Meat extract is prepared from selected animal tissues that are free from fat and sinew. It is digested by weak proteolysis with pancreatin (porcine origin) before being extracted. In culture media, meat extract is usually employed in concentrations of 0.3 to 1.0%.

Meat Extract is used as a nutritive substrate in microbial culture media. It is particularly suitable for cultivating lactic acid bacteria.

Appearance: Lightly brownishyellow granulate

pH-value (5 %; water): 6.0 - 7.5

Total nitrogen (N) (Kjeldahl): 11.5 - 12.5 %

Sulfated ash (800 °C): ≤ 18.0 %

Loss on Drying (105°C): ≤ 6.0 %

Amino nitrogen (as N): 3.5 - 4.5 %

Nitrite (NO₂): passes test

Suitability for microbiology: passes test

Identity (NIR): passes test