ADVANCES I N FOOD RESEARCH VOLUME 9 This Page Intentionally Left Blank ADVANCES IN FOOD RESEARCH VOLUME 9 Edited by C. 0. CHICHESTER University of California Davis, California E. M. MRAK University of California Davis, California G. F. STEWART University of California Davis, California Editorial Board E. C. BATE-SMITH B. E. PROCTOR EDWARD SELTZER W. H. COOK P. F. SHARP W. F. GEDDES W. M. URBAIN M. A. JOSLYN J. F. VICKERY S. LEPKOVSKY 0. B. WILLIAMS 1959 ACADEMlC PRESS, New York and London Copyright 0, 1959, by Academic Press Inc. ALL RIGHTS RESERVED NO PART OF THIS BOOK MAY BE REPRODUCED I N ANY FORM, BY PHOTOSTAT, MICROFILM, OR ANY OTHER MEANS, WITHOUT WRITTEN PERMISSION FROM THE PUBLISHERS. ACADEMIC PRESS INC. I l l FIFTHAVENUE NEW YORK3, N. Y. Uniied Kingdom Edition Published by ACADEMIC PRESS INC. (LONDON) LTD. 40 PALLMALL,LONDON S.W. 1 Library of Congress Catalog Card Number 48-7808 PRINTED I N THE UNITED STATES OF AMERICA CONTRIBUTORS TO VOLUME 9 D. J. CASIMIR,Commonwealth Scientific and Industrial Research Organization, Division of Food Preservation and Transport, Homebush, New South Wales, Australia J. F. KEFFORD,Commonwealth Scientific and Industrial Research Organization, Division of Food Preservation and Transport, Homebush, New South Wales, Australia AMIHUD KRAMER,University of Maryland, College Park, Maryland HANSLUTHI,Swiss Federal Agricultural Experiment Station, Wadenswil, Switzerland L. J. LYNCH,Commonwealth Scientific and Industrial Research Organization, Division of Food Preservation and Transport, Homebush, New South Wales, Australia R. S. MITCHELL, Commonwealth Scientific and Industrial Research Organization, Division of Food Preservation and Transport, Homebush, New South Wales, Australia B. A. TWIGG, University of Maryland, College Park, Maryland JOHN R. WHITAKER, University of California, Davis, California V This Page Intentionally Left Blank FOREWORD With the enormous growth of the literature in all scientific fields, good reviews are needed now as never before. The multiplication of facts, the integration of previously discrete fields of knowledge, and the wealth of publications tax the ability of the individual in a broad field to keep abreast of the subfields within his area of interest. A good review should report on developments in the expert’s field, put the relevant facts into their proper perspective, and point out possible fruitful avenues of research within the field. We believe that the last point is particularly important since, from these suggestions, new advances within the field may be made. As in previous volumes of Advances in Food Research, the present volume is divided into commodity and functional areas. Four of the five chapters are oriented toward particular products, namely citrus fruit, juices, peas, and meats. The other deals with disciplines which have been brought to bear on a variety of products. A balance has been sought between the technological aspects of food processing and the application of basic sciences to research on food products. From this aspect, this volume constitutes reviews devoted to the application of chemistry, microbiology, biochemistry, engineering, and instrumental techniques to research in food science. The review by Whitaker covers the increasingly important topic of meat processing. The fundamental aspects of this subject certainly have not received the attention merited by the importance of the commodity. As the reviewer points out, the number of publications within the field of protein biochemistry is overwhelming. By considering the general protein field from the viewpoint of a food scientist, the reviewer brings the chemical, enzymatic, and microbiologi