The Propaganda for Reform in Proprietary Medicines, Vol. 1 of 2 - Council on Pharmacy and Chemistry

COMPOSITION OF MEAT JUICES

Column Headings:
2 = Per cent. volatile matter 100 C.
3 = Per cent. inorganic matter
4 = Per cent. sodium chlorid
5 = Per cent. phosphoric pentoxid (P₂O₅)
6 = Per cent. ether extract, glycerol and undetermined matter
7 = Per cent. total nitrogen
8 = Per cent. coagulable proteins (N × 6.25)
9 = Per cent. other proteins (N × 6.25)
10 = Amino bodies (N × 3.12)
11 = Calories per 500 gm. obtained from protein factor 4.8
12 = Calories per 500 gm. obtained from amino bodies factor 0.56

Name of Preparation	2		3		4		5		6		7		8		9		10		11		12
Trade Products:
Chuck beef, cold pressed	86	.85	1	.86		.20		.31	1	.32	1	.74	6	.13	2	.94		.90	217	.68	2	.52
Round beef, cold pressed	85	.76	1	.53		.12		.37		.75	2	.08	8	.56	2	.37	1	.03	262	.32	2	.88
Chuck beef pressed at 60 C.	91	.90	1	.29		.19		.29		.81	1	.09	2	.56	2	.50		.84	121	.44	2	.35
Chuck beef pressed at 60 C.	89	.56	1	.27		.16		.37	2	.98	1	.09	3	.00	2	.63		.56	135	.12	1	.57
Round beef pressed at 60 C.	90	.65	1	.36		.16		.36	2	.09	1	.16	4	.25		.31	1	.34	109	.44	3	.75
Chuck beef heated six hours before pressing 60–100 C.	98	.11		.39		.05		.12		.25		.24	....		1	.00		.25	24	.00		.70
Made in Laboratory:
Beef Juice, John Wyeth & Bro., Philadelphia, Pa.	58	.84	16	.21	6	.71	3	.27	12	.51	3	.15*	2	.88	3	.56	6	.00	154	.56	16	.80
Bovinine, The Bovinine Co., 75 W. Houston St., New York City	80	.40‡	1	.55	1	.05		.09	3	.64‖	2	.36	3	.38	10	.75		.28	339	.12		.78
Carmine Co., Lefranco, Paris, France; Imported by Fougera & Co., Agents, New York City	24	.80§		.86		.09		.33	68	.94¶		.96	2	.25	2	.56		.59	115	.44	1	.65
Meat Juice, M. J. Valentine, Richmond, Va.	57	.64	10	.26	1	.77	3	.41	20	.41#	3	.06†		.19	5	.44	6	.06	135	.12	16	.97

*: Including 0.20 per cent. as NH₃; ‡: 8.17 per cent. alcohol found; ‖: 3.1 per cent. glycerol found; §: vacuum 70 C.; ¶: 47.50 per cent. cane sugar—14.2 per cent. glycerol found; #: 8 per cent. of glycerol found. †: including 0.22 per cent. NH₃;

The several samples of beef juice were prepared from practically fat free, finely comminuted, chuck and round beef, first by pressure at the ordinary temperature; second, by heating the prepared meat for several hours at 60 C., then submitting to pressure. Sample No. 6 was made from chuck beef, prepared as above, by heating six hours at from 60 to 100 C., and expressing after cooling. It is not a beef juice proper but was prepared, analyzed and added to the list for information. Its composition resembles several commercial articles closely. A number of products represented and sold as meat juice in the United States were analyzed and the results recorded in the accompanying table.

BOVININE

Bovinine, advertised as a “condensed beef juice prepared by a cold process” is a mixture of alcohol, glycerin, added sodium chlorid, and apparently some form of defibrinated blood. According to the manufacturer’s literature egg albumin was used formerly but this ingredient is said to be no longer employed. It is not a meat juice in any sense of the word. Numerous misrepresentations will be found on the label and in the literature of Bovinine, of which the following are typical:

“The blood of selected steers prepared by a cold process, furnishing a perfect food, free from insoluble elements.”

“The rapidity with which Bovinine is absorbed and assimilated in the stomach ...”