Table Of ContentFOOD SCIENCE AND TECHNOLOGY
A SERIES OF MONOGRAPHS
Series Editors
George F. Stewart Bernard S. Schweigert John Hawthorn
University of California, Davis University of California, Davis University of Strathclyde, Glasgow
Advisory Board
C. O. Chichester Emil Mrak
Nutrition Foundation, New York City University of California, Davis
J. H. B. Christian Harry Nursten
CSIRO, Australia University of Reading, England
Larry Merson Louis B. Rockland
University of California, Davis Chapman College, Orange, California
Kent Stewart
USDA, Beltsville, Maryland
A complete list of the books in this series appears at the end of the volume.
FOOD SCIENCE AND TECHNOLOGY
A SERIES OF MONOGRAPHS
Maynard A. Amerine, Rose Marie Pangborn, and Edward B. Roessler, PRINCIPLES OF
SENSORY EVALUATION OF FOOD. 1965.
S. M. Herschdoerfer, QUALITY CONTROL IN THE FOOD INDUSTRY. Volume I — 1967.
Volume II — 1968. Volume III — 1972.
Hans Reimann, FOOD-BORNE INFECTIONS AND INTOXICATIONS. 1969.
Irvin E. Leiner, TOXIC CONSTITUENTS OF PLANT FOODSTUFFS. 1969.
Martin Glicksman, GUM TECHNOLOGY IN THE FOOD INDUSTRY. 1970.
L. A. Goldblatt, AFLATOXIN. 1970.
Maynard A. Joslyn, METHODS IN FOOD ANALYSIS, second edition. 1970.
A. C. Hulme (ed.), THE BIOCHEMISTRY OF FRUITS AND THEIR PRODUCTS. Volume 1 —
1970. Volume 2—1971.
G. Ohloff and A. F. Thomas, GUSTATION AND OLFACTION. 1971.
George F. Stewart and Maynard A. Amerine, INTRODUCTION TO FOOD SCIENCE AND
TECHNOLOGY. 1973.
C. R. Stumbo, THERMOBACTERIOLOGY IN FOOD PROCESSING, second edition. 1973.
Irvin E. Liener (ed.), Toxic CONSTITUENTS OF ANIMAL FOODSTUFFS. 1974.
Aaron M. Altschul (ed.), NEW PROTEIN FOODS: Volume 1, TECHNOLOGY, PART A —
1974. Volume 2, TECHNOLOGY, PART Β — 1976. Volume 3, ANIMAL PROTEIN SUP-
PLIES, PART A— 1978. Volume 4, ANIMAL PROTEIN SUPPLIES, PART Β— 1981.
S. A. Goldblith, L. Rey, and W. W. Rothmayr, FREEZE DRYING AND ADVANCED FOOD
TECHNOLOGY. 1975.
R. B. Duckworth (ed.), WATER RELATIONS OF FOOD. 1975.
Gerald Reed (ed.), ENZYMES IN FOOD PROCESSING, second edition. 1975.
A. G. Ward and A. Courts (eds.), THE SCIENCE AND TECHNOLOGY OF GELATIN. 1976.
John A. Troller and J. H. B. Christian, WATER ACTIVITY AND FOOD. 1978.
Α. Ε. Bender, FOOD PROCESSING AND NUTRITION. 1978.
D. R. Osborne and P. Voogt, THE ANALYSIS OF NUTRIENTS IN FOODS. 1978.
Marcel Loncin and R. L. Merson, FOOD ENGINEERING: PRINCIPLES AND SELECTED
APPLICATIONS. 1979.
Hans Riemann and Frank L. Bryan (eds.), FOOD-BORNE INFECTIONS AND INTOXICA-
TIONS, second edition. 1979.
N. A. Michael Eskin, PLANT PIGMENTS, FLAVORS AND TEXTURES: THE CHEMISTRY AND
BIOCHEMISTRY OF SELECTED COMPOUNDS. 1979.
J. G. Vaughan (ed. ), FOOD MICROSCOPY. 1979.
J. R. A. Pollock (ed.), BREWING SCIENCE, Volume 1 — 1979. Volume 2 — 1980.
Irvin E. Liener (ed.), Toxic CONSTITUENTS OF PLANT FOODSTUFFS, second edition.
1980.
J. Christopher Bauernfeind (ed.), CAROTENOIDS AS COLORANTS AND VITAMIN A
PRECURSORS:
TECHNOLOGICAL AND NUTRITIONAL APPLICATIONS. 1981.
In preparation
Pericles Markakis (ed.), ANTHOCYANINS AS FOOD COLORS
N EW PROTEIN FOODS
Volume 4
Animal Protein Supplies, Part Β
Edited by
AARON M. ALTSCHUL
Department of Community and Family Medicine
Georgetown University School of Medicine
Washington, DC.
HAROLD L. WILCKE
Ralston Purina Company
St. Louis, Missouri
ACADEMIC PRESS J 98 J
A Subsidiary of Η arc our t Brace Jovanovich, Publishers
New York London Toronto Sydney San Francisco
COPYRIGHT © 1981, BY ACADEMIC PRESS, INC.
ALL RIGHTS RESERVED.
NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR
TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC
OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR ANY
INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT
PERMISSION IN WRITING FROM THE PUBLISHER.
ACADEMIC PRESS, INC.
Ill Fifth Avenue, New York, New York 10003
United Kingdom Edition published by
ACADEMIC PRESS, INC. (LONDON) LTD.
24/28 Oval Road, London NW1 7DX
Library of Congress Cataloging in Publication Data
Altschul, Aaron Mayer, Date
New protein foods.
(Food science and technology)
Vols. 3- edited by A. M. Altschul and H. L. Wilcke.
Includes bibliographies.
CONTENTS: v. 1-2. Technology.—v. 3. Animal protein
supplies.—v. 4. Animal protein supplies, pt. B.
1. Proteins. 2. Food industry and trade. I. Wilcke,
Harold Ludwig, Date. II. Title. [DNLM: 1. Dietary
proteins. 2. Food-processing industry. TP374.P5 N532]
TP453.P7A47 664'.64 72-12188
ISBN 0-12-054804-6 AACR1
PRINTED IN THE UNITED STATES OF AMERICA
81 82 83 84 9 8 7 6 5 4 3 2 1
To
Samantha Jill
List of Contributors
Numbers in parentheses indicate the pages on which the authors' contributions begin.
Aaron M. Altschul (335), Department of Community and Family Medicine,
Georgetown University, School of Medicine, Washington, D.C. 20007
G. Christakis (61), Department of Epidemiology and Public Health, University
of Miami, School of Medicine, Miami, Florida 33101
H. A. Fitzhugh (135), Winrock International Livestock Research and Training
Center, Morrilton, Arkansas 72110
J. P. Fontenot (277), Department of Animal Science, Virginia Polytechnic Insti-
tute and State University, Blacksburg, Virginia 24061
M. K. Fordyce (61), Department of Epidemiology and Public Health, Univer-
sity of Miami, School of Medicine, Miami, Florida 33101
Daniel T. Hopkins (307), Ralston Purina Company, St. Louis, Missouri 63188
G. Richard Jansen (161), Department of Food Science and Nutrition, Colorado
State University, Fort Collins, Colorado 80523
John L. Milligan* (105), Independent Consultant, Avon Park, Florida 33825
Ralph W. Phillips (5), Food and Agriculture Organization of the United Nations,
Via délie Terme di Caracalla, 00100 Rome, Italy
Wilson G. Pond (81), United States Department of Agriculture, Science and
Education Administration, Roman L. Hrusha United States Meat Animal
Research Center, Clay Center, Nebraska 68933
Lyle P. Schertz (335), Economics and Statistics Service, United States Depart-
ment of Agriculture, Washington, D.C. 20250
•Present address: Route 4, Box 125, Waxhaw, North Carolina 28173.
xi
xii List of Contributors
G. Edward Schuh (31), Department of Agricultural and Applied Economics,
University of Minnesota, St. Paul, Minnesota 55108
Park W. Waldroup (205), Department of Animal Sciences, University of Arkan-
sas, Fayetteville, Arkansas 72701
John K. Ward (253), Department of Animal Sciences, University of Nebraska,
Lincoln, Nebraska 68583
Harold L. Wilcke (105, 307), Ralston Purina Company, St. Louis, Missouri
63188
Preface
This treatise deals with the realities of the world food problems, with special
emphasis on protein supply. Emphasis is placed on the role of technology in
modulating our ability to deal with the protein and food energy problems; the
advances in the science of nutrition and the corollary advances in food science
make it possible to take advantage of nutrition knowledge to modify existing
food forms and to create new ones. The flexibility inherent in new knowledge
and technology is what this treatise is all about; included are discussions of other
technical constraints that operate on this flexibility and nontechnical constraints
as well (Altschul and Schertz, Chapter XII).
In so complex an area there is bound to be disagreement on the best possible
direction to pursue to increase food and protein supplies under conditions of
scarcity where choices must be made between several food plans. There has been
controversy, for example, about the relative role of protein foods and total food
energy supply in the complex of food problems; protagonists have exaggerated
positions on each side. We sense a gradual movement away from polarized
positions toward a recognition both of the agricultural relationship between pro-
tein supply and total food supply as well as the metabolic relationship between
protein and energy requirements; these matters are developed further in this
volume (Fordyce and Christakis, Chapter III; Jansen, Chapter VII; Wilcke and
Hopkins, Chapter XI).
We have dealt with two aspects of food protein in concentrated form: sources
from the animal and the plant protein foods, the latter concentrated from oilseeds
by processing techniques. We have given more emphasis to plant protein than is
merited on the basis of their present contribution to the food supply. But there are
substantial trends toward increasing this contribution; such protein foods, in their
more sophisticated textured forms, can augment meat supply; other forms can
augment the supply of milk protein as well. We hope to encourage this develop-
ment to its maximum utility by trying to be in the forefront edge of knowledge on
this subject (see Chapter VII by Jansen for a discussion of the role of amino acids).
But animal sources will not be supplanted by this new development; rather,
they will be complemented. Were there no animals, they would have had to be
xiii
xiv Preface
invented in order to complete the food cycle and maintain ecological food bal-
ance. The personal decision about eating animal flesh is a moral question; it is
much less an economic one. There is an ecological place for animals; the animal
production industry is showing skill in adapting to increased costs of grains by
using other sources of energy in greater amounts (Ward, Chapter IX). Hence the
very expensive ways of fattening cattle and livestock will probably be replaced
by less efficient but also less expensive means of providing energy and protein.
But there are no panaceas. Proteins from microorganisms, for example (Wal-
droup, Chapter VIII), have a role but not the exciting role postulated for them a
decade ago. Recycling animal waste, too, has a role, but a limited one (Pond,
Chapter IV; Fontenot, Chapter X).
It seems sensible to postulate a limit to the world's capacity to provide food in
accordance with the population level and human expectations (Pond, Chapter IV;
Phillips, Chapter I, for animal sources). It is also reasonable to point to areas in
the world where the limits in terms of population density have been exceeded,
with the ensuing tragedies of hunger and famine. At this moment, however,
limits are more local than global and depend on culture, politics, the state of
technology, and the ability of a given society to intervene in the life of its
public (see Chapter II by Schuh on the role of government). Two areas almost
equal in resources and population could differ dramatically in their ability to
utilize their resources and satisfy the needs of their population.
An interesting note is hidden in Chapter XI by Wilcke and Hopkins based on a
classification of societies developed by Byerly, in Volume 3, who categorized
countries in terms of their average per capita daily caloric intake. In the period
1966-1968, 22 countries with a total population of 2.1 billion people averaged
less than 2100 kcal of food energy available per person per day (Group I). In
1975-1977, 10 of these countries moved from Group I to Group II, averaging
over 2100 kcal per person per day. Given the uncertainties of national food
consumption data and recognizing that many people consume less than the aver-
age, nevertheless, this change must be considered some sort of progress. Twelve
countries with a population of 830 million people remained in Group I and have
an average of less than 2100 kcal of food energy available per person per day.
And averages hide local and individual catastrophies that show up as stories of
famine.
Throughout this treatise we have pointed out the issues of affluent society
malnutrition as the counterpart to the problems of scarcity. We continue this
discussion in this volume (Altschul and Schertz, Chapter XII; Fordyce and Christ-
akis, Chapter HI). It is interesting to note that whereas mortality from coronary
heart disease in the United States has apparently peaked in this decade and is on
the decline, albeit still at a high level, that in the Soviet Union is now rising
dramatically. Culture and environment have a role in the epidemic quality of this
disease, and food is part of the etiology. Affluent society problems can be solved
Preface XV
and probably will be solved as part of the effort to reduce the human and
economic losses of premature mortality and morbidity.
We have with this volume completed our analysis of animal sources of protein
(see Chapters IV, V, and VI by Pond, Milligan and Wilcke, and Fitzhugh). A
final volume will deal with the seed storage proteins.
Aaron M. Altschul
Harold L. Wilcke
