Medium data

Search for medium no. = [461].

Unless otherwise stated, sterilize media by autoclaving at 121°C for 15 min.

461 CHOPPED MEAT MEDIUM

Ground beef (fat free)	`500.0`	g
Distilled water	`1.0`	L
1 N NaOH	`25.0`	ml

Use lean beef or horse meat. Remove fat and connective tissue before grinding. Mix meat, water and NaOH, then boil for 15 min with stirring. Cool to room temperature, skim fat off surface and filter, retaining both meat particles and filtrate. Add water to the filtrate to a final volume of 1.0 L and then add the following:

Casitone (BD-Difco)	`30.0`	g
Yeast extract (BD-Difco)	`5.0`	g
K₂HPO₄	`5.0`	g
Resazurin	`1.0`	mg

Boil, cool, add 0.5 g L-cysteine·HCl·H₂O and adjust pH to 7.0. Dispense 7 ml into tubes containing meat particles (use 1 part meat particles to 4 or 5 parts fluid) under a N₂ atmosphere and seal with butyl rubber stoppers. Autoclave at 121C for 30 min. For agar slants, use 15 g agar per 1.0 L medium. Alternatively, commercially available Cooked Meat Medium may be used (Oxoid CM81; Merck 10928; Difco 0267-01-7). The medium should be supplemented with 5 g/L yeast extract, 5 g/L K₂HPO₄, 1 mg/L resazurin, and 0.5 g/L L-cysteine·HCl·H₂O.