Quantitative determination of spleen added to ground beef
Bittel, R.J.; Graham, P.P.
Journal - Association of Official Analytical Chemists 60(1): 63-70
1977
ISSN/ISBN: 0004-5756 PMID: 833107 Document Number: 115587
A method for the quantitative detection of spleen added to ground beef is presented, based on the organ specificity and insolubility of the storage Fe compound hemosiderin. Soluble Fe forms are removed by saline extraction and centrifugation. Fe remaining in the insoluble tissue residue is assumed to be hemosiderin Fe. The retained Fe is extracted by acid hydrolysis of the residue in a solution of 2% thiourea in 1 N HCl, filtered and measured colorimetrically with ferrozine and by atomic absorption spectroscopy. Weighed amounts of ground beef and a composite spleen homogenate were combined to yield products with 0, 2.5, 5 and 10% spleen. A graded series was prepared at each of 3 fat levels. The residues from unadulterated samples retained less than 4 .mu.g Fe/g original sample. Insoluble Fe increased linearly (slope = 4.83) as the level of spleen in the product increased. The fat content of the products had little effect on the determination of added spleen.