ADVANCES IN FOOD RESEARCH VOLUME 27 Contributors to This Volume D. J. Casimir Ray A. Field G. W. Froning Samuel A. Goldblith Yanco Guegov J . F. Kefford Vernon L. Singleton F. B . Whitfield ADVANCES IN FOOD RESEARCH VOLUME 27 Edited by C . 0. CHICHESTER The Nutrition Foundation. Inc. New York, New York and Universitv of Rhode Island Kingston. Rhode Island G. F. STEWART University of Califoniiu Duvis. Culifornia E. M. MRAK University o j Califirniu Davis. Culiforniu Editorial Bocrrcl JOHN AYRES S. GOLDBLITH J . HAWTHORNE J . F. KEFFORD S. LEPKOVSKY D. REYMOND EDWARD SELTZER W . M. URBAIN 1981 ACADEMIC PRESS A Suhsidiurv of Hurcourt Bruce Jovunovich, Publishers New York London Toronto Sydney San Francisco COPYRIGHI @ 1981, BY ACADIMIC PRESS,INC. ALL RIGHTS RESERVED. NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OK BY ANY MEANS, ELECTRONIC OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER. ACADEMIC PRESS, INC. 1 I I Fifth Avenue, New York. New York 10003 United Kirigdotn Edition published by ACADEMIC PRESS, INC. ( L O N D O N ) LTD. 2 4 / 2 8 Oval Road, London N W l 7DX LIBRARY OF CONGRESS CATALOG CARDNUMBER:48-7808 ISBN 0-12-016427-2 PRINTED IN THE UNITED STATES OF AMERICA 81 82 83 84 9 8 7 6 5 4 3 2 1 CONTENTS CONTRIBUTORST0 V O L U M E 27 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iX PREFACE ...................................................................... xi Samuel Cate Prescott Samuel A . Goldblith .................................... I. I1 . ............................................... 111. MIT Undergraduate Education . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . IV . Early Career . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . V . Prescott's Work on Thermal Processing with William Lyman Underwood . . . . . . . VI . Prescott's Career during and after World War 1 ............................. VII . Prescott's Contributions to Refrigeration (and Freezing) of Foods VIII . Prescott's Contributions to the Chemistry of Coffee ......................... IX . Prescott and the Institute of Food Technologists ............................ X . Prescott 's Contemporaries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . XI . Prescott 's Hmors Awards. and Public Service ............................. XI1 . Prescott and MIT XI11 . In Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3 3 5 I 8 8 10 11 12 14 16 18 20 Mechanically Deboned Red Meat Ray A . Field I . Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . II . Potential Yield I11 . Regulations Gov ......................... IV . Economic Implications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . V . Composition of Mechanically Deboned Meat . . . . . . VI . Safety Aspects of Mechanically Deboned Meat ............................. VII . Functional Properties of Mechanically Deboned Meat ........................ VIII . Nutritional Value of Mechanically Deboned Meat ........................... IX . Palatability of M