LITERATURE ABSTRACTS

‘Water Binding to Milk Protein, with Particular Reference to Cheese’, by T. J. Geurts, P. Walstra, and H. Mulder ‘Utilization of Edible Protein from Meat Industry by‐Products and Waste II. The Spinning of Blood Plasma Proteins’, by R. H. Young and R. A. Lawrie ‘Isometric Tension Studies on Chicken Pectoralis Major Muscle’, by D. F. Wood ‘Spreadability of Butter, Determination 1. Description and Comparison of Five Methods of Testing’, by B. D. Dixon ‘Transistorised Falling Ball Viscometer for Rapid Testing of Biological and Technological Systems’, by O. L. Martin, R. Sinuses, R. M. Jacobs, and A. L. Copley ‘Measurement of the Stickiness and other Physical Properties of Bread Crumb’, by E. E. McDermott ‘A Study of the Rheology and Biochemistry of Saliva and Tracheo‐Bronchial Mucus Gels’, by C. Marriot and L. Irons ‘Food Crushing Sounds: an Analytic Approach’, by B. Drake and L. Halldin ‘Application of Rheological Studies to Product Formulation, Stability and Processing Problems’, by J. B. Ward, J. F. Kinney, and H. Y. Saad ‘Surface Effects of Proteins in Cone‐Plate Viscometry’, by D. E. McMillan ‘Flow Properties of Some Food Powders’, by M. Peleg, C. H. Mannheim, and N. Passy ‘Sensory Analysis and Instrumental Measurement of Fibrosity in Canned White Asparagus’, by A. M. Berwell, C. Calvo, L. Duran, and E. Primo ‘Möglichkeiten und Grenzen der Standardisierung des Amylogramms bei Roggen’, by E. Drews ‘Hydration and Gelation of Modified Potato Starches’, by W. G. Chilton and R. Collison ‘Viscoelastic Behaviour of Alginate Gels’, by J. R. Mitchell and J. M. V. Blanshard ‘Factors Affecting the Firmness of Highbush Blueberries’, by W. E. Ballinger, L. J. Kushman, and D. D. Hamann ‘The Effects of Ultimate pH on Ovine Muscle: Mechanical Properties’, by P. E. Bouton, P. V. Harris, and W. R. Shorthose ‘The Effects of Ultimate pH on Ovine Muscle: Water‐Holding Capacity’, by P. E. Bouton, P. V. Harris, and W. R. Shorthose ‘Changes in Tenderness of Beef Longissimus Dorsi as Related to Muscle Color and pH’, by H. T. Fredeen, A. H. Martin, and G. M. Weiss ‘Relation Between Isometric Tension, Postmortem pH Decline and Tenderness of Poultry Breast Meat’, by A. W. Khan ‘Cold Shortening in Chicken Broiler Pectoralis Major’, by D. I. Wood ‘The Mechanism of Cold‐Induced Shortening in Beef Muscle’, by C. L. Davey and K. V. Gilbert ‘Mechanical Strength of Raw Beef from Cold‐Shortened Muscles’, by D. N. Rhodes and E. Drams‐field ‘The Ultrastructure and Tenderness of Highly Cold‐Shortened Muscle’, by B. B. Marsh, N. G. Leet, and M. R. Dickson ‘Meat Tenderness and the Sliding‐Filament Hypothesis’, by B. B. Marsh and W. A. Carse ‘Evaluation of Methods Affecting Mutton Tenderness’, by P. A. Bouton, P. V. Harris, W. R. Shorthose, and M. G. Smith ‘Release of Lysosomal Enzymes During Post Mortem Conditioning and Their Relationship to Tenderness’, by T. R. Dutson and R. A. Lawrie ‘Effects on Bovine L. Dorsi Muscle of Conventional and Microwave Heating’, by P. C. B. Roberts and R. A. Lawrie ‘Quality of Home Frozen Vegetables. 1. Effects of Blanching and/or Cooling in Various Solutions on Organoleptic Assessments and Vitamin C Content’, by M. A. Hudson, V. J. Sharpies, E. Pickford, and M. Leach ‘The Stability of Imitation Milks Prepared from Corn Oil’, by M. Kako and P. Sherman ‘Further Experiments on the Hot‐Cutting of Lamb’, by K. McLeod, K. V. Gilbert, S. J. Fairbairn, and R. H. Locker ‘Carcass Posture and Tenderness in Frozen Lamb’, by C. L. Davey and K. V. Gilbert ‘Experiments with Freezing of Melon Cubes in Israel’, by S. Angel and J. M. Préaud ‘Starch Gelation as a Function of Water Content’, by R. Collison and W. G. Chilton ‘Cooking Loss in Beef. The Effect of Cold Shortening, Searing out and Rate of Heating: Time Course and Histology of Changes During Cooking’, by R. H. Locker and G. J. Daines ‘The Fat Globule Membrane in Ice Cream’, by A. E. Bird and G. Stainsby ‘A Study of the Viscosity of “Retentates” and of “Cheesemilks” Obtained After Ultrafiltration of Milk’, by J. Culioli, J. P. Bon, and J. L. Maubois ‘Temperature‐Dependent Cooking Toughness in Beef”, by C. Lester Davey and K. V. Gilbert ‘Milk Gel Structure. III Microstructure of Skim Milk Powder and Gels as Related to the Drying Procedure’, by M. Kalab and D. B. Emmons ‘Lingual Pressure Associated with Oral Evaluation of Viscosity’, by F. Shama and P. Sherman ‘A Study of the Differential Thresholds of Sensory Firmness and Viscousness of Cream Base Substances’, by K. Morasawa, C. Ohtake, M. Takahashi, T. Mitsui, and S. Ishlkawa