Dec. 15, I9I4 Coloring Matter of Salted Meats 219 



bands were visible. On treatment with potassium ferricyanid the red 

 color of the solution changed to brown and the band disappeared. On 

 extraction with 95 per cent alcohol a red-colored extract was obtained 

 which showed the following spectrum: Just at the right of the D Hne a 

 fairly heavy band, in the same position as noted with the water extract. 

 On treatment with potassium ferricyanid the color of the extract changed 

 to brown, and the absorption band disappeared. The addition of sodium 

 nitrite or of hydrazin chlorid caused practically no change in the color or 

 spectrum of the extract. 



Smoked pork ham. — The cut surface had a bright-red color. On 

 extraction of the finely-ground lean meat with water a red-colored 

 extract was obtained which showed the following spectrum: A fairly 

 heavy band just at the right of the D line. The addition of sodium nitrite 

 or of hydrazin hydrochlorid caused no change in color of the extract. 



Salami sausage. — This product is known as a dry summer sausage, 

 and is cured by hanging in a dry and well ventilated room for some time ; 

 it is also subjected to a light smoking. The cut surface of the meat had 

 a bright-red color. On extraction with alcohol a bright-red colored 

 extract was obtained which showed the following spectrum: A heavy 

 dark band just at the right of the D line. On treatment with hydrazin 

 chlorid the solution became somewhat milky in appearance, but the color 

 and spectrum were not afifected. Treatment with sodium nitrite caused 

 no change in the color or spectrum of the extract, while potassium ferri- 

 cyanid changed the red color of the solution to brown, and the absorption 

 band disappeared. 



Dried beef. — This product is first cured in a brine containing salt, 

 sugar, and saltpeter, and is then smoked. The cut surface of the meat 

 was dark red. On extraction with alcohol a bright-red colored extract 

 was obtained, which showed the following spectrum: A heavy dark band 

 just at the right of the D line. Treatment with reducing agents gave the 

 following results: Potassium ferricyanid destroyed the red color, and 

 the absorption band practically disappeared; sodium nitrite partially 

 destroyed the red color, but the absorption band at the right of the D line 

 was still visible; hydrazin hydrate did not affect the color or spectrum 

 of the extract. On extraction with water a faintly red-colored solution 

 was obtained. The meat residue after extraction had a bright-red color. 



Smoked cervelat sausage. — This product is prepared in much the 

 same manner as salami sausage. On extraction with alcohol a light-red 

 colored extract was obtained which gave an absorption spectrum show- 

 ing a distinct band just at the right of the D line. Treatment with 

 hydrazin hydrate did not affect the color or spectrum of the solution, 

 while sodium nitrite, hydrazin chlorid, and potassium ferricyanid de- 

 stroyed the red color of the extract, and the absorption band disappeared. 

 67235°— 14 3 



