FOODS HITMAN NUTRITION. 1157 



tlition. In the chemical work on frozen meat it was the authors' purpose to 

 show wlu'ther or not there was a progressive change in the constituents of tlie 

 meat such as would result in an increase of its soluble constituents and ammo- 

 niacal nitrogen. The figures for fresh and frozen samples are very similar, and 

 tlie variations did not tend definitely in one direction. The authors l)elieve tliat 

 wlienever decomposition of meat occurs to any noticeal)l(? extent volatile basic 

 siil)stances are formed, increasing with the degree of dcH'omposition, chief of 

 which is Nils derived from NH4 salts. 



From tlieir exi)eriments they conclude that no decomposition is shown by the 

 values obtained for anmionia nitrogen and hence that no bacterial decomposi- 

 tion occurretl in the stored meat. Frozen beef stored GIO days was in their 

 opinion not different in flavor from fresh beef. The general conclusion is 

 reached tliat cold storage below — 9° is an adequate and satisfactory method for 

 the preservation of beef for at least 5.54 days. 



Refrigeration and the preservation of meat, U. Ferretti (/ Frif/orifcri e la 

 Coiiscrcazionc dcllv Vanii. Roinv, \_WOS], itp- -(j. Po><- -I)- — 'J-'his article con- 

 tains a summary and discussion of refrigeration and cold storage with special 

 reference to meat and the use of cold storage meat in the diet. 



Food products at the First International Cold Storage Congress, H. 

 P.oT'viER {Rev. Sci. [Paris], 5. so:, 10 (WOS), No. 26, pp. H0.',-808).—\ report of 

 proceedings of the First International Cold Storage Congress, Paris, October, 

 P.His. with special reference to the question of preservation of food. 



The preserving of fruits, vegetables, and meat, Rosa Albert (Das Eon- 

 scrrirrcii roii Obst. (Icniiisc uiid Flcisch. Hanover, J!)07, pp. VII 1+93, figs. 

 J I). — This is a second edition of a work on the preserving of foods and is l)ased 

 on the practical experience of the author. 



The temperature attained in sterilizing preserved vegetables and fruits, 

 J. Kocns and R. Weinhaisen (Her. K. Giirt. Leiiraiist. Dalileiii, W06-7, pp. 

 l.',G-1G1; Pure Produets, J, (1908), Nos. 11, pp. 517-522; 12, pp. 565-571).— In 

 confirmation of the work of other observers, it was noted that the diffusion of 

 heat in sterilizing canned goods is dependent upon the manner in which the 

 contents are packed. The more solidly the material is packed, and the less 

 fluid in the can, the greater the difliculty with which the heat will jienetrate. 

 The results obtained are not regarded as definite enough for final deductions. 



In tests with glass and earthenware jars satisfactory results were obtained. 

 Since heating canned goods in a water bath does not make it certain that all 

 of the micro-organisms are killed, the authors believe that fractionated sterili- 

 zation is sometimes desirable. The great importance of cleanliness in canning 

 is insisted upon. 



The manufacture of preserved vegetables, .1. Ott (Die Fahrilation der 

 (letiiiisekoiiserven. Leipsie, 1909, pp. VIll-\-tJ,S, figs. 2//). — A general treatise 

 on the canning of vegetables on a commercial scale. 



Preserved fruits in Europe, H. L. Wastiinoton and R. V. Skinner {DaiJy 

 Con.s. and Trade Rpt-s. \U. K.], 1909, Nos. 3S99, pp. I-',: .?'//',, jip. /-8).— These 

 consular reports describe French metliods of preparing candii'd fruits and 

 chestnuts. 



Canning and preserving, K. K. Ellsworth (liiir. of llie Census [U. S.], 

 .]fanfrs. 1905, pt. .?, /ip. J.S.'M.-'').— Noted from another source (E. S. R., 19, 

 p. IGG). 



Slaughtering and meat packing (Hur. of llie Census | I . S.\, Manfrs. 1905, pt. 

 S, pp. J,57-.'i91).—y,otva from another source (E. S. R., 20. p. (58). 



The examination of sausage, E. Rotii (Seliireiz. ll''7/».sc//;'. Chem. u. I'liarin.. 

 Jf7 (1909), .Yo. 7, pp. ,0.j-.'<6").— Analytical data are reported and discussed. The 



