220 Journal of Agricultural Research voi. m, N0.3 



Treatment of the sausage with water extracted no color, while ether 

 gave a light-red colored extract, the color of which faded rapidly. Spec- 

 troscopic examination showed a distinct band just at the right of the 

 D line. 



Cured pork shoulder, not smoked. — The freshly cut surface of the 

 meat had a bright-red color. On treatment with water a light-red col- 

 ored extract was obtained which showed the following spectrum: A dis- 

 tinct band just at the right of the D line. The color of the extract 

 faded rapidly. On extraction with alcohol the meat gave a red-colored 

 extract, showing a spectrum with a distinct band just at the right of the 

 D line. Treatment with sodium nitrite or with hydrazin hydrate caused 

 practically no change in the color or spectrum of the extract. 



Corned beef.-^u extraction with water a rather cloudy, red-colored 

 extract was obtained which gave a spectrum showing a fairly distinct 

 band just at the right of the D line. Treatment with sodium nitrite 

 caused no change in the color or spectrum of the solution. On extraction 

 with alcohol the meat gave a bright-red colored extract which showed a 

 fairly heavy absorption band just at the right of the D line. Treatment 

 of the extract with sodium nitrite did not affect the color or spectrum, 

 while hydrazin hydrate, hydrazin chlorid, and potassium ferricyanid 

 destroyed the red color and the absorption bands of the solution. 



SUMMARY OF RESULTS WITH UNCOOKED SALTED MEATS 



The results of the examination of the samples of uncooked salted 

 meats reported above may be summarized as follows : 



The color of the meats was generally soluble in alcohol and in some 

 cases in water. All samples gave extracts which showed an absorption 

 band just at the right of the D line. In general, treatment with hydrazin 

 hydrate or with sodium nitrite did not affect the color or spectrum of the 

 extract. Potassium ferricyanid and hydrazin chlorid generally destroyed 

 the red color of the extract and caused the absorption band to disappear. 

 The fact that all samples of meats examined gave a red-colored extract 

 with alcohol while only a part of them yielded a red-colored extract with 

 water may be explained in this way: NO-hemoglobin is readily soluble 

 in water, but insoluble in alcohol or ether. However, if a little alcohol 

 is first added to a solution of NO-hemoglobin — svifiicient to cause a 

 slight precipitation of the proteid — and the solution is then extracted 

 with ether, a bright-red colored extract may be obtained which gives a 

 spectrum showing an absorption band just at the right of the D line. 

 The coloring matter extracted by ether is undoubtedly a decomposition 

 product of NO-hemoglobin. 



In the case of the meats examined it would appear that all samples 

 giving with water a red-colored extract that showed an absorption band 



