12 MEAT EXTRACTS. 



May we ask, therefore, that you will incorporate in your final report some note to 

 the effect that the total acids of the extract are calculated as lactic acid, and further- 

 more a statement that " Juice of partially ripened pineapples is employed as a digestant 

 in the manufacture of Mosquera Beef Extract. The high percentage of acidity is 

 probably therefore accounted for by the acidity of the pineapple juice. 



Comment by authors. — The points raised as to method of stating 

 acidity are elucidated by table headings and context. 



James P. Smith and Company. 

 No. 15978. 



We have not imported the article labeled "Maggi Bouillon" since November, 1906, 

 as under the advice of your Department we changed the label so that it read " Maggi 

 Essence." 



It is not a food product in the general acceptation of the term, but an essence which 

 is added in very small quantities as an improver to insipid soups, weak bouillon, etc. 



John Wyeth and Brother. 



No. 15965. 



In comparing the results of your analysis with the figures obtained in our own labo- 

 ratories, as well as with the analysis made some years since by Dr. Fresenius, of Wies- 

 baden, we are glad to say that in a general way the three analyses agree, particularly 

 in view of the fact that doubtless the methods used in the different determinations 

 have varied to some extent. The only appreciable difference we notice between your 

 analysis and that of Fresenius is in the percentage of meat bases, & which in his analysis 

 is reported as 14.33 per cent as against your 5.99 per cent, but we find that this is due 

 to a difference in the factor employed, that used by Fresenius being 6.25, while you 

 have used the now generally accepted factor 3.12 in calculating the meat bases. We 

 have ourselves determined the meat bases as amounting to 8.26 per cent, by precipi- 

 tating the total proteids with bromin, deducting the percentage of nitrogen which 

 they contain from the total nitrogen and multiplying the difference by the factor 3.12. 



MEAT EXTRACTS. 



Tentative Standards. 



The following standards were issued for criticism by the Committee 

 on Food Standards of the Association of Official Agricultural Chemists, 

 on November 19, 1906, but have never been officially promulgated by 

 the Department. 



SOLID MEAT EXTRACT. c 



1. Meat extract is the product obtained by extracting meat with boiling water and 

 concentrating the liquid portion by evaporation after the removal of fat, and contains 

 not less than seventy-five (75) per cent of total solids, of which not over twenty-seven 



a Acidity of sample No. 15976 given in Table IX; No. 15991 in Table X. 



& See Table X, page 27. 



c Subsequent action by the Joint Committee on Food Standards, representing the 

 Association of Official Agricultural Chemists and the Association of State and National 

 Food and Dairy Departments has modified the standard to read "not less than 8 

 per cent is nitrogen," inserted the word "Fresh" before the word "Meat" in the 

 first line, and added the words "and kreatinin " in the last line. These changes 

 have not been officially promulgated. 



