ClASS1FtCAtlON OF SUBJECT MATERIAL

Transcription

1 207 ClASS1FtCAtlON OF SUBJECT MATERIAL I n the c l a s s i f l c a t i o n a of subject material pertaining t o meats we have a r a t h e r d i f f i c u l t task because of a l l t h e r e l a t e d subject matter t h a t must be considered. I n addition t o subject matter a c t u a l l y concerning meat i t s e l f, we muet consider euoh thinge as production f a c t o r s which influence t h e demand f o r meat, t h e b e s t way t o eupply that demand, modern physical, chemical, and bacteriological methods used i n the study of meats, and many old and constantly a r i a l n g new f a c t o r s influencing t h i e f l e l d of l i t e r a t u r e. A r a t h e r important question ariees even a f t e r we set up our proposed c l a s s i f i c a t i o n system. That is: "Under w h a t heading s h a l l I c l a s s i f y t h i s p a r t i c u l a r a r t i c l e? " For example, i f w e ran across an a r t i c l e e n t i t l e d "A Method of Reduciw t h e Development of Rancidity i n Lard by the uae of ' X ' Antioxidant, " should w e place t h a t a b s t r a c t under Antioxidants, Fats and O i l s, Pork, o r j u s t what? O r ahould it be placed under a l l thoee subjects? Of course, the crom indexing should take care of' that, b u t it s t i l l must be placed under an o r i g i n a l heading. This should be l e f t t o the individual r e viewer who I s preparing t h e a b s t r a c t, I think, as he should be able t o place it under the subject t o which it i s most r e l a t e d. We have prepared a summary of our proposed c l a e s i f i c a t i o n system. This c l a s s i f i c a t i o n is probably not complete and may be added t o from time t o t i m e as t h e need a r i s e s. One part of t h i s c l a s e i f i c a t l o n t h a t I want t o p a r t i c u l a r l y emphasize i s t h e topic e n t i t l e d miscellaneous. That can be a l l inclueive and can soon grow t o be too large If more headings are not added. L e t ' s take a look a t the proposed system as w e have outlined it. We have l i s t e d alphabetically twenty-four main headings a s follows: Antioxidants, Armed Forces, Bacteriological Studiee, Chemical Studies and Cmposition, Cookery, F a t s and O l l a, Freezing, Grades and Measuremente, Industry, Inspection, Marketing, Physical Composition, Processing, Production, Quality and Palatab i l i t y, Refrigeration, Sanitation, Serving, S t a t i s t i c s, Teaching, Tools and Equipment, and Miscellaneoue. Under most of these headings we have sub-headings a l s o alphabetized. For example, under general heading X I 1 e n t i t l e d phyai c a l compoeition we have included aub headings: Bone, Connective t i s s u e, Fatty tiseue, Lean, Methods, Skin, and Miscellaneous. 80 Again I want t o emphasize caution i n using t h e miscellaneous subject t h a t it w i l l not grow too large. This c l a e s i f l c a t i o n eyetem is not intended t o be a fixed l i s t i n g of materiala that i s not subject t o change, but it l e my Idea, with suggestions from other members of t h e research review committee, of a logical system which could be used aa a etandsrd f o r classifying eubject material. Some type of uniform c l a s s i f i c a t i o n w i l l be necessary if we a r e t o review l i t e r a t u r e i n an orderly f ~ e h i o nso t h a t a b s t r a c t e can be e a s i l y grouped f o r d i s t r i b u t i o n. I hope t h i e c l a s s i f i c a t i o n w i l l help meet t h a t need.

2 208. CLASSIFICATION OF SUBJECT MATTER I. Antioxidante 11. Armed Forces 111. Bacteriological Studies Meat and meat products B - N*>thdid C. Quality tests D. M i s c e l l ~ e o u s - - A n t i b i o t i c s, a t e r i l i z a t i o n, e t c. N. V. VI. Chemical Studies and Ccanpoeition A. Caxbohydrates B. Fats C. Methods D. Mineral8 E. Protein F. Quality t e s t e G. Vitamins Cookery Beef and veal B. Lamb and mutton C. P a l a t a b i l i t y teste D. Pork E. Variety meate and saueage F. Miecellaneoue Fat8 and O i l s Lard B. Others C. Rancidity VI1. Freezing General 1. Commercial 2. Locker p l a n t s 3. Method8 4. Pre-cooked frozen foods 5. Storage 6. Temperature 7. Thawing 8. Wrapping B. Specific meats 1. Beef and veal a. Effect of freezing on (1)Flavor (2 ) Nutrition (3) Tenderness (4) Other f a c t o r s 2. Lamb and mutton (Same as 1)

3 VIII. 3. Pork (same ae 1) 4. Miscellaneoue Grade8 and measurement8 Beef and veal B. Lamb and mutton C. Pork D. Miscellaneous IX. Industry X. XI. U.S. B. world Inspection Marketing Wholesale 1. Dietribution Pricing Miecellaneoue B. Retail 1. Dietribution 2. Packaging 3. Pricing 4. Self-service 5. Miecellaneoue XII. Physical Composition A. Bone B. Connective tiseue C. F a t t y tissue I). Lean E. Methods F. Skin G. Miscellaneous XIII. Proceeeing Beef and v e a l 1. Aging o r ripening 2. By-products 3. canning 4. cutting 5. Freezing 6. Slaughtering 7. Miscellaneous B. Lamb and Mutton 1. By-products 2. Canning 3. c u t t i n g Freezing Slaughtering 6. Starage 4. 5.

4 210. C. Pork 1. By-products, excluding l a r d 2. Cannlw 3. Curing and emoidng 4. Cutting 5. Freezing 6. Inaecte (See Sanitation) XN. Lard Slaughtering Storage Production Beef and,veal 1. Breeds and breeding 2. Feed8 and n u t r i t i o n 3. rype 4. Mlacellaneoua B. Lamb and mutton (Same as A) C. POrk (Same aa A) D. XV. Miecellaneoue Q u a l i t y and P a l a t a b i l i t y Color B. Cooking (See a l s o cookery) C. Flavor and odor D. Seaaoning, Effect of XVI. Refrigeration XVII. (See a l s o freezing) Sanitation A. Disease control B. Ineecte C. Offal diapasal D. Trlchinosia XVIII. Serving Car~lw C Miscellaneous B. Methods - XIX. S t a t i s t i c s U.S. B. World XX. Teaching Cutting and curing B * History C. Identif i c a t l o n D. Materials

5 211. E. F. Methods Processing G I Slaughtering H. Miecellaneoue XXI. Toale and equipment XXII. Miecellaneoue CHAIRMAN WANDERSTOCK: I would be w i l l i n g t o wager that not many of U B r e a l i z e the ramifications of the businees we are in u n t i l we look a t a l i s t l i k e that, and see all of the d i f f e r e n t phaees we a r e supposed t o b e ana axe concerned with. Tom Meyer of Washington S t a t e wae suppoeed t o be with ua t o present a paper on Methods of Indexing. He very kindly prepared the paper, and I am l i s t e d as t h e one t o give it. ###