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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
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CONTENTS CONTRIBUTORST0 V O L U M E 27 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
iX
PREFACE ......................................................................
xi
Samuel Cate Prescott Samuel A . Goldblith
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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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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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