AOAC Official Method 935.49 Starchy Flour in Meat
Qualitative Tests
Procedure
(In chopped meat, sausage, deviled meat, etc.)
(a) Treat 5–6 g test portion with boiling H2O 2–3 min, cool mixture,and test supernate with I solution, (dissolve 0.5 g I2 and 1.5 g KI in very small amount of H2O and dilute to 25 mL). (In interpreting test, note that small amount of starch may be present from use of spices. If strong reaction is given, cereal products are present. This qualitative test may be replaced by microscopic examination, which discloses not only presence of added starch but also variety used.)
(b) Not applicable in presence of cellulosic material other than that from starchy flour and spice.—To 10 g test portion in 100 mL graduated
oil tube (ASTM conical form with stem graduated from 0–3mLin 0.1 mL), add 50 mL 8% alcoholic KOH solution and digest on steam bath 1 h, stirring occasionally. Dilute to 100 mL with alcohol and mix. Let stand 1 h, gently rotating once or twice during this period to loosen particles on sides of tube. After 1 h, read volume of sediment in tube. Volume >1 mL, if test portion contains spices, or >0.5 mL if only spice oils are present, indicates presence of added starchy flour. Volume <3 mL indicates that <3% flour is present, and volume >3.5 mL indicates presence of >3.5% flour. (If test portion contains dried skim milk or dried corn sirup, before proceeding with test remove lactose or maltose by shaking 10 g in 100mLcentrifuge tube with two 50mL portions warm H2O and centrifuging and decanting after each shaking.)
