960 EXPERIMENT STATION RECORD. 



preservos ami similar j:'>«»*l«. nieat cxtracls, meat juices and other prei)ara- 

 tions, yeast extracts, sirups, table salt, ammonia, and drn^s. Of these samples 

 fi25 were found to l)e adulterated or below standard and (!'.» were compound. 

 Of 771 samples colle<-ted b.v the dairy commissioner, including among other 

 things spice.s. butter and butter substitutes, chocolate and coco:i. maple siruji. 

 molasses, olive oil, vinegar and drugs, 233 were adulterated or below standard 

 and 26 compound. 



The part of the investigation which has to do with meat extracts and similar 

 goods and yeast extracts constitutes an exhaustive study of such products and 

 includes data on the manufacture, chemical composition and food value, as 

 well as on the status of such i)roducts under the provisions of the i»ure food 

 law. A bibliography is apiicnded. In general, the comparative value of meat 

 extract " is shown by determinations of water, total ash and its chief con- 

 stituents, total nitrogen, and the meat bases. These data show the concentra- 

 tion of the extract, the amount and nature of its ash, and the proportion of 

 true meat extractives which It contains. There are a number of preparations 

 on the market sold as meat extracts, which are i)repared wholly from yeast. 

 These resemble meat extracts in taste and appearance, but slmw marked 

 chemical differences. The important extractives, creatinin and creatin, are 

 absent; on the other hand, the pnrin bases are comparatively abundant. The 

 amount of creatinin and creatin found is, therefore, a valuable guide as to the 

 source of an extract." 



The data reported showed that certain of the meat extracts examined " sat- 

 isfy the legal standards in all particulars, some are deficient in one or more 

 respects, while others, because of false statements concerning them, nnist be 

 considered as misbrauded." 



The physiological effects and nutritive value of meat cxtracls, as indicated 

 ])y their chemical composition are discussed. 



"The true value of a meat extract depends almost entirely ujion the salts 

 and extractives which it contains and upon its flavor. 



"The characteristic salts of true meat extracts are potassium diliydrogen 

 phosphate and potassium monohj'drogen pjiosphate, the former predominating. 

 I'otassiiun chlorid is also present in considerable amount. . . . 



" [The extractives] may be classed as nitrogenous and nonnitrogenons. . . . 

 Most of [the nitrogenous extractives! are basic in chai-acter. some are ami;ls. 

 and all are classed under the somewhat loose term 'meat bases.' The most 

 important iihysiologically are creatin, its anhydrid, creatinin, and the xanthin 

 or purin bases. The imrin bases most commonly found are xanthin. hyiio- 

 xanthin, adenin and carnin. 



"The nonnitrogenons extractive matters, in addition to the salts ali'eady 

 considered, consist chiefly of lactic acid, lactates, and glycogen. Little is known 

 as to the actual amounts of these ingredients present. 



" (Jlycerol. glucose, and uulk sugar are occasionally found in the extracts and 

 must be considered as adulterants; preservatives are also sometimes eni])loyed. 

 especially in fluid extracts." 



The fluid meat extracts were found to contain on an average considerably 

 more water than the paste-like goods, the other constituents being similar in 

 character but lower in proportion. The meat powders examined contained less 

 water and a larger amount of salt and other substances, the different brands 

 showing considerable variation in composition owing to differences in the 

 I)rocesses followed in their manufacture. When composed chiefly of ground 

 meat they naturally resemble water-free meat in composition. It is claimed 

 that sometimes blood is incorporated in these substances, and this would have 

 an effect on composition and nutritive value. 



