A survey is presented on the use of the serological precipitin test for the detection of horse meat as an adulterant of beef. The results of a study on the application of the method of the analysis of cooked meats describe the limitations of the method, and emphasize the importance of knowing the history of processed meat products.

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Author notes

*This investigation was supported by the Cudahy Packing Company, Omaha, Nebraska.

Mr. Albert Weinstock was born in Chicago, Illinois in 1919. He received a BS. degree in Chemistry from the University of Illinois, and a MS degree in Biochemistry from the Illinois Institute of Technology. Upon separation from the army in 1946 as an ordnance officer he worked as a chemist for the Corn Products Refining Company, and later for the Quartermaster Depot in Chicago. He is presently occupied as a research biochemist at the Armour Research Foundation of Illinois Institute of Technology. In this capacity he is concerned primarily with food research problems.

Mr. Weinstock is a member of Sigma XI, Phi Lambda Upsilon, and the American Chemical Society. He has previously published papers in Cereal Chemistry and in Agricultural and Food Chemistry.