Another point in the processing of tuna where an increase in yield 

 mi^t be obtained is in the machine packing of the solid-style pack. A 

 Significant loss of fish may be taking place during packing by the machines 

 now used by a large part of the industry « Efforts are already underway 

 to eliminate or reduce these losses. To this end, two new machines are 

 being tried and a modification of the machine now being used will be 

 available shortly. 



In conclusion, it is not believed that any appreciable increase in 

 efficiency of the industrj"- can be accomplished without drastic altera- 

 tion in the entire process of tuna, canning. As with any industry, a 

 few isolated plants are using obsolete or inefficient methods, but the 

 industry as a whole is operating in a manner which allows it to utilize 

 all the latest advances. Furthermore, it is looking ahead to the time 

 when improvements in processing equipment will be available and is 

 carrying out research in an effort to develop new processes and equip>- 

 raent, especially with regard to the precooking and cleaning style. 



QUALITY OF CERTAIN PACKS OF TUNA 



The following factors are considered in the work on quality of cer- 

 tain packs of tuna; 



io Effect of duration of precook time on the quality of the pack, 



2o Effect of method of jacking on the quality of the pack, 



3o Effect of packing mediiim (oil or brine) on the quality of the 

 pack, 



4o Comparison of the quality of Japanese and American canned tuna. 



Samples of canned tuna for examination were, in some cases, procured 

 at retail, in other cases directly from the tuna plants or were put up 

 experimentally either at a commercial tuna cannery or at the laboratory. 

 Quality of the packs was determined organoleptically and by making 

 physical and chemical laboratory tests. 



Effect of Duration of Precook Time 

 on the Quality of the Tuna Pack 



A very brief experiment was carried out to obtain firsthand know- 

 ledge as to the effects of varying precook time on the quality of tuna 



316 



