Aids to the Identification of Meat in Meat Products

(Officiat Analyst’s Laboratory, Pier Rd., Jersey C’I’) An attempt is made to identify the origin of meat in meat products ln p”.t i ttt” protein reactions are examined by means of the “precipitin” test *t lt”ii.t fr i. a”uoted to examination ofthe fat’ The routine method’ u” a”r.iit”a by Nickolls, for determining the source of bloodstains is “a”pt”O ft, the examinaiion of meats’ The method gives satisfactory ,”su-lt, fo. .”* meat but cannot be used for cooked meats’ Some meat fat is normally present in all meat and meat products’ Transesterification of iiriri”i, i”ir”*”a uy gas chromatography is suggested as a second method of identification of the meat. PART I: USE OF THE PRECIPITIN TEST Because of an increasing number of enquiries from the general public it appeared that the.e *u, u ,tJ”d to develop a method or methods for identifying ifiJ oiigi” or m.at in meat products. Wi11coxl, in his paper on “The Biological iesr fo”r ntooa”, mentions the work done by Uhlenhuth in 1900-1901 on the precipitin test, and makes a further contribution.