Quantitative Determination of Spleen Added to Ground Beef

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Abstract
A method for the quantitative detection of spleen added to ground beef is presented, based on the organ specificity and insolubility of the storage iron compound hemosiderin. Soluble iron forms are removed by saline extraction and centrifugation. Iron remaining in the insoluble tissue residue is assumed to be hemosiderin iron. The retained iron is extracted by acid hydrolysis of the residue in a solution of 2% thiourea in 1N 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 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 determination of added spleen.