Marion Jacobson

Macrostructure and Nomenclature of Plant and Animal Food Sources

The purpose of the study was to search for accurate and generally accepted terminology to describe changes observed in the macrostructure of certain plant and animal foods. The foods selected for investigation were apple, pineapple, cabbage, bean sprouts, potato, rice, egg, fish, chicken, and beef. A survey of the available published horticultural, botanical, and zoological sources revealed many discrepancies in structural identifications. Such lack of agreement derived in part from customary usage in applied sciences. Verification of terminology thus became the essential first step in this research. Preliminary diagrams of each food product were drawn. Morphological details and nomenclature were referred to experts for verification. This was supplemented by reference to published sources. After revision, macrostructural illustrations with nomenclature were prepared. When generally accepted technical names were associated with the major tissues of the raw foods, it was possible to use this terminology to describe changes observed in cooked or preserved products.

Teachin Consumer Selection of Market Quality Beef by Observable Characteristics

Selection of beef is a constant concern to consumers. To meet the need of young or inex perienced consumers, a slide-tape presentation for identification of beef quality was devel oped. This presentation consists of 30 slides with a synchronized explanatory tape that was tested for the value of its content as well as its effectiveness as a teaching tool. The devel opment of a slide-tape presentation has come through a series of five tests. The historical development of the tests is discussed and the results of the fifth test analyzed. The tests involved 89 panelists, all but six of whom were students. Panelists scored the characteristics of raw and cooked beef. The characteristics of raw beef that were scored are fiber size, visible connective tissue, firmness to touch, and degree of marbling. The raw beef muscle samples were evaluated on score cards, after which each was cooked on a hot grill at 191°C. Each panelist then scored the cooked sample for flavor, tenderness, juiciness, and overall quality. Correlations were calculated to determine significant relationships between characteristics of the raw and the cooked meat as well as overall quality for each muscle. These values were calculated for sensory panels 1 and3 to determine thevalue of instruction in panel 2. On the basis of the evaluations before and after the slide tape presentation, it was determined that instruction did enable consumers to score more accurately characteristics of raw beef in relation to the characteristics of cooked beef. The authors believe that the consumers could use the information from this educational tool in choosing meat at the supermarket.