This study was designed to objectively describe the chemical and physical attributes of three pinto cultivars grown at Thrall and El Paso, TX, and Twin Falls, ID. The relationships of these attributes were established through analysis of variance and correlation coefficients. Shear values were found to be the more reliable quality attribute. The expected relationship between rehydration and shear was not found. Maximum imbibition did not yield the most tender product. The amount of water imbibed varied by location. Beans from El Paso that suffered a late frost failed to imbibe water until heat treatment was applied. Firmness was found to be related to calcium and magnesium contents. Sensory preference scores rated the Texas-grown cultivars over the Idaho-grown cultivars. Whole, reddish-brown beans of a mild distinguishable flavor were preferred.

Ground pork patties were prepared containing 37% fat and assigned to one of five treatments: (a) control; (b) precooked, no calcium alginate coating; (c) calcium alginate coated, no precooking; (d) calcium alginate coated before precooking and (e) calcium alginate coated after precooking. The calcium alginate coating significantly improved sensory attributes. Warmed-over flavor (WOF) was eliminated in precooked, alginate-coated patties as judged by sensory scores and TBA values. Coated patties with no precooking, and patties coated after precooking were found to be more desirable than control patties.

Microwave energy v as demonstrated to be a convenient and effective method of blan:hing. Compared to steam or water, microwave blanching was superior in retention of ascorbic acid. The texture of rehydrated, microwave blanched spinach was firm, chewy and hlghly acceptable. Water blanching ruptured the cells and destroyed fine cellular structure as :ompared to steam blanching which caused less cellular disruption and greater retention of tissue structure. Microwave blanching resulted in coagulated protoplasmic material surrounding the cell walls. Cell and tissue structure remained intact which resulted in hgh rehydration ratios and acceptable textural characteristics. Micr 3wave blanching yielded a superior freezedried product as compared to water and steam blanching. INTRODUCTIONSPINACH is a logical choice for freeze-drying because of the large leaf surfr.ce area and high nutritional value. Microwave blanching has been suggested as an alternative to conventional steam ar d water blanching (Eheart, 1967). Potential advantages in:lude: retention of vitamins and color, and decreased process time. Heating efficiency of microwave is high.The influence of 3,000 mc radiation (radar) blanching on spinach, broccoli, carrots, peas, and green beans was investigated by Proctor and Goldblith (1948). Ascorbic acid retention wa; essentially 100% for microwave, 37-100% for steam, and 24-93s for water blanching. The microwave blanched vegetables were not exposed to a water media but were dry packed in a film pouch. Eheart (1967) confirmed these observations on ascorbic acid and postulated that volatile acids and water vapor were retained by condensation within the package.Absorption of microwave energy by the plant tissue results in chemical and physical changes. The intermolecular friction from nucrowave heating may cause internal cell pressure leading to rupture resulting in a loss of cell contents and organization. Differences in vitamin retention may be enhanced in te:ms of lipid/water solubilities; however, oxidation and rela:ed degradative reactions may be caused by the rapid heat Dnset. Surface and internal damage may be expected and such could conceivably affect textural variation, efficient:/ of further processing, dehydration and rehydration rates, itnd final product quality. Potential food industry applicaticsn focuses attention on the need for information on the nutritional and quality attributes of products blanched .vith microwave energy.

Restructured steaks were made using hot-boned or aged beef made from sliced particles (2.5 mm or 5.0 mm thick). Beef slices were formed to make restructured steaks. The steaks were evaluated for cooking characteristics, textural properties and sensory attributes. Restructured steaks made from hot-boned beef were generally considered less tender and received lower texture desirability, flavor desirability and overall palatability ratings as compared to steaks made from aged beef. Restructured steaks made from larger meat slices (5.0 mm) were less tender and received lower texture desirability ratings than restructured steaks made with thinner slices (2.5 mm).