12 Journal of Agricultural Research voi. xvii, ko. i 



Diflferences which are highly characteristic are found in the rela- 

 tion of total and inorganic phosphorus, the ratio of inorganic phos- 

 phorus pentoxid to total phosphorus pentoxid being much lower for 

 liver than for other extracts, the next higher being that of spleens. 

 Grouping these ratios, livers have a ratio lower than 0.65; spleens a 

 ratio near 0.7; hearts, chuck, and plate, and corned-beef cook liquor 

 run above 0.75 and nearer 0.8; and the ratio in the remaining extracts 

 is 0.90 or higher. 



SUMMARY OF QUANTITATIVE DIFFERENCES 



Liver extracts are low both in total nitrogen and "meat-base" nitro- 

 gen; have a low inorganic phosphorus to total phosphorus ratio, are very 

 low in total creatinin, and as a rule are very high in nonnitrogenous 

 organic matter. 



Spleen extracts are high in total nitrogen, low in "meat-base" nitro- 

 gen, very low in creatinin, and lower than other extracts, liver excepted, 

 in the inorganic-phosphorus to total-phosphorus ratio. 



Heart extracts are low in total nitrogen as compared with chuck and 

 plate extracts, but much higher than liver. They contain considerable 

 nonnitrogenous organic matter, being next to liver extracts in this 

 respect. Heart extracts differ from liver and spleen extracts in total 

 creatinin and in "meat-base" nitrogen, the latter comprising at least 

 50 per cent of the total nitrogen in heart extracts. 



Pickle and cured-meat extracts are readily identified by the presence 

 of nitrates, which are always present in such extracts. The quantity of 

 total phosphorus present in such extracts is very small. In other respects 

 cured-meat extracts are found to resemble true-meat extracts. Pickle 

 extracts contain rather less creatinin than true-meat extracts. 



Chuck and plate extracts run high in total nitrogen, "meat-base" 

 nitrogen, and total creatinin and have a high inorganic-phosphorus to 

 total-phosphorus ratio. 



The bone extracts prepared commercially ^ and the extract prepared 

 from roast-beef soak water resemble chuck and plate extract. 



PHYSICAL CHARACTERISTICS OP^ EXTRACTS 



In addition to the chemical differences which have been discussed 

 above marked physical characteristics of the extracts exist which in 

 many cases are so decided that workmen engaged in their manufacture 

 become very expert in identifying meat extracts solely by their physical 

 appearance. The properties upon which their judgment is based are 

 color, texture, and "shortness," an extract being termed "short" 

 when it quickly and easily breaks upon testing its elasticity. 



1 The bone extracts prepared in the laboratory have not been discussed, as they do not in the least re- 

 semble commercial bone extracts, and are included in Tables I and II merely as a matter of general interest. 



