INSPECTION OF PACKING HOUSES. 



1383 



of being, as it was claimed by the company, of the same character as 

 that used in other experiments. Its content of fat was somewhat 

 higher. For the purpose of comparison it is assumed that the com- 

 position of material extracted in boiling is the same as the average 

 of the runs from which the samples of fresh meat were obtained, and 

 from these data the composition of the fresh meat used in the prepa- 

 ration of Table No. 4 is calculated. This table, therefore, does not 

 have the same significance as if a sample of_the original meat had been 

 obtained. A correct idea of the matter extracted by boiling, how- 

 ever, and a fair idea of the influence of canning on the meat can be 

 obtained from this table. 



The meat employed for canning weighed 478 pounds. It was 

 placed in water at 41 (106 F.) and heated by means of injected 

 steam. The boiling began in three minutes after the introduction of 

 the meat and continued for thirty minutes. The boiled meat weighed 

 296 pounds. It was "then trimmed and 7 pounds of fat and gristle 

 removed. The meat was then placed in 2-pound cans, to each of 

 which was added 2 ounces of a solution of the following composition 

 (laboratory No., 18021): 



Per cent. 



Solids 17.93 



Proteids 00 



Meat bases 00 



Ash 14.45 



Sodium chlorid 12. 95 



The "soup liquor" (laboratory No., 18037) weighed 963 pounds, and 

 had the following composition: 



Per cent. 



Solids 1.01 



Proteids 11 



Meat bases 38 



Ash 41 



Sodium chlorid 17 



The canned meat is designated as laboratory No. 18011. Its com- 

 position is as follows: 



Water 51.97 I Meat bases '.... 1.97 



Proteids (total) 20.01 'Fat 23.83 



Proteids, coagulated ... 17. 88 Ash 1. 34 



Proteoses, peptones, and Sodium chlorid 36 



gelatin 2.13 



Table 5 gives the composition of the fresh and canned meat, and of 

 the material extracted by boiling and added in canning, all expressed 

 in pounds of each ingredient in the total run. 



