INSPECTION OF PACKING HOUSES. 



1381 



PACKING HOUSE No. 3. 



In this case, as in the preceding one, the carcasses were taken from 

 the chill room and the canning meat of the right fore quarters passed 

 through a sausage mill and a sample (laboratory No., 17986) reserved 

 for analysis. Its composition is as follows: 



Per cent. 

 Water 67.71 



Proteids (total) 1 15. 81 



Proteids, coagulated ... 13. 94 



Globulins 56 



Proteoses, peptones, and 

 gelatin 1.31 



Per cent. 



Meat bases 1. 59 



Fat 12. 86 



Ash 91 



Sodium chlorid . . ...... .04 



The 



The corresponding meat on the left forequarters was canned, 

 weight of the left forequarters was as follows: 



Pounds. 



Market cuts (not canned) 255 



Fat (removed by trimming) 37 



Skin (removed by trimming) 16 



Bones (not including bones of market cuts) 115 



Canning meats 387. 5 



The process at this packing house differs markedly from those 

 employed in the other packing houses visited. The canning meat was 

 placed in 115 liters of a solution (laboratory No., 17017) containing 

 about 4 per cent of sodium chlorid, and left overnight. This was 

 stated by the firm to be for the purpose of "washing" the meat. At 

 9 o'clock the subsequent morning the meat was drained, placed in a 

 vat of boiling water, and boiled twenty-two minutes. The boiled meat 

 weighed 259 pounds, from which 26 pounds of fat, sinews, etc., were 

 removed by trimming. The weight of the meat canned, therefore, was 

 233 pounds. The meat was put up in 2-pound cans, to each of which 

 was added 1 ounce of " jelly " of the following composition (laboratory 

 No., 17990): 



Per cent. 



Solids 14.76 



Proteids 11.69 



Ash 3.30 



Sodium chlorid .. 2.99 



The canned beef is designated as laboratory No. 18018. 

 sition is as follows: 



Per cent. 

 Water . . .60. 80 



Its compo- 



Proteids (total) 25. 95 



Proteids, coagulated 23. 69 



Proteoses, peptones, and 

 gelatin 2.26 



12249 No. 1302 2 



Per cent. 

 Meat bases . . 1. 15 



Fat. 

 Ash 



9.16 

 1.11 



Sodium chlorid. 19 



