Studies on the Inspection Method to determine the Freshness of Meat

The experiments were conducted with the aim of finding methods for measu-ring the degree of freshness of meat simply and precisely in order to determine the standards of measurement. I. The experiments were based on the assuption that finding the components of odorous substances that are produced by a decrease in freshness of meat would provide a clue for measuring the freshness. First, by separating the fresh meat from the putrefied meat it was found that the odorous substances is composed of volatile basic substances. 1. From the acidic part, seven volatile fatty acids (formic. Acetic, i- and n-butyric, i-valeric, caproic, and caprylic acids) were obtained, and they were identified by comparing the chromatogram of the sample with that of the mixture of pure fatty acids. 2. Between Rf. 0.04 and 0.28 were found nine spots of fatty acid that are con-sidered to being to two or three varieties of basic acids. 3. In the fresh meat, the odorous substances obtained were formic and acetic acids. 4. In the putrefied meat, formic, acetic, butyric, valeric, caproic, and capry-lic acids were also found by chromatogram. Judging from the color intensity of the spots, among the six acids, the above-mentioned acetic and caproic acid were great in quantity, but the quantity of i- and n-butyric, formic and caprylic acids was slight. 5. From the basic part, it was found though not clearly, to be only piperidine in the case of fresh meat. 6. In the case of putrefied meat, ammonia, trimethylamine piperidine, pyridine and four unidentified amines were descerned. With regard to quantity, trimetylamine and ammonia were found but pyridine and piperidine were foundonly in small amounts. II. The measuring method of the acidic substances basic substances and free fatty acids in meat, can be performed simply by appling the method of titration in....