Handbook of meat inspection . a characteristic manner. 220 APPEARANCE AND DIFFERENTIATION OF MEAT AND ORGANS Fig. 24. Ciliar fat to be , 74, and , and tbe iodin numbers of thefluid-fatty acids of this fat to be ,, aud Bremerconsiders that the presence of liorse meat is certainly demonstratedwheu the preparation is colored reddish-brown, or gives a strongljreddish-brown colored petroleum-ether extract, or contains glycogen, or when the iodin numberof the fat exceeds 65, andthat of the fluid-fatty acidsconsiderably exceeds 95.*Nussberger proi:)Oses arefractometr
Handbook of meat inspection . a characteristic manner. 220 APPEARANCE AND DIFFERENTIATION OF MEAT AND ORGANS Fig. 24. Ciliar fat to be , 74, and , and tbe iodin numbers of thefluid-fatty acids of this fat to be ,, aud Bremerconsiders that the presence of liorse meat is certainly demonstratedwheu the preparation is colored reddish-brown, or gives a strongljreddish-brown colored petroleum-ether extract, or contains glycogen, or when the iodin numberof the fat exceeds 65, andthat of the fluid-fatty acidsconsiderably exceeds 95.*Nussberger proi:)Oses arefractometric determina-tiou of horse meat. He• found the refraetive indexof horse fat in a Zeiss re-fractometer (Fig. 24) at atemperature of 40 C. to to (on an average,), while the refractionnumber of beef tallow ne verexceeded 49, and that oflard never exceeded intramuscular fat ofhorse meat showed an av-erage refraction number ( ),while theintramuscular fat of beefshowed (48 to ).. Zeiss refractoioeter. Appendix.—Inspection of German and American Bacon. Belative to a suit at law in Köln on accouut of the smuggling ofAmerican bacon, the following opinion was handed down on thequestion at issue. Rehmet investigated thousands of the sides ofbacon in question, aud demonstrated that all possessed black also possessed a characteristic odor, like the oil of tar, whichwas especially noticeable in cooking, aud could be perceived for days * In accordance with tliis, Bremer considers as an evidence of liorse fat or horsemeat an iodin number lower than that required by Hasterlik. On Ihis point Bremeragrees with Xussberger. ?who found the iodin number of the intramuscular fat of horsemeat to be on an average (65 to 79), as contrasted with an average of 51 (ÖO to 58),in similar beef fat. In ordinary horse fat, Xussberger detcrmined the iodin numberto be from 80 to 94; in beef tallow. 35 to 44; and in lard, 59 to 63. BECOGNITION
Size: 1382px × 1808px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidhandbookofme, bookyear1904
