XXI. MEAT AND MEAT PRODUCTS. 



MEAT. 



1 PREPARATION OF SAMPLE.-TENTATIVE. 



In the case of fresh meat, separate the sample as completely as possible from the 

 bones and pass through a sausage mill rapidly and repeatedly until thoroughly 

 mixed and macerated. Chill the sample to prevent decomposition and begin all 

 determinations as soon as practicable after the sample is prepared. 



In the case of canned meats, pass the entire contents of a can through a sausage 

 mill as directed above. Remove sausage from the casings and mix by repeated 

 grinding in a sausage mill. Dry the portion of the sample, which is not needed 

 for analysis, either in vacuo or by evaporating with alcohol, extract the fat with 

 gasoline (b. p. below 60°C.), allow the gasoline to evaporate spontaneously and 

 expel the last traces by heating for a short time on the steam bath. Do not 

 heat the meat or separated fat longer than necessary, owing to the tendency of the 

 latter to decompose. Reserve the fat for examination according to the methods 

 given under XXIII. Keep the fat in a cool place and complete the examination 

 before the fat becomes rancid. 



2 MOISTURE.-TENTATIVE. 



Proceed as directed under VIII, 2 or 3, using the latter method in cases in which 

 it is desired to employ the dried sample for further determinations. 



3 ASH.-OFFICIAL. 

 Proceed as directed under VIII, 4. 



4 CRUDE FAT OR ETHER EXTRACT.— OFFICIAL. 



Proceed as directed under VIII, 10. 



5 TOTAL PHOSPHORUS.-TENTATIVE. 



Destroy the organic matter as directed under I, 5 (a), (b), (C) or (d) and proceed 

 as directed under I, 6 or 9. 



WATER-SOLUBLE PHOSPHORUS'.— TENTATIVE. 



6 PREPARATION OF SOLUTIONS. 



(a) Cold water extract of flesh. — Weigh out 10-12 grams of fresh muscle and di- 

 vide equally between 2 small beakers. Moisten the sample with a few cc. of water, 

 and break up the lumps with a glass rod. Add 50 cc. of water to each beaker and 

 stir the contents for 15 minutes. Allow the insoluble residue to settle for 3-5 min- 

 utes, decant the Uquid through filters into beakers and add 25 cc. of water to each 

 residue. Stir 7-8 minutes and, after allowing to settle, decant onto the same filter. 

 Continue this treatment, using 25 cc. of water each time, until the filtrates measure 

 about 230 cc. each. Allow the filters to drain completely between extractions. 

 Whenever the niajor portion of the residue has been mechanically transferred to the 

 filter, return it to the beaker. After the last extraction, transfer the entire con- 



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