SUMMARY— A method was developed to objectively measure the emulsifying capacity (ECJ of meat and fish protein extracts by electrical resistance. The method of Swift et al. (1967) was modified to deliver oil at a constinuous rate at the point of blender agitation, thus forming an emulsion for testing the validity of the electrical resistance method. This modification reduced the variance of the end‐point determination within samples. The precision of end‐point determinations by electrical resistance was equivalent to the modified visual method, and had the advantages of being objective, having a finite end‐point and providing a continuous record of the emulsion during formation and collapse. The EC of fresh muscle slurry extracts from fish were higher than those from beef and pork. However, the EC of fresh muscle supernatant extracts ranked from highest to lowest are beef, fish and pork, respectively. In all cases, the EC of supernatant and fresh muscle extracts was higher than the slurry and frozen muscle extracts, respectively.

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SUMMARY— The free amino acids and total ninhydrin positive material (NPM) in a 1% picric acid extract from dry‐cured hams were measured after six different periods of aging. Correlation coefficients were calculated between amino acid values and taste panel scores. Significant (P < .051 increases were observed for NPM, serine, glutamic acid, threonine, leucine and isoleucine (not separated), valine, phenylalanine, proline, tyrosine, alanine, glycine and histidine during successive aging periods. Correlation coefficients between NPM and the organoleptic measurements of aged flavor, acidity, elasticity, crumbliness and softness were all highly significant. It k postulated that the increase in free amino acids can be attributed to action of the naturally occurring cathepsins. The free amino acids and their changes in concentration in relationship to flavor are discussed.

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