LITERATURE ABSTRACTS

Abstract

GENERAL PRINCIPLES: Effects of “Ante Mortem” Treatment with Intraperitoneal Injections of Calcium Gluconate and Magnesium Sulphate on Tenderness of Frozen Lamb. E. Garcia‐Matamoros, A. Moral, F. Jimenez and F. Senz.GENERAL PRINCIPLES: Structural ‐ Mechanical Properties of Fresh Raw Meat, and Technologically Caused Changes. I. Kieszling and H. J. Raeuber.GENERAL PRINCIPLES: Gelation of Reconstituted Whey Powders by Heat. R. M. Hillier, R. L. J. Lyster and G. C. Cheeseman.GENERAL PRINCIPLES: Study of the Flow Behavior in the Low Flow Region of Skim Milk Solutions. K. Kubota, T. Matsumoto, K. Suzuki and H. Hosaka.INSTRUMENTATION AND METHODOLOGY: Apparatus for Determining the Rheological Properties of Meat Products. V.D. Kosoi, V.A. Gonotekii, S.N. Shevchenko, O.V. Zvonov, V.M. Yakushin and O.N. Kashelkin.INSTRUMENTATION AND METHODOLOGY: Instrument for Texture of Small Curd Cottage Cheese. A. Perry and P. A. CarroadINSTRUMENTATION AND METHODOLOGY: A Nondestructive Test for Determination of Optimum Maturity of French (Green) Beans (Phaseolus vulgaris). H.S. Ramaswamy, S. Ranganna and V.S. Govindarajan.INSTRUMENTATION AND METHODOLOGY: Viscoelastic, Dielectric and Piezoelectric Behavior of Solid Amylose. K. Nishinon and E. Fukoda.INSTRUMENTATION AND METHODOLOGY: Note on a Method for Measuring Breakage Susceptibility of Shelled Corn during Handling. B. S. Miller, J. W. Hughes, R. Rousser and Y. Pomeranz.INSTRUMENTATION AND METHODOLOGY: An Instrument for Measuring the Springiness of Chhana. V. K. Gera and G. S. Rajorhia.INSTRUMENTATION AND METHODOLOGY: Use of a Penetrometer to Determine Firmness of Emulsion‐type Sausage. L. Andersson and K. E. Hansson.INSTRUMENTATION AND METHODOLOGY: Penetrometer to Evaluate Sausage Meat Quality. V. M. Gorbatov, A. V. Gorbatov, V. D. Kosoi and O. V. Zronov.INSTRUMENTATION AND METHODOLOGY: An Application of the Ultrasonic Pulse Echo Technique to the Measurement of Crispness of Biscuits. M.J.W. Povey and C.A. Harden.OBJECTIVE MEASUREMENT: Behaviour of the Mechanically Separated Flesh of Some Common Fish Species of the Mexican Shrimp By‐catch During Storage at —20%. M.A. Tableros*and R.H. Young**.OBJECTIVE MEASUREMENT: Sheer Stress Relaxation of Wheat Flour Dough and Gluten. L. Bohlin and T.L‐G. Carlson.OBJECTIVE MEASUREMENT: Changes in the Mechanical Properties of Rhein Riesling Grapes During Ripening. J. Frybort.OBJECTIVE MEASUREMENT: Storage Temperature and the Dynamic Elasticity of Apples and Potatoes. J. van Lancker.OBJECTIVE MEASUREMENT: Objective Measurement of Cottage Cheese Texture. P.C. Vasavade.OBJECTIVE MEASUREMENT: Subjective and Objective Assessments of the Degree of Cooking of Potatoes Heated by Different Methods. R. Collison, K. Johnson, O.O. Okikiolu and A. West.OBJECTIVE MEASUREMENT: A Rapid Batter Expansion Method for Testing the Baking Quality of Wheat Flours. Nawab Khan and Manzoor Elahi.OBJECTIVE MEASUREMENT: Emulsifying Properties of Undenatured Potato Protein Concentrate. F. Holm and S. EriksenOBJECTIVE MEASUREMENT: Precision in the Measurement of Meat Texture. E. Dransfield and H.J.H. Mac‐Fie.RELATIONSHIP TO STRUCTURE: The Carrageenan from Iridaea undulosa B.; Analysis, Fractionation and Alkaline Treatment. M. C. Matulewicz and A.S. Cerezo.RELATIONSHIP TO STRUCTURE: The Textural Quality of Cooked Potatoes.I. The Relationship of Cooking Time to the Separation and Rupture of Potato Cells. M. Nonaka.RELATIONSHIP TO STRUCTURE: Relationship Between Structure and Rheological Behavior of Juices and Purees of Fruits and Vegetables. T. R. Garcia and A. I. Buron.RELATIONSHIP TO STRUCTURE: The Influence of the Structure of Starch on Its Rheological Properties. D. Howling.RELATIONSHIP TO STRUCTURE: Relationship Between Covalent Structure of Xanthomonas Polysaccharide (Xanthan) and its Function as a Thickening, Suspending and Gelling Agent. K. C. Symes.