The purpose of this study was to evaluate substitution of nonmeat proteins for meat protein on the thermo-rheology, quality characteristics, and microstructure of frankjimers. Batters were formulated to contain either 2 % sodium caseinate or soy protein isolate, or 3.5 % whey protein concentrate or wheat germ flour. The storage modulus (G ') of all treatments initial1.y decreased during temperature ramping from 20-5OC. then increased rapidly from 60-80C, with all-meat batter exhibiting the highest G' at 8OC. Substitution with nonmeat proteins decreased G ' , shear force, compression force, and red color of meat compared with all-meat frankfurters. lncreased protein content, cooking yield, and decreased fat content were obtained with nonmeat protein formulations. Electron micrographs showed that nonmeat proteins were able to bind to the meat protein and fat, forming a protein-fat matrix wirh less coalescence of fat droplets. Sodium caseinate, soy protein isolate, whey protein concentrate, and wheat germ flour can be used as protein additives in comminuted meat producrs without adversely affecting their physical Characteristics.

The fate of crystals in the parenchymatous sheaths around vascular bundles in alfalfa leaves was followed through the bovine digestive tract by scanning electron microscopy. The bundle and sheath pass from the rumen largely intact. Most crystals are released from the bundle sheath postruminally. In feces, some crystals appear partially eroded and others are intact. By energy-dispersive x-ray analysis calcium is the primary crystal cation. Intact cyrstals isolated from alfalfa leaves by low-temperature ashing and from bovine feces by washing and differential specific gravity were subjected to Raman microprobe analysis. Most crystals were calcium oxalate, a few were potassium oxalate, and some contained both compounds. From 20 to 33% of calcium in alfalfa is in the form of oxalate and apparently unavailable to ruminants. Carbonate is probably in partially eroded crystals from feces. Data presented account for the poorer utilization by cattle of calcium from alfalfa than that from inorganic sources.

Little information is available regarding comparative forage quality of alfalfa (Medicago sativa L.) leaves and stems of the nine germplasms from which most North American cultivars have been developed. In a greenhouse trial, forage quality of leaves and stems of the nine germplasms was compared when grown in a common environment and harvested at the same phenological stage. Germplasm sources (and representative cultivar) tested were: Indian (Sirsa #9), African (African), Peruvian (Hairy Peruvian), Flemish (DuPuits), Turkistan (Lahontan), Chilean (Kansas Common), M. varia Martin (Grimm), Ladak (Ladak), M. falcata L. (Anik). Leaves of germplasm sources differed for concentrations of neutral detergent fiber, cellulose, crude protein, true in vitro digestible dry matter, and p‐hydroxybenzaldehyde, vanillic, p‐coumaric, ferulic, and sinapic acids. Stems of germplasm sources differed for concentrations of NDF, hemicellulose, CEL, TIVDDM, and p‐hydroxybenzoic, syringic, p‐coumaric, and ferulic acids. Results indicate that alfalfa germplasm sources differ in nutritive value of leaves and stems.

Near-infrared reflectance spectroscopy (NIRS) equations were developed for rapid analysis of curds during Cheddar cheese making. The coefficients of determination (R 2 ) for NIRS and chemical analysis were: moisture (0.982), protein (0.965), fat (0.951), and lactose (0.909). When validation samples were compared by NIRS and chemical analysis, the R 2 s were moisture (0.984), protein (0.964), fat (0.957), and lactose (0.982). These results suggest that NIRS is applicable for rapidly monitoring chemical changes in curds.