Apr. 15. 1919 Meat Extracts, their Composition and Identification 



Table III. — Distribution of nitrogen in meat extracts 



Extract No. 



Method of 

 preparation. 



Commercial . 

 Laboratory. . 



....do 



Commercial . 



....do 



....do 



....do 



19. Chuck and plate 



29. Chuck and plate 



30. Chuck and plate 



12. Roast-beef soak water . 



20. Corn-beef cook liquor . 



14. Beef bones 



1 5. Beef bones 



17. Pickle i do 



18. Beef hearts 



26. Beef hearts 



10. Beef spleens 



11. Hog spleens 



21. Hog spleens 



22. Hog spleens 



24. Hog spleens 



13. Hog liver 



16. Beef liver 



23. Hog liver 



25. Hog liver 



Averages: 



Chuck and plate, bones, liquors 



Hearts 



Spleens 



Livers 



....do 



Laboratory. . . 

 Commercial . . 



....do 



Laboratory. .. 



....do 



....do 



Commercial . . 



....do 



Laboratory. . . 

 ....do 



Non- 

 nitrog- 

 enous 

 matter. 



Per 

 cent. 

 24. 20 

 28. 02 

 14. 70 

 19.70 

 28.21 

 19.17 



21. 62 

 29.30 

 29.74 



32-57 

 24.07 



25-23 

 24. 79 



23- 51 

 24. II 

 44.96 



40. 62 



30-54 

 48.79 



22. 23 

 31-65 

 24-34 



41. 22 



Total 

 nitrogen 



Per 

 cent. 

 10. 08 

 69 

 67 

 99 

 23 

 47 

 59 

 60 

 02 

 77 



77 



Total nitrogen in — 



Zinc 

 sulphate 

 precip- 

 itate. 



Per 

 cent. 



17-75 



21-57 

 10.34 

 17. 21 

 13-58 

 15. 00 

 II. 31 

 17.17 

 II. 17 

 30.07 

 26- 53 

 23-74 

 22. 36 

 21. 14 

 18.66 

 32- 23 

 24. 19 



9-35 



15.90 

 14. 17 

 24.76 



Tannjc- 



salt 

 precii)- 

 itate. 



Per 



cent. 



44- 13 



27.86 



" 87 



OS 

 04 

 96 

 49 

 71 

 99 

 76 

 81 



45 

 10 



63 

 54 

 33 

 29 



37 

 30 



63 

 33 

 10 



32 



"Meat 

 base." 



Per 



cent. 



50.98 



63-56 



43-74 



49-94 



50- 13 



43-90 



50. 01 



57.20 



53-62 



55-97 

 41. 68 

 41.68 

 30.87 



40.37 

 36.91 



43- 16 

 41. 72 

 31.06 

 41. 10 



50-32 

 54-79 

 38-30 

 39. 26 



In consulting these tables it will be noted that the percentage quan- 

 tities of certain constituents show marked and characteristic differences, 

 depending upon the nature of the extract. The most striking variations 

 are the figures representing total nitrogen, "meat-base" nitrogen, 

 creatinin, and nonnitrogenous organic matter. Differences in the 

 amounts of the other constituents, with the exception of the ratio of 

 total phosphorus to inorganic phosphorus, are not considered sufficiently 

 marked to justify their being used, and attention is directed to the 

 following results: 



I. Total nitrogen. — This was found to be very low in liver extracts, 

 as compared with other extracts. The percentage of total nitrogen in 

 one of the liver extracts (No. 23) is much higher than that of the re- 

 maining three, but is, nevertheless, lower than that of any of the other 

 extracts with the exception of the pickle extract. Chuck and plate 

 extracts contain the largest quantity of nitrogen, with spleen extracts 

 next. The other extracts vary between 9 and 10 per cent total nitrogen 

 with the exception of the pickle extract, which is very low (7.60 per 

 cent). 



108121°-19 2 



