1. Free glutamic acid accumulates within Staphylococcu8 aurev, incubated in the presence of N-phosphoryl-L-glutamic acid or diethyl glutamate.2. Free glutamic acid does not accumulate within cells incubated with peptides containing glutamic acid residues unless glucose is also present. The rate of accumulation is higher when incubation takes place with a-glutamyl peptides than with y-glutamyl peptides and is affected by the rate of hydrolysis of the peptide within the cell and also by the partition coefficient of the peptide between n-butanol and water.3. When Staphylococcus aureu8 is incubated with glucose and dior tri-peptides containing aglutamyl residues, the rate of accumulation of free glutamic acid within the cells can be correlated with the produot of the rate of hydrolysis and the partition coefficient between butanol and water.4. Accumulation of free glutamic acid in all cases studied is inhibited by sodium azide and 2:4dinitrophenol.

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69 beef roasts from different breeds, ages, growth histories and joints, were judged for texture, hot or cold, by a panel of 12 tasters. The panel was selected for discrimination and consistency over a series of training sessions during which a descriptive score sheet was developed through repeated discussion. Eight characteristics were decided upon to describe the texture of roast beef; seven on scales (resistance, wetness, juiciness, cohesiveness, hardness, overall texture, chew count) and one qualitative (adjectival descriptions).The panel average scores for the seven quantified characteristics were subjected to factor analysis and the loss of information involved in reducing the matrices to two dimensions was 6.3% (hot tasting) and 4.6 % (cold tasting). Factor scores calculated for both sets of data agreed in being highly correlated (0.98 > r > 0.90); Factor 1 with 'resistance', 'cohesion', 'hardness', 'overall texture' and 'chew count' and Factor 2 with 'wetness' and 'juiciness', but poorly with any characteristic in the other group (0.1 1 > r > 0.03). Thus, the texture of roast beef was appreciated by this panel in two characteristics describable as 'toughness-tenderness' and 'juiciness', and the more elaborate scoring system originally devised did not add appreciably to the precision of measurement.Comparison of factor scores on samples tasted both hot and cold showed that the relative toughnesstenderness was maintained between samples under both conditions, whereas juiciness was not. Studies 3 (1972) 101-1 14. AN Rights Reserved Copyright 8 1972 by D. Reidel Publishing Company. Dordrecht-Holland Journal of Texture