Analysis meat extract

The Charm Test was initially applied to the analysis of 3-lactam residues in milk although its application to the analysis of body, fluids, meat extracts, and fermentation broths was indicated. There appears to be no rationale why this basic procedure cannot be applied to all types of matrices (water, soil, animal feeds, premixes). ... 

Basic Protocol 1 Analysis of Metmyoglobin in Ground Meat Extracts F3.3.1... 

Analysis of meat extract has the same objects as that of fresh meat or sausages, namely, to determine the composition and nutrient value of the extracts and to detect adulterations and preservatives. With extracts of the Liebig type, determinations should always be made of the water, ash, potassium, fat and total nitrogen, while tests should be made for nitre and preservatives. Further, it is always useful to determine the various forms of combination of the nitrogen, especially the creatinine and the ammonia see 7, 8 and 9, below). In mixed extracts, besides determinations of the... 

With these the analysis has the same object as with sausages and meat extracts, namely, the determination of the nutritive value and the detection of any adulteration or change. The determinations made, either separatdy on the liquid and meat or on the product as it stands, are those of the water, ash, fat, nitrogen, aridity of the fat, horseflesh, starch, colouring matters and antiseptics, the methods given under sausages being followed. In this case special importance" attaches also to the examination of the external characters of the tin and to the test for metals. 

Method development for the determination of HAA in meat (extracts) was also reported by Holder et al. [91] using LLE for clean-up, and by Guy et al. [92] using SPE for clean-up. Both groups apply APCI on a triple-quadrapole instrament operated in SRM mode. Guy et al. [92] also reported the use of the neutral-loss analysis mode, based on the loss of the methyl radical, to screen for additional HAA in cooked meat, and found two components rarely reported. Various slightly modified methods were reported by others. An interlaboratoiy study in the analysis of HAA in food products was also reported [93], clearly recommending LC-MS as the method of choice. 

F. Toribio, L. Puignou, M.T. Galceran, Evaluation of different clean-up procedures for the analysis of HAA in a lyophilized meat extract, J. Chromatogr. A, 836 (1999)223. 

Irradiation of the lipid (fet soluble) phase of a meat extract does not produce the characteristic off-odor while irradiation of the aqueous (water soluble) portion of die meat extract results in a typical irradiation odor (20). 3) Irradiation of sulfur-containing amino acids or polypeptides produced a similar off-odor as the irradiation odor (21). 4) The amount of VSCs increased with radiation dose while volatiles from lipids were not always correlated with radiation dose (19). Several earlier researchers suggested that hydrogen sulfide (H2S) and methanethiol (MT) were important for the development of the off-odor (12, 20, 22). Patterson and Stevenson (23), using GC-olfactory analysis, showed that dimethyl trisulfide (DMTS) was the most potent off-odor compound in irradiated raw chicken meats followed by cis-3- and trans-6-nonenals, oct-l-en-3-one and bis(methylthio-)methane. Aim and his colleagues have published extensively on irradiation-induced volatile compounds in raw meats (11). They have identified MT, dimethyl sulfide (DMS), dimethyl disulfide (DMDS) and DMTS in different types of irradiated raw meats using GC-FID and GC-MS. 

The analyses of egg proteins by CZE, CIEF, or MEKC were reviewed by Recio et al. In addition, an interesting application of CE coupled to mass spectrometry (CE-MS) was the detection of lysozyme from chicken and turkey egg white. Since one of the problems of protein separations was the possible interaction with the capillary wall, a polymer coating compatible with CE-MS was developed, and the usefulness of this method was shown by the analysis of a minced meat extract containing chicken egg white as adulterant (Table 30.8). ... 

Khan, M. R., Busquets, R., Santos, F. J., and Puignou, L. 2008. New method for the analysis of heterocyclic amines in meat extracts using pressurised liquid extraction and liquid chromatography-tandem mass spectrometry. J. Chmmatogr.A 1194 155-160. 

As further evidence that meat extracts act by stimulating afferent nerves, Pavlov s student I. O. Lobassoff found that introduction of meat extracts into the colon did not stimulate secretion, although analysis of recovered fluid showed that some of the solutes had been absorbed." Nor did meat extracts injected intravenously stimulate secretion. 

In their analysis of the chemical phase of gastric secretion, Pavlov s students found that meat extracts applied to the oxyntic mucosa do not stimulate acid secretion. Instead, Pavlov s students Savich and Zeljony showed before the First World War... 

Nissan, L.R., Byrne, D.V., Bertelsen, G., and Skibsled, L.H. 2004. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Science, 68,485-495. 

Center in Wyndmoor Pennsylvania is developing advanced technologies for the analysis of endosulfan in meat, poultry and eggs (FEDRIP 1999). This technique will include the use of a supercritical fluid extractor in order to reduce the amount of organic solvent use and to speed up extraction times. 

Obana, H., Eurata, M., and Tanaka, Y., Analysis of 2-aUcylcyclobutanones with accelerated solvent extraction to detect irradiated meat and fish, J. Agric. Food Chem., 53, 6603, 2005. 

The use of SPE with porous materials such as alumina, diatomaceous earth, Horisil and silica for the cleanup of fat-soluble organochlorine pesticides in fatty foods such as meat, flsh, shellfish, milk and vegetable oils has been well documented. The choice of elution solvents is critical because relatively small amounts of lipid in the final extract can cause rapid deterioration of GC capillary columns and also contaminate the gas chromatograph. A number of workers have used a porous material in tandem with Cig to effect an improved cleanup.Di Mucchio employed a multicartridge system comprising Extrelut, silica and Cig to extract organophosphorus pesticides from oils and fatty extracts. Relatively few literature applications include the pyrethroids, but Ramesh and Balasubramanian reported a simple carbon-based SPE method for the analysis of pyrethroids in vegetable oil. 

The effect of vitamin E supplementation on a-tocopherol and /(-carotene concentrations in tissues from pasture- and grain-fed cattle was also elucidated with HPLC analysis. The investigation was motivated by the fact that a-tocopherol influences beneficially meat colour and stability [53], and the presence of /(-carotene can modify the amount of a-tocopherol in tissues [54], Samples were extracted with hexane and the concentration of /(-carotene was assessed by HPLC. Some data are listed in Table 2.20. It was concluded from the data that... 

Flavorzyme is a commercially available proteolytic enzyme preparation by Novo Nordisk Bioindustrials. It can be used to obtain a meat-like process flavouring from defatted soybean meal. With the help of aroma extract dilution analysis, Wu and Cadwallader [61] showed in their study of 2002 the presence of key aroma compounds of roasty, meat-like aroma in the enzymatically hydrolysed and heated hydrolysed protein, e.g. maltol, furaneol, methanethiol and furanthiol derivatives. 

Immunoaffinity cleanup was first applied in drug residue analysis for the determination of chloramphenicol in swine muscle tissue by LC (113). The lAC column was prepared using monoclonal antibodies originally developed for an enzyme-linked immunosorbent assay (ELISA) method (171) specific for chloramphenicol. Meat samples were extracted with water, and a concentrated phosphate buffer was added to the filtered extracts before immunoaffinity cleanup. A phosphate buffer was used in the washing process, whereas chloramphenicol was eluted from the column with a glycine/sodium chloride solution of pH 2.8. For subsequent LC analysis, this eluate was extracted with ethyl acetate, evaporated, and reconstimted in the mobile phase. The same analytical scheme was later successfully applied for the determination of chloramphenicol in eggs and milk as well (170, 172). 

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