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70164 Sigma-Aldrich

Meat extract

for microbiology

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Properties

Related Categories Base Ingredients for Media, Microbiology, Protein Sources (Peptones & Extracts), Protein Sources (derived from animal tissue), Protein Sources (milk derived),
grade   for microbiology
concentration   ≤7% Cl- (as NaCl)
impurities   coagulable protein, none detected
  11.5-12.5% total nitrogen (N)
  3.5-4.5% amino nitrogen
ign. residue   ≤18%
loss   ≤6% loss on drying
pH   6.0-7.0 (2% in H2O)
solubility   H2O: 2% clear, yellow to brown

Description

Application

Meat extract is manufactured from meat with low fat and sinew content and can be considered as complementing the nutritive properties of peptone by contributing minerals, phosphates, energy sources and those essential factors missing from peptone.

Price and Availability

Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
WGK Germany 
3

Documents

Certificate of Analysis

Protocols & Articles

Articles

Microbiology Introduction

An initial aim of all microbiologists is the reproducible growth of their microbial cultures, no matter whether the microorganisms are of natural origin or have been genetically engineered by man. Re...
Keywords: Absorption, Aerobic, Anaerobic, Antibiotics, Antimicrobials, Buffers, Culture media, Diffusion, Environmental, Filtration, Genetic, Growth factors, Metabolism, Phase transitions, Precipitation, Reductions, Respiration, Sample preparations, Vitamins

Microbiology's Basic Ingredient: Protein Sources (Peptones)

Peptones and extracts are excellent natural sources of amino acids, peptides and proteins in growth media. They are most often obtained by enzymatic digestion or acid hydrolysis of natural products, ...

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