CONTENTS. 



Page. 



Preparation of canned or tinned meat 1375 



Canned roast beef or boiled beef 1375 



Selection and preparation of the meat 1375 



Boiling 1376 



Canning 1376 



Processing 1376 



Inspection of packing houses 1377 



Packing house No. 1 1377 



Packing house No. 2 1379 



Packing house No. 3 1381 



Packing house No. 4 1382 



Packing house No. 5 1384 



Packing house No. 6 1386 



Shrinkage 1387 



Beef extract 1389 



Canned corn beef 1390 



Selection and preparation of meat 1390 



Curing 1390 



Boiling 1391 



Canning 1391 



Processing 1391 



Canned tongue 1391 



Curing 1391 



Boiling 1391 



Canned smoked meat 1391 



Canned chicken and turkey 1392 



Canned sausage 1392 



Miscellaneous meats 1392 



Examination of canned meat 1393 



Preparation of sample - 1393 



Detection of indols, skatols, phenols, and aromatic oxy-acids 1393 



Detection of ptomaines 1394 



Determination of water 1395 



Determination of ash 1395 



Determination of fat 1395 



Determination of nitrogen and nitrogenous substances 1396 



Total nitrogen 1396 



Coagulated proteids - 1396 



Proteoses, peptones, and gelatin 1396 



Meat bases - 1397 



VII 



