Meat Extract

Meat Extract, Liebig's extract, Extractum Carnis, meat broth, possibly defatted and concentrated to the consistency of a thick extract. According to König, the average composition of meat extract is as follows: water-17.70%, organic substances-61.04%, total nitrogen-9.17%, insoluble and coagulating protein-0.36%, albumoses-6.01%, ammonia-0.59%, other nitrogenous compounds-54.08%, mineral substances-21.26%; of these, potassium cations-8.98%, phosphate anions-7.25%, NaCl-3.49%. Liebig (1847) recommended meat extract as a stimulant. Pettenkofer developed a rational method for its preparation. On an industrial scale, production was established by Gilbert in South America under the direction of Liebig and Pettenkofer (1864).--According to Liebig, 100 parts of minced muscle meat are ground into a paste, mixed with 400 parts of cold water, steeped for two hours with stirring, and then pressed. The pressed material is again mixed with 200 parts of water, steeped for two hours, and pressed again. The combined liquids are heated on a steam bath until the protein coagulates, filtered through cloth, and cooled to separate the solidified fat. The filtered broth is heated again, after which the clear liquid is evaporated in a vacuum to the consistency of an extract. The yield is approximately 4 parts. Meat extract forms a brown, somewhat hygroscopic, easily soluble mass that gives a clear solution, with a pleasant broth-like smell, slightly salty, sour, characteristic taste. - Meat extract is considered a flavoring agent that stimulates digestion. The extractive substances (creatine, creatinine, sarcine, xanthine, carmine, etc.) enhance blood circulation; salts, especially potassium salts, have a stimulating effect on the nervous system (Polenske). Meat extract is used as a convenient substitute for meat in making broth (10 g of extract is equivalent to 250 g of meat). Dosage-8.0-10.0 g per day. Large doses are poorly tolerated. Kemmerich observed with large doses palpitations and an eczematous rash.-Meat juice, Succus Carnis expressus, is a blood-red liquid of slightly acidic reaction, with a meaty taste and smell.-Preparation. Pieces of meat are placed one on top of another, separated by cloth, and placed under a strong press. The expressed liquid is filtered and poured to the top into small bottles. Meat juice is added to meat broth or given in its pure form by the tablespoonful every 2 hours. Storage time in summer is 1/2 day, in winter 2-3 days.