20 



MEAT EXTRACTS. 



Table VI. — Meat juices prepared in laboratory — Continued. 



Serial 

 No. 



Preparation of juice. 



Results in terms of total nitrogen. 



Insol- 

 uble 

 pro- 

 teid. 



Coag- 



ulable 



pro- 



teid. 



Albu- Pep- 

 moses. tones. 



Amido 

 bodies. 



Nitrogenous bodies. 



Insol- 

 uble 

 pro- 

 teid. 



Coag- 



ulable 



pro- 



teid. 



Amido 

 bodies. 



17091 

 17092 

 17091 

 17092 

 19766 

 19767 



19785 



19786 



19787 



Round beef, cold 

 pressed 



Chuck beef, cold 

 pressed 



Round beef pressed 

 at 60°C 



Chuck beef pressed 

 at 60° C 



Juice from beef 

 chuck at 60° C 



Juice pressed from 

 sirloin steak and 

 water 



Juice extracted from 

 sirloin steak by 

 cold pressure 



Juice extracted from 

 beef chuck by cold 

 pressure 



Juice extracted from 

 beef chuck by cold 



Eressure after -6 

 oursat60°-100°C. 



Per ct. 



7.69 

 16.66 



Per ct. 

 65.87 

 56.32 



58.62 



37.61 



44.95 

 45. 76 

 70.83 

 79.07 







Per ct. 



15.87 

 16.66 

 37.07 

 24. 77 

 16.51 



22.03 



29.17 



20.93 



33.33 



Per ct. 

 1.00 

 1.81 



Per ct. 



8.56 

 6.13 



4.25 



.75 



2.56 



3.06 

 3.38 

 2. 13 

 2.13 







Per ct. 

 1.03 

 .90 

 1.34 



.84 

 .56 



.81 



.44 



.28 



.28 



YEAST EXTRACTS. 



Manufacture and Use of Yeast Preparations. 



Yeast on hydrolysis yields extractives which are similar to those 

 obtained from meat. For many years yeast extracts have appeared 

 on the market, especially in Germany, and have also been mixed with 

 and used to adulterate meat extracts. Such products are now manu- 

 factured in this country to a limited extent. The water extract or 

 infusion of yeast, when evaporated in the open-kettle process, darkens 

 and looks like an extract of meat. Caramel is sometimes added to 

 further deepen the color. When the process of evaporation is allowed 

 to go too far, a bitter taste appears, which is due to the peptones 

 formed, and it is claimed this may be removed by washing with water 

 and dilute ammonia solution. In general the preparation of an 

 extract of yeast is similar to that of an extract of meat. In an extract 

 of yeast the higher nitrogen forms are more abundant than in meat 

 extract. Two samples of yeast extract examined contained 5.68 and 

 5.67 per cent of total nitrogen. In regard to their stimulating effect 

 and general action on the body the two extracts (meat and yeast) are 

 practically identical according to Wintgen, and their value as a 

 proteid sparer depends only in part on their nitrogen content. 



«Abs. Pharm. Ztg., 1905, 50:432. 



