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The effects of various food grade additives on the mechanical integrity, texture, sensory quality and storage stability of freeze-dried meat (beef and pork sausage) patties were evaluated. The major finding of this study has been the appropriateness of salt soluble meat proteins, dispersed by an optimal incorporation of phosphates, as binder for the meat particles, in a process sequence which includes lyophilization. The phosphate treatment is part of the additive system, the effectiveness of which is augmented by sodium chloride and wheat gluten. The optimum levels of additives to be incorporated into fresh comminuted meat were evolved as: 0.35-0.50% kena, in combination with 1.25-1.50% sodium chloride and 0.15% wheat gluten. The additive system developed herein improved significantly the mechanical, rehydration, textural, sensory and storage characteristics of the products when compared with their respective controls prepared without the additives.

This article compares John Dewey's theory of inquiry with Jean Piaget's analysis of the mechanisms implied in the increase of knowledge. The sources for this paper are Dewey's studies on logic and the theory of inquiry and Piaget's historical-critical and psychogenetic investigations. Three major conclusions result from the comparison: first, there are significant convergences between the two theories; second, Piaget's developmental analysis makes explicit what is programmatic in Dewey's investigations; and, finally, Piaget is incorrect in characterizing Dewey's pragmatism as a method that does not meet the criteria of intelligent activity.