1382 



BLOODS AND FOOD ADULTERANTS. 



The "soup liquor" in which the meat was boiled weighed 758 

 pounds and had the following composition (laboratory No., 17988): 



Per cent. 

 .. 1.95 

 .144 



Solids 



Proteids 



Meat bases 190 



Ash 780 



Sodium chlorid 590 



Table No. 3 gives the composition of the fresh and canned meat 

 and, as nearly as can be determined, the weight of the various sub- 

 stances extracted by the salt solution and the "soup liquor," as well 

 as that added by the "jelly" used in canning, all in terms of pounds 

 in the total run: 



TABLE 3. The influence of canning on the composition of the beef. 



a Coagulated, 54 pounds; globulins, 2.2 pounds; proteoses, peptones, and gelatin, 5.1 pounds. 

 b Coagulated, 55.2 pounds; proteoses, peptones, and gelatin, 5.2 pounds. 



From the above table it is seen that the shrinkage in the process of 

 canning amounts to 39.87 per cent of the fresh meat. . The materials 

 thus removed have the following composition: 



Per cent. 



Water 79.56 



Fat 18.59 



Meat bases 2. 26 



Ash 58 



As in the preceding cases the percentage of proteids removed is so 

 slight that it may be entirely omitted, amounting, as it does, to less 

 than one-third of 1 per cent. 



PACKING HOUSE No. 4. 



Owing to the limited time available for this establishment, it was 

 not attempted to take the meat from the chill room, but a truck of 

 meat which was standing before the boiling tanks ready for parboiling 

 was taken and used in the experiment. This meat had the appearance 



