INSPECTION OF PACKING HOUSES. 1379 



Per cent. 



Water 60. 24 



Proteids (total) _ 21. 31 



Proteids (coagulated) 16. 56 



Proteoses, peptones, and gelatin 4. 75 



Meat bases 1. 62 



Fat 14.20 



Ash 1. 43 



Chlorin 74 



Undetermined 1. 20 



PACKING HOUSE No. 2. 



At this place six entire carcasses were taken from the chill room and 

 the fore quarters removed and trimmed, according to the custom of 

 that firm. The weight of the left fore quarters was as follows: 



Pounds. 



Ribs (not canned) 130 



Shanks (not canned ) 84 



Bones (other than rib and shank bones) 96 



Fat ( removed by trimming) 68 



Canning meat 358 



In order to have as good a sample of the fresh meat as possible for the 

 purpose of analysis and comparison with the canned meats, the right 

 fore quarters were trimmed as if for the purpose of canning and the 

 meat corresponding to that canned, weighing 356 pounds, was put 

 through a sausage mill, thoroughly mixed, and a sample taken for 

 analysis. The sample is designated laboratory No. 17985. Its com- 

 position is as follows: 



Per cent. 



Water 71.17 



Coagulated proteids 13. 87 



Globulins 1. 38 



Proteoses, peptones, and gelatin. . . 1. 31 

 Meat bases .. 1.09 



Per cent. 



Fat 9. 89 



Ash 96 



Sodium chlorid 04 



Undetermined . .33 



The canning meat was placed in water in a steam-jacketed tank, 

 the temperature of which stood at 91 (196 F.) The temperature 

 of the water was reduced only about 5 or 6 by the introduction of 

 the meat, and then returned to 91 and remained quite constant, 

 the cooking continuing for fifteen minutes. The boiled meat weighed 

 235 pounds, showing a net shrinkage of 123 pounds. It was then 

 placed in 2-pound cans, with the addition to each can of 2 ounces of 

 jelly of the following composition (laboratory No., 17989): 



Per cent. 



Total solids 4. 82 



Proteids 1. 75 



Ash 2. 98 



Sodium chlorid . . 2. 85 



