Food material properties and early hominin processing techniques

Journal of Human Evolution

Volumn 77, Issue , 2014, Pages 155-166

  Zink, Katherine D ^a   Lieberman, Daniel E ^a   Lucas, Peter W ^b,c  

^a HARVARD UNIVERSITY   (United States)

^b GEORGE WASHINGTON UNIVERSITY   (United States)

^c KUWAIT UNIVERSITY   (Kuwait)

Author keywords

Cooking; Diet; Early homo; Fire; Food processing; Oldowan; Tenderizing

Indexed keywords

DIET; FOOD PROCESSING; HOMINID; PALEOLITHIC; PREHISTORIC; TOOL USE;

ANIMAL; COOKING; DIET; FOOD HANDLING; GOAT; HOMINID; HUMAN; MEAT; MECHANICAL STRESS; PHYSIOLOGY; VEGETABLE; YOUNG MODULUS;

ANIMALS; COOKING; DIET; ELASTIC MODULUS; FOOD HANDLING; GOATS; HOMINIDAE; HUMANS; MEAT; STRESS, MECHANICAL; VEGETABLES;

EID: 84920503567     PISSN: 00472484     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jhevol.2014.06.012     Document Type: Article

References (94)

1. Agrawal K.R., Lucas P.W., Prinz J.F., Bruce I.C. Mechanical properties of foods responsible for resisting food breakdown in the human mouth. Arch. Oral Biol. 1997, 42:1-9.
2. Agrawal K.R., Lucas P.W., Bruce I.C., Prinz J.F. Food properties that influence neuromuscular activity during human mastication. J.Dent. Res. 1998, 77:1931-1938.
3. Alvarez M.D., Canet W. Kinetics of thermal softening of potato tissue heated by different methods. Eur. Food Res. Technol. 2001, 212:454-464.
4. Ashby M.F., Jones D.R.H. Engineering Materials 1: an Introduction to their Properties and Applications 1996, Butterworth-Heinemann, Boston. Second edition.
5. Atkins A.G., Mai Y.W. Guillotining of materials. J.Mat. Sci. 1979, 14:2747-2754.
6. Baird L., Rodwell J. The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living Foods 2005, Healthy Living Books/Hatherleigh Press, New York.
7. Beleia A., Yamashita F., de Moraes S.R., da Silveira C.A., Miranda L.A. Textural changes during cooking of cassava (Manihot esculenta Crantz) roots. J.Sci. Food Agr. 2004, 84:1975-1978.
8. Beleia A., Prudencio-Ferreira S.H., Yamashita F., Sakamoto T.M., Ito L. Sensory and instrumental texture analysis of cassava (Manihot esculenta Crantz) roots. J.Texture Stud. 2004, 35:542-553.
9. Ben-Dor M., Gopher A., Hershkovitz I., Barkai R. Man the fat hunter: the demise of Homo erectus and the emergence of a new hominin lineage in the Middle Pleistocene (ca. 400 kyr) Levant. PLoS One 2011, 6.
10. Berna F., Goldberg P., Horwitz L.K., Brink J., Holt S., Bamford M., Chazan M. Microstratigraphic evidence of in situ fire in the Acheulean strata of Wonderwerk Cave, Northern Cape province, South Africa. Proc. Natl. Acad. Sci. 2012, 109:E1215-E1220.
11. Binner S., Jardine W.G., Renard C.M.C.G., Jarvis M.C. Cell wall modifications during cooking of potatoes and sweet potatoes. J.Sci. Food Agr. 2000, 80:216-218.
12. Boback S.M., Cox C.L., Ott B.D., Carmody R., Wrangham R.W., Secor S.M. Cooking and grinding reduces the cost of meat digestion. Comp. Biochem. Physiol. A 2007, 148:651-656.
13. Boesch C., Boesch-Achermann H. The Chimpanzees of the Taï Forest: Behavioural Ecology and Evolution 2000, Oxford University Press, New York.
14. Brace C.L. Environment, tooth form, and size in the Pleistocene. J.Dent. Res. 1967, 46:809-816.
15. Brace C.L. Biocultural interaction and the mechanism of mosaic evolution in the emergence of modern morphology. Am. Anthropol. 1995, 97:711-721.
16. Bunn H.T. Archaeological evidence for meat-eating by Plio-Pleistocene hominids from Koobi Fora and Olduvai Gorge. Nature 1981, 291:574-577.
17. Bunn H.T. Early Pleistocene hominid foraging strategies along the ancestral Omo river at Koobi-Fora, Kenya. J.Hum. Evol. 1994, 27:247-266.
18. Bunn H.T. Meat made us human. Evolution of the Human Diet: the Known, the Unknown, and the Unknowable 2007, 191-211. Oxford University Press, New York. P. Ungar (Ed.).
19. Bunn H.T., Kroll E.M. Systematic butchery by Plio-Pleistocene hominids at Olduvai-Gorge, Tanzania. Curr. Anthropol. 1986, 27:431-452.
20. Carmody R.N., Wrangham R.W. The energetic significance of cooking. J.Hum. Evol. 2009, 57:379-391.
21. Carmody R.N., Weintraub G.S., Wrangham R.W. Energetic consequences of thermal and nonthermal food processing. Proc. Natl. Acad. Sci. 2011, 108:19199-19203.
22. Chamberlain A.T., Wood B.A. Areappraisal of variation in hominid mandibular corpus dimensions. Am. J. Phys. Anthropol. 1985, 66:399-405.
23. Chang H.J., Wang Q., Zhou G.H., Xu X.L., Li C.B. Influence of weak organic acids and sodium chloride marination on characteristics of connective tissue collagen and textural properties of beef semitendinosus muscle. J.Texture Stud. 2010, 41:279-301.
24. Christensen M., Purslow P.P., Larsen L.M. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue. Meat Sci. 2000, 55:301-307.
25. Christensen M., Young R.D., Lawson M.A., Larsen L.M., Purslow P.P. Effect of added μ-calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fracture. Meat Sci. 2003, 66:105-112.
26. Christensen M., Larsen L.M., Ertbjerg P., Purslow P.P. Effect of proteolytic enzyme activity and heating on the mechanical properties of bovine single muscle fibres. Meat Sci. 2004, 66:361-369.
27. Combes S., Lepetit J., Darche B., Lebas F. Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat. Meat Sci. 2003, 66:91-96.
28. Dan H., Watanabe H., Dan I., Kohyama K. Effects of textural changes in cooked apples on the human bite, and instrumental changes. J.Texture Stud. 2003, 34:499-514.
29. Darvell B.W., Lee P.K.D., Yuen T.D.B., Lucas P.W. Aportable fracture toughness tester for biological materials. Meas. Sci. Technol. 1996, 7:954-962.
30. Dilek M., Polat H., Kezer F., Korcan E. Application of locust bean gum edible coating to extend shelf life of sausages and garlic-flavored sausage. J.Food Process. Pres. 2011, 35:410-416.
31. Dixon C.L., Woerner D.R., Tokach R.J., Chapman P.L., Engle T.E., Tatum J.D., Belk K.E. Quantifying the aging response and nutrient composition for muscles of the beef round. J.Anim. Sci. 2012, 90:996-1007.
32. Dominguez-Rodrigo M., Barba R. New estimates of tooth mark and percussion mark frequencies at the FLK Zinj site: the carnivore-hominid-carnivore hypothesis falsified. J.Hum. Evol. 2006, 50:170-194.
33. Dominguez-Rodrigo M., de la Torre I., De Luque L., Alcala L., Mora R., Serrallonga J., Medina V. The ST site complex at Peninj, West Lake Natron, Tanzania: implications for early hominid behavioural models. J.Archaeol. Sci. 2002, 29:639-665.
34. Dominguez-Rodrigo M., Pickering T.R., Semaw S., Rogers M.J. Cutmarked bones from Pliocene archaeological sites at Gona, Afar, Ethiopia: implications for the function of the world's oldest stone tools. J.Hum. Evol. 2005, 48:109-121.
35. Dominy N.J., Vogel E.R., Yeakel J.D., Constantino P., Lucas P.W. Mechanical properties of plant underground storage organs and implications for dietary models of early hominins. Evol. Biol. 2008, 35:159-175.
36. Duan X., Zhang M., Mujumdar A.S., Wang R. Trends in microwave-assisted freeze drying of foods. Dry. Technol. 2010, 28:444-453.
37. Eng C.M., Lieberman D.E., Zink K.D., Peters M.A. Bite force and occlusal stress production in hominin evolution. Am. J. Phys. Anthropol. 2013, 151:544-557.
38. Ennos A.R. Solid Biomechanics 2012, Princeton University Press, Princeton.
39. Finney E.E., Hall C.W. Elastic properties of potatoes. Trans. Am. Soc. Agr. Eng. 1967, 67:4-8.
40. Gibson L.J., Ashby M.F. Cellular Solids: Structure and Properties 1997, Cambridge University Press, New York. Second edition.
41. Goh S.M., Charalambides M.N., Williams J.G. Characterization of the nonlinear viscoelastic constitutive properties of mild cheddar cheese from indentation tests. J.Texture Stud. 2005, 36:459-477.
42. Goodall J. The Chimpanzees of Gombe: Patterns of Behaviour 1986, Harvard University Press, Massachusetts.
43. Goren-Inbar N., Alperson N., Kislev M.E., Simchoni O., Melamed Y., Ben-Nun A., Werker E. Evidence of hominin control of fire at Gesher Benot Ya'aqov, Israel. Science 2004, 304:725-727.
44. Greve C.L., McArdle R.N., Gohlke J.R., Labavitch J.M. Impact of heating on carrot firmness: changes in cell wall components. J.Agric. Food Chem. 1994, 42:2900-2906.
45. Greve L.C., Shackel K.A., Ahmadi H., McArdle R.N., Gohlke J.R., Labavitch J.M. Impact of heating on carrot firmness: contribution of cellular turgor. J.Agric. Food Chem. 1994, 42:2896-2899.
46. Hall K.R.L., Schaller G.B. Tool-using behavior of the California sea otter. J.Mammal. 1964, 45:287-298.
47. Hatley T., Kappelman J. Bears, pigs, and Plio-Pleistocene hominids: a case for the exploitation of below ground food resources. Hum. Ecol 1980, 8:371-387.
48. de Huidobro F.R., Miguel E., Blazquez B., Onega E. Acomparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Sci. 2005, 69:527-536.
49. Keeley L.H., Toth N. Microwear polishes on early stone tools from Koobi-Fora, Kenya. Nature 1981, 293:464-465.
50. King D.A., Dikeman M.E., Wheeler T.L., Kastner C.L., Koohmaraie M. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef. J.Anim. Sci. 2003, 81:1473-1481.
51. Klein R.G. The Human Career: Human Biological and Cultural Origins 2009, The University of Chicago Press, Chicago. Third edition.
52. Laden G., Wrangham R. The rise of the hominids as an adaptive shift in fallback foods: plant underground storage organs (USOs) and australopith origins. J.Hum. Evol. 2005, 49:482-498.
53. Lahr M.M., Wright R.V.S. The question of robusticity and the relationship between cranial size and shape in Homo sapiens. J.Hum. Evol. 1996, 31:157-191.
54. Lewis G.J., Purslow P.P. The strength and stiffness of perimysial connective-tissue isolated from cooked beef muscle. Meat Sci. 1989, 26:255-269.
55. Lewis G.J., Purslow P.P. Connective tissue differences in the strength of cooked meat across the muscle fibre direction due to test specimen size. Meat Sci. 1990, 28:183-194.
56. Lieberman D. The Evolution of the Human Head 2011, Belknap Press of Harvard University Press, Massachusetts.
57. Lillford P.J. Mechanisms of fracture in foods. J.Texture Stud. 2001, 32:397-417.
58. Loucks L.J., Ray E.E., Berry B.W., Leighton E.A., Gray D.G. Effects of mechanical tenderization and cooking treatments upon product attributes of pre-rigor and post-rigor beef roasts. J.Anim. Sci. 1984, 58:626-630.
59. Lucas P.W. Dental Functional Morphology: How Teeth Work 2004, Cambridge University Press, New York.
60. Lucas P.W., Beta T., Darvell B.W., Dominy N.J., Essackjee H.C., Lee P.K.D., Osorio D., Ramsden L., Yamashita N., Yuen T.D.B. Field kit to characterize physical, chemical and spatial aspects of potential primate foods. Folia Primatol. 2001, 72:11-25.
61. McHenry H.M. Tempo and mode in human evolution. Proc. Natl. Acad. Sci. 1994, 91:6780-6786.
62. McHenry H.M., Coffing K. Australopithecus to Homo: transformations in body and mind. A.Rev. Anthropol. 2000, 29:125-146.
63. McPherron S.P., Alemseged Z., Marean C.W., Wynn J.G., Reed D., Geraads D., Bobe R., Bearat H.A. Evidence for stone-tool-assisted consumption of animal tissues before 3.39 million years ago at Dikika, Ethiopia. Nature 2010, 466:857-860.
64. Milton K. Ahypothesis to explain the role of meat-eating in human evolution. Evol. Anthropol. 1999, 8:11-21.
65. Mittal G.S., Nadulski R., Barbut S., Negi S.C. Textural profile analysis test conditions for meat products. Food Res. Int. 1992, 25:411-417.
66. Mutungi G., Purslow P., Warkup C. Structural and mechanical changes in raw and cooked single porcine muscle-fibers extended to fracture. Meat Sci. 1995, 40:217-234.
67. Ng A., Waldron K.W. Effect of cooking and pre-cooking on cell-wall chemistry in relation to firmness of carrot tissues. J.Sci. Food Agr. 1997, 73:503-512.
68. Oyen-Tiesma M., Cook R.F. Technique for estimating fracture resistance of cultured neocartilage. J.Mat. Sci. Med. 2001, 12:327-332.
69. Pietrasik Z., Shand P.J. Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts. Meat Sci. 2005, 71:498-505.
70. Plummer T. Flaked stones and old bones: biological and cultural evolution at the dawn of technology. Am. J. Phys. Anthropol. 2004, S39:118-164.
71. Pobiner B.L., Rogers M.J., Monahan C.M., Harris J.W. New evidence for hominin carcass processing strategies at 1.5 Ma, Koobi Fora, Kenya. J.Hum. Evol. 2008, 55:103-130.
72. Purslow P.P. The physical basis of meat texture: observations on the fracture behavior of cooked bovine M.semitendinosus. Meat Sci. 1985, 12:39-60.
73. Purslow P.P. Notch-sensitivity of nonlinear materials. J.Mat. Sci. 1991, 26:4468-4476.
74. Purslow P.P. Measuring meat texture and understanding its structural basis. Feeding and the Texture of Food 1991, 35-56. Cambridge University Press, Cambridge. J.F.V. Vincent, P.J. Lillford (Eds.).
75. Ragir S. Diet and food preparation: rethinking early hominid behavior. Evol. Anthropol. 2000, 9:153-155.
76. Ragir S., Rosenberg M., Tierno P. Gut morphology and the avoidance of carrion among chimpanzees, baboons, and early hominids. J.Anthropol. Res. 2000, 56:477-512.
77. Roebroeks W., Villa P. On the earliest evidence for habitual use of fire in Europe. Proc. Natl. Acad. Sci. 2011, 108:5209-5214.
78. Semaw S., Renne P., Harris J.W., Feibel C.S., Bernor R.L., Fesseha N., Mowbray K. 2.5-million-year-old stone tools from Gona, Ethiopia. Nature 1997, 385:333-336.
79. Semaw S., Rogers M.J., Quade J., Renne P.R., Butler R.F., Dominguez-Rodrigo M., Stout D., Hart W.S., Pickering T., Simpson S.W. 2.6-million-year-old stone tools and associated bones from OGS-6 and OGS-7, Gona, Afar, Ethiopia. J.Hum. Evol. 2003, 45:169-177.
80. Sui Z.Q., Lucas P.W., Corke H. Optimal cooking time of noodles related to their notch sensitivity. J.Texture Stud. 2006, 37:428-441.
81. Teaford M.F., Ungar P.S., Grine F.E. Paleontological evidence for the diets of African Plio-Pleistocene hominins with special reference to early Homo. Human Diet: Its Origin and Evolution. Bergin and Garvey, Connecticut 2002, 143-166. P. Ungar, M. Teaford (Eds.).
82. Thiel B.L., Donald A.M. Microstructural failure mechanisms in cooked and aged carrots. J.Texture Stud. 2000, 31:437-455.
83. Tornberg E. Effects of heat on meat proteins: implications on structure and quality of meat products. Meat Sci. 2005, 70:493-508.
84. Ungar P.S., Grine F.E., Teaford M.F. Diet in early Homo: a review of the evidence and a new model of adaptive versatility. A.Rev. Anthropol. 2006, 35:209-228.
85. Van Loocke M., Lyons C.G., Simms C.K. Avalidated model of passive muscle in compression. J.Biomech. 2006, 39:2999-3009.
86. Vincent J.F.V., Jeronimidis G., Khan A.A., Luyten H. The wedge fracture test: a new method for measurement of food texture. J.Texture Stud. 1991, 22:45-57.
87. Vogel E.R., van Woerden J.T., Lucas P.W., Atmoko S.S.U., van Schaik C.P., Dominy N.J. Functional ecology and evolution of hominoid molar enamel thickness: Pan troglodytes schweinfurthii and Pongo pygmaeus wurmbii. J.Hum. Evol. 2008, 55:60-74.
88. Willems M.E.T., Purslow P.P. Mechanical and structural characteristics of single muscle fibres and fibre groups from raw and cooked pork longissimus muscle. Meat Sci. 1997, 46:285-301.
89. Wolpoff M.H. Metric Trends in Hominid Dental Evolution 1971, Press of Case Western Reserve University, Cleveland.
90. Wolpoff M.H. Posterior tooth size, body size, and diet in South African gracile australopithecines. Am. J. Phys. Anthropol. 1973, 39:375-393.
91. Wood B., Collard M. The changing face of genus Homo. Evol. Anthropol. 1999, 8:195-207.
92. Wrangham R. The cooking enigma. Evolution of the Human Diet: the Known, the Unknown, and the Unknowable 2007, 308-323. Oxford University Press, New York. P. Ungar (Ed.).
93. Wrangham R., Conklin-Brittain N. 'Cooking as a biological trait'. Comp. Biochem. Physiol. A 2003, 136:35-46.
94. Wrangham R.W., Jones J.H., Laden G., Pilbeam D., Conklin-Brittain N. The raw and the stolen: cooking and the ecology of human origins. Curr. Anthropol. 1999, 40:567-594.