Meat extracts

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. 

Yeast extract and other yeast products Meat extract (Marmite)... 

Gravy is a complicated mixture of organic chemicals derived from soluble meat extracts. Its sheer complexity forces us to simplify our arguments, so we will... 

Soy sauce Dark reddish brown liquid, salty taste suggesting the quality of meat extract, a flavoring agent. 

The antibiotic identification capabilities of FSIS laboratories have rapidly expanded during the past year. Commercially-produced ELISA-type immunoassays, such as the E-Z Screen, are being rapidly adapted by FSIS laboratories for use in testing meat extracts and body fluids for various antibiotics. 

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). ... 

Kuroda, M. and Harada, T. (2002). Distribution of gamma-glutamyl-beta-alanylhistidine isopeptide in the macromolecular fractions of commercial meat extracts and correlation with the color of the macromolecular fractions. J. Agric. Food Chem. 50, 2088-2093. 

The electroreduction of some typically inorganic compoimds such as nitrogen oxides is catalysed by the presence of polymeric osmium complexes such as [Os(bipy)2(PVP)2oCl]Cl, where bipy denotes 2,2 -bipyridyl and PVP poly(4-vinylpyridine). This polymer modifies the reduction kinetics of nitrite relative to the reaction at a bare carbon electrode, and provides calibration graphs of slope 0.197 nA with detection limits of 0.1 pg/mL and excellent short-term reproducibility (RSD = 2.15% for n = 20). The sensor performance was found to scarcely change after 3 weeks of use in a flow system into which 240 standards and 30 meat extracts were injected [195]. 

Avoid eating high-purine foods, such as anchovies, kidneys, liver, meat extracts,... 

Metabolic levocamitine/y-amino acid HO H Camitor/ meat extract... 

All foods diat may be spoiled Fava beans and broad bean pods Meat extracts (e.g., Bovril)... 

Determination of CholesteroL For meat extraction, the procedures for determining the cholesterol of extracted lipid samples were described Chao et al. (2i). For edible beef tallow extraction, the preparation of samples for cholesterol content was based on the AOAC (22) method Section 28.110. The prepared sample was then injected into a Supelco SPB-1 fused silica capillary column of 30 meters x 032 mm i.d. in a Varian Model 3700 gas chromatograph equipped with dual flame ionization detectors. The initial holdup time was 4 min at 270°C and then programmed to a temperature of 300°C at a ramp rate of 10°C/min. Helium flow rate and split ratio were 13 ml and 50 1, respectively, while the injector/detector temperature was 310°C. 

The stability of oleandomycin has been found to be highly dependent on the type of the food matrix in which it is contained a milk matrix, for example, considerably increases the loss of the antimicrobial activity of oleandomycin upon heating (9). Nevertheless, both oleandomycin and spiramycin have generally shown considerable thermostability when heated in water, milk, and meat extracts (9). 

Carnitine is present in nearly all organisms and in all animal tissues. The highest concentration is found in muscle where it accounts for almost 0.1% of the dry matter. Carnitine was first isolated from meat extracts in 1905 but the first clue to its biological action was obtained in 1948 when Fraenkel and associates described a new dietary factor required by the mealworm, Tenebrio molitor. At first designated vitamin Bt, it was identified in 1952 as carnitine. Most organisms synthesize their own carnitine from lysine side chains (Eq. 24-30). 

Exercise 5-5 The work of the German chemist Wislicenus on hydroxypropanoic acids was influential in the development of van t Hoff s ideas on stereoisomerism. By 1869, Wislicenus had established that there are three isomeric hydroxypropanoic acids, let us call them A, B, and C, of partial structure CzH4(OH)(C02H). Isomer A was isolated from sour milk and Isomer B from a meat extract. Both A and B had the same physical properties, except for optical rotation, wherein A was levorotatory and B was dextrorotatory. Isomer C was not optically active and had considerably different physical and chemical properties from A or B. Work out structures A, B, and C in as much detail as you can from the information given. 

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

Describes a method to calculate the relative concentration of myoglobin, oxymyoglobin, and metmyoglobin present in a meat extract. 

Three analytical procedures are usually applied to the purification of myoglobin from crude meat extracts. 

HAAs HPLC with (i) UV detection at 263 nm (ii) ED at 950 mV (iii) fluori-metric detection at 450 nm (Aex = 360 nm). LiChrosorb RP-Select B column. Mobile phase NH4 (acetate) (pH = 4.5), MeOH, ACN in isocratic and gradient elution. Food flavors, meat extract Cleaning up using the Gross method (94). The spray-dried product was Soxhlet extracted, placed on Kie-selgur, and extracted with ethyl ether. Cleaning up by affinity chromatography on Cu-phthalocya-nine complex. 201... 

Fig. 3 Comparison of GC-TEA and HPLC-TEA chromatograms of a Russian dried meat extract. (For conditions, see Ref. 63.) (Reproduced from Ref. 63 with permission of the IARC.)...

Fig. 4 HPLC-TEA chromatograms for various A-nitrosamincs (=20 ng each). (A) (1) NDPhA, (2) A-ni-trosoethylphenylamine (NEPhA), (3) A-nitrosodicyclohexylamine, (4) NMA, (5) NDBzA, (6) A-nitrosodi-w-propylamine (NDPA), (7) A-nitrosobutyl-4-hydroxybutylamine, (8) dinitrosopentamethylenetetramine, (9) NDELA. (B) A meat extract showing the presence of NDBzA and traces of A-nitrosodi-w-butylamine (NDBA) (unresolved small peak preceding that of NDBzA). Conditions Column, 250 mm X 4.1 mm (ID) packed with LiChrosorb Si 100 (5 /un) mobile phase programming, 1% acetone in w-hexane initially, then linearly programmed to 40% acetone in w-hexane in 15 min, and then held 10 min. (Reproduced with permission from Ref. 67. Copyright 1988, Institute of Food Technologists.)...

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