7.

Species differentiation test by Ouchterlony

It has been shown that:

- the mixed meats product contain pork because antisera of pork reacted with it.
- the pork meat product was really from pork because antisera of pork reacted with it.
- the chicken meat product was really from chicken because antisera of chicken reacted with it.
- there’s no any trace of meat horse in any of the meat products from which the extract/antigen was
obtained.

10. Determination of the extent of the heat treatment of canned hams

Calculation

Acid phosphatase activity is given in arbitrary units. One unit of acid phosphatase is defined as the amount of

enzyme which catalyses the production of 1 μmol phenol in 60 min from 1000 g sample: 1000A = As –Ac

In which:

● As = extinction of the sample

● Ac = extinction of the control
● f = millimolar extinction coefficient (22 mmol/dm3)

The factor 4 indicates that the free phenol concentration is measured from 5 ml initial sample, which is diluted
4 times during the experimental procedure. 0.5 is the amount of sample (g) in 10 ml initial slurry (2.5 g in 50 ml
citrate buffer, so 2.5 g/ 5 ml initial sample)

9. Cured colour formation in (heated) meat products

Note the colour at each time interval. What is the reason for a different colour development?

11.10 Soluble Carbohydrates

Calculate the amount of soluble carbohydrates expressed as glucose from the calibration curve Y = 1.23 X, in
which:

● Y = a ml titrated 0.02 M CuSO4

● X = mg glucose in sample solution (= filtrate e.g. 10 ml; be aware of dilution factor).

Calculate the amount in the weighed sample.

11.6 Ash content

Weigh in a porcelain container ca 5 g (accuracy 0.1 mg) and weigh the ash content and calculate the ash
content.
11.2 Collagen content

● Measure the absorbance at 558 nm ± 2 nm in a glass cell (10 mm

optical path length) against water, using the spectrometer or the photoelectric colorimeter
equipped with an interference filter.
● ** Subtract the absorbance measured for the blank solution (2) and reed the
hydroxyproline concentration of the diluted hydrolysate from the calibration graph obtained as
described in 3.

VALUES GIVEN BY TEACHERS

Calculation

For each test portion, calculate the hydroxyproline content, as a percentage by mass, from the formule:

Collagen content = hydroxyproline x 8

(6,25c/(m x V)) =wh

Where:

● wh is the hydroxyproline content, expressed as a percentage by mass, obtained from the formula;
● c is the hydroxyproline concentration, in micrograms per milliliter, of the diluted hydrolysate as read
from the calibration graph;
● m is the mass, in grams, of the test portion (8.1):
● V is the volume, in milliliters, of the aliquot. - portion of the hydrolysate taken for dilution to 250 ml.

11.4 Fat content

Calculate the fat content of the product. ¿¿¿ THE FAT CONTENT IS THE PLUS ML IN THE PETROLEUM ETER???
¿¿THE WEIGH LESS IN THE SOXHLET THIMBLE??

11.1 Protein content

Place the sample in the DUMAS rack.. AND???????????

11.5 Fatty acid composition

The fatty acid composition will be determined by gas chromatography

11.8 Nitrite content

Measure after 20 min the extinction at 520 nm with a spectrophotometer. Standard**(s) and
Blank*** (b) are treated in the same way (from*).

Calculation:

g/g NaNO2 = 1000 x (Em-Eb/Es-Eb) x (250/G) x (250/V)

In which

● Em = extinction sample
● Es = extinction standard
● Eb = extinction blank
● G = weight (g)
● V = ml filtrate
● 1000 = concentration standard solution in g/ml.

11.9 Starch content

Measure the filtrate in a polarimeter with a polarimeter tube of 2 dm. (Long crystal tube)

Calculation:

% starch = (100 x α x 100) : (200 x p x L)

In which:

● α = reading
● p = g sample
● L length of polarimeter tube in dm (= 2 dm)
● 200 = specific rotation of starch.

8. Test for the presence of bacterial growth inhibiting substances in meat.

11.3 Moisture content

11.7 Determination of the Na content