Composition and functional properties of selected meat by-products were studied. Mechanicallv deboned chicken meat (MDCM) and meat by-products (pork lung lodes, pork liver, beef lung lobes, bdef spleen, beef heart) varied in their proximate composition, amount of the three major protein fractions [low ionic strength soluble (LIS), high ionic strength soluble (HIS), insoluble] and collagen content. Cooked batter mode1 system reheat yield was positively correlated with the quantity of HIS proteins and the percentage myosin and actin in the HIS protein fraction. Stress and strain at failure of the cooked batters were inversely correlated to the amount of LIS proteins and positively correlated with the percentage of myosin and actin in the by-products.

Small though significant differences (P < 0-05) were found only between the changes in FEVy after placebo and the reductions after each drug at one, two, and three hours, and there was no significant difference beween the effects of the two drugs. This study supported the suggestion that betasympathetic stimulation contributes to the bronchodilatation evident during exercise. Moreover, it emphasizes the importance of assessing airway resistance both at rest and during exercise and of comparing the pulmonary effects of different drugs when their cardiac beta-blocking activity is equivalent.

help explain the effects of protein interactions on product texture and water-holding properties. The objective of our research was to evaluate gels produced from high ionic strength soluble (HIS) protein fractions alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) protein fractions from beef skeletal, cardiac, lung and spleen tissues.ABSTRACT Gelation properties were evaluated on high ionic strength soluble (HIS) proteins alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) proteins from beef skeletal, heart, lung and spleen tissues. Apparent stress and strain at failure were greatest in skeletal HIS 6% (w/w) protein gels, followed by heart, lung and spleen. Expressible moisture was greatest in lung HIS protein gels. Microstructures of 6% (w/w) HIS protein gels from skeletal, cardiac and lung tissues were fibrous, while lung HIS protein gels had a globular matrix. Substitution of LIS or IN proteins into HIS protein gels altered expressible moisture, gel microstructure and apparent stress and strain at failure.

The apparent piperine contents of black and white peppers were determined b y both a spectrophotometric method and a colorimetric procedure. The piperine contents by the latter procedure were consistently higher than that indicated b y the ultraviolet measurements. The variables causing these discrepancies in results were investigated using column fractionation of pepper extracts as well as by paper and thin-layer chromatography. Analogs of piperine with less than two conjugated ethylenic linkages could not be found in pepper extracts. However, all black and white peppers contained the piperine analog with three conjugated ethylenic linkages, piperettine. Measurements of the ultraviolet absorbances at 343 mp for piperine and at 364 mp for piperettine and calculation of the ratio of these two biochemically related constituents gave results for true piperine and piperettine contents which served to some extent as an indication of the geographical origin of a pure pepper.

A process to reduce cholesterol in liquid egg yolk using P-cyclodextrin (CD) was optimized by response surface methodology, based on cholesterol reduction and yield. The most important factors influencing cholesterol reduction were dilution of egg yolk to a defined water:solid ratio and CD concentration. In the final process, egg yolk was adjusted to pH 10.5, diluted to a water:solid ratio of 2.9, heated to 5O"C, and CD added at a CD:cholesterol molar ratio of 4.0. The slurry was mixed for 6.5 min at 1800 rpm, cooled to 4°C and centrifuged. Cholesterol in the supematant was reduced by 89.2%. The yield, cholesterol and CD in the final product were adjusted by varying centrifugal force and CD concentration. brecht (1994), was marketed briefly in the U.S. This product was prepared by diluting egg yolk with a salt solution to dissociate and solubilize the granular fraction, followed by addition of CD. Insoluble CD-cholesterol complexes were removed by centrifugation and excess salt was removed by electrodialysis. That was a costly process, thus it might be economically advantageous to dissociate egg yolk granules by a different approach. Causeret et al. (1991) reported that egg yolk granules were dissociated at high and low pH. Our objective was to develop and optimize an efficient and simple process using CD to extract cholesterol from liquid egg yolk after dissociation of the granules by pH adjustment.