Qualitative tests for added coloring matter in meat products

The rapid qualitative detection of coal tar dyes, chemicals added to color meat products, and some natural coloring materials was investigated through extraction and subsequent identification by spectrophotometric, paper chromatographic, and specific reaction techniques. These techniques will detect the presence of coal tar dyes, imidazole, histamine, histidine, cochineal, beet powder, annatto, alkanet, carotene, paprika, saffron, turmeric, and materials causing discoloration in meats.