Detection of the Common Food Adulterants

by Edwin M. Bruce

HORSE FLESH

In Sausage and Mince Meat

This sophistication is not common in this country. Horse flesh is detected by testing for glycogen, which is present in it in larger quantities than in other meats.

Courley & Coremon’s Test.—Boil 50 grams of the meat for a half hour with water, strain, and to a portion of the filtrate add a few drops of potassium iodid-iodin solution (potassium iodid 0.4 gram; iodin 0.1 gram; water 20 cc.). If considerable horse meat is present the glycogen will color the liquid dark brown, which disappears on heating, but returns on cooling.