COMPOSITION OF MEDIA Al 
TaBuE II] 
COMPOSITION OF MEAT JUICES PREPARED IN THE LABORATORY 
(After Bigelow and Cook, 1908) 
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Round beef cold pressed 85 76\1 53/0 12)0 37/2 27\0 27)2 0810 1611 37/0 06/0 16)0 33)0 47 
Chuck beef cold pressed 86 8511 86/0 20/0 31/0 30/0 32)1 74/0 2910 98/0 07/0 11/0 29)1 03 
Round beef pressed at 60° C [90 65/1 36/0 15/0 36/0 19/0 15/1 16/0 68/0 68/0 04/0 O1/0 43/1 90 
Chuck beef pressed at 60° C [91 90/1 2910 1910 2910 6410 20/1 09/0 12:0 4110 O710 2110 27/0 40 
Many different grades of commercial meat extracts are on the market. 
Bacteriologists have seen fit to specify Liebig’s as the “‘ standard ” 
for all bacteriological media. Bigelow and Cook (1908) describe its 
manufacture as follows: 
A first grade extract is prepared from beef alone and is usually sold in jars. 
An extract of the trimmed bones to which considerable meat adheres is also 
made. The trimmings include odds and ends of meats, muscles, tissue, bone, 
etc., and the product is a second-grade article. In preparing this extract, the 
bones are heated, not boiled, for thirty minutes to forty minutes and the liquor 
evaporated to the consistency of extract. The extract prepared from corned- 
beef liquor constitutes another second-grade product. This extract has a high 
content of nitrates and sodium chloride. In addition there is an extract pre- 
pared from pork and other meats sold under the general term of meat extract. 
Mixtures of various meat and bone extracts are often made. A fluid meat 
extract is usually a 50 per cent solution of solid meat extract. 
Horse meat is now used to some extent in the preparation of meat 
extracts. It has the special advantage of possessing less muscle sugar. 
The following analysis of Liebig’s meat extract is given by Bigelow 
and Cook (1908). 
Moisture... 2.0... 0c cece eee eee 21.14 
Mineral constituents: 
Totalash 2 2 ol... cece eee 21.03 
Chlorine as sodium chloride................ 3.11 
Total phosphoric acid...............0 22+. 2.40 
Organic phosphoric acid................-... 0 61 
Inorganic phosphoric acid.................. 1.79 
