to lincomycin, 0 and 0% to linezolid, 2.6 and 20.5% to nitrofurantoin, 3 and 27.4% to penicillin, 98.5 and 89.7% to quinupristin-dalfopristin, 7 and 12.8% to salinomycin, 46.7 and 38.5% (high-level resistance) to streptomycin, 95.6 and 89.7% to tetracycline, 73 and 75.2% to tylosin, and 0 and 0% to vancomycin. One predominant multidrug-resistant phenotypic pattern was identified in both E. faecalis and E. faecium (bacitracin, erythromycin, lincomycin, quinupristin-dalfopristin, tetracycline, and tylosin). These isolates were further examined by PCR and sequencing for the genes encoding their antimicrobial resistance. Various combinations of vatD, vatE, bcrR, bcrA, bcrB, bcrD, ermB, msrC, linB, tetM, and tetO genes were detected, and ermB, tetM, and bcrB were the most common antimicrobial resistance genes identified. For the first time, plasmid extraction and hybridization revealed colocalization of tetO and ermB genes on a ca. 11-kb plasmid in E. faecalis isolates, and filter mating experiments demonstrated its transferability. Results indicate that the intestinal enterococci of healthy poultry, which can contaminate poultry meat at slaughter, could be a reservoir for quinupristin-dalfopristin, bacitracin, tetracycline, and macrolide resistance genes.     

Distribution of selected trace elements in the major fractions of donkey milk

The aim of this study was to evaluate the concentrations of Zn, Cu, Mn, Se, Mo, Co, Li, B, Ti, Cr, Rb, Sr, Cd, and Pb in donkey milk and their distribution in major milk fractions (i.e., fat, casein, whey proteins, and aqueous phase). Individual milk samples were provided by 16 clinically healthy lactating donkeys. Subsequent centrifugation, ultracentrifugation, and ultrafiltration were carried out to remove fat, casein, and whey proteins to obtain skim milk, a supernatant whey fraction, and the aqueous phase of milk, respectively. Concentrations of the elements were measured in whole milk and fractions by inductively coupled plasma-mass spectrometry, and the concentrations associated with fat, casein, and whey proteins were then calculated. The effect of removal of fat, casein, and whey proteins was determined by repeated-measures ANOVA. The fat fraction of donkey milk carried a small (～4.5% to 13.5%) but significant proportion of Mo, Co, Ti, Cr, and Sr. The casein fraction in donkey milk carried almost all milk Zn, a majority of Cu and Mn, and most of Mo, Ti, and Sr. Relevant proportions, between 20% and 36%, of Se, Co, and Cr were also associated with caseins. The majority of Se, Co, Li, B, Cr, and Rb, and relevant proportions of Mn, Mo, Ti, and Sr were found in soluble form (ultracentrifuged samples) and distributed between whey proteins and the aqueous phase of milk (ultrafiltered samples). Whey proteins in donkey milk carried the majority of milk Se and Co. All Li and B was present in the aqueous phase of milk, which also contained most Rb and Cr, and 17% to 42% of Mn, Se, Mo, Co, Ti, and Sr.     

Genetic parameters for first milk production and composition traits for Holsteins using multivariate restricted maximum likelihood

Heritabilities and genetic and phenotypic correlations among yields of milk, fat, protein, and percentages of fat and protein were estimated from 40,984 first lactation records of daughters of 488 young and 75 proven Holstein sires using multivariate REML and a sire model accounting for relationships and sire groups. Proven sires were treated as fixed effects. Heritabilities for yields of milk, fat, protein, and percentages of fat and protein were .29, .31, .25, .65, and .61, respectively. Genetic correlations of milk with yields of fat, protein, and percentages of fat and protein and correlations of fat yield with fat percentage were .45, .79, -.49, -.54 and .56, respectively. Genetic correlations among yields and among percentage of fat and protein were the same (.62). Genetic and phenotypic correlations of protein percentage with fat and protein yields and correlations of fat percentages with protein yield were small (-.13 to .11). Phenotypic correlations were .73 to .90 among yields of milk, fat, and protein; -.31 for milk and fat percentage; -.39 for milk and protein percentage; and .38 for fat yield and fat percentage. Estimates were consistent with an earlier study utilizing data from the same population and also with other reports.     

湖南地区10个品种薄壳山核桃的坚果品质评价

为研究薄壳山核桃品种间坚果品质差异,筛选出在湖南地区表现优良的薄壳山核桃,以10个品种薄壳山核桃和2个品种普通核桃为材料,分别对各品种坚果表型性状[坚果横径、纵径、侧径、果形指数、果实形状、壳面、果壳颜色、果顶、果底(基)、缝合线、横隔膜]、经济性状(坚果质量、坚果含水率、果壳厚度、出仁率、取仁难易、核仁充实度、核仁饱满度、核仁颜色、核仁风味、核仁含油率)以及其油脂脂肪酸组成及含量进行测定,对薄壳山核桃品质指标进行了相关性分析和主成分分析,综合评价不同品种薄壳山核桃坚果品质。结果表明：在10个品种薄壳山核桃中,‘实生1号’‘德西拉布’‘实生3号’和‘福克特’果形指数较高,分别为2.24、2.15、2.15、1.99;单果质量较大的是‘金奥瓦’‘福克特’和‘德西拉布’,分别为9.24、8.30、8.06 g;出仁率较高的是‘实生4号’和‘金奥瓦’,分别为57.86%、57.08%;含油率较高的为‘福克特’‘佩洛奎’和‘德西拉布’,分别达到72.24%、70.66%、68.24%;薄壳山核桃绝大多数品质指标相互间都有相关性;主成分分析表明,‘德西拉布’的综合得分最高,其次是‘福克特’。综上...     

Feed intake and milk production from three rates of concentrate for cows bred to differ in size

Two groups of Holstein cows sired by bulls that had been selected partly for transmitting ability for size averaged 525 and 570 kg weight after second calving. Cows were fed 1.0 kg concentrate to 5.0, 3.0, or 1.5 kg milk above 9.1 kg per day and forage to appetite during first and second lactations (248 lactations). Generally equal quantities of alfalfa haylage and corn silage were fed each day in weighed amounts to exceed consumption. At times haylage constituted the only forage fed. Results of feeding low (2.2 kg), medium (3.8 kg), or high (6.9 kg) concentrate dry matter daily per cow were: concentrate as a percent of total dry matter consumed, 12.2, 20.2, and 37.1%; dry matter intake from forage, 15.6, 14.5, and 11.6 kg/day; dry matter intake as percent of body weight, 3.25, 3.32, and 3.33; crude fiber as percent of dry matter consumed, 25.2, 23.6, and 20.5; crude protein as percent of dry matter consumed, 15.7, 15.4, and 15.1; total digestible nutrients consumed per day, 10.8, 11.4, and 12.2 kg; milk produced as milk/day, 18.7, 19.9, and 21.3 kg; fat-corrected milk/day, 18.6, 20.0, and 20.7 kg; fat-corrected milk as percent of body weight, 3.44, 3.68, and 3.78; and fat-corrected milk as gram per weight kg .75, 166, 178, and 183; fat content of milk, 4.00, 4.11, and 3.92%; protein content of milk, 3.49, 3.58, and 3.61%; gross efficiency of milk production, .591, .579, and .595 kg total digestible nutrients/kg fat-corrected milk; and net efficiency, .304, .308, and .332 kg total digestible nutrients/kg fat-corrected milk. Cow size, parity, and period of lactation affected most variables. These latter effects are illustrated in graphs or tables.     

Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: antimicrobial and sensory screening

The objectives of this study were to evaluate the antimicrobial activity of plant essential oils (EOs) against foodborne pathogens and key spoilage bacteria pertinent to ready-to-eat vegetables and to screen the selected EOs for sensory acceptability. The EOs basil, caraway, fennel, lemon balm, marjoram, nutmeg, oregano, parsley, rosemary, sage, and thyme were evaluated. The bacteria evaluated were Listeria spp., Staphylococcus aureus, Lactobacillus spp., Bacillus cereus, Salmonella, Enterobacter spp., Escherichia coli, and Pseudomonas spp. Quantitative antimicrobial analyses were performed using an absorbance-based microplate assay. Efficacy was compared using MIC, the half maximum inhibitory concentration, and the increase in lag phase. Generally, gram-positive bacteria were more sensitive to EOs than were gram-negative bacteria, and Listeria monocytogenes strains were among the most sensitive. Of the spoilage organisms, Pseudomonas spp. were the most resistant. Oregano and thyme EOs had the highest activity against all the tested bacteria. Marjoram and basil EOs had selectively high activity against B. cereus, Enterobacter aerogenes, E. coli, and Salmonella, and lemon balm and sage EOs had adequate activity against L. monocytogenes and S. aureus. Within bacterial species, EO efficacy was dependent on strain and in some cases the origin of the strain. On a carrot model product, basil, lemon balm, marjoram, oregano, and thyme EOs were deemed organoleptically acceptable, but only oregano and marjoram EOs were deemed acceptable for lettuce. Selected EOs may be useful as natural and safe additives for promoting the safety and quality of ready-to-eat vegetables.     

Comparison of rapid enzyme-linked immunosorbent assay and immunomagnetic separation methods for detection of Escherichia coli O157 in fecal, hide, carcass, and ground beef samples

Rapid enzyme-linked immunosorbent assays (ELISAs) are approved for detection of Escherichia coil O157 in beef products. However, these kits have also been used in the industry to detect this pathogen on hides or in feces of cattle, although this use has not been validated. The objective of this study was to compare commercially available ELISAs (E. coli Now, Reveal, and VIP) with immunomagnetic separation along with selective media to detect E. coli O157 on hides, in feces, and in medium- and low-level-inoculated ground beef and carcasses (simulated by using briskets) samples. Naturally infected hide and fecal samples were subjected to both the immunomagnetic separation method and ELISAs for the detection of E. coli O157. Additionally, E. coli O157 inoculated and noninoculated ground beef and beef briskets were used to simulate meat and carcass samples. When comparing the detection results from the ELISAs (E. coli Now, Reveal, and VIP) to the immunomagnetic separation method, poor agreement was observed for fecal samples (kappa = 0.10, 0.02, and 0.03 for E. coli Now, Reveal, and VIP, respectively), and fair-to-moderate agreement was observed for hide samples (kappa = 0.30, 0.51, and 0.29 for E. coli Now, Reveal, and VIP, respectively). However, there was near-perfect agreement between the immunomagnetic separation method and ELISAs for ground beef (kappa = 1, 1, and 0.80 for E. coli Now, Reveal, and VIP, respectively) and brisket (kappa = 1, 1, and 1 for E. coli Now, Reveal, and VIP, respectively) samples. Assuming immunomagnetic separation is the best available method, these data suggest that the ELISAs are not useful in detecting E. coli O157 from hide or fecal samples. However, when ELISAs are used on ground beef and beef brisket samples they can be used with a high degree of confidence.     

Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review

With improvement in people's living standards, many people nowadays pay more attention to quality and safety of meat. However, traditional methods for meat quality and safety detection and evaluation, such as manual inspection, mechanical methods, and chemical methods, are tedious, time-consuming, and destructive, which cannot meet the requirements of modern meat industry. Therefore, seeking out rapid, non-destructive, and accurate inspection techniques is important for the meat industry. In recent years, a number of novel and noninvasive imaging techniques, such as optical imaging, ultrasound imaging, tomographic imaging, thermal imaging, and odor imaging, have emerged and shown great potential in quality and safety assessment. In this paper, a detailed overview of advanced applications of these emerging imaging techniques for quality and safety assessment of different types of meat (pork, beef, lamb, chicken, and fish) is presented. In addition, advantages and disadvantages of each imaging technique are also summarized. Finally, future trends for these emerging imaging techniques are discussed, including integration of multiple imaging techniques, cost reduction, and developing powerful image-processing algorithms.     

食药两用植物地梢瓜的研究进展及应用探讨

地梢瓜是一种活性成分丰富的食药两用特色植物资源。其嫩果生食可生津止渴,是老少皆宜的天然蔬果;其成熟果实、种子、全草均可入药,具有补肺气、清热降火、消炎止痛、祛风活血、益气通乳等传统功效,现代医学表明地梢瓜具有细胞保护、抗衰老、抗病毒等药理作用。地梢瓜食药两用特性与其合理的营养结构以及多种次生代谢产物密切相关,地梢瓜中不仅含有丰富的蛋白质、不饱和脂肪酸、维生素及钾、钙、镁、硒等矿质元素,而且含有黄酮类、三萜类、甾体类等多种生理活性成分,其中地梢瓜苷为其特有的化学成分。本文介绍了地梢瓜的植物学特征,并重点综述了地梢瓜化学成分、药理作用、食用安全性等方面的国内外研究现状探讨了其应用前景,为进一步开发利用地梢瓜食药两用资源提供参考。     

LITERATURE ABSTRACTS

General Principles: ‘Classification of Solid Foods on the Basis of Textural Quality’, by J. Toda and T. Wada. General Principles: ‘Fundamental Textural Characteristics of Gel Foods’, by J. Toda, T. Wada, and K. Fujisawa. General Principles: ‘Fundamental Textural Characteristics of Sponge Foods’, by J. Toda, T. Wada, and K. Fujisawa. General Principles: ‘Fundamental Textural Characteristics of Porous Rigid Foods’, by J. Toda, T. Wada, and K. Fujisawa. General Principles: ‘The Microstructure of Wheat Protein Fibrils’, by J. E. Bernardin and D. D. Kasarda. General Principles: The Effect of Adding Salt on Structural Properties of Rennet Curd', by R. Ramanauskas and D. Pesetskas General Principles: ‘Structural Differences in Hard and Soft Wheat’, by R. C. Hoseney and P. A. Seib. General Principles: ‘Structure and Rheological Properties of Cod Meat’, by A. N. Golovin. General Principles: ‘Rheological Behaviour of Curd Under Uniaxial Compression’, by V. I. Bashmakor, P. L. Pakhomov, and S. S. Shustik. General Principles: ‘Disulfide-Sulfhydryl Exchange and Alteration of Hydrogen Bonds During the Mixing of Macaroni Dough’, by N. I. Nazarov, and N, N. Shebershneva. General Principles: ‘Evolution of Softeners and Conditioners Used in Baked Foods’, by W. H. Knightly. General Principles: ‘Hydrated Protein Fibrils from Wheat Endosperm’, by J. E. Bernardin and D. D. Kasarda. General Principles: ‘Consistency and Texture of Fruit Products’, by S. D. Holdsworth. Instrumentation and Methodology: ‘Use of the AP 4/1 Penetrometer for Evaluation of the Consistency of Gel-type Foods’, by J. Wolf and H. J. Raeuber. Instrumentation and Methodology: ‘Measurement of Surface Roughness of Bread Slices’, by N. K. Gupta, H. D. Tscheuschner, and V. Weidhase. Instrumentation and Methodology: ‘Improved Apparatus for Testing the Toughness of Dough’, by L. A. Burov and M. E. Chernov Instrumentation and Methodology: ‘Determination of Consistency of Some Sugar Products’, by D. Postavaru. Instrumentation and Methodology: ‘Determining the Toughness of Jelly Products Made from Concentrates with the Help of a ‘Labor-365’ Penetrometer', by T. N. Toropova, N. A. Vdovichenko, and T. F. Magazinshchikova. Instrumentation and Methodology: ‘Viscosity with Ferranti-Shirley Cone and Plate Viscometer’, by C. Towler. Objective Measurements: ‘Investigation of the Physical Properties of Rice for Sake Brewing with a Texturometer’, by T. Ando and K. Ichikawa. Factors Affecting Texture: ‘Mechanism of Binding of Chunks of Meat 2. Effect of Proteolytic Enzymes’, by P. G. Schnell, D. V. Vadehra, and R. C. Baker. Factors Affecting Texture: ‘Kneading of Dough-like Materials’, by L. Budiek and V. Bulena. Factors Affecting Texture: ‘Effects of Sex, Size and Time of Cutting on Processing Yields and Tenderness of Broilers’, by D. W. Treat and T. L. Goodwin. Factors Affecting Texture: ‘Black Olives by Alkaline Oxidation, II. Determination of Iron Content and Development of Several Properties During Processing’, by A. Fernandez Garrido, M. A. Albi, and M. J. Fernandez Diez. Factors Affecting Texture: ‘Relation of Pectin Content of Papaya Fruit to its Firmness and Maturity’, by S. R. Shetty and R. J. Dubash. Factors Affecting Texture: ‘Effects of Intramuscular Collagen and Elastin on Bovine Muscle Tenderness’, by H. R. Cross, Z. L. Carpenter, and G. C. Smith. Factors Affecting Texture: ‘Variation in Flour Quality (Type 997) in Relation to Rye Quality’, by E. Drews. Factors Affecting Texture: ‘Texture of Soybean Protein Gel’, by T. Suzuki and T. Fujiwara. Factors Affecting Texture: ‘Spoilage of Fish Jelly Products I. Softening Spoilage of Film-packaged Kamaboko Due to Bacillus licheniformis’, by K. Mori, H. Sawada, O. Nobetani, S. Moruo, and T. Hirano. Factors Affecting Texture: ‘Physical and Functional Properties of Mechanically Deboned Meat as Used in the Manufacture of Frankfurthers’, by P. G. Schnell, K. R. Nath, J. M. Darfler, D. V. Vadehra, and R. C. Baker. Factors Affecting Texture: ‘Temperature, Percent Sugar and pH Effects on the Flavor Development and Tenderness of Pickled Eggs’, by S. T. McCready. Sensory Measurements: ‘Cereals XII. Relations Between Physicochemical Properties and Sensory Scores’, by S. Moritaka, N. Yamamoto, K. Sawada, J. Toda, and K. Yasumatsu.