CEREAL IN SAUSAGE MEAT l8l 



Graham, of the laboratory division of the Bureau of Animal 

 Industry, has recommended a method for determining the per- 

 centage of starch added to sausages and sausage meats. A 

 small pellet of a thoroughly mixed sample of the meat preparation 

 is well pulped and teased out. Make the usual slide mount, 

 using just enough of the prepared material to fill the space be- 

 tween slide and cover, using some pressure. Count the number 

 of starch granules in the areas (squares) of the ocular scale and 

 compare with the known number of similar starch granules in 

 i, 2, 3 and 4 per cent, mixtures of the same starch. Rarely does 

 the amount of starch filler added exceed 3 or 4 per cent. Mr. 

 Graham states that the method gives results accurate within 10 

 per cent., which is sufficiently accurate fo.r all practical purposes. 



It is suggested that the special spore and mold counter de- 

 scribed elsewhere (A or B, Fig. 5) be used with the ocular counting 

 scale (Whipple's) for making the starch determinations in sausage 

 meats. The exact number of starch granules in mixtures con- 

 taining i per cent, of starch shouldjbe carefully ascertained, follow- 

 ing the general method recommended for finding the number of 

 oil globules representing i per cent, of butter fat in milk. For 

 determining the number of granules in i per cent, suspensions of 

 the starch, it is suggested that weak solutions of gum arabic (i per 

 cent.) be used. The gum solution keeps the meat particles as well 

 as the starch granules in suspension until the counting is com- 

 pleted. Having once determined the exact number of granules 

 in i per cent, of the starch suspension, it is a simple matter to 

 make comparative determinations of homologous starch in 

 sausage meats, or in other substances, as may be required. 



Add i gram of a well-mixed sample of the sausage or sausage 

 meat to about 2 cc. of water in a suitable dish and mix thor- 

 oughly, in order to wash the starch from the meat particles. Next 

 add enough of the gum arabic solution to make a total of 9 cc. 

 of the liquid, thus making a dilution of i-io. Mix thoroughly 

 in order that the starch present in the meat may be uniformly 



