METHODS OF PREPARATION. 13 



(27) per cent is ash and not over twelve (12) per cent is sodium chlorid (calculated 

 from the total chlorin present), not over six-tenths (0.6) per cent is fat, and not less 

 than seven (7) per cent is nitrogen. The nitrogenous compounds contain not less 

 than forty (40) per cent of meat bases and not less than ten (10) per cent of kreatin. 



FLUID MEAT EXTRACT. 



2. Fluid meat extract is identical with meat extract except that it is concentrated 

 to a lower degree and contains not more than seventy-five (75) and not less than 

 fifty (50) per cent of total solids. 



In connection with these tentative standards, the following requi- 

 sites for a meat extract given by Liebig a are of interest: 



1. A good extract should contain no albumin and no fat (the latter not above 1.5 

 per cent^. 



2. The water content should not exceed 21 per cent. 



3. About 60 per cent should be soluble in 80 per cent alcohol. 



4. The nitrogen content should run from 8.5 to 9.5 per cent. 



5. The ash should vary from 15 to 25 per cent, which, besides a little sodium chlorid, 

 consists principally of phosphates. 



Methods op Preparation. 



Up to a few years ago the soup liquor obtained from meat which 

 was parboiled in the process of preparing canned meat was entirely 

 wasted, but this liquor is now extensively utilized in the manufacture 

 of extracts and preparations of meat. In preparing canned meat 

 pieces of meat are placed in iron baskets which are suspended in large 

 tanks containing cold water. Steam is admitted and the meat 

 heated about one-half hour (thirty to forty minutes). The liquor, 

 which is the source of meat extracts, is pumped into triple-effect 

 vacuum pans and heated at 160° F. for about four hours. Then the 

 solution is transferred to a single-effect finishing kettle and heated 

 eight hours until the water content approximates 22 per cent. 



A first-grade extract of beef is prepared from beef alone and is 

 usually sold in jars. An extract of the trimmed bones, to which 

 considerable meat adheres, is also made. The trimmings include 

 odds and ends of meat, muscle tissue, bone, etc., and the product is a 

 second-grade article. In preparing this extract the bones are heated, 

 not boiled, for thirty to forty minutes, and the liquor evaporated to 

 the consistency of extract. The extract prepared from corned beef 

 liquor constitutes another second-grade product. This extract has 

 a high content of nitrates and sodium chlorid. In addition there is 

 an extract prepared from pork and other meats, sold under the gen- 

 eral term of meat extract. Mixtures of the various meat and bone 

 extracts are often made. A fluid meat extract is usually a 50 per 

 cent solution of a solid extract. 



« Rottger, Lehrbuch der Nahrungsmittel-Chemie, p. 135. 



