{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/64719"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/64719","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Methods to detect and quantitate spleen added to ground beef","abstract":"Experiments were conducted to explore the feasibility of employing the storage iron compounds, hemosiderin and ferritin, as indicators for the detection and quantitation of spleen added to ground beef. Weighed amounts of ground beef and a composite spleen homogenate were combined to yield products with 0, 2.5, 5 and 10 percent spleen. A graded series was prepared at each of three fat levels. A quantitative procedure based on the organ specificity and insolubility of hemosiderin was tested. The soluble iron forms were removed by saline extraction and centrifugation. Any iron remaining in the residue was assumed to be hemosiderin iron. The retained iron was extracted by acid hydrolysis and quantitated colorimetrically with ferrozine and by atomic absorption. The residues from unadulterated samples held less than 4 μg Fe/g original sample. Insoluble iron 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 quantitation of added spleen. A qualitative spot test based on the solubility and heat stability of ferritin was investigated. Protein pellets prepared from unadulterated samples maintained a white to grey-white color after Prussian blue iron staining. Pellets from spleen-added samples developed a blue color. The amount and intensity of blue increased as the amount of spleen in the product increased. A presumptive test was performed by applying Prussian blue directly to the raw products. The spleen-added products developed a blue color.","abstract_html":"Experiments were conducted to explore the feasibility of employing the storage iron compounds, hemosiderin and ferritin, as indicators for the detection and quantitation of spleen added to ground beef. Weighed amounts of ground beef and a composite spleen homogenate were combined to yield products with 0, 2.5, 5 and 10 percent spleen. A graded series was prepared at each of three fat levels. A quantitative procedure based on the organ specificity and insolubility of hemosiderin was tested. The soluble iron forms were removed by saline extraction and centrifugation. Any iron remaining in the residue was assumed to be hemosiderin iron. The retained iron was extracted by acid hydrolysis and quantitated colorimetrically with ferrozine and by atomic absorption. The residues from unadulterated samples held less than 4 μg Fe/g original sample. Insoluble iron 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 quantitation of added spleen. A qualitative spot test based on the solubility and heat stability of ferritin was investigated. Protein pellets prepared from unadulterated samples maintained a white to grey-white color after Prussian blue iron staining. Pellets from spleen-added samples developed a blue color. The amount and intensity of blue increased as the amount of spleen in the product increased. A presumptive test was performed by applying Prussian blue directly to the raw products. The spleen-added products developed a blue color.","abstract_has_math":false,"creators":["Bittel, Ralph J."],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1975,"date_issued":"1975","date_published":"1975","updated_at":"2026-07-22T22:19:00Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/64719","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Bittel, Ralph J."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2016-02-01T18:05:48Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2016-02-01T18:05:48Z"]},{"key":"dc:date.issued","label":"Date","values":["1975"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/64719"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Experiments were conducted to explore the feasibility of employing the storage iron compounds, hemosiderin and ferritin, as indicators for the detection and quantitation of spleen added to ground beef. Weighed amounts of ground beef and a composite spleen homogenate were combined to yield products with 0, 2.5, 5 and 10 percent spleen. A graded series was prepared at each of three fat levels. A quantitative procedure based on the organ specificity and insolubility of hemosiderin was tested. The soluble iron forms were removed by saline extraction and centrifugation. Any iron remaining in the residue was assumed to be hemosiderin iron. The retained iron was extracted by acid hydrolysis and quantitated colorimetrically with ferrozine and by atomic absorption. The residues from unadulterated samples held less than 4 μg Fe/g original sample. Insoluble iron 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 quantitation of added spleen. A qualitative spot test based on the solubility and heat stability of ferritin was investigated. Protein pellets prepared from unadulterated samples maintained a white to grey-white color after Prussian blue iron staining. Pellets from spleen-added samples developed a blue color. The amount and intensity of blue increased as the amount of spleen in the product increased. A presumptive test was performed by applying Prussian blue directly to the raw products. The spleen-added products developed a blue color."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Methods to detect and quantitate spleen added to ground beef"]}]}],"canonical_facts":{"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Bittel, Ralph J."],"dc:date.accessioned":["2016-02-01T18:05:48Z"],"dc:date.available":["2016-02-01T18:05:48Z"],"dc:date.issued":["1975"],"dc:description.abstract":["Experiments were conducted to explore the feasibility of employing the storage iron compounds, hemosiderin and ferritin, as indicators for the detection and quantitation of spleen added to ground beef. Weighed amounts of ground beef and a composite spleen homogenate were combined to yield products with 0, 2.5, 5 and 10 percent spleen. A graded series was prepared at each of three fat levels. A quantitative procedure based on the organ specificity and insolubility of hemosiderin was tested. The soluble iron forms were removed by saline extraction and centrifugation. Any iron remaining in the residue was assumed to be hemosiderin iron. The retained iron was extracted by acid hydrolysis and quantitated colorimetrically with ferrozine and by atomic absorption. The residues from unadulterated samples held less than 4 μg Fe/g original sample. Insoluble iron 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 quantitation of added spleen. A qualitative spot test based on the solubility and heat stability of ferritin was investigated. Protein pellets prepared from unadulterated samples maintained a white to grey-white color after Prussian blue iron staining. Pellets from spleen-added samples developed a blue color. The amount and intensity of blue increased as the amount of spleen in the product increased. A presumptive test was performed by applying Prussian blue directly to the raw products. The spleen-added products developed a blue color."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/64719"],"dc:language.iso":["en"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Methods to detect and quantitate spleen added to ground beef"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:00Z"}