52 MEAT EXTRACTS. 



In a recent article on the physiological action of muscle extracts, 

 J. G. Slade a states that muscle extracts were formerly supposed to 

 represent the whole nutritive value of the meat, but recently all 

 nutritive power has been denied them, and indeed, except for such 

 traces of albumin, fat, or peptone as they may contain, it is difficult 

 to see whence such food value would come. This author concludes 

 that muscle extract has no stimulating effect upon man's central 

 nervous system nor upon the power of performing physical work. If 

 taken as a strong solution or in large amounts it is liable to cause pur- 

 gation. In moderate doses it stimulates the action of the heart. 

 This is not due to kreatin, xanthin, or urates. The movement of the 

 plain muscles throughout the body is increased, which is probably 

 due to ornithin and novain. Muscle extract in 0.5 per cent solution 

 ir creases the power of the voluntary muscle, in 0.1 per cent solution 

 it has no effect upon the efficiency of the muscle, and in 0.2 per cent 

 solution this is decreased. Xanthin has an action corresponding to 

 the first effect; that is, in saturated solution it increases the efficiency. 

 Kreatin has no action on voluntary muscle. The effect of fatiguing 

 a muscle before preparing an extract from it is to increase its extract- 

 ives and increase the activity of the extract. If injected into ani- 

 mals it causes great languor, prostration, and all the symptoms char- 

 acteristic of fatigue. Muscle extract administered as "beef tea" 

 acts as a moderate diuretic to men and other animals. The diuresis 

 is associated with vasodilatation of the kidney. 



Dr. O. Dornbluth 6 discusses the preparation and composition of 

 various meat extracts, powders, and other preparations. Nutrose 

 and milk casein products are considered. 



Dr. J. Price c gives a recipe for preparing home-made meat extract 

 after the general plan of Liebig's original recipe. He considers that 

 meat extract or juice prepared as he describes it is highly nutritious. 



A. Brestowski d claims that meat extracts possess no food value, 

 but on account of the meat bases, potassium phosphates, and their 

 flavor they have value in increasing muscle activity and the secretion 

 of the gastric juice. The food and therapeutic value of peptones is 

 discussed. 



Pawlow e says that muscle extract is a stimulant to an exhausted sys- 

 tem and assists digestion. Pawlow has shown that muscle extracts 

 are stomach stimulants and cause a flow of gastric juice. He found 

 also that the individual extractives, such as kreatin and kreatinin, were 



a J. Physiol., 1907, 85 (3): 163. 

 &Aerztliche Monatschrift, 1898, 2 :49. 

 c Philadelphia Polyclinic, 1894, p. 93. 

 d Medicin.-Chir. Centrbl., 1893, 2<?:653. 



eThe Work of the Digestive Glands, 1897, translated from the Russian by W. H. 

 Thompson, London, 1902. 



