Extraction meats

Data dted by Garke (24) indicate that fatty add content may be a good indication of lipid fractionation by SFE. He found that saturated fatty adds were reduced 72% and unsaturated fatty adds reduced by 63% compared to the unextracted control. Cholesterol was reduced by 76% to an average of 41.6 mg/100 g in the extracted meat residue (24). 

More recently, ghanis capable of processing 150-175 kg per day were sometimes motor driven. Animal-powered ghanis could obtain 11-16% residual oil in the extracted meats, while motor driven models could extract 10-12%. Today,... 

Extraction Meat Extract Distillation Essential Oils Chromatography Beer Elavour Hydrolysis ATT Thermochemistry Coffee Roasting In-Situ-Fermentation Cheese Technical Bioreactors y-Decalactone... 

Hydrolysed vegetable protein Hydrolysed whey protein Hydrolysed yeast extract Meat extract ... 

Another interesting Y-t-curve, observed for extracted meat proteins at certain concentrations is a peculiar, stepwise behaviour not earlier shown for proteins (8). This can be seen in the middle diagram in Figure 4. To be able to elucidate this behaviour we have to find out what the extracted juice of meat proteins consists of. 

Finally the absorption of phosphate was studied on a calcium-free diet. It was found to be complete in vitamin D-deficient rats as well as in the controls, irrespective of the source of phosphate (inorganic, glycerophosphate, acid-extracted meat powder, and ashless caseinogen). 

Calcium chloride (CaCl2 6 H2O) Dipotassium hydrogen phosphate (K2HPOz ) Magnesium sulphate (MgSO 7 H2O) Yeast extract Meat extract Peptone... 

Meaty or broth-like (aka yeasty) Yeast extract, meat extract, broth, old yeast. -... 

When Khigine attempted to provoke secretion by stimulating afferent nerves in the stomach, he took great pains to avoid psychic stimulation. He found no response of the pouch to mechanical irritation of the main stomach through a fistula. Distending the stomach with a balloon or with sand or rubbing the mucosa or even sand-blasting it did not cause the pouch to secrete." Bread, boiled egg, fluid egg white, extracted meat, creatinine, creatine, fat, and solutions of sodium chlo-... 

Greater secretion was elicted by meat or meat extract. Meat extract made into a jelly with starch caused twice as much secretion as the same extract in solution. When he cited this result Pavlov said ... 

Of the fat-soluble factors only cholesterol appears to be dietarily important to Diptera. The fleshfly, Lucilia sericatay will not grow in ether-extracted meat peptone plus yeast extract but will grow normally in this medium upon the addition of cholesterol. VanT Hoog has shown a cholesterol requirement in Drosophila, and Goldberg and de Meillon in Aedes aegypti. 

Erwinia herbicola was selected as the most favorable strain for the l-DOPA production out of 1,041 microbial strains tested. No enzyme activity was found in yeasts, fungi, and actinomy-cetes. Culture conditions for the preparation of cells containing high TPL activity and reaction conditions for the synthesis of l-DOPA were optimized with Erwinia herbicola. Additions of yeast extract, meat extract, polypeptone, and the hydrolyzate of soybean protein to the basal medium enhanced cell growth as well as the formation of TPL. Catabolite repression of... 

Staining Applications Cells " animal feed bakery products candies beverages bread cereal confectionery products cough sjrmp dairy products dietary supplement drinks frozen food product grape extract meat products soft drinks soup sweeteners syrup capsule ta-blets dental bleaching gel eyebrows eye shadows " lips " skin " " tattoos " " tooth " hairs " keratin fibers" ... 

Supercritical Fluid Extraction. Supercritical fluid (SCF) extraction is a process in which elevated pressure and temperature conditions are used to make a substance exceed a critical point. Once above this critical point, the gas (CO2 is commonly used) exhibits unique solvating properties. The advantages of SCF extraction in foods are that there is no solvent residue in the extracted products, the process can be performed at low temperature, oxygen is excluded, and there is minimal protein degradation (49). One area in which SCF extraction of Hpids from meats maybe appHed is in the production of low fat dried meat ingredients for further processed items. Its apphcation in fresh meat is less successful because the fresh meat contains relatively high levels of moisture (50). 

Parallel to the activities in the treatment of pernicious anemia were observations in the 1930s that most farm animals had a requirement for an unknown factor beyond the vitamins then known. The lack of this factor became apparent, eg, when chicks or pigs fed a diet with only vegetable protein evidenced slow growth rate and high mortahty. It became apparent that the requited factor, termed animal protein factor, was present in animal sources such as meat and tissue extracts, milk whey, and cow manure. Subsequent to its isolation, it was rapidly shown that vitamin B 2 is the same as animal protein factor. 

Fleisch-saft, m. meat juice, extract of meat, -seite, /. flesh side, -tee, m. beef tea. -ver-giftung, /. meat poisoning, -waren, f.pl. meats, esp. dried meats, -wasser, n. meat broth, -zucker, m. inositol, inosite. 

Fe" (2 ppm), casein hydrolyzate (0.2 g/dl), yeast extract (0.2 g/dl), corn steep liquor (0.2 ml/dl), polypeptone (0.1 g/dl), meat extract (0.1 g/dl) and sodium ribonucleate (10 mg/dl) were poured into respective test tubes and each tube was sterilized at 115°C for 10 minutes. Thereafter separately sterilized calcium carbonate was added in the amount of 2 g/dl and then cells of Bacillus subtUis S26910 were Inoculated into the above media and cultured with shaking at 30°C for 20 hours. 

As described in U.S. Patent 2,931,798, Streptomyces kanamyceticus (K2-J) was first cultured in shake flasks in the following media (a) 0.75% meat extract, 0.75% peptone,... 

The yield was highest with starch or dextrin, intermediate and about the same with sucrose, glucose, maltose and lactose and poorest with glycerol. Kanamycin was produced by media containing soybean meal, peanut meal, cottonseed meal, corn steep liquor, peptone, yeast extract or meat extract, with or without sodium nitrate. Commercially available soybean meal was recognized to be one of the best nitrogen sources. The addition of corn steep liquor, peptone, yeast extract or nitrate to the soybean meal promoted the production of kanamycin. 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

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