Extract of Beef Premier (Libby, McNeil & Libby, Chicago) contained 30.92 per cent. of ash instead of the standard 27 per cent.; 18.32 per cent. of sodium chlorid (standard, 12 per cent.); 6.02 nitrogen (standard, 7 per cent.).
Beef Extract (Swift & Co., Chicago) contained 13.51 per cent. sodium chlorid (standard, 12 per cent.); 6.60 per cent. nitrogen (standard, 7 per cent.).
Beef Extract, Coin Special (G. H. Hammond Co., Hammond, Ind.) contains 13.25 per cent. of sodium chlorid (standard, 12 per cent.); and 6.86 per cent. nitrogen (standard, 7 per cent.).
With these few exceptions, the solid meat extracts were found to comply with the standards given.
FLUID MEAT EXTRACTS
For fluid meat extract the following standards have been suggested:
“Fluid meat extract is identical with meat extract except that it is concentrated to a lower degree and contains not more than 75 per cent. and not less than 50 per cent. of total solids.”
According to this standard all excepting one of the fluid meat extracts examined were found to be below grade in one respect, that of solids. The following are preparations examined and the percentage of solids found:
| Per cent. | ||
Concentrated Fluid Beef Extract (Armour & Co., Chicago) | 42. | 25 |
Meat Juice (Valentine’s Meat Juice Co., Richmond, Va.) | 42. | 36 |
Beef Juice (John Wyeth & Bro., Philadelphia) | 41. | 16 |
Vigoral (Armour & Co., Chicago) | 50. | 06 |
“Rex” Fluid Beef Extract (Cudahy Packing Co., Omaha) | 44. | 01 |
Fluid Extract of Beef (Cibilis Co., New York) | 35. | 37 |
Fluid Beef Jelly (Mosquera-Julia Food Co., Detroit) | 31. | 03 |