24 MEAT EXTRACTS. 



MISCELLANEOUS PREPARATIONS. 



Classification. 



In Tables IX and X are reported all commercial samples examined 

 which do not fall under either Table II or Table IV. No samples 

 were found to comply with the definition for meat juice, nor were 

 any peptones of American manufacture examined. The well-known 

 German albumose and peptone powders, somatose and Witte's pep- 

 tone, seem to answer the definition of peptones. A class of products 

 consisting largely of albumoses and peptones under the general 

 name of "atmid" or steam products is on the market. Another 

 class of albumose and peptone preparations is prepared by chemic- 

 ally treating lean meat with acid and pepsin, by means of which all 

 the fibrin, albumin, and gelatin are rendered soluble after being 

 digested in water at a temperature of 100° F. 



In this connection attention may be called to the crab extracts 

 which have recently appeared in the German market. Ackermann 

 and Kutscher" describe and present the analysis of an extract pre- 

 pared from the flesh of crustaceans. This product has appeared on the 

 market in Germany under the names " Krebsextract," "Krebsbut- 

 ter," and "Krabbenextract." Extracts of this class do not repay 

 the outlay necessary for their preparation. The usual method em- 

 ployed in manufacturing a meat extract was used. The nitrogen 

 bodies were separated by the Steudel-Kutscher treatment with 

 tannin, baryta, and lead. No kreatin or kreatinin was found, but 

 an abundance of leucin, tyrosin, arginin, and lysin. Several of the 

 constituents of this extract have been isolated and identified. Other 

 extracts are prepared from fish, shrimps, clams, anchovies, etc., but 

 are not of any great commercial importance. 



The various extracts, juices, and powders included in Tables IX 

 and X under "Miscellaneous preparations" are grouped according 

 to the following classification: Class I, includes extracts with high 

 total kreatinin (approaching 10 per cent) and a total meat base con- 

 tent of 40 per cent. The proteose and peptone nitrogen should run 

 from 30 to 50 per cent. Products in Class II have a proteose and 

 peptone nitrogen content above 50 per cent. They are low in both 

 kreatinin and meat bases. Class III includes preparations that 

 are low in proteose and peptone nitrogen and in kreatinin, but high 

 in meat bases. Class IV includes extracts that are high in insoluble 

 and coagulable proteid. The last four extracts are included in the 

 fourth class. Extract marked No. 15910 resembles those of Class I 

 and the extract marked No. 16037 those of Class II, but in both 

 cases the insoluble and coagulable proteid figures are high. Sev_ 

 eral meat powders are included in Table VII. The number of such 



aZte. Nahr. Genussm., 1907, 13. 180, 610, 613. 



