1380 



FOODS AND FOOD ADULTERANTS. 



The canned meat is designated as laboratory No. 18000. 

 position is as follows: 



Water.. 



Its com- 



Per cent. 



62.47 



Proteids (total) 24. 88 



Proteids, coagulated 22. 25 



Proteoses, peptone?, and gelatin 2. 63 



Meat bases 1. 15 



Fat 



Ash 



Sodium chlorid . 



9.87 

 .91 

 .19 



The "soup liquor," in which the meat was cooked, weighed 280 

 pounds, and had the following composition (laboratory No., 17^87): 



Per cent. 



. 0.880 



Solids 



Proteids 056 



Meat bases 246 



Ash .250 



Sodium chlorid 050 



Table No. 2 is here given, showing the number of pounds of each 

 ingredient originally contained in the fresh meat; the number of pounds 

 of each removed by boiling; the number of pounds added in canning; 

 the number of pounds which, from the foregoing data, would be expected 

 in the canned product; and the number of pounds found by analysis to 

 be in the canned product. 



T.VBLK 2. Tin 1 injhinnr nj'nnnilin/ on /In' ntmpoftition of the lurf. 



Coagulated, 49.7 pounds; globulins, 4.9; proteoses, peptones, and gelatin, 4.7 pounds. 

 b Coagulated, 54.6 pounds; proteoses, peptones, and gelatin, 4.6 pounds. 

 c Coagulated, 52.3 pounds; proteoses, peptones, and gelatin, 6.2 pounds. 



From consulting these tables it is evident that the shrinkage due to 

 the parboiling of the meat consists very largely of water and fat, 

 partly of meat bases and ash, and that the amount of proteid matter 

 removed would be so small as to be within the limits oF error of 

 analysis. 



