1378 



FOODS AND FOOD ADULTERANTS. 



The "soup liquor" in which the meat was boiled (laboratory number, 

 18038) weighed about 967 pounds, and was composed as follows: 



Per cent. 



Solids 0. 98 



Proteids 01 



Meat bases 35 



Ash 28 



Sodium chlorid 04 



In this case samples of the original meat were not taken, and the 

 results from this run are, perhaps, of less interest than from those of 

 the five other packing houses. 



For the purpose of comparing the shrinkage resulting from this run 

 the composition of the fresh beef emplo}^ed in four other packing 

 houses is taken into consideration. It is assumed that the material 

 extracted by boiling is of the same composition as that extracted 

 during the four runs mentioned; that is, that the same relative 

 amounts of water, proteids, meat bases, fat, and ash are removed by 

 boiling. Calculated on this basis, Table I shows the number of 

 pounds of each ingredient which probably existed in the fresh meat 

 employed, the number of pounds extracted by boiling, the number of 

 pounds added in canning, and the number of pounds which were found 

 in the canned beef. While the composition of the fresh meat thus 

 estimated can not be claimed to be exact, it can not be far from the 

 truth, since the column giving the material extracted by boiling must 

 necessarily include everything that was removed from the meat in the 

 process of canning. The figures representing the weight of water and 

 fat lost, however, are obtained by difference. 



TABLE 1. The influence of canning on the composition of the beef. 



The meat was processed for about three hours for the purpose of 

 completely sterilizing, cooled under a spray of cold water, and samples 

 taken for analysis. The composition was as follows (laboratory 

 No., 18003): 



