FOODS AND FOOD ADULTERANTS. 



PART X.-PRESERVED MEATS. 



PREPARATION OF CANNED OR TINNED MEAT. 



The process of canning varies to some extent with the kind of meat 

 that is to be preserved and the ideas of the individual manufacturer. 

 The various methods employed are so nearly identical that the minute 

 description of each would entail much needless repetition. At the same 

 time, several points of difference occur differences of time, tempera- 

 ture, methods of handling, and apparatus slight in themselves, but of 

 such a nature as to make it impracticable to give more than a general 

 description which embodies the essential features of the methods 

 commonly employed. 



CANNED BOAST BEEF OB BOILED BEEF. 

 SELECTION AND PREPARATION OF THE MEATS. 



The portions of the carcass used for canning depend to some extent 

 on the state of the market for fresh beef. All of the meat on the fore 

 quarter, with the exception of the shank meat and the "third rib," is 

 usually used, and often those portions are not reserved. Sometimes 

 the cheaper cuts from the hind quarters are canned. Carcasses of fat 

 animals are used only in case of an unusual demand for canned meat. 

 There are two reasons for this, each of which is sufficient. Fat meat 

 will bring a better price in the fresh state, and the leaner the meat the 

 better the appearance of the preserved article. It is my observation 

 that only good wholesome meat is used for canning. It should be 

 noted here that u trimmings" consist of fat and gristle cut from the 

 thoroughly cleaned carcass, and from the standpoint of cleanliness 

 there is no reason why they should not be used as food. As a matter 

 of fact, however, they are of more value for the preparation of fat 

 and are tanked for that purpose. 



The meat selected for preserving is boned, cut into pieces of from 

 1 to 3 or 4: pounds, and trimmed to remove as much gristle as possible 

 and the larger pieces of fat. It is desired that the pieces of meat be 

 as uniform in size as practicable, in order that the larger pieces -may 



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