Kem Lib.
Agrio. Dept. LIBRARY
OF THE
University of California.
GIFT OF
U. S, Sunt, of Documents.
Class
Issued September f>. 1908.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY BULLETIN No. 114,
H W. YVILKY, Chief of Bureau.
MEAT EXTRACTS AND SIMILAR
PREPARATIONS,
CsCLl 'DING STUDIES OF THE METHODS
OF ANALYSIS EMPLOYED.
BY
W. I). BKJELOW,
CHIEF, DIVISION' OF FOODS,
AND
F. (\ COOK,
PHYSIOLOGICAL CHEMIST.
WASHINGTON:
OOYi: RXMEXT PkINTIXC OFFICE
1 9Q8.
ORGANIZATION OF BUREAU OF CHEMISTRY.
H. W. Wiley, Chemist and Chief of Bureau,
W. D. Bigelow, Assistant Chief of Bureau.
F. L. Dunlap, Associate Chemist.
F. B. Linton, Chief Clerk.
Division of Foods:
W. D. Bicelow, Chief.
Washington Food Inspection Laboratory —
L. M. Tolman, Chief.
Chief Food and Drug- Inspector:
Walter G. Campbell.
Food and Drug Inspection Laboratories:
New York, R. E. Doolittle. Chief.
Boston, B. H. Smith, Chief.
Philadelphia, C. -S. Brinton. Chief.
Chicago. A. L. Winton. Chief.
New Orleans; 0, W. Harrison, Chief,
San Francisco, R. A. Gould, Chief.
St. Paul, A. S. Mitchell, Chief.
Detroit, H. L. Schii.tz. Chief.
Savannah. [Not appointed.]
Seattle. |X<>t appointed.]
Buffalo. W. L. Dubois, Chief.
Kansas City. [Not appointed.]
Denver. A. B. Leach. Chief.
Galveston. | Not appointed. ]
Portland,. Qireg. [Not appointed'.]
Cincinnati. [Not appointed..]
Sugar Laboratory:
A. II. B ryan, in charge.
Dairy Laboratory:
G. E. Patrick, ( 'hi<f.
Miscellaneous Laboratory:
J. K. Haywood, Chief.
Division of Drugs:
L. F. Kehleu. Chief.
Contracts Laboratory:
P. H. Walker. Chief.
Leather and Paper Laboratory:
F. P. Vkitih. Chief.
Microchemical Laboratory:
15. J. Howard, Chief.
Special Investigations:
Physiological < 'hemlstry —
Animal physiology, F. C. WEBER, in charge.
Vegetable physiology, J. A. L/B Clerc, in charge.
Bacteriological Chemistry —
(I. \V. SriLBp, Jr., in charge, Washington.
M. K. pENNTNGtofN (food research), yn. charge, Philadelphia.
Enologkal Chemistry —
W. B. Al wood, in charge, Charlottesville, Va.
Nitrogen Section —
T. C. Trescot, in charge.
• 1 *
Issued September 5, 1908.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF CHEMISTRY— BULLETIN No. 114.
H. W. WILEY, Chief of Bureau.
MEAT EXTRACTS AND SIMILAR
PREPARATIONS,
INCLUDING STUDIES OF THE METHODS
OF ANALYSIS EMPLOYED.
BY
W. D. BIGELOW,
CHIEF, DIVISION OF FOODS,
AND
F. C. COOK,
PHYSIOLOGICAL CHEMIST.
WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1908.
LETTER OF TRANSMITTAL
U. S. Department of Agriculture,
Bureau of Chemistry,
Washington, B.C., October 19, 1907.
Sir: I have the honor to transmit herewith the results of a chem-
ical study of various preparations made from meat, and some sub-
stances used to adulterate such products. In addition, comments
on the nutritive value of meat extracts and similar products have
been compiled from the literature of the subject. The wide use of
preparations of this nature by invalids and others seeking a con-
centrated nutritious food rather than a stimulant, and the fact that
but little is generally known of the actual composition of these prod-
ucts, make it advisable to publish the information obtained in the
course of these studies, which were primarily conducted for the estab-
lishment of standards.
I recommend that this manuscript be published as Bulletin 114 of
the Bureau of Chemistry.
Respectfully, H. W. Wiley,
Chief of Bureau.
Hon. James Wilson,
Secretary of Agriculture.
CONTENTS.
Page.
Chemical examination 7
Objects of the investigation 7
Description of samples 7
Comment by manufacturers 8
Meat extracts 12
Tentative standards 12
Methods of preparation 13
Solid meat extracts 14
Fluid meat extracts 15
Meat juices 18
Tentative standard 18
Discussion of results 18
Yeast extracts 20
Manufacture and use of yeast preparations 20
Methods of detection 21
Result of tests 21
Miscellaneous preparations 24
Classification 24
Discussion of results 25
Methods of analysis and their discussion 28
Preparation of sample 28
Moisture 28
Ash 28
Separation of organic and inorganic phosphorus 31
Acidity 31
Nitrogenous bodies 32
Classes of nitrogenous constituents and general methods of separation . . - 32
Insoluble and coagulable proteids 33
Proteoses and peptones 34
Gelatin 35
General discussion '. 35
Experimental work on methods 36
Total meat bases 38
Kreatin and kreatinin 39
Application of kreatinin test to meat extracts 39
Application of kreatinin test to tannin-salt filtrate 40
Xanthin bases 40
Ammonia 41
Succinic acid 41
Ether extract 42
Glycerol 42
Nitrates 43
Undetermined matter 44
Historical note on nutritive values 44
Gelatin 44
Meat extracts and juices 48
Conclusion 54
5
MEAT EXTRACTS AND SIMILAR PREPARATIONS, IN-
CLUDING STUDIES OF THE METHODS OF ANALYSIS
EMPLOYED.
CHEMICAL EXAMINATION.
OBJECTS OF THE INVESTIGATION.
For several years past the Division of Foods of the Bureau of
Chemistry has examined many of the meat extracts and so-called
meat juices. During the winter of 1905-6 a complete analysis of
more than thirty meat preparations was made. While the work
was in progress, several questions were raised which demanded
further study and consequently delayed the publication of the results.
The object of the investigation was to determine the condition
and quality of meat preparations, many of which are widely adver-
tised and highly recommended for invalids. The need of standards
for judging the merits of such preparations is evident, and the fact
that complete analyses of American meat preparations are not
available makes the publication of the results obtained desirable.
The tentative standards for meat extracts and meat juices, peptones,
and gelatin, as prepared by the Committee on Food Standards of
the Association of Official Agricultural Chemists, are given under the
appropriate captions.
DESCRIPTION OF SAMPLES.
The samples which were analyzed in this investigation were pur-
chased on the retail market in the winter of 1905-6 and represent the
market conditions prior to the passage of the meat-inspection act by
Congress June 30, 1906, and the enforcement of the same by the
Bureau of Animal Industry. It is well known that products of this
class vary somewhat from year to year, and, moreover, different
results may be obtained on the same sample by the application of
different methods. As the same treatment was given to all of the
preparations included in this report their relative values are fairly
indicated. In connection with the descriptive table are given such
comments as the manufacturers or agents of the various prepara-
tions offered when the analyses were submitted to them.
7
MEAT EXTRACTS.
Table I. — Description of samples analyzed.
SOLID MEAT EXTRACT-(SEE TABLE II).
Serial
num- • Name of preparation,
ber. I
Manufacturer.
15867
" Rex" Brand Beef Extract
The Cudahy Packing Company, Omaha, Nebr.
Liebig's Extract of Meat Company, Antwerp, Belgium.
(Agents, Corneille, David & Co., 120 Hudson street,
New York, N. Y.)
15868
15869
16048
16049
16060
Libbv, McNeill and Libbv, Chicago, 111.
Beef Extract, Coin Special
G. H. Hammond Company, Chicago, 111.
FLUID MEAT EXTRACTS— (SEE TABLE IV).
15964
15965
15966
15977
15979
15990
15991
Concentrated Fluid Beef Extract
Beef Juice
Meat Juice
Vigoral
" Rex" Fluid Beef Extract
Fluid Extract of Beef
Fluid Beef Jelly
Armour and Company. Chicago, 111.
John Wyeth and Brother, Philadelphia, Pa.
Valentine's Meat Juice Company, Richmond, Va.
Armour and Company, Chicago, 111.
The Cudahy Packing Company, Omaha, Nebr.
Cibils Company, Importers, New York, N. Y.
The Mosquera-Julia Food Company, Detroit, Mich.
(Agents, Parke, Davis & Co.)
MISCELLANEOUS PREPARATIONS— (SEE TABLE IX).
15911
15963
15976
16040
16044
15870
15908
15909
15988
15989
16038
16043
15978
16042
15910
16037
16039
16041
Bouillon Capsules
Bovril, Seasoned
Beef Jelly, Mosquera Extract of Beef.
Essence of Beef
Predigested Beef
Soluble Beef
Bovox Essence of Beef
Johnson's Fluid Beef
American Brand Extract of Beef
Bovinine Concentrated Beef
Essence of Mutton
Liquid Food (extract of beef , mutton,
and fruits).
Maggi's Bouillon
Peptonized Beef. Rose
Beef Extract and Vegetable Tablets. .
Leube-Rosenthal's Beef Solution
Malted Meat Extract of Beef
Beef Peptonoids
Royal Specialty Company, New York, N. Y.
Bovril (Ltd.), London, England. (Park and Tilford,
agents, New York, N. Y.)
The Mosquera-Julia Food Company, Detroit, Mich.
(Agents, Parke, Davis & Co.)
Brand and Company (Ltd.). Mayfair, Vauxhall, S. W.
London. (Fougera Company, agents, New York
N. Y.)
II. K. Mulford Company. Philadelphia, Pa.
Armour and Company. Chicago, 111.
The Bovox Company. Boston, Mass.
Bovril (Ltd.), Montreal, Canada.
American Beef Extract Company, Boston, Mass.
The Bovinine Company, 75 W. Houston street, New
York.
The London Essence Company, London, England.
(W. B. llurd and Company, 18 Cedar street, New
York, N. Y.)
Murdock Liquid Food Company, Boston, Mass.
The Maggi Company, Kempttal, Switzerland. (J. P.
Smith and Company, agents, 90 Hudson street, New
York, N. Y.)
P. B. Rose. (General agents, Chapman, Green and
Company, Chicago, 111.)
Armour and Company. Chicago, 111.
Ph. Rudisch. (Cheppe and Schur, agents, Third avenue
and 60th street, New York, N. Y.)
American Malted Meat Company, South Milwaukee,
Wis.
The Arlington Chemical Company, Yonkers, N. Y.
COMMENT BY MANUFACTURERS.
The analyses of the commercial products examined were referred
to the manufacturers or their agents, and the following extracts from
the replies received are submitted.
The letters addressed to the American Beef Extract Company,
Boston, Mass.; American Malted Meat Company, South Milwaukee,
Wis.; Cibils Company, New York City; W. B. Hurd and Company, 18
Cedar street, New York City, and to Chapman, Green and Company,
Chicago, 111., were returned unclaimed. The following manufacturers
COMMENT BY MANUFACTURERS. 9
replied, but offered no criticism of the analyses: The Bovinine Com-
pany, 75 West Houston street, New York City; the Murdock Liquid
Food Company, Boston, Mass.; Fougera and Company, 90 Beekman
street, New York City, and the Liebig's Extract of Meat Company.
From the following manufacturers no reply was received:
Swift and Company, Chicago, 111.; G. H. Hammond Company,
Chicago, 111.; Cibils Company, New York City; Royalty Specialty
Company, New York City; The Bovox Company, Boston, Mass. ; The
London Essence Company (W. B. Hurd and Company), 18 Cedar
street, New York City; Ph. Rudisch (Cheppe and Schur, agents),
Third avenue and Sixtieth street, New York; American Malted Meat
Company, South Milwaukee, Wis.
The Arlington Chemical Company.
No. 16041.
The analysis submitted by you evidently refers to the preparation, Beef Peptonoids
Powder, formerly manufactured by us, but which was superseded June 1, 1906, by an
entirely different form, under the name of Dry Peptonoids (Soluble). This was done
after several years' experimentation demonstrated that we could increase the nutrient
value, improve the taste, and render the powder entirely soluble. The old form, Beef
Peptonoids Powder, has been taken off the market and all stock in hands of the trade
taken up.
Therefore we believe that the publication of an analysis of this obsolete preparation
can be of no possible interest to anyone, and that the composition of the form now in
use and on the market should be determined and published by you. * * *
We believe, in view of the facts as given herewith, that in justice to us, and in order
that the object of the Bureau of Chemistry be accomplished, an analysis of the Dry
Peptonoids (Soluble) should be made by you and published in accordance with the
provisions of the act of Congress cited in your letter.
[In accordance with the request of The Arlington Chemical Com-
pany, the following analysis of the "Dry Peptonoids (Soluble)," as
made by their chemist, December 15, 1906, is given in this connection:]
Per cent.
Moisture 5.6
Nitrogenous compounds (N x G.25) 39. 5
Total carbohydrates, after inversion 46. 7
Ether extract (fats and lipoids) 0.3
Mineral constituents (ash) 5.8
Insoluble material 1.0
Comment by authors. — The writer was informed that as the entire
report represented the samples on the market in the winter of 1905-6
it would not be just to other manufacturers to bring the work up to
date in one case alone.
Armour and Company.
Nos. 15869, 15870, 15910, 15904, and 15907.
The results are very different from what we should expect, and from results which
we have obtained in our experience with these products.
The most striking feature is the low results you report on kreatin and kreatinin. As
a matter of fact we find that it makes a great difference which method is used in deter-
10 MEAT EXTRACTS.
mining total kreatinin. The method we use in this laboratory is the modification of
Folin's method as suggested by Grindley and Woods. From our experience we pre-
sume that the method you use is the same as that outlined in the proposed methods for
the cooperative work on the sample of beef extract sent out June 3, 1907. Our results
on this cooperative work, as well as our analyses of several other samples, give materially
lower figures for total kreatinin « by the method furnished us by Mr. Cook in his letter
of June 3 than by the method of Grindley and Woods.
We also note that the percentage of proteid b as determined in fluid extract of beef is
not proportional to the proteid as determined in solid extract. Inasmuch as one is
made from the other by mere solution in water, we are unable to find an explanation
for this difference, assuming that both were determined by the same method. We
note also that the total nitrogen in these two preparations is not proportional.
Among other features that we note we shall mention only the unusually high moisture
in Soluble Beef. It is considerably higher than our records.
Comment by authors. — The fact that some of .the results vary with
the method used has already been discussed, and this is especially the
case with kreatinin. As the same method was applied to all the sam-
ples reported, no injustice is done.
The percentage of moisture and total nitrogen in the solid and fluid
extract are proportional, but the percentage of total proteids in the
fluid extract is lower than in the solid extract. This, however, is
compensated for by a correspondingly higher percentage of meat
bases. This may be due to the failure of the tannin-salt reagent to
precipitate all of the proteid, and consequently a higher meat base
result is obtained.
Bovrii, Limited.
No. 15909.
We have to thank you for your favor of September 21, but we can not help thinking
thai there has been a misunderstanding somehow, for our standard for moisture and
ash c in Johnston's Fluid Beef is 32 per cent and 19 per cent, respectively.
A careful analysis of the last three batches made has given —
Moisture. Ash.
No. 1 33.09 19.34
2 31.22 18.80
3 32. 61 19. 20
We are under the impression that the sample you have analyzed is a cordial and
not the original Johnston's Fluid Beef. The latter is a paste standardized as above,
whereas the cordial is a liquid prepared with a higher percentage of moisture for con-
venient use in saloons, etc.
Comment by authors. — The product reported under No. 15909 was
labeled as "Johnson's Fluid Beef." Owing to the statement of the
manufacturer, a new sample was obtained on the market and the
moisture and ash determined again. This sample contained 38.62
per cent of water and 13.18 per cent of ash.
a See Tables II, IV, and IX.
b See Tables III, V, and X.
c See Table IX, page 26.
COMMENT BY MANUFACTURERS. 11
The Ctjdahy Packing Company.
Nos. 15867 and 15979.
For your information we wish to say that the Extract of Beef we are now putting on
the market is, in our estimation, a superior article to the preparation we were selling at
that time, and we are having an analysis made of our present manufacture and will
submit the figures to you as soon as completed.
Libby, McNeill and Libby.
No. 16048.
In reply to your favor of September 21, in reference to your analysis of our Premier
Brand Extract of Beef, will state that we have carefully examined our analyses for an
extended period and find that our determinations are not in accordance with your
analysis. You, of course, recognize that in the making of this product there is sure to
be considerable variation and we feel sure your Department does not expect each
batch to be an exact duplicate of every other one. * * *
We have had our chemist analyze samples from our present stock and submit the
following, which are the average of his determinations of the various samples analyzed —
Per cent.
Total nitrogen 7. 66
Ether extract 53
Lactic acid ....._. 7. 97
Ammonia 56
Undetermined 12. 34
Per cent.
Moisture 19. 54
Ash.... 27.80
Sodium chlorid 11. 32
Proteid ! 13.12
Meat bases 18. 12
Total kreatinin 5. 40
Comment by authors. — An unsuccessful attempt was made to secure
another sample of this product.
H. K. Mulpord Company.
No. 16044.
A comparison of the results with analyses on record in our laboratory agree quite
well in the main. * * * Some eighteen months ago we revised our label and litera-
ture on Predigested Beef in an effort to have our statements conservative and in accord-
ance with the standards established through assay of the finished product.
Parke, Davis and Company.
Nos. 15970 and 15991.
Acknowledging the receipt of your two reports upon Mosquera Beef Jelly (Extract
of Beef) and Mosquera Fluid Beef Jelly, we beg to say that we have no particular criti-
cism to offer to the results as outlined any further than to say that they agree in a gen-
eral way with the data which we have obtained and which have been obtained by
others in the analysis of these two products. * * * You of course realize that the
results obtained from the analysis of different samples of beef extract will vary, and
the same is equally true of the results obtained by different operators. Furthermore,
the results as expressed vary according to the method of assay employed, particularly
as regards the interpretation placed upon the content of nitrogen.
* * * We presume to suggest that the estimation of a total acidity of beef extracts
as lactic acid will be regarded by analytical chemists as somewhat of an innovation.
This is certainly calculated to work some injustice in the case of our beef extracts,
inasmuch as fruit acids are incorporated through the use of the pineapple juice em-
ployed in the process of manufacture.
12 MEAT EXTRACTS.
May we ask, therefore, that you will incorporate in your final report some note to
the effect that the total acids of the extract are calculated as lactic acid, and further-
more a statement that " Juice of partially ripened pineapples is employed as a digestant
in the manufacture of Mosquera Beef Extract. The high percentage of acidity is
probably therefore accounted for by the acidity of the pineapple juice.
Comment by authors. — The points raised as to method of stating
acidity are elucidated by table headings and context.
James P. Smith and Company.
No. 15978.
We have not imported the article labeled "Maggi Bouillon" since November, 1906,
as under the advice of your Department we changed the label so that it read " Maggi
Essence."
It is not a food product in the general acceptation of the term, but an essence which
is added in very small quantities as an improver to insipid soups, weak bouillon, etc.
John Wyeth and Brother.
No. 15965.
In comparing the results of your analysis with the figures obtained in our own labo-
ratories, as well as with the analysis made some years since by Dr. Fresenius, of Wies-
baden, we are glad to say that in a general way the three analyses agree, particularly
in view of the fact that doubtless the methods used in the different determinations
have varied to some extent. The only appreciable difference we notice between your
analysis and that of Fresenius is in the percentage of meat bases, & which in his analysis
is reported as 14.33 per cent as against your 5.99 per cent, but we find that this is due
to a difference in the factor employed, that used by Fresenius being 6.25, while you
have used the now generally accepted factor 3.12 in calculating the meat bases. We
have ourselves determined the meat bases as amounting to 8.26 per cent, by precipi-
tating the total proteids with bromin, deducting the percentage of nitrogen which
they contain from the total nitrogen and multiplying the difference by the factor 3.12.
MEAT EXTRACTS.
Tentative Standards.
The following standards were issued for criticism by the Committee
on Food Standards of the Association of Official Agricultural Chemists,
on November 19, 1906, but have never been officially promulgated by
the Department.
SOLID MEAT EXTRACT. c
1. Meat extract is the product obtained by extracting meat with boiling water and
concentrating the liquid portion by evaporation after the removal of fat, and contains
not less than seventy-five (75) per cent of total solids, of which not over twenty-seven
a Acidity of sample No. 15976 given in Table IX; No. 15991 in Table X.
& See Table X, page 27.
c Subsequent action by the Joint Committee on Food Standards, representing the
Association of Official Agricultural Chemists and the Association of State and National
Food and Dairy Departments has modified the standard to read "not less than 8
per cent is nitrogen," inserted the word "Fresh" before the word "Meat" in the
first line, and added the words "and kreatinin " in the last line. These changes
have not been officially promulgated.
METHODS OF PREPARATION. 13
(27) per cent is ash and not over twelve (12) per cent is sodium chlorid (calculated
from the total chlorin present), not over six-tenths (0.6) per cent is fat, and not less
than seven (7) per cent is nitrogen. The nitrogenous compounds contain not less
than forty (40) per cent of meat bases and not less than ten (10) per cent of kreatin.
FLUID MEAT EXTRACT.
2. Fluid meat extract is identical with meat extract except that it is concentrated
to a lower degree and contains not more than seventy-five (75) and not less than
fifty (50) per cent of total solids.
In connection with these tentative standards, the following requi-
sites for a meat extract given by Liebig a are of interest:
1. A good extract should contain no albumin and no fat (the latter not above 1.5
per cent^.
2. The water content should not exceed 21 per cent.
3. About 60 per cent should be soluble in 80 per cent alcohol.
4. The nitrogen content should run from 8.5 to 9.5 per cent.
5. The ash should vary from 15 to 25 per cent, which, besides a little sodium chlorid,
consists principally of phosphates.
Methods op Preparation.
Up to a few years ago the soup liquor obtained from meat which
was parboiled in the process of preparing canned meat was entirely
wasted, but this liquor is now extensively utilized in the manufacture
of extracts and preparations of meat. In preparing canned meat
pieces of meat are placed in iron baskets which are suspended in large
tanks containing cold water. Steam is admitted and the meat
heated about one-half hour (thirty to forty minutes). The liquor,
which is the source of meat extracts, is pumped into triple-effect
vacuum pans and heated at 160° F. for about four hours. Then the
solution is transferred to a single-effect finishing kettle and heated
eight hours until the water content approximates 22 per cent.
A first-grade extract of beef 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 meat, muscle tissue, bone, etc., and the product is a
second-grade article. In preparing this extract the bones are heated,
not boiled, for thirty 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 chlorid. In addition there is
an extract prepared from pork and other meats, sold under the gen-