Determination of Connective-Tissue Components in Beef Using Simultaneous Equations Based on Amino-Acid Analyses

Collagen, elastin and residual actomyosin in connective tissue of some lower grades of beef were determined from the contents of hydroxy-proline, valine and glutamic acid, using three simultaneous equations based on amounts of these amino acids found in the pure proteins. The complete amino-acid profiles of the connective tissues agreed with the calculated protein compositions. Connective tissues were removed from the meat by dissection, and sequential saline extractions removed sarcoplasmic and myofibrillar proteins. Glycoproteins were removed by extraction with half-saturated calcium hydroxide; collagen, by autoclaving. Changes in composition after extraction or au-toclaving were confirmed by histological investigations.     

RELATIONSHIPS BETWEEN PATHOGEN GROWTH AND THE GENERAL MICROBIOTA ON RAW AND PROCESSED MEAT AND POULTRY

Contaminants are capable of growth on meat and poultry products due to the nutrient composition of the products, the available water, the favorable pH and very often the temperature and other conditions of storage. These factors and processing conditions influence greatly the pattern of development of the spoilage and pathogenic microflora. This paper will consider the effects of the general bacterial flora on pathogenic bacteria occurring on meat and poultry as well as the impact of external factors on some of the different types of bacteria found on these products.     

Loss of Amino Acids and Water Soluble Vitamins During Potato Processing

Processing potatoes to potato flakes almost totally eradicated ascorbic acid, but better than 50% of the original amount of riboflavin and niacin was retained. Thiamin content of potato flakes can vary from 0-65% of its amount in the raw potato depending on the amount of sulfite added during processing. If sulfite addition is controlled, a 100g portion of rehydrated potato flakes can supply about 1/6 of the Recommended Dietary Allowance of thiamin. Some losses of arginine, aspartic acid, glutamic acid, and gamma aminobutyric acid occurred during hot water blanching, and a significant loss of methionine occurred during drum drying. However, amino acids can be considered quite stable during potato flake production.     

Acceptance of a Military Ration After 24-Month Storage

A study of a new military ration, the Meal, Ready-to-Eat, Individual (MRE) after 2 yr of storage at four different temperatures was conducted. The main emphasis is on the statistical analysis of data on consumer-acceptance, in particular the estimation of shelf-life. The principal finding is that the ration as a whole can be stored for at least 2 yr at temperatures up to 38°C without serious loss of acceptance, although a few individual items may be affected.     

COMPOSITION OF THE SOLUBLE, NONDIALYZABLE COMPONENTS IN RAW CANE SUGAR

The high molecular weight (HMW) material (> 12,000 Da) of ten raw cane sugars from seven countries and two U.S. states was isolated by dialysis and analyzed by gel permeation chromatography (GPC). Simultaneous detection of colorant polymers and polysaccharides was accomplished by using two detectors in series — UV at 214 nm for colorant polymers and refractive index (RI) for carbohydrate polymers. The monosaccharide composition of the nondialyzable raw sugar fraction (the tenate) was determined by hydrolysis with trifluoroacetic acid and with oxalic acid. Aconitic acid was associated with the tenate. The raw sugars were categorized into two types according to their GPC patterns and aconitic acid content. Hydrolysis of individually collected GPC peaks demonstrated that one particular peak contained most of the aconitic acid.